vegan cinnamon crunch bagels (Panera copycat)
These vegan cinnamon crunch bagels are a homemade copycat of the Panera classic, topped with a tangy, savoury honey walnut cream cheese made from tofu. Better than the original, and totally plant-based.
Servings 8 bagels
Ingredients
vegan honey walnut cream cheese
- 1 C raw walnuts, toast and chop
- 1 brick (15.5 oz / 439 g) firm tofu
- ¼ C refined coconut oil, melted
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp vegan honey substitute
- 1 tsp sea salt
bagel dough
- 3 tbsp melted vegan salted butter
- 3 tbsp packed light brown sugar
- 2 teaspoon ground cinnamon
- 4 C bread flour (OR 4 cups of all-purpose flour. Remove 4 teaspoons of flour, and replace it with 4 teaspoons of vital wheat gluten)
- 1 tbsp granulated sugar
- 1 teaspoon sea salt
- 2 ¼ tsp (1 pkt) quick rise yeast
- 1 ½ C warm water (between 120°F - 130°F)
cinnamon crunch topping
- ¼ C packed light brown sugar
- 1 tbsp ground cinnamon
boiling solution
- 8 C water 2 qts
- 1 teaspoon baking soda
- 1 teaspoon brown sugar
vegan "egg" wash
- 1 teaspoon nondairy milk
Instructions
- To make the cream cheese, add tofu to a high-powered blender. The tofu I used was water packed in a plastic container, so I squeezed out most of the moisture through a nut milk bag then added it to the blender. If it is the type of tofu that is vaccum packed you don't need to squeeze out the excess water. Add melted coconut oil, lemon juice, apple cider vinegar, vegan honey and sea salt. While blending the mixture, use the baton to get the mixture into the blades, helping it get very smooth.
- Adjust the tofu cream cheese to your tastes by adding more vegan honey or salt, if desired. Use a spatlua to scoop the mixture into a container that has a fitted lid. Stir in the toasted chopped walnuts. Refrigerate this in advance of using on the bagels for at least 4 hours.
- For the bagel dough, first mix together melted vegan butter, brown sugar, and cinnamon in a bowl and set aside. Once the dough is partially kneaded you’ll combine this into the dough.
- If you have a stand mixer it's best to make the bagel dough with this method using the dough hook, because it requires lots of kneading. In a stand mixer combine the flour, vital wheat gluten (if not using bread flour), sugar, sea salt, and yeast until well mixed. Then while the machine is running on low add the water. Gradually increase the speed slowly as the mixture comes together to form the dough. Once it's coming away from the sides continue to knead it on a higher speed until the ball of dough is smooth and slightly sticky. However, it should not be sticking to your hands. Then add the butter, sugar, and cinnamon mixture and incorporate it into the dough. It will be a little stickier, but on high speed should be coming away from the sides of the bowl. Continue kneading for 5 to 7 more minutes.
- Remove the dough from the hook and get it out of the bowl onto a clean surface. You do not need to add excess flour, just a light dusting on the counter should be fine. Let the dough rest here covered with a clean dish towl for 10 minutes.
- Meanwhile, prepare a large baking sheet or 2 baking sheets, if needed, lined with parchment paper. Cut the ball of dough in half, each half in half again, and then each of those quarters in half so you have 8 pieces. Each piece, if you’re using a scale, should be about 4 oz. Roll each portion into a ball which you can knead a couple more times to get smooth.
- To hand form the bagels, punch a hole in the centre of the ball of dough with your thumb. Then use two fingers to expand and stretch the hole forming a smooth bagel shape. Place bagels onto the lined baking sheet(s). The hole should be fairly large as it will poof up when rising, boiling, and baking.
- Cover the baking sheets with clean dish towels and allow to rise for about 20 minutes in a warm spot. They should not double in size but just increase by about 50%. I like to put the warming setting on my oven while I’m making the dough. Then turn it off and place the baking sheets in there to help proof the dough.
- Combine the cinnamon crunch topping together in a wide shallow dish.
- Preheat your oven to 425°F once the bagels are done proofing. Bring 8 cups (2 quarts) of water to a boil in a large pot mixed with baking soda and brown sugar. Once the bagels have proofed add 1 or 2 bagels to the water at a rolling boil. Boil about 1 minute flipping half-way through. Remove with a slotted spoon onto a wire rack over another baking sheet to drain excess water.
- Brush each bagel gently with nondairy milk. Place the brushed side down in the dish of the cinnamon crunch topping. Ensure you coat the top of the bagel well. You can use your hands to gently amass the topping all over the surface. Place onto the parchment lined baking sheets. Space bagels out at least 1-inch apart.
- Bake for 20 to 22 minutes or until golden brown on the top. Let the bagels cool on a wire rack before slicing. These bagels can be frozen for longer storage and freshness.
