Delicious Dairy-Free Bagels
Delicious dairy-free bagels are so easy to make, it's impossible to go back to store-bought. They are chewy, filling, and made with just a few simple ingredients. These vegan bagels are boiled for a minute or two to lock in their flavor and then browned in the oven for that irresistible crust. They keep well in the fridge or freezer!
Ingredients
- 4 cup all-purpose or bread flour (plus some for dusting)
- 2 tsp active dry or instant yeast
- 1 tbsp brown sugar (substitute white sugar if needed)
- 2 tsp salt
- 1 tbsp olive oil (plus some for greasing)
- 1 1/3 cup warm water
- 2 tbsp honey
- 1 tbsp dairy-free cream
Instructions
- In a stand mixer fitted with a dough hook, add the flour and salt. In a separate bowl, whisk the yeast, sugar, and water until foamy. Let the yeast mixture sit for a few minutes to activate. (if using active yeast you do not need to activate it)
- Add the yeast mixture and oil to the flour and salt and mix for 2-3 minutes. Turn the dough onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and bounces back when indented with a finger.
- Place the dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise for 30 minutes or until doubled in size.
- Preheat the oven to 425 degrees and start a large stock pot of water to boil. Prepare two baking sheets with silicone mats.
- Punch down the dough and knead for another minute. Use a bench knife or sharp kitchen knife to divide it into 8 equal-sized pieces. I use a kitchen scale to accomplish this, but you can eyeball if needed. It doesn't have to be perfect!
- Roll each piece of dough into a small ball and place them on a cookie sheet. Cover and let them rise for another 10 minutes.
- Take each ball of dough and begin shaping the bagel by making a hole in the center with your hands or the handle of a spoon. Widen the hole to at least 1 1/2-2 inches. The holes will shrink quite a bit in the cooking process.
- Whisk the honey into your pot of boiling water and add the bagels 2-3 at a time so they have enough room. Boil for a minute on each side. Drain them and place them on the baking sheet.
- Brush them with a little dairy-free cream, top them with any desired toppings, and bake for 20-25 minutes until golden brown. Enjoy them fresh!
- Keep them in an airtight bag on the counter for a couple of days or in the fridge for up to a week. These freeze great for up to 3 months. The dough can be frozen as well. Once you punch it down, cover it with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw frozen bagels or dough in the fridge overnight.