3-Ingredient Vegan Bagels are the best busy breakfast for bumpy mornings! Take advantage of the variations and toppings to keep your toaster interested;)
Customizable Bagel Flavors-
Everything: Add 1 tablespoon of bagel seasoning* to the dough. Brush the tops with melted vegan butter or spray with olive oil, then liberally sprinkle more bagel seasoning or just poppy seeds.
Cinnamon Raisin: Add 1 teaspoon of cinnamon powder and 1 tablespoon of raisins to the dough. Use applesauce instead of yogurt. Press 3 or 4 raisins into the top of each bagel before baking.
Asiago: Mix 2 tablespoons of nutritional yeast and 2 teaspoons of miso paste (any color) with the flour before forming the rest of your dough. If you aren’t watching your saturated fat intake, fold in 2 tablespoons of vegan parmesan. Otherwise, skip that step and go straight for the topping of sesame seeds, garlic salt, and nooch. Spray the tops of the bagels with olive oil and add your makeshift “Asiago” topping.
Blueberry: Replace 2 tablespoons of yogurt with maple syrup. Then, add 2 tablespoons of unsweetened dried blueberries. If you cannot locate the latter ingredient, use fresh or frozen wild (mini) blueberries. I also recommend adding 1/2-1 teaspoon of crushed cardamom to the dough!
Pesto: Replace 2 tablespoons of yogurt with your favorite vegan pesto. Add 1 teaspoon dried basil to the dough. Spray with olive oil (I used a fancy dancy basil-infused extra virgin olive oil blend,) and top with fresh torn basil leaves. The herb bits will shrivel up in the oven but will not lose their flavor!
*such as Everything But The Bagel spice from Trader Joe’s.
3-Ingredient Vegan Bagels (Base Recipe)
Yields 4 supermarket-sized bagels
WHAT YOU’RE GONNA NEED
- 1 1/3 cups (160 grams) whole wheat pastry flour*
- 2/3 cup (150 grams) unsweetened dairy-free yogurt OR applesauce
- 2 teaspoons baking powder
WHAT YOU’RE GONNA DO
- Preheat your oven to 350F. I know it’s a drag, but this recipe is so easy that everything comes out in a timely and convenient manner.
- Combine flour and baking powder in a medium-sized bowl (one that holds at least 4 cups.)
- Add dairy-free yogurt/applesauce one-quarter cup at a time, stirring with a sturdy fork.
- Once a puffy dough has formed, shape it into 4 snakes with your hands, then connect the head and tail of each bagel.
- Bake for 12-15 minutes until golden-ish-brown. If you want a crunchy top, broil for 3 minutes!
INFO DE NUTRITION: 160 calories | 4.7g protein | 31g carbs (4.3g fiber) | 2.6g fat (0.7g saturated) | 0g sugar
*use a whole-grain gluten-free flour blend to keep this celiac-safe and slow-digesting!
What does your hand gravitate toward upon opening the fridge? Jelly? Nutella? Avocado? Hot sauce? Peanut Butter? Cream cheese (that I hope is vegan, but since we’re only 2% of the population, I doubt it?) Try the Everything Bagel variation with a thick shmear of Vegan Brie-Gonzola and jalapeno apricot jam!
Best Dishes,
The Hippie Happy Foodistâ„¢
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