everything bagels with herb & garlic cream cheese (vegan) | hot for food

Hey y'all, it's Lauren Toyota I'm hot for food and we're back for another awesome video this week Of course, I post every Wednesday. So make sure you're subscribed to this channel So you don't miss any of the fantastic vegan comfort food that I am creating in this kitchen. I'm very excited for today I'm boasting a little bit because This may be the best thing that I've ever made on this channel just saying it's so good I was freaking out yesterday when I was doing the photos for it and like finalizing the recipe so we're gonna make it. It's actually Easier than you probably think but we're gonna make everything bagels with vegan herb and garlic Cream cheese. Ah, this is like my most favorite like Nostalgic thing ever because all through school like high school These are what I ate in the morning or at lunch or like any time of day we could get them at Tim Hortons It's this coffee chain in Canada. You've probably heard of it Everything bagels with herb and g- herb? urb? I never know what to say with herb and garlic cream cheese. i just miss it so much. I haven't had a good one at all. Like I've tried Getting I mean, I don't even think I've really had them at a restaurant. I Don't think you can get the bagels at Tim Hortons. I think there's egg wash on them. So anyway, we're gonna make homemade ones Totally vegan. They're easier than you think I'm gonna show you step-by-step how to make the bagels. We're gonna make this cream cheese It's so good. I'll stop talking about it. I'll just get to it and then we'll be eating in no time So we're gonna make the herb and garlic cream cheese first. The base is tofu. Trust me. This is the best option I tested cashews the tofu is far superior. So I'm using firm tofu like this I've just squeezed out the water with paper towels So not all the water is gone, but most of it so you're gonna add this to a blender All right. Now we'll add lemon juice apple cider vinegar Sea salt onion powder garlic powder a little bit of white pepper garlic cloves and melted coconut oil So you're gonna blend this now, it's gonna just require a little bit of manual labour using the wand of the high-powered blender so just do that and it will get very Smooth and then we're gonna fold in the fresh herbs and then you have to refrigerate it for at least 4 hours So I've made some in advance obviously it firms up to the perfect consistency of cream cheese So now you're just gonna fold that in it's dill basil thyme and chives So combine this until it is all mixed together and then you can just kind of smooth out the top Put a lid on it or cover it in plastic and then refrigerate it now don't be impatient You definitely want to refrigerate this. You will thank me later all the flavors really Elevate in the fridge. So now we're gonna make the bagel dough So this is based off of my that dough recipe, but it's slightly different slightly different measurements and we're gonna use bread flour instead It's actually essential I tested it with all-purpose flour. Not the same gotta use bread flour. If you're gonna make really nice chewy bagels that are the correct texture So if you have a stand mixer It's preferred to do it this way because there's a lot of kneading involved. If you don't you can do it by hand You're just gonna you're gonna get real strong arms. So you need your bread kneading hook on there. You need your Bowl So it's 4 cups of bread flour a little bit of sugar Sea salt and then two and a quarter teaspoons of quick rise yeast okay, so just mix the dry stuff together then we're going to slowly add the water which is heated between 120 and 130 Fahrenheit with A little bit of oil and then it's just gonna do it all in the machine. It's amazing So as soon as it starts coming away from the bowl and it's a sticky smooth ball, that's when you're done So just to handle this take a bit of flour On your hand just to get it off the hook And just to handle the dough here. And basically we are going to shape these bagels right away Then we'll let it rise just a little bit before we boil them So you can place this down on the counter lightly floured. You don't need much excess flour here at all Just a little coating on the counter. So it doesn't stick too much You can even just knead it a couple more times by hand if you need to get it really smoothed out So get yourself all ready here. You need a large baking sheet lined with parchment paper. You need your ball of dough It doesn't need to rest or rise at all right away. You're gonna cut this into 8 pieces We're making 8 bagels now. I'm eyeballing this if you were You know a real perfectionist you could weight each ball, but I don't know what the weight would be But you can eyeball it cut it in half then cut each half in half and then each half in half again I mean each quarter in half again Then you have 8 bagels now if they're not all exactly the same size. It's totally fine Alright and now for the fun part making the holes so Don't laugh guys. This is how you make bagels. You take a ball now get it nice and smooth You could even knead it a couple more times each little ball Just to get it really smooth as best you can there shouldn't really be many cracks in this dough at all And you shouldn't need to keep adding flour. It should be very Tactile here now just stick your thumb in the center right through the center like this and then you take two fingers and you Roll it kind of I didn't watch a video on this I did read how someone was making bagels like some New York person some New York bagel person This is pretty much it. It worked out really nicely You want a fairly large hole because they're going to pouf up when we boil them and you don't want to lose the hole So something like this almost looks like a doughnut, okay? and try to get it all even can go like this if you want and Then place this on you're kind of stretching and rolling place this on the baking sheet one thumb two fingers That is how you make bagels here in the hot for food kitchen If it gets too sticky, you just add some flour, but you shouldn't need to this isn't an overly sticky dough It's more dense The bread flour has more gluten more protein in it to make it that bagel texture that you need that bread like texture Personally I don't mind using the all-purpose flour in my all-purpose recipe for that dough because those breads that I made in the book End up really fluffy like the cinnamon rolls and