Seriously, I can’t sing the praises of this berry bagel enough. I think the coconut oil is to blame. The sweetness of that oil paired with a scant splash of vanilla extract make for a scrumptious pairing. I contemplated spreading with a little vegan butter, but the finished creation tasted so delicious and moist on its own it didn’t need any extra help.
But you of course can bake and make this bagel work however you like. A little Neufchatel cream cheese or a drizzle of honey would be perfect.
Makes one really big bagel
1/2 cup whole wheat bread flour
1/2 T stevia
1 t coconut oil
1/2 t instant yeast
1/2 cup warm (but not burning hot) water
splash of vanilla
a few T blueberries, chopped
Mix all dry ingredients, except toppings, and then blend in oil and water. Knead for a few minutes, and then let rest for about 15 minutes.
Preheat oven to 425 degrees. Lightly grease a cookie sheet. Set aside.
Once dough has rested, pick it up again and easily knead a bit, adding in a few more t warm water if it has dried out too much.
Roll dough into ball and set aside. Sprinkle your toppings into another bowl.
Pick up the dough ball and use your thumbs to gently puncture a hole in the center. Mold into one bagel-shaped O, and once ready, press the top of the bagel into berries in a bowl or use your thumbs to press the berries into the dough. Place on cookie sheet and bake for about 13-15 minutes.
- Savory Everything Bagel for One (collegiateculinaire.wordpress.com)