Whisk the yeast and the warm water together in a bowl and stir it until is has completely dissolved.
Add the wheat flour, sugar, salt and Naturli’ Organic Vegan Block and knead it all together until it feels smooth and elastic (this is definitely easiest if you have a food processor, just put the dough in and let it mix for 8 -12 minutes).
Leave the dough to rise for 1½ hours on the kitchen table or in the fridge covered with cling film.
Once it has rested, you can now start to divide the dough into 10 equal pieces. If you want to be more precise approx. 80 g each and shape them into a ball. Leave the buns to rest for another 10-15 minutes’ for it’s rising time.
Then, after greasing your hands in a little oil, place your thumb or index finger through the centre of each bun to make the hole. Expand the hole carefully, noting that the bread will continue to rise during baking. Hole should be a little bigger in order for it not to close up again. Place each of the bagels on their own piece of greaseproof paper. Leave it to rise again for approx. ½ hour.
Preheat the oven to 200°C.
Meanwhile fill a large saucepan with 2 quarts of water and bring it to a boil, wait until it has just started bubbling – no longer.
Lower the fully-risen bagels carefully into the boiling water for about 1 minute on each side. Boiling the bagels will give them it’s beautiful shine coat. Consequently make sure that it keeps it shape while they are in the oven baking. After they have been boiled you can place them on a baking tray and sprinkle with your most desired topping/s, who said you can only choose one.
It could be: sesame seeds, pumpkin seeds, blue poppy seeds, cheddar or other grated cheese, sun-dried tomatoes, oatmeal and so on, think big.
Bake the bagels at 200°C for 18-20 minutes.
Now all that’s left to do is slice, toast, top or whatever you want! You can cover the leftover bagels tightly and store them at room temperature for a few days or put them in the refrigerator for up to 1 week.