These Kabocha Bagels with Maple Cinnamon Cream Cheese is a delicious twist on the classic cream cheese bagel, perfect for cold winter mornings! Oh, and of course they are 100% vegan!
I really don’t have anything to say about this recipe other than that you NEED this in your life. Bagels are one of my favourite breakfast foods and kabocha is my favourite squash of all time so naturally, of course I had to combine the two. Oh, can’t forget the cream cheese. Cream cheese is a must and I’ve made this practically every week since posting the recipe! Okay, enough rambling, lets get right into it.
6 ingredients ya’ll! I know a lot of people find making bread and bagels intimidating but it’s really not hard at all, it’s just a lot of waiting time! But I promise, ITS SO WORTH IT.
Heres why I love these Kabocha Bagels with Vegan Maple Cinnamon Cream Cheese & hope you will too!! It’s:
soft and chewy on the inside and crispy on the outside when toasted
- lightly sweet with notes of maple and cinnamon
- vegan friendly
- dairy free
- meal prep friendly
- healthier than store bought bagels
- & makes the most comforting breakfast meal!
Tips and Tricks to making Kabocha Bagels with Vegan Maple Cinnamon Cream Cheese
- Depending on how moist your kabocha is, you’ll need more or less water. Once you steam/nuke the kabocha, you’ll be able to tell how dry it is when removing the peel. Start with 150ml of water and then let the bread maker go. You’ll know if its too dry if its having a hard time mixing the ingredients. Add a table spoon of water each time it turns until it starts forming a dough.
- When forming the bagels, pinch the ends down together slightly so it doesn’t unravel when boiled in the water.
- The cream cheese should chill in the fridge for atleast an hour before eating as it’ll change the flavour and make a more realistic cream cheese like texture.
- Freeze the bagels to keep them fresh & defrost the morning of then ready to use.
If you recreate this Kabocha Bagels with Vegan Maple Cinnamon Cream Cheese please share it and let me know what you think by tagging me on @Okonomikitchen, I love seeing all of your tasty recreations!Print