The sweet scent of freshly baked bagels with a nice black tea brew just in time to make the most perfect Easter breakfast!
Yup: this year I have two Easter posts: Easter Breakfast and Easter Brunch, along with some nice aditional baking in form of Skillet Cornbread with green Pesto, Jam Buns, and Croissants. And a Cake, of course, be sure to check it out! Gaz Oakley’s upside down citrus cake that exploded on my Instagram page and surely dissapeared from our dessert plates in no time!
So for these holiday days you’ll have some nice, vegan options to chose from. I made them by the things I have in my pantry because nowadays no one is able to go around much and look for stuff. Let’s rather chose from what we have, both in food and decorations.
There are also two decorating posts (or rather, anti-haul ones, with zero-wasting and cherishing memories) so if you’re into it, hop in!
For today’s post, I have few recipes: Homemade Bagels you can easily fill with anything you like, like veggies, spreads or salads, or just dip them in come latte or cocoa and enoy it like that. I had coconut cream, walnuts, olives, lemon and arugula. You can go with something sweet if you like, like fruit, jams or cream.
makes ca. 9 bagels
1 cup – 240 ml in volume
4 cups flour
1 sachet instant yeast / 1 tablespoon / 7 g / 20 g fresh yeast
1 teaspoon salt
1 tablespoon sugar
1 3/4 cup tepid plant milk
1/4 c cup oil
seeds for sprinkling, optional
Make a nice, pliable and non sticky dough. It may be on the softer side, but don’t add more than tablespoon or two of flour. Knead until it’s smooth. Leave covered for a good hour or until it doubles in size. For an overnight version, use 1/2 teaspoon of yeast and keep somewhere cool.
Line the baking sheet with baking paper.
Sprinkle your working surface with flour. Punch the dough down, knead for a short min and divide in 9 pieces.
How to make a bagel: take the piece of dough, divide in 2, roll each piece into a string, as long as your palm wide open. Braid those two pieces into one braid and twist it further more. Close the circle by pinching ends of the braid together. Put on the baking paper. Repeat with the rest of the 8 pieces of dough to make 8 more bagels.
Brush with some milk so they won’t go dry, sprinkle with sesame if you like. Leave to rise until your oven heats up to 180°C, 375F.
Bake bagels for 15 – 20 mins or until they are all nice and golden brown. Cool and serve.
BLACK TEA LATTE
makes 4 cups / 1 litre / milder version. For stronger, add more tea
3 black tea bags, I used Yorkshire Tea
1 teaspoon of ginger, minced
few cloves, if you love the scent, or a cinnamon stick (or 1 teaspoon, if you don’t have a stick)
dash of cardamom
3 cups water
1 cup plant milk
Sugar, maple syrup or other sweeteners to your taste
Put everything in the pan, bring to a boil. Simmer for a few mins then strain. Serve.