These vegan bagels are soft, doughy, and perfectly chewy, you won't believe they need just 2 ingredients! No yeast and no dairy, they take minutes to make.
1cupdairy free yogurtI used unsweetened coconut yogurt
2tbspvegan buttermelted, to brush the bagels with
1tbspsesame seedsoptional
Instructions
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine your flour and yogurt and mix well, until combined. Using your hands, gently knead the dough and shape it into a ball.
Lightly flour a kitchen surface. Transfer the ball of dough on top of it and knead several times. Divide the dough into 8 equal portions and form each one into a ball. Poke a large hole in the center of each ball to form a bagel shape.
Place the bagels on the lined baking sheet. Brush the tops with melted vegan butter, before sprinkling with the sesame seeds. Bake the bagels for 15-20 minutes, or until golden brown.
Remove the bagels from the oven and let them cool completely.
Video
Notes
If your dough is too sticky, add extra flour as needed. TO STORE: Bagels should always be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place bagels in a ziplock bag and store them in the freezer for up to 6 months.TOASTING: Slice them in half and place them in the toaster or heat in a preheated oven until crispy around the edges.