While I am primarily an oatmeal & cereal weekday breakfast girl, D prefers bagels on weekends exclusively. In fact, last weekend was the first time he’d ever been out for pancakes during breakfast hours. True story. He also last year famously declared that he had never eaten a green bagel. Now around here, in the bagel mecca of the United States, green bagels are all the rage during St. Patrick’s week. I couldn’t help but feel like his empty hole was my void to fill, with a green holed doughy breakfast treat.
I also decided to make myself a few sesame seed bagels to fill my own doughy void.
Since this was a bit of an on the whim decision, I assumed that I had all the ingredients on hand for Vegan Brunch‘s bagel recipe. Such as Vital Wheat Gluten. I saw it last week, I know I did. And so I proceeded to rip apart my cabinets, twice, in search of the stuff. To no avail. So I turned to a more generic, but still vegan, recipe here.
I followed the direction for the broiled bagels (broil, boil, bake). I boiled the water with molasses instead of sugar as per some review suggestions as well, then baked for 25 minutes.
And while I was trying to take some pretty photos of my sesame seeded creations, someone decided to some investigating.
He just couldn’t resist. Either could I.