Asiago & Mozzarella Jalapeno Bagels

The first time I visited Canada I immediately fell in love with Tim Hortons, I used to have a cream cheese bagel, a Boston cream with a French vanilla every mooning on my way to language school. Of course, once I made the switch from vegetarian to vegan I could no longer indulge in my favorite bagels, and because I waited too long for Timmies to come up with their new vegan versions, I decided to veganize them myself, starting with my favorite bagel of them all, this gorgeous Asiago & Mozzarella Jalapeno Bagels. These are SO cheesy with the perfect amount of spicy, it pairs so well with vegan cream cheese or vegan butter, but of course, you can eat it just by itself.

You can easily double this recipe and keep the bagels in the freezer for up to a month, just pop them in the toaster to defrost them and enjoy them juts as you would enjoy them fresh! I love keeping them handy for the days that I feel a bit lazy in the mornings or I am just in a hurry but don’t want to skip breakfast, these save my life!

You will need some easy ingredients to make these bagels,. Flour and yeast, of course, as well as your preferred unsweetened non-dairy milk, you will also need some vegan Parmesan cheese (I like using the one from Violife) this will resemble the taste of the Asiago taste., and some vegan mozzarella, too, I used Violife as well for this recipe, but you can pick your favorite vegan mozzarella cheese, and of course, the start of the show: jalapenos!

If you live in Canada you can find all the ingredients at IGA, Provigo or Rachel Berry!

Print

With ImageWithout Image

Asiago & Mozzarella Jalapeño Bagels

Yield: 8

Author: Ori Harrington

Cook time: 1 H & 30 MInactive time: 2 HourTotal time: 3 H & 30 M

Welcome to the Tim Hortons copycat series. The first time I tried timmies, I had their Asiago & Mozzarella Jalapeño Bagels with cream cheese & it became my daily breakfast until I became vegan. I finally veganized these bad boys and I would dare to say they're better than the originals!

Ingredients

• 1 1/2 cups warm non-dairy milk (I used NotMilk)
• 2 ½ tbsp. instant yeast
• 1 tbsp. granulated white sugar
• 1 1/2 tsp. fine salt
• 2 tbsp. vegan butter -melted & cooled (I used Becel)
• 4 cups all purpose flour, approximately
• 1/3 cup fresh jalapeno pepper, seeded and cored and finely diced
• ½ cup vegan parmesan cheese (I used Violife)
• ⅓ cup vegan mozzarella cheese (I used Violife)

For boiling the bagels

• 3 tbsp baking soda

Egg” wash for brushing before topping:

• 1 tbsp vegan liquid egg (I used Simply Eggless)
• 1 ½ tsp vegan honey (I used BumbleBloom)
• 1 tbsp water

For topping

• 1/3 cup vegan mozzarella cheese (I used Violife)

Instructions

1. Mix the warm milk with the yeast, the milk should be warm, not hot. Mix & allow the mixture to sit for 5-7 minutes. The mixture should be “fluffy”. Add the rest of the bagel ingredients; if you are using a stand mixer allow it to knead for 8 minutes or so, if you are doing this by hand knead for 10- 12 minutes.
2. Transfer the dough to a lightly oiled bowl, & allot to rise in a warm environment for 45 minutes to an hour.
3. Once the dough has risen, punch it down & turn it into a ball, divide the dough into 8 equal portions & form a ball with your hands. Make a hole using your fingers in the middle of that ball & use your fingers to stretch it, place them in a baking tray & allow the bagels to rise for 30-45 minutes.
4. Once the bagels have risen, bring water to a boil in a large pot, add the baking soda. Preheat your oven to 400F.
5. When the water is boiling, add the bagels, don’t overcrowd them, 3 should be more than enough for your pot. Let them cook for a minute on each side before setting them in the baking tray. Repeat this process with the remaining bagels.
6. Brush the bagels with the “egg” wash mix, sprinkle some vegan mozzarella cheese on top & brush with the mix again.
7. Bake for 20-23 minutes until they’re golden brown.
8. Allow them to cool for 5 minutes & enjoy!

Recommended Products

Kitchen Aid

Nutrition Facts

Calories

349.43

Fat (grams)

8.36 g

Sat. Fat (grams)

4.3 g

Carbs (grams)

54.01 g

Fiber (grams)

2.98 g

Net carbs

51.04 g

Sugar (grams)

4.17 g

Protein (grams)

13.83 g

Sodium (milligrams)

1877.92 mg

Cholesterol (grams)

19.26 mg

If you happen to feel in the mood for Boston Cream right after you finish your morning bagel like I used to, you can also make these delicious Vegan Boston Cream Donuts that are so similar to the original they will trick any Timmies fan into believing you just got them from the store, or you can make the classic Vanilla Dip Donuts, too if you are in the mood for something more sugary.