every other bagel there ever was…forget about those for now. Vegan Cinnamon Crunch Raisin Bagels are here and once you try them, i can promise the bagels will be here to stay. holy deliciousness, from the crunchy top to the light and fluffy center, everything about the bagels is perfect.
this recipe y’all, it took me so many times to perfect lol. no regrets though because this is the final product and i am v thrilled.
it’s just crazy how simple and few ingredients i used to achieve the taste and texture. getting the maple syrup amount right was key along with how much flour to add.
ah but we’re here and you can now have a fresh batch of these bagel gems in your kitchen as early as today!
here’s the scoop, you don’t need a water bath for the bagels!! nope, let’s not complicate things, plus i don’t care for the elastic texture on top the water bath creates.
the crunchiness from the coconut sugar and cinnamon is EVERYTHING and more.
all you have to do is create the cinnamon sugar mixture, brush the bagel tops with melted vegan butter and coat the top as much as possible with cinnamon sugar.
looks easy enough right?! i made medium size bagels, but you could always make yours smaller or larger, you would just have to closely monitor the baking time.
Vegan Cinnamon Crunch Raisin Bagels baked in the oven at 400 degrees for 18 minutes, which may seem like a random number, but it’s important to follow!
when it comes to eating the bagels, they’re great plain, cut in half and heated in a toaster, or topped with anything and everything.
allllll the vegan cream cheese with strawberry jam is SO DANG GOOD holy yum. nut butter too, i mean (insert heart eyes).
some additional notes on the bagels:
ok, so i did use rapid rising yeast that can be found at just about any grocery store, so you will have to use the same!
like i said, as far as a water bath, i did not do that step and think the bagels are amazing without it.
so the reason for a water bath is that a brief boil gives bagels a thin and somewhat elastic crust, which still allows the bagels to rise in the oven, resulting in a softer texture.
note that my bagels do have a crunchy crust and a very soft inside, so if you do want to experiment with a water bath, just google vegan bagel recipes and tons of ways to do it will pop up.
if you look at the pictures of my bagels, you can see they have more of a standard bread crust rather than an elastic one. if you prefer that, then awesome, and if not, try the water bath!
also, if you’re not a fan of raisins, you can totally leave them out! you’re just going to have cinnamon crunch bagels and there is nothing wrong with that lol.
are you going to make Vegan Cinnamon Crunch Raisin Bagels?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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Vegan Cinnamon Crunch Raisin BagelsCourse: Breads, BreakfastDifficulty: Easy
recipe yielded 7 medium size bagels
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
- 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!