Tag: bagels

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Healthy Chocolate Bagels! (Vegan option)

You guys know I’m a huge bagel fan, and have many bagel recipes on here. You can try my Blueberry ones, Cinnamon, Orange Cranberry, and the list goes on. You can click the links to get those recipes. Anyways, I decided it was high time to make chocolate ones, because…why not?!?!

I was going to add chocolate chunks too, but I totally forgot. Have you ever been working in the kitchen, and you just get in a rhythm, and skip things?? Just me?? There were a few things I had going at the time, so it just slipped my mind. How chocolate slips your mind I’m really not sure, but it happened.

Not sure, but I think I’d add more cocoa next time. Just because I love a rich, intense, chocolate flavor.

I think my next recipe will be a raspberry version of my copycat recipe orange cream chocolate. So keep your eye out for that in the near future!!!

As always, please please please, like, share, subscribeadibe, pin, comment, and leave tips or tricks for the kitchen!! For Collabs, DM me @ac_unit or email me at ac_unit18@yahoo.com. You can also find me on Pinterest (Amy Croasmun)

 

Print Recipe

Healthy, Chocolate Bagels! (Vegan Option)

Prep Time10 minutes
Total Time2 hours 15 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 12 Bagels
Author: admin

Ingredients

Bagels

  • 1 & 1/2 cup Warm water (between 100F-110F)
  • 2 & 3/4 tsp Quick rise yeast
  • 3 & 1/2 cups Spelt flour
  • 1/2 cup Cocoa Powder (Heaping)
  • 2 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Pure Vanilla Extract
  • 1 Pinch Salt

Hot water Bath

  • 2 quarts Water
  • 1/4 cup Honey

Egg wash

  • 1 Egg White (Almond Milk for Vegan option)

Instructions

Making Bagels

  • Mix the warm water and yeast. Cover with a tea towel, and let sit for 5 minutes.
  • While the yeast mixture sets, pour the rest of the dry ingredients, and vanilla into your food processer, kitchen aid, or whatever mixer you're using, and mix. (I use our ninja, with a dough blade.)
  • Knead the dough on a floured surface for 4 minutes, then place the dough in a large bowl that's coated with olive oil. Cover with a towel to rise for 60-90 minutes, or until doubled in size.
  • When the time is up, punch the dough down. Divide it into 12 pieces, and roll them into balls. Poke your thumb through the middle, and shape a bagel.
  • Place on baking sheets with parchment paper.
  • Preheat the oven to 425F.

Hot Water Bath

  • Pour 2 quarts of water, and the honey into a large saucepan.
  • Bring to a boil.
  • Drop the bagels in, about 6 at a time, or as many as you can fit without them touching. (It's ok if they bump into each other, they just gotta have some wiggle room)
  • Cook them for 1 minute on each side. Remove and brush them with egg white. (Almond milk for the Vegan option)
  • Put the rest in, and repeat.
  • Bake for 11 minutes, then turn the baking sheets. Bake for 11 more minutes, or another few minutes if you want them more browned.
  • Leave on the cookie sheets for 20 minutes, then place on a cooling rack to cool completely.
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer up to 6 months.

 

 

 

 

Posted on

Healthy, homemade, Pumpkin Spice Bagels!!! (Vegan Option)

Since it’s now officially fall, and everyone is all about Pumpkin Spice things, I decided to try to make Pumpkin Spice Bagels. Personally, I’m not super into pumpkin spice things. I figured I’d give it a try for you guys though.

I used Pumpkin spice that was over 4 years old, so I don’t suggest doing that. Also, you can use as much as, or as little as you want. I said to use a tablespoon in the recipe, but if you’re all about that Pumpkin Spice life and wanna add more…feel free!!

If you wanna make more than 12 bagels, that’s TOTALLY FINE!!! I Just did 12 because I was lazy and didn’t want to do 16 haha

These would go perfect with some pumpkin cream cheese!! My mom was gonna get some, but Aldi was out unfortunately.

As always, please like, share, subscribeadibe, comment, or leaves tip and recipe suggestions!! Find me on Facebook and Pinterest (Amy Croasmun) or Instagram (Ac_unit18)

 

Print Recipe

Healthy, homemade, Pumpkin Spice bagels! (Vegan option)

Cook Time25 minutes
Total Time2 hours 10 minutes
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 12 servings
Author: admin

Ingredients

Bagels

  • 4.5 cups Spelt flour
  • 1.5 cups warm water (between 100-110F)
  • 2&3/4 tsp Quick Rise Yeast (I use Red Star)
  • 3/4 cup Pumpkin (not pumpkin pie filling)
  • 1 tbsp Pumpkin Pie Spice

Egg white Wash

  • 1 Egg white (Almond Milk for Vegan)

Water Bath

  • 2 quarts water
  • 1/4 cup Honey (Maple Syrup for Vegan)

Instructions

  • Whisk together the warm water and the yeast. Cover and let sit for 5 minutes.
  • While waiting for your yeast water...add the remaining bagel ingredients to your Kitchen Aid mixer, or food processor.
  • Add the yeast water and blend until fully combined and the dough is pulling away from the sides.
  • Knead on a floured surface for 4 minutes, then put the dough in a large bowl coated in olive oil. Turn the dough to coat all sides, then cover the bowl with a towel. Let rise for an hour in a warm spot, until doubled in size.
  • Preheat the oven to 425F. Also, pour the 2 quarts of water, and honey into a large pan. Turn on high heat and bring to a simmer while preparing your bagels.
  • When the hour is up, punch down the dough. Place the dough on a floured cutting board, and cut into 12 even pieces. Roll each piece into a ball, and push a hole in the middle of it with your finger. Repeat until you've done this to all 12 pieces.
  • Drop 4 (or as many as you can fit without them touching) into your simmering honey water. Cook for 1 minute then flip to the other side of the bagel, and cook for 1 minute.
  • Place the cooked bagels onto a cookie sheet with parchment paper on it. Repeat this process until all 12 bagels have been cooked. Brush the tops with egg white (unless you're using the almond milk) and place in the oven for 12 minutes.
  • After the 12 minutes is up, turn the cookie sheets around and bake for another 12-13 minutes. Remove from the oven and allow to cool on the cookie sheets for 20 minutes.
  • Remove from the cookie sheets and place on cooling racks to completely cool. Place in a Ziploc bag, or airtight container in the fridge for up to 2 weeks. If they last longer, then place in the freezer, and pull one out to thaw whenever you wish! Enjoy!!!

 

 

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