Directions (to make bagels):

1. Add 1 cup of warm water
2. Add half a package of yeast or about half a tablespoon
3. Stir that
4. Add 1 tablespoon of molasses
5. Add 1 tablespoon of light corn syrup
6. Give that a quick mix
7. Add 2 cups of bread flour (shift it)
8. Add 1 teaspoon of salt
9. Mix this around until we get a nice ball that we can work with on the table
10. Using a little bit of flour on the table
11. Leave some to the sides so that you can always add more when the dough gets a little too sticky to work with
12. Knead it for about at least 6–7 minutes
13. Keep folding it over until it getting a little dry
14. That it’s ready to go is if you pinch the dough, and it’s got the same feeling as your earlobe
15. Put it back into the bowl and let this rise (place this in the oven. What i did in the oven was i boiled pot of water, and that should create enough heat for this to, to rise. And plus, it adds the, just the right amount of moisture to it)
16. After the dough it’s about double the size (about 40 minutes) punch it down
17. Cut this into 4 sections
18. Roll these into little balls
19. Rise a second time for about 25 minutes
20. Punch little holes
21. Prepare a medium-size pot of boiling water
22. Add a tablespoon of sugar
23. Stir it around
24. While we have this boiling, i’m also going to pre-heat our oven to 400 degrees
25. Boil the bagel for about 1 minute each side
26. Put boiled bangel to the baking pan
27. Sprinkle some cornmeal on on the top
28. Flip them over
29. Bake this for 25 minutes at 400 degrees
30. After 25 minutes pull these out of the oven then let this cool off

1. Use two bagels we made earlier
2. Use a bread knife make thin slices about a quarter of an inch thick
3. Make oil to brush on top
4. Add 1 cup extra virgin olive oil
5. Add 2 teaspoons of herbs de provence
6. Add ½ teaspoon of ground pepper
7. Add 1 teaspoon of salt
8. Add ½ teaspoon of dried basil leaves
9. Mix that all together
10. With the pastry brush lightly coat both sides
11. Put into the baking pan
12. Put this in our oven at 400 fahrenheit for 1–2 minutes, flip them over and put it in there for another 1–2 minutes
13. Ready to serve

Directions (to make vegan spinach artichoke dip):

1. Boil a cup of soy milk (we’re going to reduce this by half)
2. Turn stove on high
3. While that’s boiling away, mince about a tablespoon of garlic or about 2 cloves
4. Add about a tablespoon of vegan butter
5. Put that on medium high
6. Once this gets hot, add our garlic
7. Stir this around, and we just want brown it.
8. Take 1 package of spinach, frozen spinach (re-hydrate it, i added hot water and i drained it, and i squeezed out all the water) make sure we’re working with dry spinach
9. Add about 2 cups of artichoke to our spinach (i got these from the can, which is fine. They’re, they’re soaked in oil, and what i did was i soaked it in water and i rinsed off all the oil)
10. Add 1 package of vegan cream cheese
11. Add 12 ounces of a vegan sour cream
12. Give this a quick mix
13. Add 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of ah mustard powder
14. Add fried garlic
15. Cut about a third of vegan cheese and just leave it to the side
16. Grate the rest of vegan cheese
17. Add grated vegan cheese in our dip
18. Mix it
19. Slice cutted vegan cheese about ⅛ of an inch
20. Add our soy milk into our mixture
21. Pour the mixture using a 9 x 9 baking pan
22. Cover the top using sliced vegan cheese
23. Put this in the oven for 20 minutes for 400 degrees
24. Cut out a little section and put in the bowl
25. Put our bagel chips around
26. Ready to serve