6 Best Vegan Bagel Recipes For Your Kids

6 Best Vegan Bagel Recipes For Your Kids

6 Best Vegan Bagel Recipes For Your Kids

The beloved, traditional, practical, and delectable bagel is one of the most popular breakfast foods ever! Aren't you craving a bagel right now? It has soft bread and a variety of sweet and savoury flavours. You can top them with anything you can think of. Start baking now! These vegan bagel recipes include both traditional bagels and recipes inspired by bagels, like crackers and crusts!

Cinnamon Raisin Bagels With Maple Cashew Cream Cheese

1. Cinnamon Raisin Bagels With Maple Cashew Cream Cheese

You'll have the enduring vigour you need to get through the first part of your day with the help of these substantial whole wheat bagels. You'll need flavours to complement the maple-sweetened cream cheese, such as warm cinnamon and sweet raisins. Grab a coffee, toast this bagel, and smear on some cream cheese.

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

Ingredients For The Bagels

  • Warm water: ¼ cup
  • Non-dairy milk: ½ cup + ½ tablespoon apple cider vinegar (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 teaspoons
  • Sea salt: 1 teaspoon
  • Coconut oil, melted: ¼ cup
  • Water: 8 cups
  • Baking soda: ¼ cup

Ingredients For The 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
  • Salt
  • Pure maple syrup: 2 tablespoons

Method To Make The Bagels

  1. Mix the yeast, sugar, and warm water in a small basin. Wait for it to foam for 5 to 10 minutes.
  2. Milk and apple cider vinegar should be combined in a separate bowl and left to sit.
  3. Mix the flours, psyllium husks, and spices in a big basin.
  4. Add the buttermilk, raisins, yeast mixture, and coconut oil to the flour mixture using the hook attachment of a stand mixer.
  5. When you have a smooth, non-sticky, and malleable dough, knead it for 12-15 minutes at medium speed. Add additional whole wheat flour, one tablespoon at a time, if the dough is too wet or sticky.
  6. The bowl should be removed from the mixer and covered with a tea towel or plastic wrap. For 1-1½ hours, let it rise in a warm location.
  7. Punch down the dough, then divide it into 6 equal pieces.
  8. Each component should be formed into a ball using your hands. Carefully use your fingers to make a hole (approximately an inch wide) in the center.
  9. Line a baking sheet with parchment paper and preheat the oven to 400°F.
  10. Bring to a boil the water and baking soda in a big pot. Bagels should be added one or two at a time and boiled for a minute. Then turn them over and boil them for an additional minute.
  11. With a slotted spoon, remove them from the water, then set them on the baking sheet you set aside.
  12. After each baguette has the same procedure, place them in the oven and bake for 15-17 minutes, or until golden brown.
  13. On a wire rack, let them cool fully.

Method To Make The Cashew Cream Cheese

  1. The cashews (soaked and rinsed), nutritional yeast, maple syrup, lemon juice, salt, and apple cider vinegar should all be well blended in a food processor or high-speed blender.

Vegan Bagel Crackers

2. Vegan Bagel Crackers

These are crackers for less formal occasions. They are substantial, salty, and perfect for snacking, but you can also dress them up and take them to fancy locations. A certain 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 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 combining the ingredients with your hands. If it's too dry, you can add oil. Make a ball out of the dough 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, or 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 truly salty cracker. 10 minutes of cooling on a baking sheet. When chilled, store in an airtight container.

Sesame And Poppy Seed Bagel Loaf

3. Sesame And Poppy Seed Bagel Loaf

This 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 is the epitome of 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. The dough should be smooth and firm after five minutes of medium-speed mixing with the dough hook on your stand mixer. Add an extra ¼ cup of warm water to the dough if it appears to need it (my batch did).
  4. Place the dough back into the basin you used to combine, then brush the bowl with olive oil. For an hour, cover with a fresh towel, put somewhere warm (or in the oven with the light on), and then remove.
  5. Turn on the oven to 350°F once the dough has risen. 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 apart.
  6. Put the dough on a work surface dusted with flour after giving it a firm fist pump. 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. Until the mixture is thick and clear, boil ¼ cup of water and 1 teaspoon of cornstarch in a small pot. To guarantee that the rolls stay together during baking, brush on top of them. After brushing the bread with more cornstarch mixture, more seeds should be sprinkled.
  11. Bake for 35–40 minutes or until dark golden. Allow the cake to cool in the tin for a short while 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.

