Vegan Cinnamon Crunch Raisin Bagels
recipe yielded 7 medium size bagels
Servings 7 servings
Calories 300kcal
Ingredients
- 1 cup plain unsweetened almond milk
- 1/3 cup maple syrup
- 2 tbsp extra virgin olive oil
- 1/2 tbsp vanilla extract
- 1 packet rapid rising yeast
- 1/2 tbsp cinnamon
- 2 and 3/4 cup all purpose organic unbleached flour
- 1/2 cup raisins (can add less)
melted vegan butter for coating top of bagels
cinnamon sugar coating
- 3 tbsp coconut sugar
- 1/2 tbsp cinnamon
Instructions
- preheat the oven to 400 degrees.
- add a packet of rapid rising yeast to a large mixing bowl.
- separately, warm up the almond milk, it shouldn’t be boiling hot, just warm, and then add olive oil, maple syrup and vanilla extract to the almond milk.
- add the wet mixture to the large bowl with the rapid rising yeast. stir it and let the mixture set for a couple of minutes.
- next, add the cinnamon and then begin incorporating the flour. mix the ingredients by hand until a soft dough forms. once the dough starts to come together, you can add in the raisins. i continued to mix the dough with clean hands, i found that easiest. i recommend kneading it for about 3-4 minutes on a clean, floured surface.
- take about 1/3 cup worth of dough, roll it into a log shape, bring the ends together and seal them together as best as you can! as you can see with my bagels, they are not perfectly uniform, and that’s totally fine!
- brush the top with melted vegan butter and then dip the top in the cinnamon sugar mixture and lightly apply pressure so a good amount sticks.
- bake at 400 degrees for 18 minutes.
- cool down and store the bagels at room temperature in an airtight container for up to a couple of days, but they’re definitely best on the same day, not going to lie. they will become harder and harder as time goes on, so you may just have to warm them up if you’re not toasting!