Vegan? No prob. (Most authentic bagels should be...)
This was my first attempt at bagels and I was afraid of messing it up. I come from THE land of amazing, tasty, cheap bagels so my standards are pretty high... and since I don't have much actual bread making knowledge (or abilities) I was daunted. But hey, practice makes perfect, right? These were decent (better than the average supermarket bagels here in Australia!) but not perfect (due to my own fault I'm sure). I would definitely use this recipe again if I decide a second attempt at bagels.
I decided I wanted a half savoury/ half sweet batch so I split the dough in half after kneading. I am only one person so making a double batch for the different flavours seemed a little overkill... but I don't know if I recommend doing this. The blueberries add A LOT of moisture to the dough so I just kept adding flour and prayed that it would come back together (which it eventually did but WOW was there a lot of "oh no... oooooooohhhhhh nooooo... oh why does this feel like this" complaining to my amused mum who was lucky enough to facetime me during this mess.
In the end, everything came together and they looked like bagels at least. They tasted like a bagel bread hybrid in my opinion but again... my fault I'm sure. I gave some to a friend and he loved them (he has low standards so take that as you will). Now enjoy the thousand of pictures I took of the process.
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