Bagel buns

eggfree, dairyfree bagel buns I had a flash of inspiration the other day – how about bagels with no holes? Instead, making them into rolls with that typically chewy exterior and tender insides that would make the perfect vehicle for a burger. That would stand up to a robust filling without danger of disintegration at a crucial moment. Genius! Maybe it isn’t a new idea and you have all been happily eating bagel buns for years, but it’s a new concept to me! I think I’ve mentioned before the pleasure we get from making and eating different types of bread when we’re normally restricted to a limited boring selection. But theses bagel buns were a real success both as an accompaniment to soup and as the bun for a burger – so maybe, just maybe even more versatile than a regular bagel?! 20150516-073254.jpg Bagel Buns (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) vegan bagel burger buns makes 12

  • 2 tbsp caster sugar
  • 1/2 tbsp soft brown sugar
  • 1 tsp salt
  • 1 tbsp quick action yeast
  • 500g strong bread flour
  • 1 tbsp extra virgin olive oil
  • 300ml warm water
  • 1 tbsp bicarbonate of soda
  • 2 tbsp dairyfree milk for brushing
  • Salt crystals for sprinkling
  1. Pour the flour, yeast, sugars and salt into a bowl, make a well in the centre and pour in the water and oil, bring together and then knead until you have a silky, pliable, smooth dough. This can be done in a stand mixer if you have one. Cover and leave in a warm place to double in size
  2. Knock back and cut into eight equal pieces, roll each into a ball and then place on a greased baking sheet, covering the rolls with oiled cling-film, to rise again. Preheat the oven to 220 degrees centigrade
  3. Bring a pan of water to the boil and then tip in the bicarbonate to make a fizzing, boiling liquid. In small batches place the buns into the boiling liquid for about 30 seconds, remove and drain on a clean tea towel.
  4. Place back on the oiled baking sheet, brush with dairy-free milk and place straight in the oven for 15-20 minutes until golden and sound hollow when tapped. Cool on a wire rack.

The Best Spicy Bean Burger, Mexican Style

Burger Buns

Here’s the recipe for the burger buns I used with the Butternut Squash and Mushroom Burgers. The recipe was again inspired by my lovely new cookbook – Veggie Burgers every Which Way. They produced a soft-ish burger bun, perfect for us seeing as many regular burger buns are out of bounds due to milk and sesame content. I topped some with oats and some with ground flax seeds which not only looked pretty but added an extra dimension to the flavour. These will definitely be a staple at our family BBQs, should the sun ever stay out long enough this year, which is by no means certain!

Burger Buns (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan)

makes 8-10 buns

  • 250ml warm oat milk
  • 120ml warm water
  • 2 tsps dried yeat
  • 2 tbsps olive oil
  • 1 tbsp sugar
  • 2 1/2 tsps salt
  • 450g bread flour (I used white)
  • egg-wash: 2 tbsps oat milk mixed with 1 tsp cornflour
  • oats/flaxseeds for decoration

– Mix together the warm water, warm oat milk and yeast and set aside to bubble. Then add the sugar and oil and stir well.

– In a large bowl sift together the flour and salt.

– Stir in the wet ingredients and form into a soft ball of dough. Knead until smooth and elastic.

– Coat in olive oil and place back in the bowl, covered with a tea-towel. Leave in a warm place to double in size (an hour or two).

– Turn out the dough and knock back. Cut into 8-10 pieces and form into round buns.

– Place the buns on a baking sheet lined with parchment. Cover with cling film and leave to   double in size.

– Preheat the oven to 200 degrees centigrade/gas Mark 6

– Brush the top of each bun with the oat milk/cornflour mix. Sprinkle on the oats/flax seeds.

– Bake for 15-18 minutes. Check after 10 minutes to check the underside is brown, otherwise flip over to crisp up the bases.

– Cool on a wire rack.