Bagels with Vegan Cream Cheese

Bagels with Vegan Cream Cheese

Chewy, boiled-then-baked bagels get a tangy, dairy-free spread for a satisfying breakfast.

Total 3 hr Makes 8 bagels Calories 320/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Sesame

These homemade bagels develop a glossy, chewy crust from a quick honey-water boil before baking to a deep golden brown. Paired with a tangy vegan cream cheese spread, they make a satisfying breakfast or brunch centerpiece that holds up well to toasting and topping with your favorite extras.

Ingredients

  • 1 1/2 cups warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 4 cups bread flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 8 cups water, for boiling
  • 1/4 cup honey or maple syrup, for boiling
  • 1 egg white, beaten with 1 tablespoon water (optional, for shine)
  • 2 tablespoons sesame seeds, poppy seeds, or everything bagel seasoning (optional)
  • 1 cup vegan cream cheese
  • 1 tablespoon fresh chives, finely chopped (optional)

Method

  1. In a large bowl or stand mixer bowl, combine the warm water, yeast, and sugar. Let stand until foamy.

  2. Add the bread flour, salt, and vegetable oil to the yeast mixture. Mix and knead with a dough hook or by hand until a smooth, stiff dough forms, about 8 minutes.

  3. Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until puffy but not necessarily doubled.

  4. Punch down the dough and divide into 8 equal pieces. Shape each piece into a smooth ball.

  5. Poke a hole through the center of each ball with your finger and stretch gently to form a bagel shape with a 1 1/2-inch center hole. Place shaped bagels on a parchment-lined baking sheet.

  6. Cover the shaped bagels loosely and let rest while you bring the boiling water to a simmer.

  7. Preheat the oven to 425°F. In a 6-quart saucepan, bring the 8 cups water and honey to a gentle boil.

  8. Working in batches of 2 to 3, boil the bagels for 1 minute per side, then remove with a slotted spoon and drain on a clean towel.

  9. Arrange boiled bagels on a parchment-lined baking sheet. Brush tops with the egg white wash if using, and sprinkle with sesame seeds, poppy seeds, or everything seasoning.

  10. Bake at 425°F until deep golden brown and firm, 20 to 25 minutes, rotating the pan halfway through.

  11. Transfer bagels to a wire rack and cool at least 15 minutes before slicing.

  12. Stir the chives into the vegan cream cheese if using. Slice bagels in half and spread generously with vegan cream cheese to serve.

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    Bagels with Vegan Cream Cheese

    These homemade bagels develop a glossy, chewy crust from a quick honey-water boil before baking to a deep golden brown. Paired with a tangy vegan cream cheese spread, they make a satisfying breakfast or brunch centerpiece that holds up well to toasting and topping with your favorite extras.

    3 hr 8 bagels 320 cal

    Ingredients

    • 1 1/2 cups warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 2 tablespoons granulated sugar
    • 4 cups bread flour
    • 1 1/2 teaspoons salt
    • 1 tablespoon vegetable oil
    • 8 cups water, for boiling
    • 1/4 cup honey or maple syrup, for boiling
    • 1 egg white, beaten with 1 tablespoon water (optional, for shine)
    • 2 tablespoons sesame seeds, poppy seeds, or everything bagel seasoning (optional)
    • 1 cup vegan cream cheese
    • 1 tablespoon fresh chives, finely chopped (optional)

    Method

    1. 1

      In a large bowl or stand mixer bowl, combine the warm water, yeast, and sugar. Let stand until foamy.

    2. 2

      Add the bread flour, salt, and vegetable oil to the yeast mixture. Mix and knead with a dough hook or by hand until a smooth, stiff dough forms, about 8 minutes.

    3. 3

      Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until puffy but not necessarily doubled.

    4. 4

      Punch down the dough and divide into 8 equal pieces. Shape each piece into a smooth ball.

    5. 5

      Poke a hole through the center of each ball with your finger and stretch gently to form a bagel shape with a 1 1/2-inch center hole. Place shaped bagels on a parchment-lined baking sheet.

    6. 6

      Cover the shaped bagels loosely and let rest while you bring the boiling water to a simmer.

    7. 7

      Preheat the oven to 425°F. In a 6-quart saucepan, bring the 8 cups water and honey to a gentle boil.

    8. 8

      Working in batches of 2 to 3, boil the bagels for 1 minute per side, then remove with a slotted spoon and drain on a clean towel.

    9. 9

      Arrange boiled bagels on a parchment-lined baking sheet. Brush tops with the egg white wash if using, and sprinkle with sesame seeds, poppy seeds, or everything seasoning.

    10. 10

      Bake at 425°F until deep golden brown and firm, 20 to 25 minutes, rotating the pan halfway through.

    11. 11

      Transfer bagels to a wire rack and cool at least 15 minutes before slicing.

    12. 12

      Stir the chives into the vegan cream cheese if using. Slice bagels in half and spread generously with vegan cream cheese to serve.