Easy Vegan & Gluten-Free Bagels: Perfect Every Time

Mix the instant yeast with warm water and a pinch of sugar in a small bowl. Wait for it to froth, indicating it's active.
8 grams instant yeast, ¼ cup warm water, 1 tablespoon sugar
Combine chia seeds with water and let sit until gel-like, about 5 minutes.
2 tablespoon chia seeds
Whisk the gluten-free flour, baking powder, and salt in a large bowl.
2 cups all-purpose gluten-free flour mix, 2 teaspoon baking powder, 1 teaspoon salt
Ensure the vegan yogurt is at room temperature. Mix the activated yeast, yogurt, and chia egg with the dry ingredients. Then begin to mix until a sticky yet pliable dough forms. This should take 3ish minutes.
Tip: The dough should have a playdoh consistency and will be sticky (see image)
1 cup vegan Greek yogurt, plain
Cover and let it rise in a warm spot until doubled in size, about 1-2 hours.
On a floured surface, knead the dough gently, aiming for a play-doh consistency. It will be sticky yet pliable. If the dough is too sticky, add 2 tablespoon of flour as needed but avoid overworking.
Divide the dough into 6 sections, then using floured hands roll each into a ball. Place onto the floured surface or parchment paper and then using your finger create a ¾ inch hole in the center of each.
Let your shaped bagels rest for 5 minutes while you preheat the oven to 375°F (190°C) and bring a large pot of water to a boil with the sugar.
pot of boiling water, 1 tablespoon sugar
Boil each bagel for about 30 seconds per side. Remove with a slotted spoon and then place on a greased baking pan or parchment-lined baking sheet.
Mix olive oil and salt, brush on bagels, and add any desired toppings.
2 tablespoon olive oil , ½ teaspoon salt, ¼ cup sesame seeds
Bake at 375°F (190°C) for 20-25 minutes until golden brown.

Easy Vegan & Gluten-Free Bagels: Perfect Every Time

Ingredients

To boil bagels

Bagel toppings

Instructions

Notes

Nutrition