stuff Whereas maybe you don't want to use a bread dough for cinnamon rolls, cuz then it'll be too tough. But Depends what you're making Where you need to adjust the type of flour you're using and then that of course affects the amount of liquid and everything Okay, so your bagels are nice and shaped looking smooth looking sexy. I'm very proud of these guys Now you're gonna cover this with a damp tea towel You're going to put it in a warm place and you're not rising to double in size. You're just gonna get these about 50% bigger But not double in size So they'll look a little bit poofier But they're not like super poufy at all while that's happening pre-heat your oven to 425 Fahrenheit We're gonna mix together the everything bagel topping and our egg wash, which is not an egg wash It's a vegan egg wash and then we'll be ready to boil and bake So the topping is of course poppy seeds white sesame seeds sunflower seeds Granulated onion granulated garlic and a little bit of sea salt Just toss it around and you can set it aside. So the egg wash to make the topping stick is just a little bit of brown sugar With two tablespoons of nut milk any kind of non-dairy milk you want And now you're gonna boil two quarts of water with a teaspoon of brown sugar and a teaspoon of baking soda Okay, so here they are proofed it was only about 10-15 minutes 50% bigger slightly poofed nice and soft and smooth Now these are going to go into boiling water with that solution I showed you they only need to boil them for about one minute. You can flip them with the slotted spoon halfway through You'll see them kind of poof up and you'll be able to feel the dough getting a little bit harder and that's when you can Take them out and then you're gonna drain them with a slotted spoon. Put them on a wire rack over another baking sheet All right, so there's the boiled bagels You don't want to let these sit around you want you want to get your assembly line going right away so they can get them In the oven so you're gonna brush the egg wash on top and then you're gonna coat really well with the topping And Then it looks like that I actually just like to pack it on a little more so you could get a lot on like this And then shake off the excess and place it on the parchment lined baking sheet All right, look at these freaking everything bagels Okay, they're gonna go in the oven 425 for about 20 maybe 22 minutes Just keep an eye on them and they will poof up get nice and golden brown You'll know when they're done but that's generally the amount of time your oven may vary slightly. So just watch them They obviously poof up so much boiling that you have to split them onto two trays so just do that and then rotate the tray from bottom to top and Top to bottom halfway through they'll poof up even more and then we eat Holy Yonkers people. Those are some vegan everything bagels with tofu herb and garlic cream cheese This is like New York Styles. This is like New York bagel styles to be honest I don't even know because I only had one of those once in New York as a vegan and it wasn't very good These are better So I'm drooling Oh My god so good hands down You will never have this any better anywhere I guarantee you I should sell these for sure Drive Tim hortons right out of business Hmm also Tim Hortons, if you ever come out with vegan products, I will fully support you I Also have coffee because while they were baking I made coffee I could die right now I'd be fine. You wouldn't be you would miss me, but I would be good Next time you see me. I'm just gonna be ballooned out. I'm gonna eat all the bagels I'm gonna make more I'm gonna freeze them. We're gonna eat bagels every day Okay, so it's back to school week so you know show up with this I mean you could sell them at school Give me full credit, of course If you're in college you have no options right go home use your mom's kitchen make this stuff Freeze the bagels pretty sure you can freeze that cream cheese. I haven't tried it Pretty sure you could and then let it thaw mix it up and use it again I'm gonna try someone try freezing it or I'll try freezing it. I'm pretty sure it would work. I Just saved your life you're gonna ace all your exams you're gonna pass with flying colors because of these bagels Of course you can dress these up with all kinds of toppings and veggies and make sandwiches and make breakfast bagels with my breakfast sandwich egg patty in the cookbook Hmm, but I just had to go classic herb and garlic cream cheese everything bagels It's just the best pairing You don't need to go mucking it up with more vegetables. I can't get over this cream cheese First of all, you would never know it's tofu. Second of all, It's better than any cream cheese You can buy at the store vegan cream cheese None of them are that great Mmm So good, all right. Anyway, I'm going to stop talking and move on with my life Even though I don't want to it's all about not attachment. I'm not attached to this at all. Okay I'm here every Wednesday subscribe to hot for food. We're cooking up vegan love we're taking it up a notch every single week be here or Don't but I'd rather you be here cuz you're really gonna learn some stuff. You're gonna eat Well, you're gonna convert all your friends and family To vegans and we're gonna take over the world together. Thanks so much for being here subscribe I'm at hot for food on Instagram and Twitter Hashtag hot for food hashtag what would hot for food do Do you know what that's all about? If you don't I've written it in a description. The recipe is on hotforfoodblog.com as well as many, many Many more recipes are there for free. And of course my cookbook vegan comfort classics 101 recipes to a feed your face is available everywhere worldwide online in stores on Kindle That's it. Alright, thank you. Thank you. Thank you time for me to eat more stuffs and I'll see you next week

Channel: hot for food

Views: 192,223

Keywords: veganism, healthy, vegetarian, vegan, vegan recipes, best vegan recipes, easy vegan recipes, hot for food, comfort food, easy recipes, vegan channel, food, vegan food, bagels, everything bagel, vegan bagel breakfast, herb and garlic cream cheese, vegan cream cheese, making bagels, making bagels by hand, tim hortons copy cat, homemade bagels recipe, tofu cream cheese recipe, tofu cream cheese, hot for food bagel recipe, bagel recipe hot for food, bagel recipe vegan

Id: ARj0yar_G2M

Length: 15min 52sec (952 seconds)

Published: Wed Sep 05 2018