Vegan Protein Bagel Recipe

2 cups all-purpose flour 2 cups all-purpose flour

2 cups vital wheat gluten 2 cups vital wheat gluten

1 tsp salt 1 tsp salt

1 tbsp active dry yeast 1 tbsp active dry yeast

3 tbsp sugar 3 tbsp sugar

1 tbsp oil 1 tbsp oil

1 ¼ cups water (hot water, approx. 110 F, warm bath water) 1 ¼ cups water (hot water, approx. 110 F, warm bath water)

Mix water, sugar, and yeast. Mix with whisk, and let sit for 5 minutes to activate (until frothing).
Add all-purpose flour, wheat gluten, salt, and olive oil while mixing. Mix for about 8 minutes; it should be tough and stringy.
Let rise, covered, for about 2 hours or until doubled in size.
Punch dough down and knead for 3 to 4 minutes.
Cut in to 8 dough balls, let rise on cookie sheet covered in saran wrap for about 20 minutes.
While dough is rising, oil a large pot of water with 1 tsp of baking soda.
Knead risen dough balls to get rid of air pockets, then take thumbs and dig hole in the center to shape your bagel. The hole will shrink during boiling/baking process, so make it larger than you would like.
Boil bagels on each side for 20 to 30 seconds.
If desired, dip bagels in to seasoning while still wet before baking.
Bake for 20 at 350 F.
Allow to cool before slicing.

Course🥞Breakfast

Diets🌱Vegan...

Category🥯Bagel

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h