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    Home » recipes » Baking » Holiday Bagels

    by Kathy Patalsky · updated: Dec 16, 2020 · published: Dec 7, 2020 · About 4 minutes to read this article. Leave a Comment

    Holiday Bagels

    Jump to Recipe
    Holiday Bagels

    Ok, ok, you guys know of my bagel-making obsession by now. So yesterday when I was making my weekly batch, I wanted to try a holiday-themed spin on a flavor. So I went with these delicious holiday bagels!

    The flavor: Cranberry White Cheddar Pumpkin Seed, and a few had a sesame seed coating too. The verdict? So good!!

    I love raisins in bagels, so the dried cranberries were a similar holiday spin on that texture and flavor. These bagels would be so fun to give as a gift or just whip up and devour all December long. Let’s get baking!…

    Holiday Bagels

    Holiday Bagel Ingredients

    I use my go-to plain bagel recipe for this one, and simple add in some goodies.

    white cheddar – I used Violife cheddar block. It is a creamy, sharp white cheddar and so good. I grated the cheese, but you could also chop into small chunks.

    cranberries – I used organic sweetened dried cranberries. I love these apple-sweetened cranberries by Eden.

    pumpkin seeds – I used raw pumpkin seeds and finely chopped them to help bring out the flavor. You could also lightly toast them in a skillet for a few minutes to help bring out even more flavor.

    sesame – I wanted some sort of coating on a few of these and sesame seeds seemed to work really well with these flavors. Plus the white color reminds me of snow!

    How to Serve Holiday Bagels?

    I love a simple swipe of vegan cream cheese with these festive bagels. Try Kite Hill or your own DIY cheese ball!

    Holiday Bagels
    Holiday Bagels
    holiday bagels

    Other Holiday Bagel Add-in Flavors?

    Some other holiday bagel add-ins you could try…

    • chestnuts
    • hazelnuts
    • cinnamon
    • pumpkin
    • pecan
    • ginger
    • molasses
    • sage
    • dried apricot
    • pomegranate
    • persimmon
    • walnut

    How to Add in Bagel Ingredients:

    When it comes to shelf-stable add-ins like nuts and seeds, I will fold those in at the same time that I add in the yeast and flour.. before the rise.

    But if I am adding in fridge ingredients like cheese, I fold that in after the first rise – so it isn’t sitting on the counter too long.

    Holiday Bagels

    These holiday bagels feature flavors of cranberry, white cheddar and pumpkin seed. Sesame on top for texture.
    5 from 1 vote
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    Print Pin
    Prep: 2 hrs 30 mins
    Cook: 22 mins
    Total: 2 hrs 52 mins
    Servings: 6 bagels

    Ingredients

    • 1 tablespoon yeast
    • 1 ½ cups warm water
    • 3 tablespoon coconut sugar
    • 2 teaspoon salt
    • 4 cups bread flour

    Add-ins:

    • ⅓ cup vegan white cheddar cheese, shreds or small cubes
    • ⅓ cup pumpkin seeds, chopped
    • ⅓ cup dried cranberries
    • ⅓ cup sesame seeds, coating – optional

    Instructions

    • Add the yeast, warm water and coconut sugar to a large mixing bowl and stir to dissolve. Let this mixture sit for five minutes.
    • Add the salt and flour – adding the flour one cup at a time, stirring to mix. When you have a nice sturdy ball of dough, knead it in the bowl for a few minutes. Ideally, you can turn out the dough onto a floured surface and give it a good kneading by hand for five minutes. (If you have a stand mixer a dough hook works too.)
    • Using your same mixing bowl, plop the dough in the center of the bowl. Cover bowl with plastic wrap or a lid and place in a warm spot in your kitchen for 90-120 minutes to rise.
    • When dough is done rising, turn out onto a floured surface and give a light kneading to the now fluffier dough ball. Slice the dough into equal pieces – you should get anywhere from 6-10 depending on the size of your bagels. I like large bagels, so I did about 6.
    • Shape each piece into a round shape as much as possible, then poke a hole through the center using your finger. Shape more if desired. Set aside. Repeat with all the pieces of dough.
    • Preheat oven to 425 and line a baking sheet with parchment paper.Bring a large pot of about six cups of water to a bowl. Add the barley malt syrup. Add 2-3 bagels at a time and bowl for 1-2 minutes each. Transfer boiled bagels to a parchment paper-lined baking sheet. Repeat with all the bagels. While bagels are boiling, you can be dipping the already boiled bagels into any toppings you want to use.
    • Bake bagels at 450 for about 20-25 minutes or until tops are slightly browned.Cool for ten minutes before slicing and serving. Store leftovers in the freezer – or can be kept on the counter for up to a day for best flavor and texture. Tip: Slice bagels in half before freezing!

    Equipment

    • baking sheet
    • pot, large
    • large mixing bowl
    recipe author: Kathy Patalsky

    nutrition estimate | per serving

    Calories: 368kcal | Carbohydrates: 69g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 853mg | Potassium: 131mg | Fiber: 3g | Sugar: 4g | Calcium: 17mg | Iron: 1mg
    baking, bread
    American
    bagels
    Did you make this?Snap a pic + tag me! @KathyPatalsky

    More Baking

    • Vegan Biscotti
    • Everything “Double Scoop” Cookies
    • Pumpkin Loaf
    • Homemade Pita Bread

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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