Yeast-Free Homemade Bagels: No-Boil Recipe
Do you want to make some homemade bagels but can't find yeast in the stores these days?
Well, if you have baking powder, flour, salt, and vegan yogurt (ideally a thick Greek-style one), I have an easy bagel recipe for you! These bagels can be made in just about 30 minutes.
1 cup flour
3/4 cup vegan Greek-style yogurt OR 1/3 cup regular vegan yogurt *
1/4 teaspoon salt
1 tablespoon vital wheat gluten (if using regular vegan yogurt)
Coconut oil - for brushing on top with no toppings
Nondairy milk - for brushing on top (if you want toppings)
Preheat your oven to 375°F
In a mixing bowl, pour in your flour, wheat gluten (if using regular vegan yogurt), baking powder, and 1/4 teaspoon of salt. Mix to combine.
Add in your vegan yogurt. I do this a little at a time just so I don't make the dough too sticky. Flour can be tricky sometimes. Mix in your bowl until there isn't much sticking to the sides anymore.
Now take it out and use a nonstick surface to knead it for at least 2 minutes to really develop that gluten. It should become nice and soft but it shouldn't be sticky.
Divide into two equal parts or four if you want them to be super cutesy. Gently press down and then stick your thumb or index finger into it to make a hole. Form the bagel around that finger and do the same with all the rest.
Brush them with some coconut oil if you're leaving them plain. If you want toppings, brush a little nondairy milk and then sprinkle or dip into your toppings.
Bake for 23-25 minutes. They will be hard at first, but they'll soften up after they've cooled down. Let cool for at least 1 hour (ideally overnight in a container with the lid on).
Toast them once before devouring with some vegan cream cheese, almond butter, peanut butter, whatever floats your boat!
Look how beautiful they are! They won't be exactly the same as the boiled-then-baked yeasted bagels, but I think they taste pretty darn good for how easy these were!
***Quick note on the Greek-style yogurt: if you only have regular vegan yogurt (like I did in my YouTube video), you will need to use wheat gluten. Trust me, I experimented a lot with this recipe and I found that it was too doughy and fell apart without the wheat gluten.
Cinnamon-Raisin: Add around 2 teaspoons of cinnamon, 1 tablespoon of sugar, and 1 tablespoon of raisins to the dough before kneading.
Blueberry: Add 1/4 teaspoon of blueberry extract and 1 tablespoon of dried blueberries to the dough before kneading.
Poppy-Seed: Add 1 teaspoon of poppy seeds to the dough before kneading. Once you make the bagel shapes, brush with nondairy milk and then sprinkle more poppy seeds on top.
What are your favorite kinds of bagels?
Did you give these a try? Tag me on Instagram so I can see your creations!
Have a wonderful breakfast!