Carrot Cake Bagels with Coconut Cream Cheese
A slice of your favorite cake flavor, for breakfast!
Ingredients
For the bagels:
- 1 cup warm water
- 1½ tsp dry active yeast
- 2 tbsp granulated sugar
- 3½ cups flour all purpose
- 1 large carrot grated
- 2 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup raisins I used golden raisins
- ½ cup pecans or walnuts chopped
For the coconut cream cheese:
- 1 serving size of cream cheese (roughly 2 oz)
- 1 tbsp real maple syrup
- 1 tbsp coconut shreds
Instructions
- In a large bowl, combine warm water, granulated sugar and dry active yeast – stir to combine and let sit for 5-10 mins until foamy.
- In a separate bowl, combine flour, brown sugar, cinnamon and nutmeg and stir to combine. Add dry ingredients + grated carrot, raisins and nuts to yeast mixture and mix with a stand mixer using the dough hook for about 5 mins until smooth dough ball forms (if making by hand, mix ingredients until a dough forms and transfer dough to a floured surface. Knead for about 5 mins until smooth dough forms).
- Transfer dough ball to an oiled bowl and cover with plastic wrap. Let sit for an hour in a warm dry place (countertop) to rise.
- Transfer now risen dough to a floured surface and cut into 7-8 equal dough balls, however large you want your bagels. Roll with your hands to form smooth balls and cover with a damp towel for 30 mins to rise again.
- Once risen, poke a hole and stretch in the center of each dough ball to form your bagels. Cover again and let rise once more for 10 mins.
- Prepare your poaching bath by bringing about 10 cups of water to a light boil with ¼ cup brown sugar and poach your bagels 1 min each side. I poach 2 at a time. Transfer to a lined baking sheet. Bake at 425 F for 20-25 mins until golden.