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Enjoy a classic chewy bagel, boiled and baked to perfection at home. Paired with a rich, tangy, and incredibly creamy vegan cream cheese made from cashews. A truly satisfying dairy-free breakfast.
For 8 servings
Prepare the Vegan Cream Cheese
Make and Proof the Bagel Dough
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Enjoy a classic chewy bagel, boiled and baked to perfection at home. Paired with a rich, tangy, and incredibly creamy vegan cream cheese made from cashews. A truly satisfying dairy-free breakfast.
This jewish_american recipe takes 120 minutes to prepare and yields 8 servings. At 388.62 calories per serving with 14.1g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Shape the Bagels
Boil and Bake the Bagels
Assemble and Serve
Mix fresh chives, dill, or chopped scallions into the vegan cream cheese after blending for an herbed spread.
Instead of everything seasoning, top your bagels with sesame seeds, poppy seeds, coarse sea salt, or dried onion flakes before baking.
Incorporate 1/2 cup of whole wheat flour in place of bread flour for a heartier bagel. You can also add mix-ins like cinnamon and raisins to the dough after the first rise.
For a sweet cream cheese, omit the onion/garlic powder and nutritional yeast. Instead, blend in 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract.
The complex carbohydrates from the bread flour in the bagels provide a steady release of energy, making this a great breakfast to fuel your morning.
The cream cheese is made from cashews, which are an excellent source of heart-healthy monounsaturated fats. These fats can help lower bad cholesterol levels and support overall cardiovascular health.
This recipe is entirely plant-based. Nutritional yeast adds a cheesy flavor along with B vitamins, while cashews provide minerals like magnesium, manganese, and copper.
Perfect for individuals with lactose intolerance or a dairy allergy, this recipe offers the classic bagel and cream cheese experience without any dairy products.
One homemade bagel with approximately 2 tablespoons of vegan cream cheese contains around 350-400 calories, depending on the exact size and toppings used. The bagel itself is about 250-280 calories, and the cream cheese adds another 100-120 calories.
It can be a part of a healthy diet. The bagel provides complex carbohydrates for energy, and the cashew-based cream cheese offers healthy monounsaturated fats and some plant-based protein. It is a dairy-free option, which is great for those with lactose intolerance. For a healthier version, consider using some whole wheat flour in the bagel dough.
Yes, you can, but the texture will be different. Bread flour has a higher protein content, which creates more gluten, resulting in the classic chewy texture of a bagel. All-purpose flour will produce a softer, more bread-like bagel.
Boiling is the most critical step in bagel making. It gelatinizes the starches on the exterior of the dough, which creates the signature glossy, chewy crust and prevents the bagel from rising too much in the oven, thus preserving its dense texture.
The vegan cream cheese can be stored in an airtight container in the refrigerator for up to 5-7 days. The flavor may even improve after a day or two.
Absolutely. You can prepare the dough, shape the bagels, and then let them proof overnight in the refrigerator. This cold fermentation develops a deeper flavor. The next day, you can proceed directly to boiling and baking. Baked bagels also freeze very well for up to 3 months.