Have you ever made your own bagels? If not, you'll definitely need to try this recipe. Because nothing beats that warm and fluffy taste when you get those bagels straight from the oven onto your plate.
Take a large mixing bowl and add the flour and a pinch of salt. Mix shortly by using a spoon.
Take a small saucepan. Add the almond milk and bring to room temperature. Be careful not to over heat the milk. Yeast bacteria will die if the temperature is over 40℃/104℉. Using a cooking thermometer will make this process a lot easier. A temperature of 37℃/98℉ will work perfectly for yeast.
Now add the coconut oil (it has a melting temperature of 24℃/75℉). Stir it in gently as well as the yeast and the sugar.
Once you've a smooth texture add it to your flour mixture and combine.
Once it turns into a dough start kneading for at least 100 times. This will make the bagels extra fluffy.
Put the dough into a large mixing bowl, cover it with a kitchen towel and set onto a warm place to rise. Same rules about the temperature applies here as well. Don't make it too warm and be careful that the bowl is truly covered. Yeast dough does not like a cold breeze.
Let rise for about 30 minutes.
Bring a big pot of water with 1 tsp of salt to boil.
Take the dough and divide into 8 balls.
Take your finger and punch a whole into the middle of each one. Extend that whole to a diameter of 2 cm/0,7 inches.
Now put each bagel - one at a time - into the boiling water. This step will ensure that the bagels keep their shape throughout the baking. Each bagel should take about 1 minute.
Preheat the oven to 225℃/437℉.
Place the bagels on a baking tray that has been lined with parchment paper.
Take some almond milk and cover the bagels with it by using a brush.
Sprinkle some seeds of your choice over the bagels and bake for 15-20 minutes.
Enjoy! Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshare your shot! And I'd love to see your recreations. 🙂