Best Vegan Bagel Recipes For Your Kids

Best Vegan Bagel Recipes For Your Kids

Here are six delicious, kid-friendly vegan bagel recipes that make breakfast or snack time exciting and nutritious! From sweet to savoury flavours, these bagels are perfect for little hands and big appetites.

Each recipe is made with wholesome, animal-free ingredients and brings unique textures and flavours to the table. These bagels offer your kids a satisfying, plant-based treat they’ll love every time!

1. Cinnamon Raisin Bagels With Maple Cashew Cream Cheese Recipe

These substantial whole wheat cinnamon raisin bagels with maple cashew cream cheese are flavoured with warm cinnamon and sweet raisins and pair perfectly with maple-sweetened cashew cream cheese, giving you a delicious, energizing start to your day.

Prep time: 10 minutes | Rise time: 1-1½ hours | Cook time: 20 minutes | Total time: 2-2½ hours | Servings: 6

Ingredients For the Bagels

• Warm water: ¼ cup
• Non-dairy milk: ½ cup + ½ tablespoon apple cider vinegar (for vegan buttermilk)
• Pumpkin purée: 1 cup
• Active dry yeast: 1 package (2¼ teaspoons)
• Whole wheat flour: 2 cups + 2 tablespoons
• Rye flour: ¾ cup
• Barley flour: ¾ cup
• Psyllium husks: ¼ cup
• Pumpkin spice: 2 teaspoons
• Ground cinnamon: 2-3 teaspoons (for extra cinnamon flavour, increase to 3 teaspoons)
• Raisins: ½ to ¾ cup
• Sea salt: 1 teaspoon
• Coconut oil, melted: ¼ cup
• Water: 8 cups (for boiling)
• Baking soda: ¼ cup (for boiling)

Ingredients For The Maple Cashew Cream Cheese

• Raw cashews: ½ cup, soaked for at least 3 hours
• Nutritional yeast: 1 tablespoon
• Lemon juice: 1 tablespoon
• Apple cider vinegar: 1 tablespoon
• Sea salt: to taste
• Pure maple syrup: 2 tablespoons

Method To Make the Bagels

1. Combine the yeast, warm water, and a pinch of sugar in a small bowl.Let it sit for 5-10 minutes until it becomes foamy.
2. In a separate bowl, mix the apple cider vinegar with non-dairy milk. Let it sit for a few minutes to thicken.
3. In a bowl, mix the rye flour, whole wheat flour, barley flour, psyllium husks, pumpkin spice, and cinnamon.
4. Add the vegan buttermilk, pumpkin purée, yeast mixture, melted coconut oil, and raisins to the dry ingredients. Mix well to combine.
5. Utilize a stand mixer equipped with the dough hook attachment. Kneading at medium speed for 12-15 minutes or until the dough is smooth and elastic. If the dough is overly sticky, add whole wheat flour, one tablespoon at a time.
6. Cover the bowl with a tea plastic wrap or towel and let it rise warmly for 1-1½ hours or until it has doubled.
7. Punch down the dough and divide it into 6 equal pieces. Roll every piece into a ball, then use your fingers to make a 1-inch hole in the center of each ball.
8. Preheat the oven to 400°F and line a baking tray with parchment paper. In a big pot, combine 8 cups of boiling water and the baking soda.
9. Be careful to drop one or two bagels into the boiling water at a time. Place them on the prepared baking sheet after removing them with a slotted spoon after boiling them for one minute on each side.
10. Once all bagels are boiled, bake them in the oven for 15-17 minutes or until golden brown. Move the item to a wire rack and allow it to cool completely.

Method To Make the Maple Cashew Cream Cheese

1. In a food processor or high-speed blender, blend the soaked and rinsed cashews, nutritional yeast, maple syrup, lemon juice, sea salt, and apple cider vinegar until smooth and creamy.

Adjust The Seasoning

Add extra salt or lemon juice for tanginess, and taste and adjust the seasoning as needed. Enjoy your bagels with cinnamon raisins and a liberal maple cashew cream cheese on top!

