Homemade Everything Bagel

Woke up one morning craving bagels, so I made them. I was surprised to learn how easy and quick making bagels at home can be!

Ingredients:

  • 4 ¼ cups all-purpose flour **
  • 1.75 tsp rapid rising yeast (can use 2 packets of active dry yeast)
  • 1 ½ cups warm water
  • 3 tablespoon white sugar ( I used Monk Fruit sweetener)
  • 1 tablespoon salt
  • 1 tablespoon brown sugar
  • Seasoning: Equal amounts– you can use anything you want to season
  • Garlic Powder
  • Basil leaves
  • Hemp Seeds
  • Taco seasoning

Directions:

  1. Combine the flour and yeast in a large bowl.
  2. In a separate bowl, mix the water, 3 tablespoons sugar, and the salt. Combine with the flour and yeast
  3. Mix with hand for about 5 minutes or until the dough is stiff
  4. On a flat surface, knead the dough until smooth (~8-10 minutes)
  5. Cover the dough in a bowl with plastic wrap or a towel and let it rest for 15 minutes
  6. Cut the dough into 12 pieces and roll into smooth balls. Poke a hole in the center of the ball with your finger. I spun the dough on my finger to make the hole larger, but you could shape it with your hands as well
  7. Cover the 12 bagels on a plate and allow them to rise for 20 minutes
  8. In a pot, fill it with water and add the 1 tablespoon of brown sugar and mix. Allow the mixture to come to a boil
  9. Pre-heat oven to 375 F
  10. Add seasoning into a seperate bowl
  11. Prepare greased baking sheet with wax paper
  12. When the bagels are ready, place 4 bagels ( depending on your pot size) into the water and boil for about 30 seconds
  13. Drain the water when removing the bagels, season the bagel right after draining the water by placing it into the bowl with seasoning and then onto the sheet– Repeat this step for all the bagels
  14. Bake bagels for 25 to 30 minutes
  15. Enjoy bagels hot or cold, bon appetit!

** you can make these bagels with whole wheat flour as well**

Week 2

Successfully completed my first week as a Vegan! This is actually the first time where I’ve gone an entire week without having some wild cravings for pizza or real cheese!! The past week has actually been really good, no fatigue or weakness bringing me down, and no feelings like I’ve been starving myself, which are issues i’ve dealt with before when I attempted to go Vegan. I primarily believe that the fact i’m able to indulge in all the foods I would normally eat, I can still eat with the Vegan twist and it tastes EXACTLY the same! Except my coffee/ tea, it tastes SO much better with Coconut milk creamer, HEAVEN! OMG, also having that Chocolate Vegan cheesecake, it was delicious! Had the same texture and taste of normal cheesecake (from what I can remember).

With finals coming up next week, I decided to make a run to the Whole Foods Co-op after class today so I can survive the next week. I still have black beans left over from the previous week, I found canned crushed tomatoes and have whole grain pasta left over, so i’ll make homemade pasta sauce and have pasta/ tortilla pizza. My grocery primarily consisted of protein filled foods since that is what I ran out of in the past week. In order to sustain a Vegan diet, it’s vital to be conscious of protein intake.

This week I bought:

Daiya Key Lime Cheezecake (SO Zestyyy)

Guacamole spread

Whole Grain Sprouted Bagels

Daiya Vegan Greek Yogurt (8g of Protein)!

Daiya pepper jack shredded cheese

Saffron Road Vegetable Pad Thai (actually was quite tasty)

Tandoor Chef Samosa’s (the chutney is NOT vegan, so I won’t be eating that)

Svelte Organic Protein Shake (11g of Protein, completely vegan)!

Grand Total: $50.69

With final’s week, I’ll be eating easy and quick to make meals, so that is why I didn’t buy much in regards to preparing something from scratch.  With the food I have left over, and the new groceries I should be able to last the next 10 days.

Onto Week 2, let’s see how this goes!

Stay Happy,

Preety 🙂