Category Archives: baking

Vegan EVERYTHING Bagels

I absolutely love the smell of yeast rising and bread baking on a lazy weekend morning. It helps warm the house on these winter days and fills the air full of delicious smells. Bagels are one of my favorites things to make because they seem so complicated but are relatively simple – it just takes a little time and patience. Things can be simplified even further if you have a stand mixer. If you don’t have one – that’s OK – it’ll just take a little more elbow grease.

In a large bowl combine the warm water, yeast, and sugar. Give it a good stir and let sit for 5 minutes. It should start to bubble as the yeast activates. Combine the salt and flour in a separate bowl. Slowly add it to the water mixture. I used my KitchenAid mixer on its lowest setting with the dough hook and let it run for about 10 minutes until the dough formed a nice, smooth ball that didn’t stick to the bowl.

Cover with a towel and set aside in a warm place to rise for 1 hour. My house is pretty cold so I turned my oven on just long enough to get it warmed up and slipped the covered bowl inside. The dough will have doubled in size. Punch it back down with a fist and remove from bowl on to a cutting board.

At this point preheat your oven to 400° and bring 3 quarts of water to boil in a large pot. Once the water is boiling, stir in 3 tablespoons of sugar. My understanding is that sugar or baking soda in the water help give the bagels more color or shine. Also combine your toppings together in a small bowl and line a baking sheet with parchment paper. I don’t like scrambling towards the end so having all these small details out of the way will help a lot.

Cut the dough in half then into fourths so that you end up with eight pieces. Roll them into tight balls and use a thumb to press a hole into the middle of each, stretch the dough until the hole is about 1 ½ inches in diameter.

Drop as many as will comfortably fit into the pot of boiling water. Allow to boil on each side for 30 seconds then remove from the water bath. This might need to be done in several batches. I brushed a little melted vegan butter onto the tops of each bagel before dipped each into the bowl of toppings.

I used a mixture of black and white sesame seeds, poppy seeds, dried minced onion, and caraway seeds. Make sure to give each a generous coating then place onto the parchment lined baking sheet and bake in oven for 20-25 minutes or until the tops are nicely browned. By this point the kitchen will smell amazing and you’ll be jonesing for a hot bagel fresh out of the oven. Top them with whatever you like – I prefer a little vegan cream cheese and alfalfa sprouts. Enjoy!

Everything Bagels
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Ingredients
  1. 2 teaspoons active dry yeast
  2. 1 ½ tablespoons sugar
  3. 1 ¼ cups luke warm water
  4. 3 ½ cups bread flour or all-purpose flour
  5. 3 tablespoons sugar
  6. 2 tablespoons vegan butter
  7. 1 ½ teaspoons salt
  8. 1 tablespoon each of sesame seeds, poppy seeds, dried minced onion, caraway seeds
  9. 1 teaspoon coarse salt
Instructions
  1. 1. Combine water, sugar, and yeast into bowl and let sit for 5 minutes until mixture begins to bubble.
  2. 2. Mix together salt and flour and add to water mixture. If using a stand mixer, use the dough hook on a low setting for about 10 minutes. The dough should be smooth and not sticking to the bowl.
  3. 3. Cover bowl with a towel and allow to sit in a warm place to rise for 1 hour.
  4. 4. Preheat oven to 400° and place 3 quarts of water on the stove to boil.Once the water comes to a boil, stir in 3 tablespoons sugar.
  5. 5. Punch down dough, remove from bowl, divide in half, then into fourths so that you end up with 8 pieces.
  6. 6. Roll each piece into a tight dough ball. With your finger, press a hole into the center of each ball. Use a little flour if necessary. Stretch and press until the whole is a bout 1 ½ inch in diameter.
  7. 7. Drop as many bagels as will fit in your pot into the boiling water and boil for 30 seconds on each side. Remove from boiling water with a slotted spoon and place on a parchment paper lined baking sheet. Continue this process until all bagels have been boiled.
  8. 8. Mix teaspoon of coarse salt and toppings into a small bowl. Brush each bagel with vegan butter then dip into bowl with toppings. Coat each bagel generously and then place back onto baking sheet.
  9. 9. Bake in the oven for 20-25 minutes or until the tops are nicely browned.
Notes
  1. *Store in a ziplock bag. Bagels should last about a week but can be frozen for long-term storage.
Artisanal Vegan http://www.artisanalvegan.com/

Caramelized Onion & Kalamata Olive Focaccia

bread

I recently decided that I was going to limit my bread consumption. At least on a trial basis. For health reasons. Right.  So what did I immediately do? I pulled out the bread machine and cranked out several loaves. Telling myself I can’t have something to eat is always a guaranteed fail because I will inevitably immediately want whatever that is.

