Vegan Whole Wheat Herb Bagels


In my efforts to completely eliminate most if not all processed foods, I have started baking more. I have fallen in love with rosemary and have been adding it to my herb breads.

Vegan whole wheat herb bagels

3.5 to 4 cups whole wheat flour

1 tbsp active dry yeast

1 1 2 cups warm water (110 degrees f/45 degrees c)

3 tbsps white sugar

1 tbsp salt

1 tbsp white sugar

2 tbsp rosemary

1 tbsp sage

1 tbsp marjoram

1 tbsp thyme

1 In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
2 Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
3 Cut into 10 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
4 Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
5 When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.


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