Sweet, soft and absolutely delicious, these Vegan bagels Taste much better than bought in store. Perfect to be garnished with usual bagel fixations, your favorite houmous,, bruschettaor lawyer. You can also use these bagels to make a sandwich or transform them into a vegan pizza bagel. The options are endless with this vegetable gluten -free bagel recipe.
If you have never done gluten-free bagels at home before, get ready to be surprised to see how easy and tasty it is. With only a few very basic ingredients, I know that you have already had at hand, you can build a lot in no time. GF flour, vegan yogurt and baking powder are everything you need to make these sweet and fluffy bagels, certainly the best vegan bagels you will do at home.
Now, they don’t have exactly the taste of a traditional Bagel in New York style because they are a little more soft and more bread. However, the texture and the flavor are nevertheless incredible and will let you do them in rehearsal!
If you are looking for more gluten-free recipes, you may like this almond cakethese Vegetable donut holesor this lava cake.
Why you will love this gluten -free vegan bagel
- No required increase: I used baking powder to help these bagels increase, eliminating the need for yeast and any waiting time.
- 3 ingredients: It doesn’t get easier than that! Only 3 simple ingredients meet to make these vegan bagels, gluten -free and dairy products.
- Modifiable: If you like everything, but the seasoning of bagels on your bagels, but your family cannot change the garnish on the bagels according to everyone’s tastes.
- Freeze well: These bagels will keep well in the freezer, so go for it and make a double batch and disconnect them as you need.
Ingredients
- Gluten -free Flour: I like to use the King Arthur gluten -free flour to make these homemade gluten -free bagels, but you can use your favorite brand.
- Chemical yeast: These bagels do not have yeast, so I use baking powder to help them cook the light and the fluffy.
- Yogurt without dairy products: Use a thick yogurt without dairy products to add a slight flavor to the bagels and to make sure you get the right consistency of dough. Culina and Cocojune work very well. If your yogurt is more liquid, use it less. You want the dough to be « shaggy » or a little dry but consistent. Look for a vegan yogurt in Greek style which is generally thicker than ordinary yogurt.
- All the seasoning: I like to add everything but the seasoning of bagels.
See the recipe card below for the quantities of exact ingredients, nutritional information and detailed instructions.
Variations
- Change the garnish: Instead of using everything except the seasoning of the bagel, choose only one of the garnishes included such as dried garlic, dried onions, sesame seeds or poppy seeds.
- Enter them: Add the cinnamon and raisins for sweet bagels.
- Sprinkle with cheese: Before cooking the bagels, grate the vegan cheese and sprinkle it on them.
- Make mini: You will get them twice as much if you reduce them. If you want to have a lot of small bagels the size of a snack in it half the waist.
How to make vegan bagels
Preheat the oven so you can get this cooking of vegan bagel recipes and gluten -free in no time. Here is an overview of the main steps.
Step 1: Combine all the ingredients. Mix the flour, baking powder, salt and yogurt in a bowl.
Step 2: Knead the dough. Use your hands to knead the dough until it forms a ball of dough.
Step 3: Make the dough. Cut the dough ball into 4 equal parts.
Step 4: Shape the bagels. Roll each one in a ball, pierce a hole in it and form it in the shape of a bagel. Then place each bagel on a baking sheet.
Step 5: Coat the bagels. Coat the top of each bagel of melted vegan butter and sprinkle with a generous amount of seasoning.
Step 6: Cook and enjoy. Cook the bagels for 20-25 minutes at 350F. Slice, add cheese to the cream and enjoy!
Suggestion service
This gluten -free gluten -free bagels recipe is the perfect accompaniment to your favorite dishes. Here are some excellent examples of how you can eat them:
Expert advice
- Store the remains: The remains of these gluten-free vegan bagels will keep for 3-4 days in an airtight container on the kitchen counter. To keep the bagels fresher longer, keep them in the refrigerator or freezer. In the freezer, the bagels will keep up to 3 months. To defrost, put in microwave for a few seconds, cut them in half, toast or eat them as they are.
- Uniform size: Make sure each bagel has the same amount of dough so that they all cook at the same rate. If some are smaller than others, they can dry before the others finish cooking.
- Use a pastry brush: Melt the vegan butter in a bowl and use a pastry brush to coat the top. Even the distribution of butter on these bagels without eggs will ensure that your fillings remain on the bagel.
Recipe video
Recipe FAQ
The bagels must be light golden in color and spongy to the touch.
You can certainly use versatile flour in this recipe. I also tried this version and it’s delicious!
More delicious gluten -free vegan dishes
Best vegan bagels (gluten -free)
Soft, soft and irresistibly delicious, these homemade vegan bagels, made with only 3 ingredients, are ready in less than 30 minutes.
Ingredients
- 2 cups Gluten -free cooking flour 1: 1 I use the King Arthur brand
- 1 tablespoon chemical
- ½ teaspoon salt
- 1 cup Thick yogurt without dairy products may need more or less depending on the water content of the yogurt
Instructions
-
In a bowl, mix the flour, baking powder, salt and yogurt. Fleage it with your hands until it forms a ball of dough.
-
Cut the dough ball into 4 equal parts. Roll each one in one ball and pierce a hole in it and form it in the shape of a bagel. Then place each bagel on a baking sheet.
-
Coat the top of each bagel of melted vegan butter and sprinkle a generous amount of seasoning.
-
Cook the bites for 20-25 minutes at 350F.
-
Slice, add cheese to the cream and enjoy!
Notes
- Store the remains: The remains of these gluten-free vegan bagels will keep for 3-4 days in an airtight container on the kitchen counter. To keep the bagels fresher longer, keep them in the refrigerator or freezer. In the freezer, the bagels will keep up to 3 months. To defrost, put in microwave for a few seconds, cut them in half, toast or eat them as they are.
- Uniform size: Make sure each bagel has the same amount of dough so that they all cook at the same rate. If some are smaller than others, they can dry before the others finish cooking.
- Use a pastry brush: Melt the vegan butter in a bowl and use a pastry brush to coat the top. Even the distribution of butter on these bagels without eggs will ensure that your fillings remain on the bagel.
Nutrition
Calories: 239kcalCarbohydrates: 50gProtein: 8gFat: 3gSaturated fats: 0.1gPolyunsaturated fat: 0.3gMonounsaturated fat: 0.3gSodium: 616MGPotassium: 1MGFiber: 6gSugar: 5gVitamin C: 7MGCalcium: 291MGIron: 3MG
