Quick Vegan Bagels

Most people think that making bagels is a day long process (even two!) with this quick recipe you can go from flour and yeast to eating tofutti frosted bagels in 2 hours. These delicious boiled and baked bagels are a necessity for breakfast, brunch, lunch, dinner, munchies... the list goes on.

Makes 8 to 12 medium sized bagels
1 1/2 cup warm water
1 1/4 oz. package active dry yeast
2 1/2 cup all purpose flour (I use Bob's Red Mill)
1 1/2 cup whole wheat pastry flour
2 tsp vital wheat gluten
2 tsp kosher or sea salt
1 Tbs light brown sugar

oil for bowl
salt for water

Dissolve sugar in warm water and add yeast. Stir to combine. Set aside for later use, your yeast mixture should swell slightly to assure potency.

Sift together all other ingredients in large mixing bowl. Fold in yeast/sugar water. Knead for approx. 10 - 15 minutes or use dough hook of mixer.
Place dough in oiled bowl and let rise for 1 to 2 hours.

Put large pot of boiling water on high heat. Add 1 Tbsp salt. Preheat oven to 425.
Remove dough from bowl, place on cutting board or nonstick surface, cut into 8-12 pieces. Form into balls. Slightly flatten ball of dough. Fold under from center until a small hole forms, continue to fold until the hole is about 1 inch wide. Repeat for all balls of dough. Place formed bagels on baking sheet and cover, let rise for 10 - 15 minutes.
Mix desired toppings (onion, poppy seed, sesame seed, salt, etc.)
Reduce boiling water to low simmer. Drop 3 bagels into water. Simmer for 1 minute, turn bagels to other side and simmer for another minute. Remove bagels from water and place on a baking sheet, be SURE not to boil the bagels longer than 2 minutes. This would result in soggy bagels!
At this point you can sprinkle the toppings onto the bagels or roll the bagels on a plate full of your selected toppings.
Cook bagels for 17-19 minutes. Remove from heat and let cool for 30 minutes. ENJOY