Packed Lunches
Recipe by Amy Lanza, Nourishing Amy, nourishingamy.com
note: If using GF flour, you will likely need more yoghurt.
No-Yeast Everything Bagels
Makes 4
Thick, fluffy and doughy bagels with ‘everything bagel’ seasoning and made without yeast. These bagels are ready in 30 minutes with only a few basic ingredients and are delicious warm or cold.
• 250g (8.8 oz) self-raising flour or gluten-free self-raising flour
• 250g (8.8 oz) thick vegan yoghurt (see note)
• Salt
• 15g (0.5 oz) vegan butter or margarine
• 25g (0.8 oz) bagel seasoning (we used Cornish Sea Salt’s Super Seed Topper by Elly Curshen, but you can also use a mix of sesame and poppy seeds)
1 Preheat the oven to 180°C (160°C fan)/355°F/Gas 4 and line a baking tray with parchment paper.
2 Stir together the flour, yoghurt and a pinch of salt to a shaggy dough and then bring together to a ball with your hands.
3 Knead for 1 minute to a smooth dough on a floured surface with your hands. Divide the dough into 4 equal pieces.
4 Roll each piece into a log about 20-22cm long. Shape the log into a round bagel, wrapping/pressing the ends together. Place on the tray. Repeat to make 4 bagels.
5 Brush with the melted butter and sprinkle over the seasoning or seeds with some salt and pepper bake for 20-25 minutes until golden and cooked in the centre.
Enjoy warm or allow to cool and store in an airtight container for 1-2 days although best eaten fresh. Slice and toast, grill or enjoy plain. You can also freeze the
