No-Yeast Everything Bagels (Vegan GF-Option)

Thick, fluffy and doughy bagels with “everything bagel” seasoning and made without yeast. These bagels are ready in 30 minutes with only a few basic ingredients and are delicious warm or cold.

I love a good bagel and don’t have then often enough at all. Now, they have been on my “to-make” list for a long time (along with so many other recipes that will no doubt stay there for a bit longer) and I wanted to add something a bit different to them. Enter the no-yeast recipe. If you have seen a few of my recent breads and doughs, you will know that I love a no-yeast recipe. They are quick, easy and work like a dream every time. That’s because we’re not relying on correct temperatures of milk or relying on proofing cupboards. We’re not waiting for dough to rise or spending 10 minutes kneading the dough.  Instead, these No-Yeast Everything Bagels come together in about 5 minutes and then bake for 20 minutes so you have fresh bakery-style bagels ready in under half an hour.

Here’s what goes into the bagels:

• Self-raising flour: this is what makes these bagels so fluffy and doughy. You can also use your favourite 1:1 GF self-raising flour blend. See the note on adding more yoghurt.
• Thick vegan yoghurt: it needs to be thick otherwise the dough won’t hold together! My favourites are thick coconut yoghurt or vegan Greek-style yoghurt.

That’s all for the 2-ingredient dough – simply stir together, bring to a dough, divide into 4 pieces and shape into bagels. This is also really simple:

• Divide the dough: into 4 equal pieces (weigh them for accuracy).
• Shape into a log: make each piece of dough about 20cm long.
• Shape into a ring: shape each log into a circular ring, folding the edges over so they keep together.
• Brush with vegan butter: this adds the nice golden shine to the bagels.
• Sprinkle with everything bagel seasoning: this is such a delicious mix!
• Bake until puffy and golden: and then devour.

Aside from the dough, another important part of these No-Yeast Everything Bagels is the seasoning. I have a delicious mix at home which is nigella seeds, golden linseeds, poppy seeds, dried onion, dried garlic and smoked sea salt. 

Homemade everything bagel seasoning:

If you want to make your own, simply stir together your favourite seeds, season with dried garlic and onion and add a good pinch of salt. It is that simple! Make up a big batch and you can sprinkle it on everything and anything. It is also delicious on salads, in sandwiches and on top of pasta. Or you can try my dukkha recipe found here to sprinkle on top.

How to serve these No-Yeast Everything Bagels? I love them simply spread with vegan cream cheese or vegan butter, but you can go all out and make them into bagel sandwiches or try my Balsamic Glazed Tempeh Brunch Toast with these bagels instead.

You can also play around with the toppings to make these different flavours, too:

• Sugar and cinnamon: for a sweet crunchy topping.
• Salt and pepper: simple and delicious.
• Crushed nuts: for something nutty.

The list goes on. However you choose to top them, I hope you will love these No-Yeast Everything Bagels. They are so delicious, so fluffy and dough-y with a great texture. Serve them with salads and soups or as lunch stuffed with your favourite things.

If you are looking for more no-yeast recipes, how about my:

• Strawberry No Yeast Swirl Buns
• Cinnamon Raisin No Yeast Swirl Buns
• Vegan Espresso Cinnamon Tear and Share Loaf
• Vegan Chocolate Star Bread
• Double Chocolate Fruit and Nut Swirl Rolls

No-Yeast Everything Bagels (Vegan GF-Option)

• Servings: 4
• Time: 30 minutes
• Difficulty: easy
• Print

Thick, fluffy and doughy bagels with “everything bagel” seasoning and made without yeast. These bagels are ready in 30 minutes with only a few basic ingredients and are delicious warm or cold.

Ingredients

• 250g self-raising flour or GF self-raising flour
• 250g thick vegan yoghurt*
• Salt
• 15g vegan butter or margarine
• 25g everything bagel seasoning (or a mix of sesame/poppy seeds)

Directions

1. Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper.
2. Stir together the flour, yoghurt and a pinch of salt to a shaggy dough and then bring together to a ball with your hands.
3. Knead for 1 minute to a smooth dough on a floured surface with your hands. Divide the dough into 4 equal pieces.
4. Roll each piece into a log about 20-22cm long. Shape the log into a round bagel, wrapping/pressing the ends together. Place on the tray. Repeat to make 4 bagels.
5. Brush with the melted butter and sprinkles over the seasoning or seeds with some salt and pepper bake for 20-25 minutes until golden and cooked in the centre.
6. Enjoy warm or allow to cool and store in an airtight container for 1-2 days although best eaten fresh. Slice and toast, grill or enjoy plain. You can also freeze the bagels, once cool, for 1 month and de-frost as with normal bagels.
*Note if using GF flour, you will likely need more yoghurt, start with 20g more and add more as required.

I look forward to hearing what you think of these No-Yeast Everything Bagels so please let me know in the comments below. If you make them, please tag me in your bagels, I love seeing them! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With everything bagel love x