2. Vegan Bagel Cracker Recipe

These vegan bagel crackers are for less formal occasions. They are substantial, salty, and perfect for snacking, but you can dress them up and take them to fancy parties. A way to amaze at a dinner gathering is to bring a vegan cheese plate with handmade crackers.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6

Ingredients

• Teff flour: ½ cup
• Almond flour: ¾ cup
• Everything bagel seasoning blend: 3 tablespoons
• Ground flaxseed: 2 tablespoons
• Nutritional yeast: 1 tablespoon
• Dried ground thyme: ½ teaspoon
• Baking soda: ¼ teaspoon
• Water: ¼ cup
• Avocado oil or olive oil: 1 tablespoon

Method

1. Put a baking sheet in the oven, preheating it to 350°F.
2. Sift the almond and teff flours into a sizable mixing bowl. Whisk in the baking soda, flaxseed meal, nutritional yeast, ground thyme, and bagel spice.
3. Add the oil and water and thoroughly combine. Knead the mixture into a dough by mixing the ingredients with your hands. If it's too dry, you can add oil. Make a dough ball and set it on the parchment-lined baking sheet.
4. With a rolling pin, flatten the dough until it is about ⅛-inch thick or as thin as you can get it without tearing. Cut the dough into crackers using a pastry wheel or a pizza cutter.
5. Bake the crackers for 18-20 minutes until crisp and faintly brown. Brush the crackers with oil and sprinkle them with salt after taking them out of the oven if you prefer a genuinely salty cracker. Ten minutes of cooling on a baking sheet. When chilled, store in an airtight container.

3. Vegan Sesame And Poppy Seed Bagel Loaf Recipe

This vegan sesame and poppy seed bagel loaf recipe is for you if you are new to bread baking and want to try something unusual! It's simple to create and a fantastic starting point for experimenting with other flavours.

The outcome is a chewy, warm, delectable mass that epitomizes a perfect bagel, suitable for slathering with as much vegan butter or cream cheese as you like!

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6

Ingredients

• Granulated sugar: 1 tablespoon
• Active dried yeast: 1 tablespoon
• Warm water: 1¼ cups, divided
• White bread flour: 2⅓ cups
• Whole wheat bread flour: 1 cup
• Kosher salt: 1¼ teaspoon

Ingredients For Finishing

• Baking soda: 1 teaspoon
• Kosher salt: 1 teaspoon
• Maple syrup: 1 teaspoon
• Water: ¼ cup
• Cornstarch: 1 tablespoon
• Sesame seeds and poppy seeds for sprinkling

Method

1. Put ½ cup of water, yeast, and sugar in the bowl of a stand mixer. Once everything is incorporated, allow the mixture to sit for about five minutes or until the liquid's surface starts to foam.
2. Mix the salt and flour in a sizable bowl while you wait.
3. After five minutes, stir in the flour and another ½ cup of heated water. After five minutes of medium-speed mixing with the dough hook on your stand mixer, the dough should be smooth and firm. If needed, add an extra ¼ cup of warm water (my batch did).
4. Place the dough back into the basin you used to combine it, then brush the bowl with olive oil. Cover with a fresh towel for an hour, put somewhere warm (or in the oven with the light on), and then remove.
5. Once the dough has risen, turn on the oven to 350°F. Sesame, poppy, or any other seed can be used to “flour” a 9×5-inch loaf pan that has been oiled or buttered (oiling the loaf tin alone is sufficient if you don't want to use seeds). Set aside.
6. After giving the dough a firm fist pump, put it on a work surface dusted with flour. The dough should be given a few gentle kneads with your hands before being shaped into a rough round. Five equal portions of dough should be divided.
7. Each piece should be rolled into a ball and flattened into an oval shape. Place the dough on a baking sheet with parchment paper and cover with a wet kitchen towel. In a warm location, let the dough rise for 30 minutes.
8. In the meantime, scald around 8 cups of water in a big pot. Simmer the water after adding the baking soda, salt, and corn syrup. Put one oval of dough into the simmering water using a slotted spoon. After one minute of boiling, flip the food over and continue boiling for another minute.
9. Using the slotted spoon, scoop the food out of the water, shake off any extra moisture, and then arrange it into the prepared loaf pan. Line up the remaining dough ovals within the tin and repeat with the remaining dough.
10. Boil ¼ cups of water and 1 teaspoon of cornstarch in a small pot until the mixture is thick and clear. Brush the rolls on top to guarantee that they stay together during baking. After brushing the bread with more cornstarch mixture, sprinkle more seeds.
11. Bake for 35–40 minutes or until dark golden. Allow the cake to cool in the tin briefly before transferring it to a cooling rack to cool completely before slicing.
12. With vegan butter and cream cheese, I enjoy toasting and slicing this bread.

