Comments on: 100% Whole Wheat Bagels — Vegan and Surprisingly Easy

By: Kelly

Kelly — Tue, 07 Mar 2017 19:47:09 +0000

In reply to Nel. I love the idea of throwing in some dried fruits and nuts for more texture and also a sweeter taste. Yum!

By: Nel

Nel — Tue, 31 Jan 2017 07:44:01 +0000

I created this last week and it was yummy! I used flaxzeeds as topping. I just had to experiment with the microwave times because I use a convection oven. Other than that, super yummy! Thanks for sharing! Will make another batch this weekend but try it with additional ingredients like dried fruits and nuts to give it more texture – not that it lacks any the wheat already had texture! haha 🙂

By: Kelly

Kelly — Sun, 15 Jan 2017 17:14:22 +0000

In reply to Lexi. Sorry for my slow response! You can knead the dough by hand, it will just take a little elbow grease :)

By: Lexi

Lexi — Sun, 01 Jan 2017 14:42:05 +0000

Hi Kelly…. I don’t have a stand alone mixer… can I make these without one ? Looks delicious !!!

By: Kelly

Kelly — Thu, 12 May 2016 12:23:55 +0000

In reply to Ellen. I really love the texture of these bagels. I occasionally add vital wheat gluten to my baked goods and find that, personally, it doesn't really improve the texture at all. There are a couple where I include it, but only when recipe testing has shown me that it's really a marked improvement. I don't like adding more ingredients if they don't actually improve the final product. As always, alter the recipe to fit your own preferences :)

By: Ellen

Ellen — Mon, 09 May 2016 20:18:21 +0000

In reply to yankel.

Add some vital wheat gluten to your recipes—1 T per 1 cup of whole wheat flour. This will take care of the “denseness” and make your bagels “fluffier.”

By: Kelly

Kelly — Wed, 30 Mar 2016 11:54:11 +0000

In reply to Danielle. Thanks, Danielle, I'm glad you liked the recipe. As you can see from my photos, my bagels came out a little misshapen (I like to think that's the charm of a homemade bagel lol). Did yours loose more poof than mine? These are more of a Panera style bagel (a little denser) than a New York style bagel, so they'll never be incredibly soft. Whole wheat flour is also working against us. I would suggest you either let the bagels rest a little while after they've spent some time in the water to see if they'll rise any more or bake at a lower temperature (like 400F) for slightly longer so they have more time to puff up in the oven.

By: Danielle

Danielle — Wed, 30 Mar 2016 01:29:54 +0000

the recipe is perfect. tastes great. BUT HOW do you get the bagels into the water with out making them misshapen or loose their POOF.. They deflate a bit and loose that beautiful shape they had from raising. they still taste delish!… I had put them on a baking sheet to raise. then picked them up to place them in the water. im being careful…….HELP

By: Kelly

Kelly — Wed, 01 Oct 2014 17:16:41 +0000

In reply to Karen. Glad you like them, Karen! Thanks for stopping by to let me know -- it means a lot! :)

By: Karen

Karen — Wed, 01 Oct 2014 15:53:05 +0000

I have pinned and made these at least a dozen times. They keep for a few days, if my husband and I can resist them, are absolutely delicious, and work out every time. Thank you Kelly 🙂