Everything Pretzel Bagels w/ Vegan Carrot Lox {oil-free}

Instructions

1. Pour the sugar and yeast into 1/2 cup warm water, but do not stir. Let it sit for five minutes to activate, then stir until dissolved.
2. Mix the flour and salt in a large bowl. Make a well in the middle, then add in the yeast and sugar mixture along with 1/3 cup of the remaining warm water. Mix together until a dough forms, and add in more water or flour as needed to form a moist and firm dough.
3. Flour a countertop or large cutting board, and knead the dough for 10 minutes, or until it is smooth and elastic.
4. Wet the inside of a clean large non-metal bowl with water, place the dough inside, and turn to coat until the outside is moist. Cover with a damp dish towel and set it to rise in a warm place for 1 hour, or until it has doubled in size. Once risen, punch down the dough and set it aside for 10 minutes.
5. Cover a baking sheet with silicon baking mat or parchment paper and set aside. Remove the dough from the bowl, and divide the dough into 8 pieces. Roll each piece into a ball– an example is on this page). Repeat with all of the dough.
6. Coat your finger in flour, then press into the center of ball to form a ring. Stretch the dough balls into a rings about ⅓ the diameter of the bagel, then place onto the baking sheet. Cover with a damp towel and let it sit for 10 minutes.
7. Preheat your oven to 425ºF, and combine all of the ‘bagel boil’ ingredients together in a large pot. Bring the water to a boil, and get your seasonings and almond milk ready as you will need that next.
8. Once the water has boiled, reduce the heat to medium, and use a slotted spoon to lower as many bagels that fit comfortably into the water (we did 3). Once they to float to the top (a couple seconds), boil for 2 minutes, flip, then boil for another 2 minutes.
9. Once all the bagels have boiled, transfer them to your lined baking sheet. Brush the dough with almond milk, and sprinkle with your seasoning.
10. Bake the bagels 20 minutes, or until golden brown. Remove from oven and cool on a wire rack for at least 10 minutes. Store in an air tight container for 4-5 days.