Vegan Cinnamon Crunch Raisin Bagels

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. 

also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!