Jalapeno Daiya Cheddar Bagels Fan favorite

by The Strawberry Pepper blog sisters

The Strawberry Pepper blog sisters created this recipe for soft and chewy bagels. Serve with salsa vegan cream cheese.

  • Vegan (492)
  • Dairy Free (including lactose and casein) (455)
  • Soy Free (396)
  • Peanut Free (424)
Submitted by admin on October 31, 2011 - 11:25am
Servings: 
8
Preparation Time: 
1 hour
Ingredients: 
1 1/2 cups warm water (~110 ºF/45 ºC)
1 Tbsp yeast
1 Tbsp sugar
1 Tbsp canola or olive oil
2 tsp barley malt syrup
1 tsp salt
1 1/2 + 1/2 cups Daiya Cheddar Style Shreds
2 jalapeños, finely diced
4 cups bread flour, plus extra if needed water for boiling
1 1/2 Tbsp barley malt syrup
1 tsp salt
Instructions: 

In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let sit for 5 minutes for the yeast to proof.

Stir in the oil, barley malt syrup and 1 cup of flour. Add the salt, jalapeños and 1 1/2 cups of Daiya Cheddar Style Shreds. Add the remaining 3 cups of flour until a stiff dough is formed.

Turn out onto a clean floured surface and knead for about 10 minutes until a smooth and elastic dough has formed. Add more flour if necessary, or if the dough gets too dry add more water slowly. Often wetting your fingers and kneading that in does the trick. Once the dough is kneaded, cover with a dish towel and let the dough rest for 15 minutes.

Divide the dough into 8 pieces. Roll each piece into ~10-inch long logs. Bring the ends together and pinch to form a sealed ring. Again cover and let rest for 15-20 minutes.

Meanwhile, bring a pot of water to boil and add the barley malt syrup and salt.
Preheat the oven to 450 ºF and prepare a baking sheet: cover with parchment paper and sprinkle with cornmeal.

When the dough has risen and the water is boiling, reduce the water to a simmer, and boil two or three bagels (do not crowd the pot) at a time for 100 seconds, flipping half way through. Remove the bagels from the pot and drain on a towel for a few seconds before moving it to the baking sheet. Repeat this process with the remaining bagels.

Once all the bagels are boiled and on the baking sheet, sprinkle the remaining 1/2 cup of Daiya Cheddar Style Shreds on top of the bagels.

Place the baking sheet in the oven, and reduce the heat to 425 ºF. Bake for about 20-25 minutes until the crust turns golden and has crisped. Remove from oven and cool on a wire rack.

Enjoy with salsa cream cheese (or your choice cream cheese flavor, see below for the recipe).

To store the bagels: cut cooled bagels in half and place a piece of parchment paper between the halves. Place in a plastic ziplock bag and store in freezer until you’re ready to eat them. When you want one then they can be easily popped apart and placed the toaster.

Salsa Cream Cheese
Makes 8 oz. cream cheese

Ingredients:
1 8 oz. package vegan cream cheese (I used Tofutti Better Than Cream Cheese)
2 heaping tbsp hot salsa
1 1/2 tsp tomato paste
1/2 tbsp garlic powder

Instructions:
1. Place all ingredients in a medium bowl. With electric beaters, beat on low until smooth.
2. Chill until ready for use.

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