After being spoiled by New York bagels, the delicate interior, chewy exterior, I decided to create my own cream cheese mix in. Vic’s Bagel Bar in NYC uses the Cold Stone business model of a cream cheese base and patrons can add many different combinations of flavors.
For my gluten-free and vegetarian bagel and cream cheese alternative I used Udi’s bagels with Tofutti Vegan Cream. I heard about the Udi’s brand from friends who have been gluten-free for quite some time. The brown rice and tapioca flour bagel has a spongy texture, but when toasted is super light and has great chew.