savoury bread rolls

Welcome back to the quest for the ultimate vegan croissant. (Find part one with tips and tricks here. Please read if you want to make this recipe.) Writing these two posts down and taking all these pictures took almos as long as making the actual croissants. But once in a while I really love to splurge on these things. Because after all baking and blogging are my favourite things to do. I am super lucky that I can afford to spend an afternoon here and there working on my blog projects and I really hope thse instructions are useful for one or two of you.

But let’s get right into it and start baking! For both versions (margarine and coconut oil) we will start with a basic dough that you have to prepare the night before you want to bake your croissants. A long rest and slow rise in the fridge will help the dough develop flavour.

vegan croissants with margarine or coconut oil

Although you can use all-purpose flour with no problem, I’ve found that white spelt flour (German type 630) works better with the coconut oil version. It is a bit stretchier than all purpose flour. That means the croissant dough is easier  to roll out. But as I said, all-purpose flour will be fine, if you don’t have white spelt on hand.

Also, as always I encourage you to experiment! My recipe is only a suggestion and maybe you will get better results with the coconut oil version, if you leave out the flour for the filling or choose a sturdier flour (like all-purpose or bread flour). You never know. I am not a trained chef and am figuring out these things out as I go. If you experiment with this recipe (or have experimented with croissants), please let me know and leave a comment.

vegan croissants with margarine or coconut oil

Croissants are some of the foods many of us take for granted. They seem like a lot of work, so we just buy them at the bakery. Yeah. That is unless when you are vegan. No croissants for those butter despisers, right. Because croissants need butter.

Actually they don’t. I used to make them with margarine all the time. And look how they turn out! If you use the right kind of margarine (In Germany that is Alsan) you won’t even miss the butter.These days I don’t use margarine any longer. I bought a package to make croissants again and I still think commercial margarine will give you better results than any other fat.* It has the right mixture of fats that will melt at different temperatures. And it has water, which is so important for the croissant layers to form. (The water will evaporate during baking and leave little air pockets.) Coconut oil just won’t do that which makes the croissant layers merge into each other.

These bagels were created because I was lacking an important ingredient: whole wheat flour. There was only a tiny bit left but I had lots of other flours and flakes. So I threw in a lot of different things to make up for it. These came out as perfect bagels. Make them if you’ve got some flours to use up and don’t hesitate to substitute some of the ingredients with what you like.

Multi-Grain Bagels (makes 14 small)

4 tablespoons toasted pumpkin seeds, measured and then ground in a food processor or chopped
120 g barley flakes (= rolled barley) (3/4) cup, ground into a course meal
150g whole wheat flour (1 1/8 cup)
3 TB gluten flour
120g whole rye flour (1 cup)
135 g wheat flour (all purpose) (1 cup + 1 tablespoon)
1 pkg. active dry yeast (7g)
2 teaspoons salt
1 tablespoon sugar beet syrup (or corn, maple, agave)
420 ml water (1 3/4 cup)

In a bowl, mix together all the ingredients and knead until your dough gets soft and elastic (maybe you need to add a little bit more flour or water). Knead for ten minutes by hand or with the help of a bread machine, hand held mixer, food processor… Put the dough back into the bowl, cover, and let rise in a warm place until doubled (1-1/2 hours). Bring a large pot with water to a gentle boil, add some salt. Preheat oven to 200°C/400°F, line a baking sheet with parchment paper. Lightly flour your working surface. Knead the dough for another minute and divide it into 14 balls. Shape the bagels by poking your thumb through the centre. Stretch the dough into a ring and place it on a floured surface. Cover and let rise for another 20 minutes. Cook the bagels in hot water for one minute then turn them around and cook for another minute. Depending on the size of your pot, cook only one or two bagels at a time. Bake them for 20 minutes or until golden brown. Let cool completely and serve or freeze them.