Bagels and breakfast go hand-in-hand. And with the addition of healthy spreads and toppings, they’re also part of a balanced morning meal to help you rise and shine.
Typically, eggs, meat and dairy take over the breakfast table, which can make the most important meal of the day a challenge for early risers with dietary restrictions.
People with dietary allergies, or those who choose to avoid animal protein for health or ethical reasons, are often at a loss when it comes to a breakfast of champions. That’s where the below bagel recipe comes in handy.
Baking bagels is both an easy, and tasty, alternative to store-bought ones. Prepared with the right ingredients, you can also feel good about feeding them to your family. Plus, they’re ideal for freezing to thaw and enjoy over a leisurely weekend brunch.
Simply serve them with your favourite flavour of Tofutti Better Than Cream Cheese, including Herbs & Chives, French Onion or Garlic & Herb. Or try a bagelwich with fresh veggies and Tofutti Soy Cheese Slices!
Makes 8-10 “everything” bagels
1 tbsp. active dry yeast
1 tbsp. sugar
1.5 cups warm water
4.5 cups bread flour
1 tbsp. olive oil
2 tsp. barley malt syrup
2 tsp. salt
2 tsp. onion powder
1.5 tsp. garlic powder
water for boiling
1 tsp. salt
1.5 tbs. barley malt syrup
- Activate the yeast by dissolving it and the sugar in the warm water. Let it sit for about five minutes.
- In a large bowl, add the bread flour. Pour in the yeast mixture, olive oil, barley malt syrup, salt, onion and garlic powders and mix until the dough stiffens.
- With your hands, knead the dough on a lightly floured surface for about 10 minutes, until it becomes elastic. Add more flour if the dough becomes sticky or water if it dries out. Wrap the dough in cling film and set it aside for about 15 minutes.