Katherine and I are always up for trying viral recipes (Dalgona coffee, anyone?). So when Alisa suggested dairy-free two ingredient bagels, we jumped at the chance. Using dairy-free yogurt and a homemade self-rising flour blend because we like to complicate things, Katherine made delicious yeast-free, no boil bagels. Everyone in our family enjoyed them. I think this recipe might become a staple in our home.
Two Ingredient Bagels made Dairy-Free. Yes, They Really Do Work!
While there are a million versions of this recipe online, we chose to follow the lead of Recipe Girl. Katherine used her suggestion of making self-rising flour with bread flour. This helped give the bagels a more authentic texture. Like any bagel, these are best eaten when fresh. And it is important to use a thick dairy-free yogurt or to strain a thinner yogurt to use, otherwise the bagels won’t turn out. (Editor’s Note: Dairy-free yogurts with too many thickeners, like gums, might not strain properly. See this post for how we do it.)
Kids Can Bake Tips
Kids can help mix, knead, shape and top the bagels. Since the dough isn’t yeasted, it can withstand kid levels of kneading and turn out just fine. Older kids and teens who can manage the oven, can bake these dairy-free two ingredient bagels from start to finish, just like Katherine did!
Special Diet Notes: Dairy-Free Two Ingredient Bagels
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally nut-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian. Just choose you dairy-free yogurt wisely.
- 2 cups self-rising bread flour (see below)
- 1 to 2 cups thick dairy-free yogurt (We used two cups of DAH! plain yogurt)
- 1 large egg or 3 tablespoons aquafaba (for egg-free and vegan)
- Pinch of salt
- 1 teaspoon water
- Everything bagel seasoning mix, sesame seeds, poppy seeds, etc (optional; we used Aldi Everything Bagel Seasoning)
- Preheat your oven to 375°F.
- Line a baking sheet with parchment paper, and spray the paper with baking spray.
- In the bowl of a stand mixer, combine the self-rising flour and 1 cup of the dairy-free yogurt. (This process can also be done by hand.)
- Using a dough hook attachment, mix on low speed until a shaggy dough forms.
- Add additional yogurt until you have a good consistency that is not quite sticky. Katherine needed to add another cup of yogurt to reach the desired consistency.
- Increase the speed to medium, and knead until the dough no longer sticks to the sides of the bowl and is smooth and elastic.
- Divide the dough into 8 equal portions.
- Shape each portion of dough into a ball. Use your thumb to make a hole in the center of each ball. Gently pull and stretch until the dough is a bagel-shaped ring. Repeat with remaining balls of dough, flouring your hands as needed.
- Arrange the bagels on the prepared baking sheet.
- In a small bowl, whisk together the egg or aquafaba, salt, and water. Brush the egg wash mixture over the bagels. Sprinkle toppings on the bagels, if desired.
- Bake the bagels for 20 to 22 minutes, rotating the baking sheet midway through baking.
- Remove the bagels from the oven. Increase the oven temperature to 450 degrees.
- Return the baking sheet to the oven and bake for another 3 to 4 minutes, or until the tops of the bagels have browned.
- Serve the bagels immediately, or let them cool and store in an airtight container for up to a day. Freeze for longer keeping.