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I absolutely adore bagels. Especially everything bagels. But the thing is…they just take so long to make! This recipe is for when you’re craving bagels, but you don’t want to spend the time dealing with yeasted dough or going to the store. These dairy-free bagels without yeast are completely vegan friendly! The best part is that they only take 30 minutes to make.

a easy homemade vegan everything bagel on a cutting board.

Emily’s Recipe Notes:

  • Flavor: Savory with hints of garlic from the everything bagel seasoning.
  • Texture: Soft on the inside with a chewy exterior.
  • Difficulty: Super easy.
  • Time: Roughly 30 minutes.

Why We Love These Easy Vegan Bagels: I love that the base of this recipe only uses 2 super simple ingredients: self rising flour and dairy-free yogurt. To make these bagels high protein and a more macro friendly, you can use a high protein vegan greek yogurt!

The Main Ingredients:

the ingredients

These easy homemade bagels without yeast are fast and only use 2 main ingredients. Today, I’m flavoring them with everything but the bagel seasoning, and to help the seasoning stick to the bagels I’m using a touch of Just Egg. If you’re making plain bagels, then it’s only 2 easy ingredients! To make them, you’ll need the following:

  • White Lily Self Rising Flour
  • Kite Hill Plain Unsweetened Almond Yogurt
  • Just Egg and/or Vegan Butter (optional, if adding toppings)
  • Everything Bagel Seasoning (optional)

While yeast-free bagels definitely aren’t a novel concept, and there are lots of recipes out there, most use thick dairy-based greek yogurt. This recipe substitutes thick dairy-free unsweetened plain yogurt. The brand I’m using and I’ve tested is Kite Hill.

I’ve found that their plain yogurt uses the least amount of sugar and has a very neutral taste. Plus it’s very thick to it helps make a nice dough. I’m confident their dairy-free plain unsweetened greek yogurt would work as well. Thin plant-based yogurts won’t work well, so I don’t recommend using them in this recipe.


Helpful Equipment

  • Kitchen Scale: to measure everything accurately
  • Large Mixing Bowl: to make the dough
  • Baking Sheet: for baking the bagels

Step By Step Guide

vegan bagel dough in a glass bowl.

Measure out the self rising flour. Then, make a well in the center and add the dairy-free plain yogurt.

a dough ball for the dairy free bagels without yeast.

Using a spatula, mix the two together until it forms a crumbly mixture. Use your hands to gently knead it into a smooth ball.

TIP: If the dough is sticky, sprinkle on 1 tablespoon of self-rising flour at a time until it’s no longer sticky. You don’t need to knead the dough long, just enough for it to come together into a smooth ball.

the divided bagel dough.

Next, divide the dough into 8-12 equal-sized balls. How many you make depends on how big you’d like your bagel. I made 8 bagels so that they were fairly large and about the same size as I would get from a bagel shop.

vegan egg wash on the bagel dough.

If you’re using any toppings, I recommend using an ‘egg’ wash to help them stick. Today, I’m using a bit of Just Egg mixed with some water. You can also use melted vegan butter if you don’t have Just Egg. Go ahead and brush the tops of the bagels with the Just Egg mixture and sprinkle on your everything seasoning.

TIP: To shape the bagels, use your thumb to press a hole into the center of the ball. Then, spin the dough around in your hand to make the hole larger and to shape your bagel. The dough will puff up in the oven, so it’s a good idea to make the hole in the center a little larger than you’d like it after the bagels are baked.

Dairy-Free Bagels (without Yeast)

Baking the Dairy-Free Bagels

To bake these bagels, place them in the oven for 22 minutes at 350F. To get the exterior crisp and more golden, after 22 minutes, remove them from the oven and increase the temperature to 450F. Once the oven comes to temperature, place the bagels back in the oven and bake for 3-5 more minutes until they’re golden brown.

And there you have it- dairy-free bagels without yeast!

I love making these bagels into sandwiches with avocado, tomato, sprouts, and Just Egg. Or I love eating them with some vegan cream cheese spread on top.

This vegan bagel recipe is great for speedy brunches or breakfasts. While these are best on the first day, you can make them on the weekend and freeze them to enjoy all week long.

Dairy-Free Bagels (without Yeast)

FAQ

Can I use all purpose flour or another type of flour?

