Enjoy soft, chewy bagels made without dairy and packed with the tangy flavor of dairy-free yogurt. This recipe is perfect for those with dairy allergies or sensitivities, offering a delicious alternative that doesn’t compromise on taste or texture. With simple ingredients and straightforward steps, you’ll be able to bake fresh, homemade bagels in your own kitchen.
Ingredients
- 3 ½ cups (430g) bread flour or all-purpose flour
- 1 cup (240ml) dairy-free yogurt (such as coconut, almond, or soy-based)
- 1 ½ teaspoons salt
- 2 teaspoons active dry yeast
- 2 tablespoons honey or maple syrup (for the dough)
- 1 cup (240ml) warm water (around 110°F/43°C)
- 1 tablespoon baking soda (for boiling)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, or coarse sea salt
Instructions
- Activate the yeast: In a small bowl, combine warm water and honey or maple syrup. Sprinkle the yeast over the top and stir gently. Let sit for 5-10 minutes until frothy, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, combine the flour and salt. Add the dairy-free yogurt and the activated yeast mixture. Mix with a spoon or dough hook until a shaggy dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6-8 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Shape the bagels: Once risen, punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger. Stretch the hole to about 2 inches in diameter to form the classic bagel shape.
- Second rise: Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let rest for 15 minutes to relax the dough.
- Boil the bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda. Carefully drop 2-3 bagels at a time into the boiling water. Boil for 1 minute per side, then remove with a slotted spoon and drain on a wire rack.
- Bake the bagels: Place the boiled bagels back on the baking sheet. If desired, sprinkle toppings on the wet surface. Bake in the preheated oven for 20-25 minutes, until golden brown.
- Cool and serve: Remove from the oven, let cool slightly on a wire rack, then enjoy fresh or store for later.
Tips
- Choosing dairy-free yogurt: Use full-fat, unsweetened dairy-free yogurt for best texture and flavor. Coconut yogurt adds a mild sweetness and richness, while almond or soy-based yogurts are also good options.
- Substitutions: If you don’t have honey, maple syrup works perfectly. For a vegan version, ensure your yogurt is plant-based and use agave syrup if desired.
- Prevent sticking: Lightly flour your work surface when shaping the bagels, and parchment paper on the baking sheet to prevent sticking during baking.
- Storage tips: Bagels are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the oven or toaster.
Serving Suggestions
Serve these dairy-free yogurt bagels toasted with your favorite spreads such as dairy-free cream cheese, hummus, or avocado. They also pair well with smoked salmon, tomato slices, or a squeeze of lemon for a more substantial breakfast or brunch.
Variations
- Sweet bagels: Add cinnamon and raisins to the dough for a sweet twist. Top with sugar or cinnamon sugar before baking.
- Savory toppings: Incorporate herbs like rosemary or thyme into the dough, or sprinkle with garlic flakes or onion powder before baking for a savory flavor.
- Whole grain: Substitute half the bread flour with whole wheat flour for added fiber and a nuttier flavor.
Storage and Reheating
Stored in an airtight container at room temperature, bagels stay fresh for up to 2 days. To extend freshness, freeze them individually wrapped in plastic wrap and place in a freezer-safe bag for up to 3 months. Reheat frozen bagels in a toaster or oven at 350°F (175°C) for 10-15 minutes until warmed through. For refrigerated bagels, reheat in the oven for 5-7 minutes or toast to restore crispiness.
Frequently Asked Questions
Can I use any type of dairy-free yogurt for this recipe?
Yes, you can use any unsweetened dairy-free yogurt such as coconut, almond, soy, or cashew-based. Full-fat versions tend to give a better texture, but low-fat options work too. Just ensure it’s plain and unsweetened to avoid altering the flavor of your bagels.
Do I need to let the dough rise twice?
Yes, the first rise allows the dough to develop gluten and elasticity, resulting in chewy bagels. The second rise after shaping helps the bagels relax and expand slightly before boiling and baking, ensuring a good texture.
Can I make these vegan?
Absolutely. Use a plant-based yogurt (like coconut or soy-based) and substitute honey with maple syrup or agave syrup. All other ingredients are vegan-friendly, making this a perfect vegan bagel recipe.
Why do my bagels turn out dense or flat?
This could be due to under-activating the yeast, not kneading the dough enough, or insufficient rising time. Make sure the yeast is frothy and active, knead until smooth, and give the dough enough time to double in size.
Can I add seeds or toppings before baking?
Yes, sprinkle your preferred toppings on the bagels after boiling while they are still wet. This helps the toppings adhere better and creates a flavorful crust. Popular options include sesame seeds, poppy seeds, or coarse sea salt.
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