The best thing about SPRING, for me, is outdoor eating and I LOVE tapas and maze style dishes that I can pick and choose what I want to eat.

Lucky for us, Kelsey [Our fabulous manager at Cedar] used to live and study in New York and was a massive fan of the New York Style Bagel and took the task of finding the best recipe for us to try.

these vegan bagels are simply divine

Makes 8 bagels.

Ingredients:

Instructions:

  1. Pour sugar and yeast into ½ cup warm water (not too hot!). Put aside without stirring for 5 – 7 minutes, then stir in sugar & yeast until dissolved.
  2. Whisk together the flour and salt. Create a well & pour in the yeast mixture.
  3. Add another ½ cup warm water into the well and start to mix. If you need additional water, add slowly – ¼ cup at a time. The dough should be firm, yet moist.
  4. Dust a countertop with flour and knead the dough for 10 minutes, until gluten has developed & the dough is smooth, elastic and firm.
  5. Lightly brush a bowl with oil & turn to coat the dough. Cover with a damp kitchen towel and leave to rise in a warm place for about an hour. 
  6. Punch the dough down & let rest for an additional 10 minutes.
  7. Split your dough into 8 even pieces & shape into a round ball.
  8. Press a floured finger into the centre of each ball to create a doughnut shape. Stretch the dough rings so the hole is about a third of the diameter of the bagel.
  9. Place the shaped dough on a parchment lined & oiled baking tray.
  10. Cover with a kitchen towel and leave to rest for 10 minutes.
  11. Preheat your oven to 220ºC.
  12. Bring a large pot of water to a boil, then reduce to a simmer. Gently lower the bagels into the water using a slotted spoon – they should float. Boil the bagels for 1 – 2 minutes per side (the longer they boil, the chewier they will be!). I usually boil 3 bagels at a time, but start with however many you’re comfortable with.
  13. Once removed from the water & placed onto the baking tray, add toppings immediately.
  14. Once all bagels have been boiled and topped, bake for 18 – 25 minutes (I watch them from about 15 minutes to make sure they don’t burn), until golden brown.
  15. Let cool on a wire rack and ENJOY!