No, this recipe only works with self-rising flour. All-purpose flour doesn’t have any leavening in it, so the bagels won’t rise when baking. You could try making your own self-rising flour at home, however, I haven’t tried this method in this recipe and can’t guarantee results. The brand of self-rising flour that I LOVE is by White Lily.

I can’t find Kite Hill dairy-free yogurt, what can I use instead?

If you can’t find Kite Hill’s Plain Unsweetened Yogurt, you can substitute another thick dairy-free yogurt. I’ve tried this recipe with Forager’s Plain Unsweetened Cashewgurt with success. It’s fairly thick, but I prefer the taste of Kite Hill’s in this particular recipe. If your dairy-free yogurt looks on the thin side, you could try straining some of the liquid out. However, I haven’t tried this method.

What happens if you don’t boil bagels?

Traditional bagels are boiled in water with a malt mixture. Boiling the bagels helps give them an extra brown exterior and helps give them more chew. By skipping boiling and not using yeast, these bagels don’t have the exact texture of traditional bagels (although they’re still very delicious). If you’re in a pinch or don’t want to spend the extra time making yeasted bagels, these dairy-free bagels without yeast are for you.

homemade vegan bagels made with only 2 ingredients plus an egg wash.

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Did You Make These Easy Vegan Bagels without Yeast?

I’d love to know! Leave a star rating and comment below!

Dairy-free Bagels without Yeast

5 from 9 votes
Rate this Recipe
By Emily
These dairy-free bagels (without yeast) are ready in under 30 minutes and are made with only 2 main ingredients: self-rising flour and vegan yogurt. Swap in dairy-free Greek yogurt for a high protein version!
8 large bagels
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 large bagels
8 large bagels

Ingredients

  • 4 ½ -5 cups White Lily’s Self Rising Flour, (600g) spooned into the measuring cup from the bag and leveled off
  • 2 cups Kite Hill Plain Unsweetened Almond Yogurt, (430g) or other high protein dairy-free Greek Yogurt (I prefer Kite Hill because it’s super thick)

Optional ‘Egg’ Wash & Toppings

  • 3 tbsp JUST Egg, mixed with 1 tbsp water (see notes for substitutions)
  • 3 tbsp Everything Bagel Seasoning

Instructions

  • Preheat the oven to 350°F.
  • Measure out the self-rising flour into a large bowl. For the best results use gram measurements. Make a well in the center and add the dairy-free plain yogurt.
    4 ½ -5 cups White Lily’s Self Rising Flour, 2 cups Kite Hill Plain Unsweetened Almond Yogurt
  • Mix the two together with a spatula until it forms a crumbly mixture.
    Use your hands to gently knead the dough into a smooth ball. If the dough is sticky, sprinkle on 1 tablespoon of self-rising flour at a time until it’s no longer sticky.
  • Divide the dough into 8-12 equal-sized balls (depending on how big you’d like your bagels).
  • Using your thumb, press a hole into the center of the ball. Spin the dough around in your hand to make the hole larger and to shape your bagel.
  • Place onto a parchment-lined baking sheet. Brush with the Just Egg mixture and sprinkle on the everything bagel seasoning, if using.
    3 tbsp JUST Egg, 3 tbsp Everything Bagel Seasoning
  • Bake for 22 minutes at 350°F then remove them from the oven and increase the temperature to 450°F. Place the bagels back in the oven and bake for 3-5 more minutes until golden brown.

Recipe notes

  • If you don’t have JUST Egg you can brush the bagels with melted vegan butter. I’ve found that the melted vegan butter helps brown the bagels but the seasoning doesn’t stick as well to the bagels.

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 13gSodium: 450mgFiber: 4gSugar: 2g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast & Brunch
Cuisine American

© Thank You Berry Much. Content and photographs are copyright protected. Sharing of this blog post is encouraged and appreciated, copying or pasting full recipes to any social media, website or print is strictly prohibited.

homemade vegan bagels made with only 2 ingredients plus an egg wash.

Did You Make This?

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a Pinterest pin for the homemade vegan bagel recipe.

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Recipe Rating





5 from 9 votes (8 ratings without comment)

One Comment

  1. 5 stars
    The fact that this is a two ingredient recipe is incredible. I boiled the bagels before putting them in the oven like you would do with traditional bagels. They came out great!

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