Bagel Bites (Vegan Yogurt Dough)
Ingredients:
- 240 g (1 cup) plain plant-based yogurt
- 240 g (2 cups) self-rising flour
- 4.7 g (1 tsp) baking powder
- 3 g (½ tsp) salt
- 15 ml (1 tbsp) maple syrup
- 30 ml (2 tbsp) non-dairy milk
- 5 ml (1 tsp) maple syrup
- 2 tbsp everything bagel seasoning
- 1 tbsp sesame seeds (white or black)
- 1 tbsp poppy seeds
- Flaky sea salt
Equipments:
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Bench scraper or knife
- Small bowl (for egg wash)
- Pastry brush
- Kitchen scale (recommended for even sizing)
Features:
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Use a thick, strained-style plant yogurt rather than a thin one — a runny yogurt makes the dough too wet to shape, and that thickness is what gives the bagels their chew.
Instructions:
- Preheat the oven: Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Make the dough: In a large bowl, combine the self-rising flour, baking powder, and salt. Whisk to combine. Add the thick plant-based yogurt and maple syrup. Mix with a fork or your hands until a shaggy dough forms, then knead in the bowl for 1–2 minutes until smooth and slightly tacky. If the dough sticks heavily to your hands, add flour 1 tbsp at a time. If it feels too dry and crumbly, add yogurt 1 tbsp at a time. The texture should feel like soft, pliable Play-Doh.
- Divide and shape: Turn the dough out onto a lightly floured surface. Divide into 12 equal pieces (about 40 g each) using a bench scraper or knife. Roll each piece into a smooth ball between your palms. Then poke your thumb through the centre of each ball and gently stretch it out to form a ring shape about 5 cm in diameter. The hole will shrink during baking, so make it slightly larger than you want the finished bagel to be.
- Apply the wash and toppings: Place the shaped bagel bites on the prepared baking sheet, spaced about 3 cm apart. Mix the non-dairy milk and maple syrup in a small bowl. Brush each bagel bite generously with the vegan wash — this gives them their golden, shiny finish. Sprinkle immediately with your chosen toppings, pressing gently so they adhere.
- Bake: Bake for 20–22 minutes until deeply golden on top and the bottoms are set and lightly browned. They should feel firm and hollow-sounding when tapped on the bottom. Don’t underbake — a pale bagel bite will be doughy inside.
- Cool briefly and serve: Let cool on the tray for 5 minutes before eating — they are very hot inside straight from the oven. Best eaten warm on the day they’re made, but excellent the next day toasted in a pan or oven for 3–4 minutes.
Cinnamon Raisin: Add 1 tsp cinnamon and 3 tbsp raisins to the dough. Skip savoury toppings and brush with maple syrup only.
Full-Size Bagels: Divide the dough into 4–6 pieces and shape into larger rings. Bake at 200°C (400°F) for 25–28 minutes.
Herb and Garlic: Mix 1 tsp garlic powder and 1 tsp dried rosemary into the dough. Top with flaky salt and extra garlic.
No Self-Rising Flour: Combine 240 g all-purpose flour + 3 tsp baking powder + ½ tsp salt. Use in place of self-rising flour and omit the added baking powder and salt in the recipe.
Notes: Thick yogurt is essential — watery yogurt makes a sticky, unworkable dough. If your plant-based yogurt is thin, strain through cheesecloth for 30 minutes. The yogurt acts as both moisture and leavening, producing a soft chewy dough without yeast or proofing.
Storage: Airtight container at room temperature up to 2 days. Toast halved in a pan at 180°C (350°F) for 3–4 minutes to refresh. Freeze up to 1 month — reheat from frozen at 180°C for 8–10 minutes.
Stuffed Bites: Flatten each dough ball, add vegan cream cheese or sun-dried tomato in the centre, pinch closed before shaping.
Plant-based yogurt is the magic ingredient — it replaces eggs, butter, and yeast all at once. The acidity reacts with the baking powder to create lift, and the protein structure gives the bagel bites a chewy, satisfying texture. Thick Greek-style yogurt is non-negotiable — thin or runny yogurt produces an unworkable sticky mess. Oat, coconut, and soy yogurts all work well; almond yogurt tends to be too thin.
Self-rising flour already contains baking powder and salt, which together with the yogurt’s acidity creates the rise without any yeast or proofing time. The extra baking powder added in the recipe gives an additional boost for a lighter, airier result.
