Cinnamon Bagels Recipe (Vegan) (2024)

FAQs

What makes a vegan bagel? ›

There's nothing quite like the dense, toothy texture of bagels. In their most basic form, bagels are vegan, made from just flour, water, yeast, and salt. But other non-vegan ingredients—including dairy, honey, and eggs, along with less easily identifiable animal products—commonly appear in commercially produced bagels.

New York-style bagel dough contains granulated sugar, and that's whether it's a cinnamon raisin bagel or an everything bagel. Therefore when you put scallion cream cheese on a cinnamon raisin bagel, therefore, the flavors are just as complimentary as if you were to add it to any other savory bagel.

There are many different spreads that pair well with a cinnamon raisin bagel. A few of my favorites include peanut butter, almond butter, or vegan butter.

If you're buying bagels from the store, check the ingredient list for any non-vegan items. The most important ones to look out for are eggs, honey, honey powder, L-cysteine, milk, and milk products like casein, lactose, and whey. L-cysteine should be labeled by name or with the number E920.

Traditional butter is made with churned milk or cream, which usually comes from cows (but it can also come from other animals like goats), and that's why it's not vegan. Many people also use margarine, which is similar to butter in texture and color, but it's usually made with plant-based fat instead of animal fat.

Jam also tastes great on a bagel, as does peanut butter or hummus. Even slices of cheddar or Swiss cheese are delicious on a toasted bagel. What can you put on a bagel other than cream cheese? butter, cheese, ham, turkey, lettuce, mayo, smoked whitefish, tomatoes, peanut butter, olive spread, red peppers, etc.

In American Jewish cuisine, a bagel and cream cheese is sometimes called a "whole schmear" or "whole schmeer". A "slab" is a bagel with a slab of cream cheese on top.

· Oct 11, 2022. I got it!! “Cream cheese on a bagel.” Or, more ethnically, “a schmear.”

For the Dough: Pulse bread flour, whole wheat flour, sugar, cinnamon, salt, and instant yeast in a food processor fitted with a metal blade. Once ingredients are combined, add cooled yukone and water. (If using active dry yeast, first dissolve with the water.) Process until dough is smooth, about 90 seconds.

Are cinnamon bagels healthy? ›

Yes, cinnamon raisin bagels can be a healthy choice. They provide a good amount of fiber, vitamins, and minerals. However, they are also relatively high in calories and carbohydrates, so it's important to enjoy them in moderation as part of a balanced diet.

Some delicious alternatives to cream cheese for your bagel include butter, peanut butter, almond butter, hummus, avocado spread, or even a flavored jam or jelly. Can I enjoy a plain bagel without any spread? Absolutely! A plain bagel can be enjoyed on its own, especially if it's fresh and flavorful.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour.

The reason we boil the dough first is so that the outside crust sets before it goes in the oven. We generally let the dough boil for 30 to 60 seconds on each side, but the longer you let it boil, the thicker and chewier the crust. The amount of time the bagel is boiling also affects its interior texture.

a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

The standard recipe remains pretty much the same, except egg yolks are added into the mix, which changes the bagel's texture. Typical bagels have a crispy outside and a chewy interior. But the addition of the yolks makes for an all-around softer bagel.

Enzymes. Although the enzymes used in bread seem to generally be fungal-based, there are several non-vegan enzymes used in commercial bread production. This includes one such ingredient called phospholipase, an enzyme derived from pig pancreatic tissue.

Egg bagels are softer and puffier, replacing some of the chewiness of traditional bagels with an easier bite. This slightly finer crumb structure (a fancy way of saying the inside part of the bagel) does wonders for the flavor of the bagel. The boost in color that eggs bring to bagels is appreciated, too!

Bagels. Vegan bagels include everything, plain, blueberry, and sesame varieties. While Panera doesn't offer a dairy-free cream cheese spread, you don't have to eat your bagel plain! You may be able to snag some avocado or hummus to round out your brekkie handheld.