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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.