I like making easy-to-buy items like vegan butter, sriracha and granola at home at least once, because learning the processes and method involved makes me feel an instant connection to and appreciation for the end product as well as the ingredients that comprise it. This weekend, I thought I’d give homemade bagels a try, since I love nothing more than one that’s been freshly toasted, smothered in Tofutti cream cheese and adorned with capers and caramelized shallots. The process for making these is incredibly easy and the aroma it emits when coming out of the oven is amazing … these bagels are warm, heavenly and happy.
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HOMEMADE BAGELS WITH TOFUTTI, CAPERS AND CARAMELIZED SHALLOTS
- Yield: 5 bagels
Description
Ingredients
- 1 3/4 cups bread flour
- 1 1/4 tsp yeast
- 1 TB sugar
- 1/2 tsp salt
- 6 ounces hot water
- 3/4 TB raw agave nectar
Instructions
- Add the dry ingredients to the bowl of a Kitchen Aid mixer (using the flat beater attachment) and stir until blended. Slowly add in the hot water while the blade is still moving and continue mixing until the dough gathers around it. Remove the dough from the blade, form into a ball and place in a slightly oil bowl. Cover with saran wrap and let it sit for about an hour.
- Separate the dough into four small balls. Slightly flatten them out and poke a hole in the middle with your finger, then set them on a lightly greased plate.
- Preheat your oven to 400 degrees.
- Fill a large pot about halfway with water over high heat. Once it comes to a boil, add in the agave. Using a skimmer, slowly lower the bagels in to the boiling water and boil for about 45 seconds, flipping it over and boiling for about 45 seconds more.
- Remove from bagels from the pot onto a kitchen towel and gently pat them dry. Arrange them onto a greased cookie sheet and bake for about 10 minutes or until they are golden brown on the bottom.
- Flip them over and bake for about 5-7 minutes more.
Looks yummy!!! I made bagels this week, too. Something about this time of year, makes me want to slather bread with stuff.
xo
kittee
Oof! The addition of capers and shallots on these creamy cheesy bagels sounds sooo good. I just made a dish with capers, so I'm all about them right now, but always need a good prodding idea.
Thanks kittee! I am usually neutral about bready items, but during this time of year its all I want to make!
Thanks foodfeud! When I first went vegan, I missed lox/onion/caper bagels, but found that leaving off the lox is just as good!
Those look incredible… I love capers but had never thought of putting them on bagels. Yummm. Thanks for sharing!
Hi Erin!
I have nominated you for a Liebster Blog Award, the award for small blogs (under 200 subscribers) that deserve more attention. It's kind of a pay-it-forward thing. I have no idea if you are a "small blog" (as there are so many ways people can follow us bloggers these days) but I definitely wanted my readers to visit your blog, as I love it. Read more about the award and rules on my blog, http://www.reciperenovator.com. 🙂
Best,
Stephanie
I love your blog so I nominated you for a Liebster! 🙂
http://www.scissorsandspice.com/2011/10/vegan-mofo-spreading-love-lots-of.html
Thanks Stephanie & Scissors and Spice — I wasn't sure what a Liebster Award was, but now I understand (what a great idea!) I'll have to get to work narrowing it down my favorite five blogs!
Homemade bagels are the best and I'm definitely jonesing for your dinner ones! Capers! Yum!
what a great idea! these sound delicious 🙂
I would never think to put capers or caramelized onions on bagels, but the combo sounds delicious. You’re inspiring me to make all kinds of things this weekend, it’s been forever since I’ve made bagels.