Creamy orange champagne flavor is created with this delicious Mimosa Cream Cheese Spread. You won’t just want it on bagels.
I wanted something new and festive or fun for our New Years brunch this year and so I created this Mimosa Cream Cheese Spread.
I love a good Mimosa and thought it would be a great flavor to create in a cream cheese spread.
Perfect for a brunch or special breakfast!
I really wasn’t sure how it would turn out, since the champagne syrup I made was originally for frosting and not cream cheese but I hoped it would have the same results, and it did. I was so incredibly pleased.
It was actually fabulous. The flavor of the champagne and the orange really came through. It surprised me that I didn’t need to do more. It was perfect from the first bite.
Let me just tell you how terrific this Mimosa Cream Cheese Spread is on homemade bagels.
Or toast. Or in a dessert wrap on a flour tortilla.
Spread on flatbread. Or pretty much anything because I have to secretly admit I even smeared some on a waffle. haha
It was actually really good.
And I might have used my finger to lick off some too because seriously it was becoming addicting. I loved it.
I did use a tiny bit of food coloring to create the orange tint but it isn’t necessary if you want to leave it out.
This Mimosa Cream Cheese Spread was a huge hit and we will definitely be making it again. Again and again. And again.
If you want to try to make your own bagels, I used this awesome homemade bagel recipe. It’s perfect for brunch or to make ahead for busy morning breakfast or afternoon snacks. You will love them too!
Mimosa Cream Cheese Spread Recipe
Homemade Bagels with Mimosa Cream Cheese Spread
- 4 cups of bread flour
- 1 Tablespoons of sugar
- 1½ teaspoons of salt
- 1 Tablespoon of vegetable oil
- 2 teaspoons of instant yeast
- 1¼ + cups of warm water see recipe
- Mix the first five ingredients together.
- Add the water.
- Immediately start kneading. Knead for 10 minutes. The dough should be kind of stiff. You can add up to another ¼ cup of warm water to make sure everything incorporates but add in small increments up to ¼ cup.
- Roll the dough into a giant log.
- Slice the log into 6-8 equal parts. Roll each of the “dough slices” into balls and let them just sit there for about 15 minutes in a warm place.Preheat your oven to 425 degrees.
- Now, take each of your balls and roll them into snakes. You should have 8 little snakes. Roll the snakes around your fist and then squeeze the ends together to make sure they are attached to form the bagels.
- Now just let them sit and rise for 20 minutes.
- While you’re waiting, boil a pot of water and prepare your baking sheet.
- After 20 minutes your bagels will look bigger and kinda puffy. Put as many as you can in your pot at one time but don’t crowd them. Boil for 1 minute and then flip them over and boil for another minute.
- Remove them from the water and allow them to dry for a minute and then put them on your prepared greased baking sheet. Do this with all the bagels.
- Bake in the oven for ten minutes. Take your pan out of the oven at 10 minutes, and flip all the bagels over. Then put them back in the oven for another ten minutes. Remove from the oven and allow to cool for about ten minutes and then eat ‘em with some yummy Mimosa Cream Cheese Spread (or whatever you want to eat them with!)