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Sun-dried Tomato, gluten free, vegan Bagels

Sun-dried Tomato, gluten free, vegan Bagels

Gluten free, vegan Bagels


Same beautiful recipe as the honey flax bagels, but we substituted the honey with coconut sugar to keep it vegan and added sun-dried tomato and fresh herbs to make them savoury. These bagels are chewy, crisp on the outside and sturdy enough to bring along on a hike as sandwiches! All hail the gluten free, vegan bagel!

We used the identical recipe and technique from the gluten free honey flax bagels, (I encourage you to read that posts as I give pointers on this technique) but substituted a few ingredients, like we do, to keep it gluten free but make it vegan. The result is a savoury bagel that makes a beautiful sandwich or open face lunch to pile up the vegetables and vegan delights. I enjoyed mine with avocado and garden fresh tomato. 

Find our gluten free flour bread blend recipe here and don’t forget the millet flour in that bread blend is what makes gluten free, vegan bagels successful. Equally important are the psyllium husks, flaxmeal and xanthan gum binders. It makes these sturdy enough to make into sandwiches.

Lastly, the technique has some points you can’t skip. The parchment wrappers around the gluten free, vegan bagels as they rise prevents them from spreading out when rising and keeps them rising up. The bake before you boil, solidifies the shape of the bagels, so they don’t disintegrate in the water when boiling.

gluten free, vegan Bagels

Sun-dried Tomato gf, Vegan Bagels

Prep Time15 mins
Cook Time25 mins
Rise time1 hr
Total Time1 hr 40 mins
Course: Breads
Servings: 4 bagels

Equipment

  • measuring cups
  • measuring spoons
  • large bowl
  • whisk
  • spatula
  • skillet
  • hand mixer
  • knife

Ingredients

Make first

  • 225 g water (1 cup) 115 °
  • 2 tsp instant yeast
  • 5 g psyllium husks 2 tsp
  • 12 g coconut sugar

Dry Ingredients

  • 385 g gluten free bread flour blend (2.5 cups) our recipe
  • 25 g flax meal ¼ cup
  • ½ tsp xanthan gum
  • ¾ tsp sea salt
  • 1 tbsp fresh herbs, we used rosemary, fresh chopped
  • ½ cup sun-dried tomato

Wet Ingredients, lightly beaten

  • 80 g aquafaba (½ cup)
  • 40 g olive oil 3 tbsp

For boiling

  • 1 ½ tsp baking soda
  • 6-8 cups water

Instructions

Prepare

  • If your sun-dried tomato are dry, not kept in oil, reconstitute them in boiling water.
  • Mince rosemary
  • Prepare a cookie sheet with parchment, sprayed with oil.
    Make 4 parchment wraps about 2" x the width of the parchment roll. Spray to grease
    gluten free vegan bagels
  • Make 4 - 1" tin foil circles to go in the middle of bagels or use cutting rings to prevent dough from rising into the centre of bagels.

Start activating yeast

  • Put hot water, yeast, psyllium husks and sugar in a glass bowl and whisk to combine.
    Set aside to start bubbling.

Combine dry ingredients

  • In a large bowl, measure and combine flour, salt, xanthan gum, flax meal.
    Whisk to remove lumps.

Lightly beat

  • Measure aquafaba and olive oil into a bowl and whisk or beat with hand mixer to give it some volume.

Add wet to dry

  • Pour aquafaba and olive oil into dry ingredients and begin mixing with a hand mixer.
    Add activated yeast mixture and combine with hand mixer until dough forms.
    Dough should look like thick cake batter
    gluten free vegan bagels

Make & rise bagels

  • Separate dough into 4 portions with a spatula.
    Prepare a bowl of water to dip your hands in.
  • With spatula, move 1 portion of bagel dough into wet hands. Gently form into a ball.
  • Place on prepared cookie sheet and gently make a hole in the centre with a wet finger.
    Place cutter or 1" round tin foil ring in the hole and wrap parchment around the outside, making sure to get the parchment all the way to the bottom of the bagel dough.
    Place bagels in a draft free place for 1 hour to rise.

Bake & boil

  • At 45 minutes of rising, preheat oven to 425° F (400° F on a convection oven)
    gluten free vegan bagels
  • Bring water and sugar to a rolling boil in a large sauce pan or deep skillet (the bagels must float)
  • Bake bagels for 4 minutes in oven to cook the outside. DO NOT SKIP THIS STEP
    Remove wrappers when done 4 minute bake
  • Carefully flip bagels onto slotted spoon to move them into boiling water. I boiled 2 at a time.
    Boil bagels 30 seconds per side, flipping carefully with slotted spoon and the spatula.
    gluten free vegan bagels
  • Move bagels to a wire rack to drain for 2 minutes
    gluten free vegan bagels
  • Replace on parchment lined cookie sheet and move back into oven to bake for another 20 minutes or until golden brown.
    When cooled for 5-10 minutes gently ( or use tongs) remove the centre ring)
    gluten free vegan bagels
  • Enjoy!

Notes

I tried boiling the bagels before baking them for 4 minutes to harden the outside. The bagels got misshapen, flat and started to disintegrate in the water.
The bake for 4 minutes step is essential to harden the outside to maintain the bagel shape.
Boiling the bagels makes them chewy on the inside!


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