Homemade Kabocha Bagels with Maple Cinnamon Cream Cheese
Ingredients
- 2 tsp vegan butter (g)
- 2 tsp dry yeast*
- 1 tsp cinnamon
- 1 tsp salt
- 150-200g water
- homemade cream cheese:
- 350g pkg firm tofu, drained
- 2 tbsp lemon juice
- 1.5 tbsp apple cider vinegar
- 2 tsp nutritional yeast
- 1 tsp sugar
- 1 tsp sea salt
- maple cinnamon cream cheese:
- 1/4 c cream cheese
- 1/2 tbsp maple maple syrup
- 1/4-1/2 tsp cinnamon
Preparation
For the bagels:
Place all ingredients into a bread maker and let it knead for 15 minutes or until done and has risen (around 10 minutes of sitting time)
Watch it knead for the first few minutes and add in a little bit of water as needed if it looks too dry
If making by hand, mix and knead the dough until all the ingredients are incorporated and form it into a large ball and let it sit covered until ball doubles in size
Flour the surface your working on and your hands
Punch the dough down and take it out onto your working surface
Knead with your hands a couple of times
Divide dough into 5 bagels and form them into balls
Let them sit for 10 minutes covered
Roll the dough out and form them into bagels
Cross the tips and fold under to attach the ends to keep their shape
Cover and let it sit for 20 minutes
In the meantime, heat up some water in a large pot or wok with 1 tbsp of water
Bring heat to a strong simmer
Pre-heat your oven to 200c/400f
Boil the bagels on each side for 40 seconds each and transfer them onto a lined baking tray
Place them into the oven for 15 minutes rotating the tray half way
Let them cool on a cooling rack once they’re out of the oven
For the cream cheese:
Remove the firm tofu from the package and squeeze as much excess liquid as you can
Add in all the ingredients into a high speed blender and use a tamper/spatula to help the cream cheese get as smooth and creamy as possible
Transfer into an airtight container for storage
Use in cream cheese bagels, in dips and in other recipes that call for cream cheese!
