These coconut yogurt bagels are a delightful twist on traditional bagels, combining the creaminess of coconut yogurt with a chewy, golden crust. Perfect for breakfast or a snack, they offer a dairy-free, flavorful option that’s easy to make at home and customizable with your favorite toppings.
Ingredients
- 3 ½ cups (430g) bread flour or all-purpose flour
- 1 cup (240ml) coconut yogurt (full-fat or Greek-style for thicker texture)
- 1 ¼ teaspoons salt
- 1 tablespoon honey or maple syrup (optional, for a slight sweetness)
- 2 teaspoons active dry yeast
- ¾ cup (180ml) warm water (around 110°F / 43°C)
- 1 tablespoon olive oil (for kneading and brushing)
- Optional toppings: sesame seeds, shredded coconut, poppy seeds, or sea salt
Instructions
- Activate the yeast: In a small bowl, combine warm water, honey (if using), and yeast. Stir gently and let sit for 5-10 minutes until frothy. This indicates the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour and salt. Create a well in the center.
- Add wet ingredients: Pour the activated yeast mixture, coconut yogurt, and olive oil into the well. Stir with a wooden spoon or dough scraper until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, sprinkle with a little more flour, but avoid adding too much to keep the bagels tender.
- First proof: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Shape the bagels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch to form a bagel shape. Place on a parchment-lined baking sheet.
- Second proof: Cover the shaped bagels loosely with a towel and let rest for 20-30 minutes to slightly puff up.
- Boil the bagels: Preheat a large pot of water to a gentle boil. Carefully drop 2-3 bagels at a time into the boiling water. Boil for 1-2 minutes per side until they float and develop a slight sheen. Use a slotted spoon to remove and drain.
- Bake: Preheat your oven to 400°F (200°C). Place the boiled bagels back on the parchment-lined baking sheet. Brush with a little olive oil and sprinkle with your preferred toppings. Bake for 20-25 minutes until golden brown.
- Cool and enjoy: Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing and serving.
Tips
- Substitutions: Use plant-based milks like almond or soy if you prefer a different flavor profile, but coconut yogurt adds a unique tang and moisture.
- Storage: Store cooled bagels in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Toast before eating if they become stale.
- Common mistakes: Over-proofing can cause bagels to become dense; under-proofing results in flat bagels. Keep an eye on dough rise times for best results.
- Handling dough: Be gentle when shaping and boiling to maintain the bagel shape and avoid deflating the dough.
Serving Suggestions
Enjoy these coconut yogurt bagels sliced with a smear of vegan cream cheese, nut butter, or jam. They also pair well with fresh fruit and a drizzle of honey or agave syrup for a sweet touch. Serve toasted with avocado slices or smoked salmon for a savory breakfast or brunch option.
Variations
Customize your bagels by adding mix-ins like raisins, chopped nuts, or dried cranberries into the dough before shaping. You can also experiment with different toppings such as toasted coconut flakes, sesame seeds, or everything bagel seasoning. For a more decadent flavor, swirl in a bit of cocoa powder or cinnamon into the dough.
Storage and Reheating
Store cooled bagels in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze individually wrapped bagels for up to 3 months. To reheat, toast directly from frozen or warm in a 350°F (180°C) oven for 5-7 minutes, or microwave for 20-30 seconds for a quick snack.
Frequently Asked Questions
Can I make these bagels gluten-free?
Gluten-free bagels require specialized flours and often a different rising method. This recipe relies on gluten development for the chewy texture, so substituting with gluten-free flour blends may not yield the same results. Consider a dedicated gluten-free bagel recipe for best texture.
Is coconut yogurt necessary, or can I substitute it?
Coconut yogurt adds moisture, flavor, and a slight tang that complements the bagel. You can substitute with soy or almond yogurt, but the flavor and texture might differ slightly. Full-fat, unsweetened yogurt gives the best results for a tender crumb.
How do I get a shiny crust?
Brushing the bagels with a little olive oil or beaten egg before baking helps achieve a golden, shiny crust. For an extra glossy finish, you can also brush with a little water mixed with a teaspoon of honey or maple syrup before baking.
Can I add sweet or savory toppings?
Absolutely! Toppings like sesame seeds, poppy seeds, shredded coconut, or sea salt can be added before baking. For sweeter options, sprinkle with cinnamon sugar or add dried fruit into the dough. Experiment to find your favorite flavor combinations.
How long does the dough need to rise?
The first rise should be about 1 to 1.5 hours or until doubled in size. The second proof after shaping takes about 20-30 minutes. Proper rising times ensure a light, chewy bagel with good structure.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to the first proof, then refrigerate it overnight in a covered bowl. Let it come to room temperature and rise slightly before shaping and boiling the next day. This allows for flexibility and fresh-baked bagels on demand.
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