GF Pumpkin Bagel + Cinnamon Raisin Cream Cheese

Did I ever tell you I used to eat about 3 bagels a day? I lived with just my dad my last two years of high school. Even though Dad did his best to take care of me (truly), I didn’t really have anyone making meals for me. At that age you don’t really care about cooking and food–so I just ate a ton of Thomas bagels, usually a cinnamon raisin bagel.

When I moved out East for college, I first tasted what “real” bagels are like! For those of you who haven’t had a real New York bagel, it will change everything! It’s huge, fluffy, chewy–and just, amazing. My favorite bagel place in NYC is Ess-a Bagels in East Village. This place is super authentic, and like most bagel places in the city, offer a variety of tofu-based spreads for vegans. Also, it’s the most food you’ll get in the city for under $4 (on par with Mamoun’s falafel sandwich in the Village). 🙂

But as much as I love cinnamon raisin bagels, I don’t indulge in them that often. I’m not gluten-free by any means, but I’ve figured out over time that my body doesn’t react as well to breads that contain yeast. So I set out to make a bagel recipe that is simple and easy to make at home. And though these vegan bagels are crucially gluten-free and yeast-free, they’re also incredibly chewy, soft, and doughy, flavored just right with pumpkin and cinnamon. Warm out of the oven, they go perfectly with cinnamon raisin cashew cream cheese. Basically, breakfast heaven!

Vegan Gluten Free Yeast Free Pumpkin Bagels

Makes 8 mini bagels (about 3.5″ diameter)

Bagels

2 cups brown rice flour

2/3 cup tapioca flour

3/4 tsp baking powder

1 tsp cinnamon

2 tbsp raw sugar

1/2 cup pumpkin puree

2 tbsp canola oil

1/3 cup lukewarm water

Pinch of salt

1/3 cup raisins, optional (I limited my raisins to the cream cheese, but feel free to add to bagels as well!)

Cream cheese

2.5 cups soaked cashews (soaked for at least 6-8 hours)

1.5 tbsp lemon juice

1 tsp cinnamon

1.5 tbsp raw sugar

3 tbsp water or non dairy milk

1 tbsp coconut oil, room temperature

1/2 cup raisins

1. In a high speed blender or food processor, process all cream cheese ingredients except raisins until smooth. (This might take a while depending on your blender’s capability. Be patient and scrape the sides!) Move to another container and fold in the raisins. Set aside.

2. Bring a large pot of water to boil. Heat oven to 400 degrees F.

3. In a large bowl, combine brown rice flour, tapioca flour, baking powder, sugar, salt, cinnamon. Whisk with a fork. Add oil, pumpkin puree, and water, and knead with hand to form dough. Shape dough into 8 discs, then poke holes in the middle.

4. Carefully drop the bagels into the boiling pot. You can make it easier by doing 4 at a time. When the bagels float to the top (about 1 minute), get them out with slotted spoons, and repeat with the rest of the bagels.

5. Dab bagels with paper towel. Place bagels on baking sheet lined with parchment paper. Bake for about 10-12 minutes (for minis). Enjoy warm with cashew cream cheese!