Vegan Pumpkin Seed Bagels
Experience the perfect combination of hearty flavor and wholesome goodness with these Vegan Pumpkin Seed Bagels, a must-try addition to your plant-based baking lineup. Crafted with all-purpose flour and speckled with nutrient-packed pumpkin seeds, these homemade bagels deliver a satisfyingly chewy texture and nutty crunch in every bite. The boiled-and-baked technique ensures the classic golden crust while keeping the inside soft and tender. Topped generously with extra pumpkin seeds for a stunning finish, these bagels are ideal for breakfast, brunch, or snack time. Whether slathered with vegan cream cheese, avocado, or your favorite spread, these dairy-free and egg-free bagels are a delicious way to upgrade your baking game. Perfect for meal prep or serving fresh out of the oven, this recipe is a crowd-pleaser you won't want to miss!
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Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 300 milliliters Warm water
- 25 grams Brown sugar
- 10 grams Salt
- 30 milliliters Olive oil
- 50 grams Pumpkin seeds
- 2000 milliliters Water for boiling
- 15 grams Baking soda
- 30 grams Extra pumpkin seeds for topping
Directions
Step 1
In a large mixing bowl, combine 300 grams of flour, instant yeast, brown sugar, and salt.
Step 2
Add warm water and olive oil to the dry ingredients and mix until a sticky dough forms.
Step 3
Gradually add the remaining flour while kneading until the dough becomes smooth and elastic, which should take about 10 minutes.
Step 4
Fold in the pumpkin seeds evenly into the dough.
Step 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 60 minutes, or until doubled in size.
Step 6
Preheat your oven to 220°C (428°F).
Step 7
After the dough has risen, punch it down and divide it into 8 equal pieces.
Step 8
Shape each piece into a ball, and then press your thumb through the center to form a ring, stretching slightly to create a classic bagel shape.
Step 9
In a large pot, bring 2000 milliliters of water to a gentle boil and add the baking soda.
Step 10
Carefully drop each bagel into the boiling water, boiling each side for 1 minute, then remove with a slotted spoon and place on a baking tray.
Step 11
Sprinkle extra pumpkin seeds on top of each bagel, pressing them gently to ensure they stick.
Step 12
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown.
Step 13
Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
| Serving size | (2998.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2640.4 |
| Total Fat 72.0g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 12.6g | |
| Cholesterol 0mg | 0% |
| Sodium 8070.7mg | 0% |
| Total Carbohydrate 421.8g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 26.4g | |
| Protein 77.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 134.1mg | 0% |
| Iron 30.4mg | 0% |
| Potassium 1284.7mg | 0% |
Source of Calories