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 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!
Other Holiday Bagel Add-in Flavors?
Some other holiday bagel add-ins you could try…
- dried apricot
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.
These holiday bagels feature flavors of cranberry, white cheddar and pumpkin seed. Sesame on top for texture.
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Servings: 6 bagels
- 1 tbsp yeast
- 1 1/2 cups warm water
- 3 tbsp coconut sugar
- 2 tsp salt
- 4 cups bread flour
- 1/3 cup vegan white cheddar cheese, shreds or small cubes
- 1/3 cup pumpkin seeds, chopped
- 1/3 cup dried cranberries
- 1/3 cup sesame seeds, coating – optional
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!
large mixing bowl
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