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.

Cinnamon Raisin Bagel

You can get away with just having a coffee to go along with it. However, it goes well with nut butters, which highlight the cinnamon flavor. If you feel like having a cheat morning, some unsalted butter and a sprinkling of sugar also go well with this bagel.

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.

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.

Q: Are your products vegan? A: All DKB bread products are considered vegan and do not contain any animal products, however, our limited edition DKB Snack Bars (Trail Mix Crumble and Oat-Rageous Honey Almond™) are NOT considered vegan as they contain organic honey. Q: Do you make a gluten-free bread?

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.

I have these cinnamon raisin bagels from Couples Bakery. with some peanut butter, banana and cinnamon. Look how perfect. Delicious.

2 Tablespoons of egg salad gives you just 55 calories and 3.6 grams of fat, and yields 3 grams of protein, making it a good low calories choice. 2 Tablespoons of peanut butter is a clear winner, with a whopping 8 grams of protein that offset the 198 calories and the 16 grams of healthier than butter fats.

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. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

Why do you put bagels in water before baking? ›

A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.

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.

A bagel that is not fresh out of the oven, that is at least six hours old, does need to be toasted, whether it is going to be buttered or topped with cream cheese, nova or both. Otherwise it will be too hard. A bagel that has been sliced and frozen obviously needs to be toasted when brought back to life.

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.

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.