4. Vegan Pretzel Bagels With Carrot Lox Recipe

Just when you thought bagels could not possibly be much better! The taste and appearance of soft vegan pretzel bagels with carrot lox a boost in quality.

Add some tender carrot lox on top to finish it off. It tastes and looks remarkably like the real thing. These oil-free, delicious, and simple everything pretzel bagels are perfect!

Prep time: 30 minutes | Cook time: 1½ hours | Total time: 2 hours | Servings: 8

Ingredients For The Bagels

• Active dry yeast: 2 teaspoons
• Turbinado sugar: 1½ tablespoons
• Warm water: 1¼ cups (you may need ¼ cup more)
• Unbleached bread flour: 3½ cups and more for kneading
• Sea salt: 1½ teaspoons or to taste

Ingredients For The Bagel Boil

• Water: 8 cups
• Baking soda: ⅔ cup
• Turbinado sugar: 3 tablespoons

Ingredients For The Toppings

• Almond milk: ¼ cup
• Everything bagel seasoning

Ingredients For The Carrot Lox

• Carrot lox
• Vegan chive cream cheese
• Thinly sliced red onions
• Fresh dill
• Capers

Method

1. Pour the yeast and sugar into ½ cup of warm water without stirring. After allowing it to activate for five minutes, stir until it dissolves.
2. In a sizable basin, combine the flour and salt. Create a well in the center and put the yeast, sugar, and ⅓ cup of the remaining warm water. Mix until a mixture forms, then add more water or flour to create a wet and sturdy dough.
3. After ten minutes of kneading, the dough should be elastic and smooth, so flour a work surface or a large cutting board.
4. In a large, clean, non-metal bowl, wet the interior with water, add the dough, and turn to coat until the exterior is moist. It should rise for an hour until it has doubled in size, in a warm location, covered with a moist dish towel. The dough should be punched down after it has risen and left for 10 minutes.
5. Set aside a baking sheet with parchment paper or a silicon baking mat. After removing the dough from the bowl, divide it into 8 pieces. Make a ball out of each piece. Continue until all the dough has been used.
6. To create a ring, coat your finger with flour and press it into the center of the ball. Place the stretched-out dough balls onto the baking sheet in rings about one-third the size of a bagel. Cover with a moist cloth and allow to sit for 10 minutes.
7. All the ingredients for the bagel boil should be combined in a big pot while your oven is preheating to 425°F. As the water comes to a boil, prepare your seasonings and almond milk because you will need them later.
8. Once the water has boiled, lower the heat to medium and, using a slotted spoon, drop as many bagels into the water as will fit comfortably. Boil for 2 minutes, turn, then boil for 2 minutes once they reach the surface (after a few seconds).
9. After they have all finished boiling, transfer the bagels to the prepared baking sheet. Brush the dough with almond milk and add your spice.
10. Bake the bagels for 20 minutes or until golden brown. After taking them out of the oven, let them cool on a wire rack for at least ten minutes. Store them in an airtight container for four to five days.

