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Vegan Sun Dried Tomato Bagels with Pesto Cream Cheese

Two vegan sun dried tomato bagels, one sliced and spread with vegan pesto cream cheese on antique tray with a bowl of raisins
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These vegan bagels are infused with sun dried tomatoes and basil, then topped with a creamy pesto spread. Perfect for breakfast or lunch.

Ingredients

Scale
  • 1 1/2 cups warm water (100–110°F)
  • 3/4 tsp instant or active dry yeast
  • 4 cups bread flour (or half white flour)
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 tbsp olive oil (for bowl coating)
  • 1/2 cup chopped sun dried tomatoes
  • 2 tsp dried basil
  • 2 quarts water (for boiling)
  • 1/4 cup maple syrup
  • 1/2 cup vegan cream cheese
  • 1 1/2 tbsp vegan pesto

Instructions

  1. Whisk water and yeast. Let sit 5 minutes to activate.
  2. Add flour, sugar, and salt. Mix by hand until stiff dough forms.
  3. Knead on floured surface 4–5 minutes.
  4. Grease bowl with oil. Add dough, turn to coat, cover and rise 60–90 minutes.
  5. Punch down dough. Mix in sun dried tomatoes and basil. Divide into 4–8 pieces.
  6. Shape into balls, poke holes in center. Rest 15 minutes. Preheat oven to 425°F.
  7. Boil 2 quarts water with maple syrup. Cook bagels 1 minute per side.
  8. Place on parchment-lined sheet. Bake 20–25 minutes, rotating halfway.
  9. Cool bagels 15–20 minutes, then transfer to rack.
  10. Mix vegan cream cheese and pesto. Slice bagels and spread with pesto cream.

Notes

  • Store in sealed container at room temperature for freshness.
  • Freeze immediately after baking for best results.
  • Overnight option: refrigerate after first rise and continue next day.

Nutrition

Find it online: https://www.benefitiany.com/vegan-sun-dried-tomato-bagels/