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Pumpkin Oats Bagel - Vegan & GF

These classic New York style bagels are made with real pumpkin purée and whole grain oats, making them not just vegan but also gluten-free! They have that signature New York bagel texture and pair them with vegan maple cream cheese, you will want to eat these for breakfast on repeat this entire fall season!

There's one big question when it comes to making bagles - boil or no boil? For me, however, it has to be boil then bake, it's nonnegotiable. Part of me is forever gonna be a New Yorker and this method is the only way to guarantee that crispy outside, chewy, soft, and fluffy inside New York style texture! If you skip the boiling step, frankly I don't think that can be called a bagel anymore, it's just round bread.

While I'm adamant about keeping the boil step, I'm always trying to simply recipes as much as I could. So I made the dough with only six ingredients and NO YEAST! That makes the mixing and kneading process a lot easier and no waiting time needed for the yeast to activate or whatever. And worry not, the texture was spot on despite of the fact that the dough is 100% gluten free.

For toppings, I used everything bagel seasonings because I like to set off the sweetness of pumpkin with a salty, herby, and crunchy top. You can of course leave them as is or top with a dash of cinnamon or pumpkim pie spice. As for serving, I highly recomment paring them with a vegan maple cream cheese! The robust maple flavor goes heavenly with the pumpkin - literally a fall breakfast duo made in heaven.


Watch the video below for an easy visual guide on how to make these pumpkin oats bagels and if you have any questions, come find me on on Instagram and Tiktok.


INGREDIENTS:

1 1/3 cup oat
1 cup tapioca flour
1 cup pumpkin purée
2 teaspoon baking powder
2 tablespoon apple cider vinegar
2 tablespoon olive oil
2 - 3 tablespoon everything bagel seasonings or other toppings of choice

For the maple cream cheese -
1/4 cup vegan cream cheese of choice, softened at room temperature
1 tablespoon maple syrup
1/4 teaspoon cinnamon

TO MAKE:

- Preheat oven to 350°F;
- In a high speed blender, blend the oats to flour;
- Add oat flour, tapioca flour, baking powder to a large mixing bowl, whisk together the dry ingredients evenly;
- Add in all the wet ingredients, and mix and knead with a spoon or spatula till a soft dough forms, make sure all ingredients are evenly combined;
- Divide the dough into four equal portions, or more if you want to make the bagels smaller;
- Roll each portion into a ball, poke a hole in the center of the ball with one finger, keep your thumb in the hole while turning the bagle to make the hole slightly bigger and make the outside as round as possible;
- Bring large pot of water to boil, the water should be filled about half way with room to drop the bagels in;
- Carefully lower each bagel into the boiling water, make sure not to crowd the pot too much, continue to boil until the bagels float to the surface;
- Sprinkle the everything seasonings or other toppings of choice on a large plate, dip the boiled bagels into the toppings while they're still wet;
- Transfer onto a baking sheet lined with parchment paper;
- Bake for 25 - 30 minutes until the exterior is golden brown and a toothpick comes out clean, adjust the time depending on the size and thickness of your bagels;
- Meanwhile make the maple cream cheese by mixing all the ingredients together;
- Once done baking, let the bagles cool down a little bit before slicing;
- Serve warm with the maple cream cheese, enjoy!



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