Place the dough in a lightly oiled bowl. Cover with a damp tea towel and allow to rise on a warm spot for about 45 minutes, or until it has doubled in size.
When the dough is ready, punch it down to release any air bubbles, then divide it into 8 pieces of approx. 119 g each. Shape the pieces into round balls and place them on a baking sheet lined with parchment paper. Allow to rest covered for another 5-10 minutes.
In the meantime, bring a large pot of water to a boil and preheat the oven to 428°F/220°C top/bottom heat (or fan 392°F/200 °C).
Now use the back of a wooden spoon (or your finger) to press a hole through the center of each dough ball, and carefully widen it to be about 1.5 inches in diameter (if the hole is too small it will close during baking, *see photo above).
Carefully, place the bagels in the boiling water, making sure not to overcrowd the pot. Simmer for about 45 seconds to a minute on each side. Use a slotted spoon to remove them onto a wire rack to drain.
Place the bagels back on the baking sheet lined with parchment. Brush with a little non-dairy cream and sprinkle with seeds as desired.
Bake in the preheated oven for about 22-25 minutes. Then remove and allow to cool. Enjoy!
Notes
Yeast: You can also use 2 ¾ tsp instant or active dry yeast (7 g). If using active dry yeast, consider that the rise time may be longer.
See blog post for make-ahead, storage, and freezing Instructions + further information, including step-by-step photos!
Nutritions
Serving: 1Bagel | Calories: 261kcal | Carbohydrates: 45g | Protein: 7.2g | Fat: 4.6g
