recipes :: garden vegetable bagels


We started making a version of these bagels from a recipe we found in a cookbook 8+ years ago. Throughout the years, we’ve slowly morphed them into what we believe to be the *chefs kiss* of homemade bagels!


We know how intimidating it can be working with yeast/dough not to mention taking the stab at making bagels (yes, BAGELS!), but as in all aspects of life, we believe in you and know you can do it! We happen to believe that bread dough, puppies and small children all have something in common; they can sense your fear. So approach this recipe with confidence mixed with glee and you can't go wrong! Let’s get to baking, shall we?


First, you’ll finely chop a medley of vegetables and combine them with a number of pantry staples/ingredients then let them sit and marinate for about an hour. Giving them the time to marinate will soften the veg, bring out their flavors and will help them distribute into the bagels better! The marinade might sound a little funny…but trust us! As far as what vegetables to use, think of the delectable vegetable cream cheese spread you can find at your favorite local bagel bakery. We like to use any combination of kale, carrots, tomatoes, red peppers, zucchini, shallots, onions and jalapeños if you're feeling spicy. Literally. (Sorry for saying literally.)


marinated vegetable medley ingredients

2 cups finely chopped vegetables - the smaller the better! See above for our preferred vegetables to use.

2 tablespoons orange marmalade (This is where it gets weird. Don't give up just yet!)

2 tablespoons tahini

1 tablespoon seasoned rice vinegar

1 tablespoon olive oil

1 large garlic clove minced

½ teaspoon sesame oil (Yes, there are a lot of Asian inspired ingredients and no the final result won't taste like stir fry!)

¼ teaspoon red pepper flakes


Clean and chop the vegetables. The key is to chop them as finely as you are able. Once chopped, combine with the remaining marinate ingredients and set aside on your countertop for one hour.


bagel ingredients

1 cup lukewarm water

1 tablespoon active dry yeast

2 cups of marinated vegetable medley

6 cups flour (You may not end up using all 6 cups of flour)

1 ½ teaspoons salt

½ teaspoon oil

½ cup baking soda

Pinch of flakey salt


Combine water + yeast to activate the yeast. Let sit for a few minutes until yeast begins to bubble. Bubbles are good!


In a large bowl, mix together 4 cups of the flour and salt. Stir in the marinated vegetable medley and knead on a lightly floured surface for 10 minutes, adding in the remaining 2 cups of flour as needed. Knead the dough until it begins to be pliable and smooth.


Coat a bowl with oil, gently cover the dough ball in oil, cover tightly with plastic wrap and let rest until doubled in size. This typically takes about an hour, maybe a little longer!


Preheat the oven to 375 and line 2 large baking sheets with parchment paper.


Once dough has doubled in size, gently deflate. Divide into 12 equal portions (you can do 8 if you want larger bagels!). Roll each piece into a ball and poke a hole in the center, gently stretching the dough to form a bagel! This can take a little finessing, but practice makes perfect as far as bread goes.


Boil water in a large pot. Once boiling, add in your baking soda. Bring heat down to a rolling boil.


Place bagels into the boiling water (you can typically fit 3-4 at once) and boil the bagels for 30 seconds on each side, 60 seconds total. Transfer bagels to your prepared baking sheets and top with flakey salt and/or sesame seeds.


Bake bagels for 23-25 minutes keeping an eye on them so they don’t brown too deeply! Once evenly baked, remove from oven, let cool (depending on your level of self control) and enjoy! Your house will smell simply divine and whomever you serve these to will be impressed beyond belief! And if you serve them only to yourself…well prepare to be impressed with yourself. Thank us later.



Happy baking!