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.
the main 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.
making the yeast-free dough
To make these vegan bagels, first, measure out the self-rising flour into a large bowl. I recommend using a kitchen scale if you don’t already use one. They’re fairly inexpensive online and make the world of a difference when it comes to accurately measuring out dry goods for baking recipes.
Next, you’ll make a well in the center of the flour and add the dairy-free plain yogurt. Using a spatula, mix the two together until it forms a crumbly mixture.
To make the dough come together, use your hands to gently knead it 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. You don’t need to knead the dough long, just enough for it to come together into a smooth ball.
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.
shaping the bagels
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.
Once the bagels are all shaped, place them onto a parchment-lined baking sheet.
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.
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.
bagel tips & tricks
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.
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.
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.
Looking for more vegan comfort food like these dairy-free bagels without yeast? Check out these recipes!Apple Pecan Bagels
Vegan Yeast-Free Monkey Bread
Vegan Cheddar Poblano Biscuits
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- 4 cups White Lily’s Self Rising Flour, (600g)
- 2 cup Kite Hill Plain Unsweetened Almond Yogurt, (430g) I prefer this brand because it’s super thick
‘Egg’ Wash & Toppings
- 3 tbsp Just Egg, mixed with 1 tbsp water (see notes for substitutions)
- 3 tbsp Everything Bagel Seasoning
- Preheat the oven to 350 degrees F.
- Measure out the self-rising flour into a large bowl. Make a well in the center and add the dairy-free plain 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 your everything seasoning.
- Bake for 22 minutes at 350F then remove them from the oven and increase the temperature to 450F. Place the bagels back in the oven and bake for 3-5 more minutes until golden brown.
- If you don’t have JustEgg 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 Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gSodium: 450mgCarbohydrates: 45gFiber: 4gSugar: 2gProtein: 12g
Nutritional info is an estimate.
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