Bagels with Veggie Cream Cheese

Nut-free option, Soy-free option

One of our absolute favorite breakfast foods is a New York–style bagel with tofu veggie cream cheese. Honestly, if you’ve never had one, you must. Because we’re not able to head to NYC every time we’re craving a bagel, we set out to create our own homemade bagels with veggie cream cheese to satisfy our cravings. Make the flavorful veggie cream cheese using store-bought or homemade vegan Cream Cheese or top these bagels with avocado or vegan butter. We promise, you will not be disappointed.

Bagels with Veggie Cream Cheese offer a delightful combination of chewy, golden-brown bagels and a creamy, flavorful plant-based cream cheese infused with colorful vegetables and aromatic herbs. This recipe provides the joy of baking your own bagels from scratch, ensuring they’re fresh, tender, and brimming with satisfying textures and flavors.

The bagels themselves are made using a simple dough that incorporates warm water, yeast, flour, and salt. The addition of diastatic dry malt powder (or a sugar substitute) contributes to the bagels’ characteristic chewiness and appealing crust. After allowing the dough to rise and shaping it into bagel rounds, a brief boiling step in water infused with barley malt syrup (optional) adds a glossy finish and distinctive flavor.

For an extra touch, the bagels can be adorned with “Everything Seasoning,” a delightful mixture of savory ingredients that adds a burst of taste and visual appeal. Once baked to a golden hue, the bagels emerge with a satisfying crisp exterior and tender interior.

The veggie cream cheese is a highlight of this recipe, offering a spreadable and flavorful accompaniment to the bagels. This cream cheese is enriched with minced vegetables like carrot, red bell pepper, and green onion, providing both a delightful crunch and vibrant colors. The addition of dried minced onion, chives, fresh dill, and garlic powder contributes layers of taste that meld harmoniously with the creamy base.

The final result is a harmonious marriage of textures and flavors — from the chewy bagels’ crust to the creamy, veggie-studded cream cheese. These homemade bagels with veggie cream cheese make for a hearty and satisfying breakfast, brunch, or anytime snack, offering a delicious departure from store-bought options and inviting creative customization with your favorite toppings.

PREP TIME: 40 minutes, plus inactive time for rising

COOK TIME: 18 to 22 minutes

YIELD: 8 bagels

INGREDIENTS:

FOR BAGELS

• 1⅓ cups (320 ml) warm water (100 to 110°F / 37 to 43°C)
• 1 tbsp (11 g) diastatic dry malt powder (or packed light brown sugar or granulated sugar as substitute)
• 2¼ tsp (1 [7-g] packet) active dry yeast
• 3¾ to 4¼ cups (450 to 510 g) bread flour, plus more for kneading if needed
• 1½ tsp (9 g) salt
• 1½ tsp (7 ml) canola oil (for rising)
• 2 quarts (2 L) water (for boiling)
• 2 tbsp (42 g) barley malt syrup (optional, for boiling)
• 3 to 5 tbsp (28 to 48 g) Everything Seasoning (optional, for topping)

FOR VEGGIE CREAM CHEESE 

• 1 cup (226 g) plain vegan Cream Cheese (nut-free and/or soy-free if needed)
• 2 tbsp (15 g) minced carrot
• 1 tbsp (10 g) seeded and minced red bell pepper
• 2 tbsp (12 g) minced green onion
• 1 tsp dried minced onion
• 1 tsp dried chives
• 1 tsp fresh dill
• ¼ tsp garlic powder

INSTRUCTIONS:

BAGELS

1. Whisk warm water and malt powder together in a small bowl. Sprinkle yeast on top and let it foam for 5 to 10 minutes.
2. In a stand mixer or large bowl, stir 3¾ cups (450 g) of flour and salt together. Add foamy yeast mixture.
3. Beat on low speed or stir with a rubber scraper/wooden spoon until you have a soft, manageable dough. Add more flour if needed.
4. Knead the dough for 5 to 7 minutes until it bounces back when pressed. Coat a bowl with canola oil, place dough inside, cover with a towel, and let it double in size for about 1 hour.
5. Line a baking sheet with parchment paper. Punch down dough and divide into 8 pieces. Shape into balls and make a hole in each to create a bagel shape. Place on baking sheet, cover, and set aside.
6. Preheat oven to 450°F (230°C) and fill a large pot with water. Stir in barley malt syrup and bring to a boil.
7. Boil dough pieces for about 1 minute on each side. Place back on baking sheet. Optionally, add Everything Seasoning.
8. Bake bagels for 18 to 22 minutes until golden brown.

VEGGIE CREAM CHEESE 

1. While bagels bake, mix veggie cream cheese ingredients in a bowl until well incorporated.
2. Serve warm bagels sliced with veggie cream cheese.