Vegan Cauliflower and "Cheesey" Bagel
this recipe makes 6 medium or 4 large bagels. For larger batches, please adjust the serving size using the 2x 3x buttons below!
Ingredients
Bagel Dough Ingredients
- 3 ½ cup bread flour 420 g
- 1 cup almond flour 108 g, or use ½ cup of bread flour for traditional bagel texture. READ NOTES!*
- 2 tsp instant yeast 12 g
- 2 Tbsp sugar 75 g
- 1 tsp salt 6 g
- ¼ cup nutritional yeast , can also use grated parmesan cheese
- 3 cup cauliflower rice 300g , thawed from frozen
- 2 Tbsp water
Instructions
Combine the Dough Ingredients
- Cook the cauliflower rice in the microwave, about 60-90 seconds, until no longer cold. DO NOT DRAIN.
- In a clean mixing bowl, mix the dry ingredients: the bread flour, almond flour, instant yeast, sugar and salt.
- Add the cauliflower rice, using your hands or a danish dough whisk to incoporate it into the dry ingredients best you can.
- Next, add the 2 Tbsp of water, until all ingredients are combined. *the bagel dough is supposed to be firm and somewhat stiff, since bagels require a lower water-to-flour-ratio. You can add additional 1-2 Tablespoons of water if there are still dry ingredients, but be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
- No kneading is required at this time. Loosely cover the dough with a clean wet towel or plastic wrap.
- Let rise, at a slightly warm place, for 60-90 minutes, until puffy.
After the First Rise (Choose ONE method below)
- For no-knead (overnight) method: gently deflate the dough, and cover the bowl with plastic wrap loosely so that air can escape. Transfer the bowl to the fridge and chill overnight, at least for 8 hours and up to 48 hours.
- For kneaded (quick) method: continue to knead the dough by hand or using a stand mixer, until the dough becomes smooth, supple, and pulls easily away from the bowl. The kneading should not take too long (about 3 minutes by hand) since we allowed the dough to relax and hydrate in the previous step.
Shaping the Dough
- Gently place the prepared dough onto a floured surface. If you chilled the dough in the fridge overnight, let the dough first come to room temperature (about 3-4 hours) before proceeding to the next step.
- Shape the dough into a ball, and divide into 6 equal sized pieces
- Roll each dough piece into balls, then poke both of your thumbs through the center of the dough.
- Stretch the dough out using your thumbs, then place the bagels on a parchment lined baking pan
- Loosely cover with plastic wrap or clean wet paper towel.
- Let rise for 40-60 minutes, until the bagels look slightly puffed up.
Boil the Bagels
- Bring a pot of water to boil. Bring the heat down to medium-hot so that it's gently boiling.Also, preheat the oven to 350F
- Use a wide slotted spoon or spatula to gently transfer 1 bagel into the water.
- Cook the bagel for just 30 seconds on each side. TIP: If the bagel won't float up to the surface by the end of the 60 seconds, it probably means the bagel needs to proof longer.
- Take the bagel out of the boiling water using a wide slotted spoon or spatula and back to the parchment lined baking sheet.
- Repeat the boiling process for the rest of the bagels.
Bake the Bagels
- Bake the boiled bagels in the preheated oven for 20-25 minutes, until the tops are glossy and slightly browned.
- Enjoy!
Notes
*almond flour makes these bagels more flavorful and healthy, but it also makes the bagels less chewy (and more tender). If you prefer a traditional chewy bagel texture, use ¼ cup of bread flour instead of ½ cup almond flour.
Nutrition
Calories: 424kcalCarbohydrates: 67gProtein: 17gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 415mgPotassium: 387mgFiber: 7gSugar: 6gVitamin A: 1IUVitamin C: 39mgCalcium: 69mgIron: 2mgZinc: 1mg***Net Carbs: 60g
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