Seed Oil Free Vegan Bagels

Total time2 hr 10 min

Prep time30 min

Cook time25 min

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Ingredients

8 servings

For the dough

1 ½ tsp active dry yeast
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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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)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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)

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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