bread

Easy Homemade Bagels

Warm, chewy on the outside, soft on the inside, fresh, homemade bagels! Yes, Yes, and YES! Seriously, y'all, fresh homemade bagels are so easy to make, plus you get to top them with whatever you want! Bagels freeze really well, so make yourself a double batch on the weekend, and next week’s breakfast just got a lot easier, and a whole lot more tasty! If you don’t believe me, I have left photo proof of our two year old digging into a fresh everything bagel that she slyly snatched as we were trying to photograph them. I mean she just did the thing the rest of us wanted to do. But who can blame her. They are that good! And if y’all can’t do gluten, don’t worry! Our friends over at Not  That Kind of Vegan  took this recipe and turned it gluten free, so go check out their  recipe  !! Now everyone can have their bagel and eat it too!!

Warm, chewy on the outside, soft on the inside, fresh, homemade bagels! Yes, Yes, and YES! Seriously, y'all, fresh homemade bagels are so easy to make, plus you get to top them with whatever you want! Bagels freeze really well, so make yourself a double batch on the weekend, and next week’s breakfast just got a lot easier, and a whole lot more tasty! If you don’t believe me, I have left photo proof of our two year old digging into a fresh everything bagel that she slyly snatched as we were trying to photograph them. I mean she just did the thing the rest of us wanted to do. But who can blame her. They are that good! And if y’all can’t do gluten, don’t worry! Our friends over at Not That Kind of Vegan took this recipe and turned it gluten free, so go check out their recipe !! Now everyone can have their bagel and eat it too!!

Ingredients:

  • 4 cups all purpose flour

  • 1 tablespoon dry active yeast

  • 1 and 1/2 cups warm water

  • 1 tablespoon white sugar

  • 3 teaspoons salt

  • optional toppings: everything bagel seasoning, sesame seeds, salt, poppy seeds, shredded cheese, or anything else you can think of!

Boiling liquid:

  • Enough water to fill a large pot

  • 2 teaspoons baking soda

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Instructions:

  1. In a large bowl add water, yeast, and 1 teaspoon of sugar. You want the water warm but not too hot. Tt needs to be around 100 degrees. Much hotter and it will kill the yeast. I just use hot water from the tap. Let the mixture sit for about 10 minutes until it is nice and foamy.

  2. Add the yeast mixture along with the remaining ingredients to a stand mixer. You can either use the paddle attachment to get everything mixed up, or mix it by hand before attaching the dough hook. Allow the dough to knead on medium speed for about 10 minutes. It needs to knead for this long! I promise. If you do not have a stand mixer then you can mix the ingredients by hand and knead for about 15 minutes. Baking and a workout at the same time! Heck yes! Look at you burning those bagel calories before you even eat one!

  3. Pull off a piece of dough and stretch it. You want it to make a “windowpane” that you can see through, but does not rip. That’s when you are done kneading!

  4. Place dough in large bowl and cover with plastic wrap or a damp kitchen towel. Allow dough to rise for about an hour. It will grow but not quite double in size.

  5. Once dough has risen, divide into 8 equal pieces. Form a ball with each piece and poke a hole in the middle using your finger. Stretch the ring of dough out a bit and place on a parchment lined baking sheet.

  6. Preheat your oven to 375 degrees.

  7. Bring a large pot of water to a boil. Once boiling, add 2 teaspoons of baking soda. Add 1 or 2 bagels at a time and allow to boil on each side for about 45 seconds. Remove the bagel from the water and place back on the parchment lined baking sheet.

  8. Sprinkle bagel with desired toppings while the bagel are still wet and the toppings will stick.

  9. Bake bagels for 25 - 30 minutes. You can brush the bagels with a 1/2 cup whipped aquafaba mixed with 2 tablespoons of maple syrup, or melted vegan butter. This just helps the bagels brown. You do not have to brush them with anything.

  10. Allow bagels to cool on a the baking pan before storing in an airtight container at room temperature.

  11. Serve with vegan cream cheese, carrot lox, or even our delicious vegan egg salad

You can freeze the bagels for up to a few months. You can also split the dough into 16 pieces if you want smaller bagels.

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Easy Vegan Artisan Bread

I love the smell of fresh bread baking, so tend to bake bread often. This bread in particular is so simple and yields 3 nice big loaves. I like to bake some up on the weekend and have fresh bread throughout the week. You can also easily freeze the loaves you don’t use for later. Feel free to add herbs or spices to the dough if you feel like jazzing up your bread with some extra flavor. If you are new to bread baking, this recipes is so simple, so don’t be afraid to give it at try. Once you start baking your own bread, there is no turning back!

I love the smell of fresh bread baking, so tend to bake bread often. This bread in particular is so simple and yields 3 nice big loaves. I like to bake some up on the weekend and have fresh bread throughout the week. You can also easily freeze the loaves you don’t use for later. Feel free to add herbs or spices to the dough if you feel like jazzing up your bread with some extra flavor. If you are new to bread baking, this recipes is so simple, so don’t be afraid to give it at try. Once you start baking your own bread, there is no turning back!

Ingredients:

  • 7 cups all purpose flour, plus extra for dusting

  • 2 packets dry active yeast (or 5 teaspoons)

  • 3 cups of warm water , around 100 degrees

  • 1 tablespoon salt

Instructions:

  1. In the bowl of your stand mixer, or if mixing by hand, in a large mixing bowl, combine yeast, warm water, salt and flour. There is no need to allow the yeast to proof. If using a stand mixer, attach the dough hook and mix the dough for a few minutes. You do not have to allow it to knead for long. It will be a little stickier that other bread doughs you may have made. You may have to sprinkle the dough with a little extra flour to pull it out of the bowl. If mixing by hand, stir with a wooden spoon or your hands until the ingredients are well combined, then turn the dough out onto a clean, floured surface. Knead dough by hand for a few minutes.