Maple syrup in the dough adds a very subtle sweetness that balances the slight tang of the yogurt and helps the bagel bites brown more evenly in the oven.
Vegan egg wash (non-dairy milk + maple syrup) is what gives the bagel bites their golden, shiny exterior. The sugar in the maple syrup caramelizes in the oven, mimicking the gloss of an egg wash exactly.
Everything bagel seasoning is the classic topping — sesame, poppy, dried garlic, dried onion, and flaky salt in one blend. Press it on firmly before baking so it adheres as the surface sets.
Bagel Bites (Vegan Yogurt Dough)
Ingredients:
- 240 g (1 cup) plain plant-based yogurt
- 240 g (2 cups) self-rising flour
- 4.7 g (1 tsp) baking powder
- 3 g (½ tsp) salt
- 15 ml (1 tbsp) maple syrup
- 30 ml (2 tbsp) non-dairy milk
- 5 ml (1 tsp) maple syrup
- 2 tbsp everything bagel seasoning
- 1 tbsp sesame seeds (white or black)
- 1 tbsp poppy seeds
- Flaky sea salt
Equipments:
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Bench scraper or knife
- Small bowl (for egg wash)
- Pastry brush
- Kitchen scale (recommended for even sizing)
Features:
Why These Ingredients:
Plant-based yogurt is the magic ingredient — it replaces eggs, butter, and yeast all at once. The acidity reacts with the baking powder to create lift, and the protein structure gives the bagel bites a chewy, satisfying texture. Thick Greek-style yogurt is non-negotiable — thin or runny yogurt produces an unworkable sticky mess. Oat, coconut, and soy yogurts all work well; almond yogurt tends to be too thin.
Self-rising flour already contains baking powder and salt, which together with the yogurt’s acidity creates the rise without any yeast or proofing time. The extra baking powder added in the recipe gives an additional boost for a lighter, airier result.
Maple syrup in the dough adds a very subtle sweetness that balances the slight tang of the yogurt and helps the bagel bites brown more evenly in the oven.
Vegan egg wash (non-dairy milk + maple syrup) is what gives the bagel bites their golden, shiny exterior. The sugar in the maple syrup caramelizes in the oven, mimicking the gloss of an egg wash exactly.
Everything bagel seasoning is the classic topping — sesame, poppy, dried garlic, dried onion, and flaky salt in one blend. Press it on firmly before baking so it adheres as the surface sets.
Prep:
Use a thick, strained-style plant yogurt rather than a thin one — a runny yogurt makes the dough too wet to shape, and that thickness is what gives the bagels their chew.
Instructions:
- Preheat the oven: Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Make the dough: In a large bowl, combine the self-rising flour, baking powder, and salt. Whisk to combine. Add the thick plant-based yogurt and maple syrup. Mix with a fork or your hands until a shaggy dough forms, then knead in the bowl for 1–2 minutes until smooth and slightly tacky. If the dough sticks heavily to your hands, add flour 1 tbsp at a time. If it feels too dry and crumbly, add yogurt 1 tbsp at a time. The texture should feel like soft, pliable Play-Doh.
- Divide and shape: Turn the dough out onto a lightly floured surface. Divide into 12 equal pieces (about 40 g each) using a bench scraper or knife. Roll each piece into a smooth ball between your palms. Then poke your thumb through the centre of each ball and gently stretch it out to form a ring shape about 5 cm in diameter. The hole will shrink during baking, so make it slightly larger than you want the finished bagel to be.
- Apply the wash and toppings: Place the shaped bagel bites on the prepared baking sheet, spaced about 3 cm apart. Mix the non-dairy milk and maple syrup in a small bowl. Brush each bagel bite generously with the vegan wash — this gives them their golden, shiny finish. Sprinkle immediately with your chosen toppings, pressing gently so they adhere.
- Bake: Bake for 20–22 minutes until deeply golden on top and the bottoms are set and lightly browned. They should feel firm and hollow-sounding when tapped on the bottom. Don’t underbake — a pale bagel bite will be doughy inside.
- Cool briefly and serve: Let cool on the tray for 5 minutes before eating — they are very hot inside straight from the oven. Best eaten warm on the day they’re made, but excellent the next day toasted in a pan or oven for 3–4 minutes.