Pretzel Bagels With Carrot Lox

4. Pretzel Bagels With Carrot Lox

Just when you thought bagels could not possibly be much better! The taste and appearance of a soft pretzel give these bagels 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
  • Salt: 1½ teaspoons

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 as necessary 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, or 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 covered with parchment paper or a silicon baking mat. Divide the dough into 8 pieces after removing it from the bowl. 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. Allow it to sit for 10 minutes while covered with a moist cloth.
  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. Transfer the bagels to the prepared baking sheet after they have all finished boiling. Add your spice after brushing the dough with almond milk.
  10. For 20 minutes, or until golden brown, bake the bagels. After taking out of the oven, let cool on a wire rack for at least ten minutes. For four to five days, store in an airtight container.

Blueberry Vegan Bagels

5. Blueberry Vegan Bagels

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

  • Flour: 3½–4 cups (we prefer bread, can use all-purpose or whole wheat – see post for details)
  • Instant yeast: 1 package
  • Salt: 1 teaspoon
  • Water: 1½ cups
  • Vegan cane sugar: ¼ cup
  • Fresh blueberries: 1 cup

Ingredients For The Water Bath

  • Water: 2 qt
  • Vegan sugar: ⅔ cup
  • Baking soda: 1 tablespoon

Method

  1. Combine the 3½ cups of flour, sugar, yeast, and 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 rising 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.
  10. After the sugar is added, bring the mixture to a boil again.
  11. Add baking soda.
  12. For 1 minute, place 2 to 3 bagels at a time. One additional minute is needed after the flip.
  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 on top.
  15. Take out of the oven, then allow cool completely before slicing and enjoying.

Vegan Cinnamon Bagels

6. Vegan Cinnamon Bagels

Comparable to bakery-quality homemade cinnamon bagels! These vegan cinnamon bagels 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
  • 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. Allow the yeast to activate by setting it aside 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. Simmering water in a massive saucepan. Stirring is required to dissolve the water's baking soda and maple syrup.
  7. Use a spoon to scoop some of the foam that forms on the water's surface and transfer it to a small bowl. To glaze the bagels, use this.
  8. Depending on their size, add a few of bagels at a time to the pot. Use a slotted spoon to take from the pot and transfer 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 To The 6 Best Vegan Bagel Recipes For Your Kids

Conclusion

The nutritional value of bagels varies significantly depending on their variety, such as whether they are freshly baked, flavoured, or store-bought. Store-bought bagels, particularly those with flavours like cinnamon and raisin, can be high in calories and salt. The number of calories doesn't include any toppings or fillings you might add, which means that meals made with bagels may contain more calories than you might anticipate.

However, wholegrain varieties have good nutritional advantages, such as a high fibre content for maintaining gut health and providing minerals and vitamins that support good digestive health.

Ultimately, bagels are filling and a great breakfast or snack that you can include in a balanced diet.

In the end, bagels can be a part of a balanced diet. They are filling and make a tasty breakfast or lunch.

So don't miss trying these vegan bagel recipes at your home.

I trust you enjoyed this article about the 6 Best Vegan Bagel Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

>>>Want To Learn How To Create Delicious, Cruelty-Free, Healthy AND 100% Vegan Meals? Try These Awesome Vegan Cooking Courses With A Free 7-DAY MEMBERSHIP<<<

 

 

Your Opinion Is Important To Me

Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 6 Best Vegan Bagel Recipes For Your Kids in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

 

Disclosure
This post may contain affiliate links. I earn from qualifying purchases as an Amazon Associate and other affiliate programs. Read my full disclosure.

 

 

Here are links to some of my favourite articles:

8 Best Vegan Milk Recipes For Your Kids

Best Vegan Chocolate Chip Recipes For Your Kids

6 Best Vegan Oyster Mushroom Recipes For Your Kids

8 Best Vegan Recipes Using Saffron For Your Kids

6 Best Vegan Okra Recipes For Your Kids

6 Best Black Bean Veggie Burger Recipes For Your Kids

8 Best Vegan Beer Battered Recipes

Leave a comment