Holiday Bagels –

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.

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Prep: 2 hrs 30 mins

Cook: 22 mins

Total: 2 hrs 52 mins

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!


  • 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

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