Healthy, vegan bagels with a savory herb flavor! These bagels are whole grain and they toast up to crispy perfection. The perfect accompaniment to breakfast, lunch, or even an afternoon snack. Spread with your favorite cream cheese or humus and enjoy a bite of dense, doughy bite of bread deliciousness.
I consider myself pretty adventurous in the kitchen. I’ve tackled baking with hidden veggies, jazzing up savory snacks, veganizing classic meals, and even creating an award winning breakfast pizza! But even I have some foods and recipes that just leave me totally intimidated.
Souffles, for one. Cake from scratch. Tortellini Alfredo. Calzones. Challah. Bread pudding. They all just seem so difficult!
And don’t get me started with yeasty breads. Specifically BAGELS.
The activating of the yeast. The rising of the dough. The rolling and shaping. The BOILING! It all seemed so complicated and easy to mess up. But over the summer, I got motivated. I put on my (metaphorical) baking hat and decided to take on the challenge. I think it all stemmed from a major bagel craving I was having to be honest. 😉
I got to work and came out with something pretty darn delicious (if I do say so myself!). Vegan Whole Wheat Herb Bagels!
Sort of a cross between an onion and garlic bagel, these Os of goodness are savory, slightly salty, and they toast PERFECTLY! They’re a little more dense than your typical bagel but they’re smaller in size so you won’t get overstuffed.
So grab some cream cheese (KiteHill if you’re like me!) and dig into to this deliciousness!
- ½ cup spelt flour
- 1 tsp yeast
- ½ cup warm water
- 1 cup whole wheat pastry flour
- 1 tsp dried oregano
- ½ tsp dried thyme, chopped
- ½ tsp dried rosemary, chopped
- ½ tsp fennel seeds, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp freshly ground black pepper
- ½ tsp sea salt
- Mix together spelt flour, water, and yeast in a bowl. Cover with a damp kitchen towel and place somewhere warm, undisturbed, for 60 minutes (up to overnight). If your home is particularly cold, set the oven to preheat to 350 degrees, but turn it off again after a minute, and then put the bowl inside with the door closed. The mixture should be slightly thickened and bubbly when it's done sitting.
- In a large mixing bowl, add all of the dry dough ingredients and combine them well. Add the spelt mixture and keep mixing the dough as it comes together.
- Place dough in well-greased container. Cover with towel and let sit for 1.5 hours or until doubled.
- Punch dough down.
- Divide into 6 equal parts.
- Start up the water on high, to bring to a boil in a deep pan. Also start-up your oven to preheat to 400 degrees F.
- Shape each part into a bagel. Make a long rope by rolling between your palms and then sticking the ends together with at least a 3 finger hole in between. or make a ball, poke a large hole using wet fingers or fat round spatula handle.(the bagels expand while boiling)
- Add bagels 2 or 3 at a time and let boil for 30 seconds on each side.
- Take them out and place on a towel.
- You can directly bake these for plain bagels on a baking sheet lined with parchment paper.
- Bake for 17 minutes.