Making homemade bagels with soy yogurt is a fantastic way to enjoy a vegan-friendly, tangy, and chewy bread that rivals store-bought options. The addition of soy yogurt not only adds moisture but also enhances fermentation, resulting in a uniquely soft and flavorful bagel. This recipe is straightforward, uses wholesome ingredients, and yields delicious bagels perfect for breakfast or a snack.
Ingredients
- 3 ½ cups (430g) bread flour or high-protein all-purpose flour
- 1 cup (240ml) soy yogurt (unsweetened and plain)
- 1 ½ teaspoons salt
- 2 teaspoons sugar or maple syrup
- 2 teaspoons active dry yeast
- 1 cup (240ml) warm water (about 110°F / 43°C)
- 1 tablespoon baking soda (for boiling water)
- Optional toppings: sesame seeds, poppy seeds, coarse sea salt, everything bagel seasoning
Instructions
- Activate the yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until frothy. This indicates the yeast is active.
- Mix the dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and soy yogurt. Mix with a spoon or dough hook 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. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature 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. Shape each piece into a ball, then poke a hole through the center with your finger, enlarging it to about 1.5 inches. Gently stretch the hole to about 2 inches in diameter.
- Second rise: Place shaped bagels on a parchment-lined baking sheet. Cover loosely and let rest for 20–30 minutes to slightly puff up.
- Boil the bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda. Carefully drop 2–3 bagels at a time into the boiling water. Boil for 1–2 minutes per side, then remove with a slotted spoon and drain.
- Bake the bagels: Place boiled bagels back on the baking sheet. If desired, sprinkle toppings like sesame seeds or coarse salt. Bake for 20–25 minutes until golden brown.
- Cool and serve: Remove from oven and let cool on a wire rack for at least 10 minutes before slicing and enjoying.
Tips
- Substitutions: You can substitute soy yogurt with coconut or almond yogurt if preferred, but it may slightly alter the flavor and texture.
- Storage: Store bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage. To reheat, toast or warm in the oven for 5–10 minutes.
- Common mistakes: Over-boiling can make bagels too dense; keep the boiling time to 1–2 minutes per side. Also, ensure the yeast is active before mixing.
- Flour choice: Using bread flour yields chewier bagels, while all-purpose flour makes softer ones. Adjust hydration if needed.
Serving Suggestions
Enjoy your soy yogurt bagels toasted with vegan cream cheese, avocado slices, or your favorite jam. They also make excellent base for bagel sandwiches with vegetables, vegan deli slices, or hummus. Serve with fresh fruit or a cup of coffee for a complete breakfast.
Variations
Try adding dried herbs like rosemary or thyme into the dough for extra flavor. You can also incorporate grated carrots or chopped olives into the dough for added texture. For a sweeter version, sprinkle cinnamon sugar on top before baking.
Storage and Reheating
Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually wrapped bagels for up to 3 months. To reheat, toast directly from frozen for 3–5 minutes or warm in a 350°F (175°C) oven for 10 minutes. Avoid microwaving as it can make bagels soggy.
Frequently Asked Questions
Can I use regular yogurt instead of soy yogurt?
Yes, regular dairy yogurt can be used if you’re not vegan. It may give a slightly richer flavor and softer texture. Soy yogurt is preferred for a vegan version and to maintain the plant-based profile.
Why did my bagels turn out dense or hard?
This can happen if the dough was over-kneaded, if the boiling time was too long, or if the oven temperature was too high. Ensure proper kneading, precise boiling times, and accurate oven settings to achieve chewy, tender bagels.
Can I make these bagels ahead of time?
Yes, you can prepare the shaped bagels a day in advance. Store them covered in the refrigerator overnight, then boil and bake them the next day. Alternatively, freeze the shaped, unbaked bagels and bake directly from frozen, adding a few extra minutes to the baking time.
Is the soy yogurt necessary for the recipe?
While soy yogurt adds moisture and aids fermentation, you can substitute it with other plant-based yogurts or even applesauce for a different flavor profile. However, soy yogurt helps achieve the traditional chewy and tangy qualities of bagels.
How do I know if my yeast is active?
When mixed with warm water and a pinch of sugar, active yeast should foam or become frothy within 5–10 minutes. If it doesn’t, your yeast may be dead or expired, and you’ll need to start with fresh yeast for proper rising.
Can I add sweet ingredients like raisins or cinnamon?
Absolutely! Incorporate dried fruits like raisins or cranberries into the dough for a sweet twist. Add cinnamon or other spices to the flour mixture for more flavor. Just reduce the added sugar slightly if using sweet ingredients.
Enjoy baking your homemade soy yogurt bagels—fresh, flavorful, and perfect for any time of day!
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