DIY Vegan Bagels with Pumpkin Cream Cheese
Today we are talking about DIY Vegan Bagels with Pumpkin Cream Cheese. There are very very few things I like about the weather getting colder but fall flavors is by far my favorite! All the smells and spice…the pumpkin, cinnamon, apple, cloves, nutmeg. Mmmmmm Sooooo please excuse me if I get carried away with the season baking for the next few months!
I will admit the process of making bagels is a bit tedious and my boyfriend doesn’t understand why you would make anything that involved 3 different methods of cooking to get to the final product (boiling, baking, and toasting) but they are a fun weekend project that are well worth the effort if you have the time. They have a crunchy outer layer with a soft, fresh center that you won’t even need to toast.
Vegan DIY Bagels
(Adapted from Isa Chandra Moskowitz’s Vegan Brunch)
- 3 tablespoons sugar
- 1 1/3 cup lukewarm water
- 1 ounce active dry yeast
- 4 cups all purpose flour
- 2 tablespoons xanthan gum
- 2 teaspoons salt
- poppy seeds
- oil
Lightly coat a bowl and set aside. Dissolve the sugar and yeast in lukewarm water. Combine the flour, xantham gum, salt, and water mixture until a sticky dough forms. Knead the dough by hand for ten minutes (make sure you have some good music going to make the time go byyyy). Put in the greased bowl and cover with a damp towel. Let rise for one hour.
The dough will not have rose too much but that is okay. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil and adjust to a simmer. Divide the dough into twelve pieces and roll into circles. Use your thumb to puncture a hole in the center then add to simmering pot. Let boil for one minute and then flip. Take turns putting 2-3 bagels in a batch of water.
Line a baking sheet with parchment paper and place boiled bagels on it. Sprinkle with poppy seeds and bake 18 to 20 minutes. Let stand for an additional 20 minutes to cool off and harden.
Top with pumpkin spice cream cheese or nutella or sunflower seed butter or honey and devour.
AND THE MOST IMPORTANT PART…..
Pumpkin Spice Cream Cheese
(Adapted from Pinch My Salt)
- 8 ounces of cream cheese (use tofutti if you’re vegan!), softened
- 1/2 cup pumpkin puree
- 5 tablespoons brown sugar
- 4 tablespoons maple sugar (or agave)
- 1/4 teaspoon pumpkin pie spice
- dash of nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
Combine all ingredients and use a mixer to blend together.
Spread over everything and munch down.
6 Comments
sarpreet
I’ve thought of making my own bagels so many times, but always succumb to the easy solution of just buying them. I have the book you’re referring to – I should try it out!
shellywest
You should! Have you tried any of the other recipes from Vegan Brunch? My favorite is the Samosa Mashed Potato Pancakes. So flavorful!
sarpreet
shellywestI’ve tried all the crepes and waffles (which were my reasons for buying the book) – those recipes are idiot proof…actually most of her recipes are which make them so fantastic!
I will need to try out the potato pancakes! If only I could stay home from work tomorrow and make a big breakfast instead 😛
kat
Ooo yummm! thanks so much for the pumpkin cream cheese recipe!!
shellywest
katNo problem! Hope it turned out well for ya
Why we Juiced « We Make a Beautiful Mess
[…] Yes, but if you are not ready to make real changes and become proactive in learning about the foods that you are consuming, the weight will come back right away. A detox is the perfect way to make the transition into smarter and healthier food choices. Trust me after juicing saying no to the morning sugar latte and bagel is easy. I usually drink my coffee black or with a splash of soy but I have a weakness for bagels. Therefore instead of using store-bought bagels I switched to Ezekiel English muffins and started making my own vegan bagels using this recipe . […]