Last week I was looking through bread recipes and for some reason recalled this small bakery that operated out of an old movie theater that I would patronize during college. I would stop by in the mornings on my way to class and buy day old scones and bread. I remember they had amazing foccacia bread. I would take it home and devour it in a single sitting, savoring every bit.

This recipe reminds me of that bread. Instead of topping the bread with olives, I’ve incorporated them into the dough. They add a nice salty bite that goes well with the sweetness of the caramelized onions on top. This bread is great on it’s own but pairs nicely with soups and stews – I ate mine with a creamy tomato soup.

onions

Peel and halve your onion. Slice into thin strips. I used a mandoline on its thickest setting to get a nice even slice. In a frying pan, bring vegan butter and olive oil to a medium heat. Add onions, salt and stir to combine. You can also add a pinch of sugar to assist with the caramelization. Stir the onions occasionally. Leave them alone long enough to brown but not so long that they burn. This took me upwards of 15-20 minutes. Remove from pan and set aside once they’ve got a nice brown on them.

Mix together the warm water, active dry yeast and agave while onions are cooking. Set aside for 10 minutes.

Combine the flour, salt, Italian seasoning, garlic powder and pepper in a large bowl. Pour in the yeast mixture and stir until a dough ball forms. I used a 5 quart KitchenAid stand mixer with the dough hook attachment. The dough formed a nice ball after a few minutes on the lowest setting.

Transfer dough to a lightly greased bowl, giving it a few turns to coat it with olive oil. Cover with a towel and allow to rise in a warm area for 30-45 minutes. The dough should easily double in size during this time.

dough

Preheat oven to 450° and lightly grease a baking or cookie sheet. Punch the dough back down and move to a lightly floured surface. knead olives into dough until they’re evenly distributed. I had to add a little flour to compensate for the liquid from the olives.

dough

Roll the dough out on the baking sheet using a rolling pin or your fingers. Roughly form it into a 1/2 inch thick rectangle. Use knuckles or fingers to create depressions 1 inch apart across the top of the dough then top with caramelized onions.

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Reduce oven temperature to 375° before placing dough into the oven. Bake for 17-20 minutes until focaccia bread is golden brown. Remove and let cool slightly before serving. Enjoy.

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Caramelized Onion & Kalamata Olive Foccacia
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Ingredients
  1. 1 large onion
  2. 2 tablespoons vegan butter plus 1 tablespoon olive oil
  3. pinch of salt
  4. since of sugar (optional)
  5. 1 cup warm water
  6. 1 teaspoon agave
  7. 1 packet of active dry yeast (2-1/4 teaspoons)
  8. 2-3/4 cups all-purpose flour
  9. 1 teaspoon salt
  10. 2-1/2 teaspoons Italian seasoning
  11. 1 teaspoon garlic powder
  12. 1/4 teaspoon pepper
  13. 1 tablespoon olive oil
  14. 1/4 cup kalamata olives, roughly chopped
Instructions
  1. Peel and half onion. Slice into thin strips. I used a mandoline on its thickest setting to get an even cut.
  2. Over medium heat, add the vegan butter and olive oil. Add sliced onions and sprinkle with a pinch of salt. You optionally add a pinch a sugar to assist with the caramelizing. Stir occasionally but allow onions to sit long enough to brown. Remove from pan and set aside.
  3. While the onions are caramelizing, mix together the warm water, yeast and agave. Allow to sit for 10 minutes.
  4. In a large bowl, mix together the dry dough ingredients. Add in the yeast mixture and combine until the dough forms a ball.
  5. Lightly grease a bowl with olive oil. Transfer dough ball to bowl and roll to coat with oil. Cover and let rise for 30-45 minutes in a warm spot. Dough should easily double in size.
  6. Preheat oven to 450° and lightly grease a baking or cookie sheet.
  7. Punch dough back down and move to a lightly floured surface. Add olives and knead until evenly distributed.
  8. Use a rolling pin or fingers to spread dough out into a rectangular shape on the baking sheet.
  9. Use knuckles or fingers to make indentations roughly 1 inch apart across the top of the dough and top with caramelized onions.
  10. Reduce oven temperature to 375° and bake for 17-20 minutes until focaccia bread is golden brown.
  11. Let cool slightly before serving.
Adapted from Simply Scratch
Adapted from Simply Scratch
Artisanal Vegan http://www.artisanalvegan.com/

 

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