Vegan Ricotta Bagels

In a large bowl, combine the self raising flour (1.25 cup) and a [pinch salt]. If using all purpose flour, also add baking powder (2.5 teaspoons).

Blend the vegan ricotta (1 cup) in a blender or food processor until smooth and creamy, free of lumps.

Add the blended vegan ricotta (1 cup) to the flour mixture. Mix with a wooden spoon, then use your hands to form a rough dough ball.

Transfer to a floured surface and knead for a few minutes. If it is too wet or sticky, slowly sprinkle with extra [flour] until easier to knead and not feeling tacky anymore.

Shape the dough into a ball and cut into 4 equal pieces. Then roll these into smaller balls. Preheat oven to 175℃ (350℉).

Shape them into bagel shapes by poking a hole in the middle and gently stretching the dough using your fingers to make a donut shape. Ensure the hole is large enough or it will close up once baked. Alternatively, roll each ball into a thick rope and join the two ends together, pressing to seal.

Place onto a baking tray lined with parchment paper. Brush each bagel with [to_garnish olive oil] and sprinkle with [to_garnish seasoning] (everything bagel seasoning, sesame seeds and/or poppy seeds). Using your fingers gently press seasoning to the bagels to stick.

Bake for 25-30 minutes until golden brown depending on your oven strength. For an air fryer method: Spray the air fryer basket with [oil spray] and place bagels inside with sufficient space in between them. Air fry at 160℃ (325℉) for 17-20 minutes. Start 25m timer

Allow them to cool on a wire rack for 15 minutes. Then slice and serve with your favorite spread or filling and enjoy your delicious high protein Vegan Ricotta Bagels! Start 15m timer