  2. Form the dough into a ball (again you may need a little flour on you hands to do this) and place it in a large, lightly greased bowl. Cover with plastic wrap and place in a warm place to allow the dough to rise, and double in size. This should take about one hour. I typically place mine inside of my oven (tuned off or set to a bread proof setting if you have one)

  3. Once the dough has doubled in size, divided it into three equal pieces. The dough will be sticky so you will need to dust it, and your hands in extra flour to be able to handle it. Holdng a portion of dough in your hands, form a ball while rotating the dough, pulling and tucking the dough to the underside of the ball to stretch the dough on top. The top should be smooth and even, while the underside will not be so pretty. It does not have to be perfect, you are just trying to make a nice smooth ball out of the dough. Dust more flour on the top, and using a sharp knife make three slashes across the top of the dough. The flour will make it easier to cut through the sticky dough. Place the finished ball on a piece of parchment paper on top of a cutting board. Repeat with the other 2 portions of dough.

  4. Preheat your oven to 450 degrees with one rack in the center of the oven, and one rack at the bottom. Place a few baking sheets, or baking stones in the oven as it heats. You need to be able to fit the three loaves on whatever pans you choose, so keep that in mind. On the bottom rack place a shallow baking pan or jelly roll pan. It just needs to be deep enough to hold 1 cup of water.

  5. Once the oven is done heating, carefuly slide the dough and parchment paper off of the cutting board, onto the heated pans. Then carefully add 1 cup of water to the pan you placed on the bottom rack of the oven. Quickly close the oven. The steam from the water will help crisp the bread.

  6. Let the bread bake for about 30 minutes. Once it is browning on top, and sounds hollow when you tap the top, it’s done.

  7. Allow the loaves to cool. You can freeze a loaf or 2 in large freezer bags if not using right away.

Spiced Apple and Pecan Stuffed Challah

I have been baking and stuffing challah bread for what seems like forever. This spiced apple and pecan stuffing has long been a favorite for fall, and the high holidays. This vegan challah bread is just as beautiful as it is delicious, and is sure to impress anyone who gets the privilege of tasting it. If you have never made challah, then by all means, you must! It’s not nearly as intimidating as it may seem, and the stuffing possibilities are endless!

I have been baking and stuffing challah bread for what seems like forever. This spiced apple and pecan stuffing has long been a favorite for fall, and the high holidays. This vegan challah bread is just as beautiful as it is delicious, and is sure to impress anyone who gets the privilege of tasting it. If you have never made challah, then by all means, you must! It’s not nearly as intimidating as it may seem, and the stuffing possibilities are endless!

Challah

Follow the recipe for my basic Challah Y'all, Vegan Challah. You will follow the instructions through the first rise, then follow the below instructions for stuffing and braiding.

Filling Ingredients:

  • 2 large green apples

  • 1 cup chopped peans

  • 1/3 cup chopped dates, or raisins

  • 1/4 cup brown sugar

  • 2 tablespoons granulated sugar

  • 2 teaspoons cinnamon

  • pinch of salt

  • 1 teaspoon ground ginger

  • 1/4 teaspoons nutmeg

  • 1 teaspoon vanilla extract

Instructions

  1. Peel apples and finely dice them. You want pretty small pieces so they will fit in the challah braids, and cook through while baking. Next, chop pecans, and dates. Add fruit and nuts along with remaining filling ingredients into a bowl, and stir well.

  2. Once Challah has completed its first rise, remove from oven and separate dough in half. This recipe will yield 2 stuffed challah loaves.

  3. Cut each half into thirds. (each loaf will have three pieces of dough. Work with one loaf at a time, leaving the other three pieces of dough covered in a bowl until you are ready to use them)

  4. Take one piece of dough in you hand and begin to stretch it both length wise, and width wise and the same, time, letting gravity help with the length. You want the dough to be about 12 inches long, and maybe 4 inches wide. Once you have it stretched length wise, you can put it on a floured counter top and press it to get it the width stretched.

  5. Once your dough is the correct size, divide the apple filling in half. Then each half into thirds. This will give you 6 equal portions of filling for each strand of dough. Scoop a portion of filling into a row down the middle of a strand of dough. The filling will produce a liquid from the apples at the bottom of the bowl. Avoid scooping up any of this liquid with the filling. If the dough is wet it will not want to stick and seal. Now pull up the edges of the dough and pinch them together to seal the seam.

  6. Repeat with the other two strands.

  7. Once all three strands are stuffed, and formed, carefully braid the three pieces together. If the seams begin to open, add a little flour to them and pinch them back and continue braiding. Tuck both ends of the loaf under when done braiding. Once again I will refer you to Tori Avey's challah braiding guide if you are unfamiliar with braiding challah! She does a fantastic job showing all the different ways to braid your bread, plus she has some really great recipes on her site.

  8. Repeat with the second loaf, and place both stuffed loaves on a baking sheet, and back in the oven to rise again for about 45 minutes. Once they have risen, remove from oven and pre-heat to 350.

  9. Brush tops of challah with some of your left over whipped aquafaba and sprinkle with a little sugar.

  10. Bake both loaves for about 35 - 45 minutes. You can tap the tops to see if they sound a little hallow. It is hard to tell when stuffed challahs are done when there are wet ingredients inside, so if they do not seem cooked through after 35 minutes, let them keep cooking for 5 - 10 more minutes.

  11. Remove challah from the oven, and allow to cool before cutting.

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