Homemade Vegan Cinnamon Raisin Bagels
Get ready to make delicious homemade vegan cinnamon raisin bagels with this easy-to-follow recipe! Not only are they simpler to make than you might think, but they also taste better than any store-bought bagels.
Equipment
- Standing mixer with dough hook attachment
- Cooking thermometer
Ingredients
Bagel Dough
- 1 1/2 cups water, warmed to 110 degrees Fahrenheit (IMPORTANT!)
- 1 tbsp barley malt syrup or brown sugar
- 2 3/4 tsp instant yeast
- 1 tsp pure vanilla extract
- 4 cups bread flour, spooned and leveled (Must use bread flour!)
- 2 tsp kosher salt
- 1 cup raisins
- 3 tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
- Vegan butter or coconut oil, for greasing the bowl
Water Bath
- 2 quarts water
- 1/4 cup barley malt syrup or brown sugar
Vegan Egg Wash
- 1 tbsp vegan liquid Just Egg
- 2 tsp water
Instructions
Bagel Dough
- Warm the water to 110 degrees Fahrenheit and add it to the standing mixer bowl. The water needs to be at this temperature to activate the yeast.
- Add the barley malt syrup (or brown sugar) and instant yeast to the water, give it a quick stir, and let it rest for 10 minutes.
- After 10 minutes, the yeast should have risen to the top and become super frothy. If the yeast does nothing, it may be spoiled, and I recommend starting over with new yeast.
- Add the vanilla extract, bread flour, and salt to the mixer and mix on the lowest speed with the dough hook attachment for about 2 minutes, just until everything is combined.
- Mix the cinnamon and sugar and set aside.
- Now, while still mixing on low speed, slowly add the raisins to incorporate them into the dough evenly. Then, slowly add in the cinnamon sugar mixture. Once the cinnamon sugar has been added, let the dough knead for 4 more minutes.
- Grease a large mixing bowl with vegan butter or coconut oil and roll the dough ball to coat all sides. Place a piece of plastic wrap directly on the dough and then wrap the top of the bowl in a piece of plastic wrap.
- Place the dough in a dark, warm place and let it rest for 60-90 minutes or until the dough has doubled in size. It may take longer if your home is cold!
- Line two large sheet pans with two to three pieces of parchment paper on each pan. I use three pieces of parchment paper on thick sheet pans to prevent burning. If you use only one piece of paper, the bottoms of the bagels will burn.
How to Shape the Bagels
- Punch the dough about 4 times to release any air bubbles. Then divide the dough into 8 equal pieces, lay them on your counter, and cover them in plastic wrap to keep them from drying out.
- Working with one piece of dough at a time, pinch and shape it into a tight ball and then poke a hole in the center. I like to do this with a chopstick and then go in with my fingers to loosen the hole to about 1 1/2 to 2 inches in diameter. Watch my video for a quick visual of how I do this! Place the shaped bagel back under the piece of plastic wrap and finish this step with the rest of the pieces of dough.
- Preheat the oven to 425 degrees Fahrenheit.
Water Bath & Baking
- Fill a large, wide pot with the 2 quarts of water and barley malt syrup (or brown sugar) and bring to a boil, stirring occasionally to ensure the sugar doesn't sit at the bottom of the pot.
- Once boiling, turn the heat down to medium-high and drop in 2-3 bagels. *I always flip the top/pretty side down first. Cook the bagels for 1 minute, flip them, and cook them for 1 more minute. Place the pretty sides facing up on the prepared sheet pans, 4 bagels per pan. Repeat this step with all bagels.
- Mix the vegan liquid egg and water, and using a pastry brush, lightly brush the entire tops and sides of the bagels with it.
- Place the pans on the middle oven rack and bake them for 20 minutes, rotating the pans halfway through. The bagels should be a deep golden brown color in the end. Remove them from the oven and let them cool for at least 20 minutes.
- Enjoy as is, toasted, with vegan butter or cream cheese. However, you'd like!
Tried this recipe?Let me know how it was!