Low Histamine Vegan Bagels
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Learn more →Ingredients
8 servings
For the dough
- 1 ½ tsp active dry yeast
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 1 tbsp organic cane sugar
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 3 ½ cups bread flour, plus more for dusting
- 1 ½ tsp fine salt
- 1 tbsp neutral oil (such as canola or sunflower)
For the boiling bath
- 2 quarts water
- 2 tbsp baking soda
- 1 tbsp organic cane sugar
For topping
- 2 tbsp sesame seeds, poppy seeds, or everything bagel seasoning (optional)
Ingredient notesNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 2 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
Nuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 2 g per serving. If you prefer to always avoid poppy seed, please tap it and change its rating to Red.
Can be omittedeverything bagel seasoning
Instructions
- 1
In the bowl of a stand mixer (or a large bowl), combine the warm water, yeast, and 1 tbsp sugar. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the bread flour, salt, and oil to the yeast mixture. Mix on low speed with the dough hook for 2 minutes to bring the dough together, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, stiff, and pulls cleanly away from the sides of the bowl. If mixing by hand, turn the dough onto a lightly floured surface and knead for 10–12 minutes until smooth and elastic.
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