Who doesn’t love bagels? Back when I used to live in London the cream cheese Bagels from this one shop on Brick Lane (some of you probably know which one I mean) where my favorite thing to get, super fresh and delicious and above all that shop is open pretty much 24/2. Then I turned vegan and moved to Vienna, no more Bagels for me. Bagels are simply not a thing here in Austria and are super hard to come by. As for vegan cream cheese, I was yet to find one that one that really tastes amazing.
A couple of days ago I did find that cream cheese at a vegan supermarket and I was in heaven. I’ve been meaning to do a recipe on zucchini bread for a while and suddenly I thought how good would a savory zucchini bagel be? Like the best thing ever, right? Added with the cheesy deliciousness of nutritional yeast, the flavors just come out to perfect. However I would also really recommend if you do have a really good vegan cheese available to you to add some shreds of that into the mix. I didn’t add it to the recipe and stuck with the good old nutritional yeast because I know the struggle with vegan cheese is real.
Bagels are much easier to make at home as you would think and also ripping into one of these fresh out the oven is just the best thing ever.
Makes 6 Bagels
- 3 cups or 500g Wholegrain flour + some more for kneading
- 2 zucchinis
- 1 packet of dry active yeast
- 3/4 tbsp of salt
- 3 tbsp of sesame seeds
- 3 tbsp of flax seeds
- 1/4 cup of sunflower seeds
- 1/4 cup of nutritional yeast
- 2 tbsp of oil
- 1 cup of water
- Grate your zucchinis with a cheese grater into little shreds. Add into a sieve and toss with he salt. Leave it like this for about 15-20 min to allow the water to leave the zucchini.
- Next add the zucchini into a nut milk bag or just a clean kitchen towel and press out any remaining water with your hands .
- In a small bowl whisk the dry yeast together with about 2 tbsp of warm water to let it dissolve.
- In a large bowl add the flour together with all the dry ingredients and mix well.
- Next add the water, oil and the dissolved yeast. Mix well until everything comes together.
- Add the dough onto a floured surface and start kneading for about 10 mins.
- Next oil your bowl and add the dough into the bowl, cover with a damp kitchen towel and let it sit in a warm place to proof for 1 hour. I let mine proof in the oven set on 30C.
- After one hour, punch down the dough and divide into 6 evenly sized round balls. Using your thumb create a hole in the middle of each ball and stretch it out a little, creating a bagel shape.
- Place it on a tray lined with baking paper and let it proof for another 20-30 mins.
- Now bring some water to boil in a large pot, reduce to a simmer and add the bagels and let it poach for 1 minute on each side before placing them back on the baking paper. I poached about 3 bagels at a time.
- Sprinkle the bagels with some leftover sesame and flax seeds.
- Set the oven to 220C and bake for 20 mins.
- Eat them as fresh as possible!