Vegan Rosemary & Parmesan Bagels
If you’ve been following along in recent weeks, you know I’ve jumped on the bread making train lol. There is something so relaxing and comforting about making bread from scratch. Just like everything else, homemade tastes so much better! On EDS we’ve gone thru over 5 different vegan pretzels and now I’m making my way thru all the bagel staples.
We’ve done Blueberry, Jalapeño Cheddar, Everything Bagel, and Cinnamon Raisin. When thinking of the next best thing I knew, we had to do something with rosemary. Just like that, the vegan Rosemary and Parmesan Bagels were born!!
There is something about this flavor combo that I gravitate towards so I’ve done a biscuit and pretzel both with this combo. I have to say, all 3 are a win win!
When it comes to vegan cheese, lets face it… results may vary. However, I feel in love with the Follow Your Heart vegan parm the moment I tried it and it seamlessly works in recipes time and time again. The texture, the flavor, there is no compromise anywhere. If you haven’t tried this product before, I highly recommend it. This isn’t sponsored, it’s just so good!
These bagels are my newest obsession for countless reasons. It’s my staple bagel recipe, quick, easy, you can even proof the dough overnight to make in the morning, you can half the bread flour for white flour, it packs tons of flavor, has the perfect texture, it’s great for any season, have aesthetic appeal, you could make into mini bagels if desired, the parmesan just brings the flavor full circle, and they are great for brunch entertaining!
If you’re all about bagels or love fun modern vegan recipes, you have to try these new vegan Rosemary + Parmesan Bagels!!
Why this recipe is great:
Easy
Buttery soft texture
Packs tons of flavor
Perf for any season!
Great for brunch entertaining
Can be proofed overnight in the fridge
[tasty-recipe id=”58284″]
How do you proof it the night before? Do you make the whole recipe and then just refrigerate it in a bowl before rising? I have never made bagels. These look great!
To make the dough overnight, on the first rise I cover and place in the fridge. In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Then proceed with the remaining steps!