Bagel with Vegan Cream Cheese

Instructions

1. 1

   Prepare the Vegan Cream Cheese

   • If you haven't already, soak the raw cashews in very hot water for 30 minutes, then drain thoroughly. This softens them for a creamier texture.
   • In a high-speed blender, combine the drained cashews, lemon juice, nutritional yeast, apple cider vinegar, onion powder, garlic powder, and salt.
   • Begin blending on low, then gradually increase to high speed. Add 1/4 cup of water to get it started. Scrape down the sides of the blender as needed.
   • Continue blending, adding more water 1 tablespoon at a time, until the mixture is completely smooth and creamy. Be patient, as this can take 2-4 minutes.
   • Transfer the cream cheese to an airtight container and refrigerate for at least 2 hours to allow it to firm up and the flavors to meld.
2. 2

   Make and Proof the Bagel Dough

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, instant yeast, and sugar. Let it sit for 5-10 minutes until the mixture is foamy, which indicates the yeast is active.
   • Add the bread flour and salt to the bowl. If using a stand mixer, use the dough hook attachment and mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 6-8 minutes until the dough is smooth and elastic.
   • If kneading by hand, mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 10-12 minutes until smooth and elastic.
   • Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with a clean, damp kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
3. 3

   Shape the Bagels

   • Line two baking sheets with parchment paper and lightly dust with flour or cornmeal.
   • Gently punch down the risen dough to release the air. Divide it into 8 equal pieces (about 110g each).
   • Roll each piece into a smooth, tight ball. To shape, poke your thumb through the center of the ball to create a hole.
   • Gently stretch the hole to about 1.5-2 inches in diameter, using two fingers in a circular motion. Ensure the bagel shape is even.
   • Place the shaped bagels on the prepared baking sheets, leaving a few inches between each. Cover loosely with plastic wrap and let them rest for 15-20 minutes.
4. 4

   Boil and Bake the Bagels

   • While the bagels are resting, preheat your oven to 425°F (220°C).
   • Bring a large, wide pot of water (about 10 cups) to a rolling boil. Add the baking soda to the water—it will fizz up.
   • Carefully lower 2-3 bagels into the boiling water at a time, ensuring not to overcrowd the pot. Boil for 1 minute on each side for a chewy crust. For an even chewier crust, boil for up to 2 minutes per side.
   • Use a slotted spoon or spider strainer to remove the bagels from the water, allowing excess water to drip off. Place them back on the parchment-lined baking sheets.
   • Immediately sprinkle the tops generously with everything bagel seasoning or your desired toppings while they are still damp.
   • Bake for 18-22 minutes, rotating the pans halfway through, until the bagels are a deep golden brown.
   • Transfer the baked bagels to a wire rack to cool completely before slicing. This prevents them from becoming gummy.
5. 5

   Assemble and Serve

   • Once the bagels have cooled, slice one in half.
   • Spread a generous layer of the chilled vegan cream cheese on each half.
   • Serve immediately and enjoy your homemade bagel.