Anything apple + cinnamon = Fall. And these cinnamon sugar-covered, apple pecan streusel bagels are no exception. Smear your favorite dairy free cream cheese on these to make an apple cinnamon delight, perfect for a crisp Saturday morning. These bagels are also dairy free, vegan and eggless.
Why You’ll Love These Apple Bagels
What’s great about these vegan apple pecan streusel bagels is that they’re coated in cinnamon sugar and they have a crispy streusel topping on them. It’s seriously the best of both worlds. The pecans in the dough add a bit of crunch and the apples, of course, add tons of flavor. To sum these bagels up, they’re…
Sticky & sweet,
Gosh darn perfect.
How to Make Bagels
Okay, so how do we make bagels? Bagels are made with yeast and flour and are cooked by boiling and then baking. The boiling water typically has an additive in it like honey, barley, molasses, or diastatic malt powder.
In this recipe, I’m using vegan diastatic malt powder in the water bath since that’s what traditional bagel shops usually use. When I was testing these, I tried molasses but found that the malt powder helps give more color to the crust of the bagels.
Okay, well now what is diastatic malt powder? This dry malt powder comes from barley and is used in many baking applications. It can add a unique sweetness, flavor, and brown crust to baked loaves of bread. Or in our case- bagels! In this recipe, I’m using this vegan dry malt powder. It’s fairly inexpensive, and you get a large bag that will last a long time on Amazon.
Step By Step Instructions
making the dough
STEP 1: You’ll want to make the yeasted dough by combining the yeast, warm milk, and agave together. The yeast mixture should bubble up and appear foamy.
STEP 2: You’ll then add the yeast mixture to the remaining bagel ingredients. I kneaded my dough in a stand mixer with a dough hook attachment for a few minutes. If you’re kneading by hand, I recommend doubling the knead time (so about 5 minutes).
STEP 3: After the dough rises for about an hour and a half, you get to punch the dough down and divide it into 12 equally sized balls.
STEP 4: With your hands, you’ll form rings about 3-4 inches in diameter.
Before, the bagels are baked you might think they look a bit small. But I promise they’ll puff up and grow in size as soon as they hit the water bath!
boiling the bagels
STEP 5: After boiling the bagels for a few minutes, you’ll brush the vegan egg wash on them and then cover them completely with cinnamon sugar. Next, you’ll press the streusel on the top.
📌 A note about the streusel topping: on the first batch I made, I didn’t use any vegan egg wash, and I didn’t press the streusel onto the bagels well enough. The streusel fell off easily after baking. To make sure the streusel doesn’t fall off the tops of the bagels, make sure you use the vegan egg wash mixture and press the topping in pretty well.
STEP 6: Next, you’ll bake the bagels until golden!
Boiling bagels helps the dough develop the thick, chewy crust that they’re known for. If you’re looking for an authentic bagel that you’d get at ta bakery, then yes! You should boil the bagels. If you’re looking for something to just smear some cream cheese on, then you can probably skip this step. Just note that the final texture will be less chewy. You can also check out my no yeast everything bagel recipe!
A good bagel is one that is kneaded enough, has been baked long enough to form a classic golden brown crust and is served warm!
I recommend smearing them with a vegan cream cheese (I like Go Veggie brand or Trader Joe’s) or with a bit of dairy-free butter. Since these are sweet bagels, you could also put almond butter or sliced fruit, like strawberries, on them and they’d be delicious!
Looking for more delicious vegan recipes? Check out these ones!Yeast-Free Everything Bagels
Cinnamon Raisin French Toast Casserole
Almond Blueberry Biscotti
Lemon Poppy Seed Muffins
Cozy Spiced Maple Coffee Cake
Did you make this recipe? I’d love to know! Leave a rating or comment below!
- 2 ½ tsp active dry yeast
- 1 1/4 cup non-dairy milk, divided, warm 110-115 degrees
- 2 tbsp agave nectar
- 3 ¼ cup all-purpose flour
- 2 tbsp brown sugar
- 1 1/2 tbsp diastatic malt powder (optional, but recommended)
- 1 cup apples, gala chopped into small ¼ inch cubes
- ½ cup finely chopped pecans
- 1 tsp salt
- 1 1/2 tbsp cinnamon
- 1/2 tbsp pumpkin pie spice
Cinnamon Sugar Coating
- 1 cup sugar
- 1 tbsp cinnamon
Vegan Egg Wash
- 2 tbsp non-dairy milk
- 1 tsp melted non-dairy butter
- 2 tbsp vegan butter, melted
- 2 tbsp agave nectar
- ¼ cup brown sugar
- 1/3 cup flour
- 1/3 cup oats
- 2 tsp cinnamon
Making the Dough
- In a small bowl mix together the active dry yeast with half of the warm milk and the agave. Set aside for 10 minutes until frothy.
- Add all the ingredients for the bagels into a stand mixer and knead with a dough hook for 1-2 minutes until the dough comes together into a ball. **
- Cover the bowl and let the dough rise in a warm place for 1 ½ hours until doubled in size.
- Preheat the oven to 400 degrees Fahrenheit (or 375 with convection).
- Line 2 medium baking sheets with parchment paper.
Boiling the Bagels
- In a large pot, heat the water bath ingredients on medium heat until the water comes to a simmer.
- While the water heats up, punch the risen dough down and divide it into 12 pieces. Shape the bagels into rings. The dough will puff up in the water bath, so if the rings appear small (around 3 inches in diameter) that is okay.
- Drop the bagels gently into the simmering water bath.
- Simmer 3 bagels at a time for 2 minutes on one side, then flip and cook the other side for 30 seconds.
Baking the Bagels
- Brush the tops with the vegan egg wash.
- Combine the ingredients for the cinnamon sugar together in a small bowl.
- Coat the bagel in the sugar mixture by twisting them gently in the bowl. Place the bagels onto the parchment-lined baking sheets.
- In another small bowl, combine the streusel ingredients together.
- Press the streusel topping onto the tops of the bagels.
- Bake for 20 minutes until golden brown.
- Transfer the bagels to a cooling rack. Cool for 20 minutes before cutting the bagels.***
*You could substitute molasses, however, I’ve found it doesn’t produce quite the same results
**If kneading by hand, knead the dough on a floured surface for 4-5 minutes.
***The bagels will be very soft straight out of the oven. Once they cool, they will be firm with a harder crust.
These bagels are slightly adapted from Half Baked Harvest’s Cinnamon Bagels.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 18mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 0g
Nutritional info is an estimate.