recipe: perfected egg and dairy-free fluffy bagels

I made a recipe for bagels a few years ago that I have since made dozens of times since. I have changed the recipe enough that I felt like it warranted a new post. They are so big and fluffy and my own family actually request that I make them more often than I make bread and buns. Try them (again) for yourself!

Perfected Egg and Dairy-Free Fluffy Bagels

(Makes 1 dozen)

Ingredients:

1/2 cup granulated sugar

1 1/2 tbsp active dry yeast

2 cups warm water

1/3 cup canola or vegetable oil, plus more to grease

1/2 tsp salt

6 cups all-purpose flour

Steps:

1. Add the sugar, yeast, and warm water to a large bowl. Mix well, then cover with a tea towel for 15 minutes or until the yeast has bubbled.

2. Remove towel. Next add the oil, salt, and flour. Make sure to stir between each cup of flour. When the dough is no longer sticky, transfer to a floured surface. Knead for another 5 minutes until smoothed out. Form into a large ball and place in a new, large, oil-greased bowl. Cover with a tea towel. Put in oven with the light on for 1 hour to let rise.

3. After dough has risen, remove it from oven and punch it down. Then transfer again to a smooth surface. Separate into 12 balls. Poke your thumb through each ball and form into the shape of a bagel. Place onto a lightly greased cookie sheet. You may need two. Cover with a tea towel and let rise for 30 more minutes.

4. Meanwhile preheat oven to 375°F. Bake for 30 minutes or until a deep golden brown. Remove and brush with butter or margarine (regular or dairy-free). Let cool down before slicing into them. Enjoy!

Note: You may choose to add something to the top of the bagels, such as poppy seed. If so, do so right before placing them in the oven. Store in an airtight container at room temperature for up to 3 days.

Emory

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