5. Blueberry Vegan Bagel Recipe

Just 8 ingredients are required to make the ideal breakfast at home using these simple blueberry vegan bagels. Soft, chewy, and freezer-friendly

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 8 bagels

Ingredients For The Bagels

• Bread flour: 3½–4 cups
• Instant yeast: 1 package
• Sea salt: 1 teaspoon
• Water: 1½ cups
• Vegan cane sugar: ¼ cup
• Fresh blueberries: 1 cup

Ingredients For The Water Bath

• Water: 8 cups
• Vegan sugar: ⅔ cup
• Baking soda: 1 tablespoon

Method

1. Combine the 3½ cups of flour, sugar, yeast, and sea salt in a big bowl.
2. Add the water after that.
3. Fold the mixture with a spatula until mostly incorporated. If extra flour is required, add it to the mixture until it is not sticky and forms a ball.
4. When incorporating the blueberries and folding the dough over, add additional flour as necessary to produce a firm ball (see video for visual)
5. Roll each of the eight equal sections of the ball into a ball.
6. Make a center by making a hole in the middle and slightly enlarging it (see video for visual).
7. Repeat with the remaining dough and place the shaped bagel on a baking sheet covered with parchment paper.
8. Allow to rise for 60 minutes under a moist towel.
9. Heat water in a big saucepan over medium-high heat about 10 minutes before the timer expires. Preheat the oven to 425°F (218°C).
10. After the sugar is added, bring the mixture to a boil again.
11. Add baking soda.
12. Place 2 to 3 bagels at a time for 1 minute. After the flip, one additional minute is needed.
13. Bagels should be taken off the baking sheet and put back on it.
14. Bagels should be baked for 20 minutes, flipping them halfway through until golden brown.
15. Take them out of the oven, then cool completely before slicing and enjoying.

6. Vegan Cinnamon Bagel Recipe

These homemade vegan cinnamon bagels are comparable to bakery-quality cinnamon bagels! They are soft on the inside and perfect for a filling breakfast or brunch that is sure to please. They have a syrup glaze. Making them from scratch is also very easy!

Prep time: 1 hour 40 minutes | Cook time: 20 minutes | Total time: 2 hours | Servings: 6

Ingredients

• Water: 1¼ cups
• Sea salt: 1 teaspoon
• Yeast: 1 tablespoon
• Sugar: 1 tablespoon
• Cinnamon: 1 tablespoon
• Flour: 3½ cups
• Maple syrup: 2 tablespoons
• Baking soda: 1 tablespoon

Method

1. Combine the water, dried yeast, sugar, cinnamon, and salt. Set the yeast aside to activate for about 10 minutes.
2. Gradually incorporating and combining flour is essential. Once all the flour has been added, knead the dough for a few minutes before covering it and letting it rest for 30 minutes at room temperature.
3. Sprinkle some flour on the work surface. Divide the dough into 6 equal pieces after transferring it to the surface. Place them on the floured surface after forming each one into a ball. One hour should be given undercover.
4. Each section is stretched into a long rope, progressively twisted into a circle to resemble a bagel.
5. A large baking sheet should be lined with parchment paper, and the oven should be preheated to 180 C/350 F.
6. Simmer water in a massive saucepan. Stirring is required to dissolve the baking soda and maple syrup in the water.
7. Use a spoon to scoop some of the foam that forms on the water's surface and transfer it to a small bowl. Use this to glaze the bagels.
8. Depending on their size, add a few bagels at a time to the pot. Use a slotted spoon to remove them from the pot and transfer them to the baking sheet after boiling for about 2 minutes on each side.
9. The foam from the saucepan should be used to brush the bagels. Bake in a preheated oven for 16 to 18 minutes or until crisp and golden brown.

Conclusion

Incorporating these vegan bagel recipes into your kids' meals is a fun and delicious way to introduce them to plant-based eating.

Each bagel recipe is packed with nutritious ingredients. It offers a balance of flavours and textures that will keep them returning for more.

Whether for breakfast, snack time, or lunchbox treats, these bagels will become family favourites, making healthy eating enjoyable for everyone!

I trust you enjoyed this article about the Best Vegan Bagel Recipes For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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