Dairy-Free Better Bagel Everything
Satisfy your bagel cravings with these "Dairy-Free Better Bagel Everything" bites, a homemade twist on the classic everything bagel that's completely dairy-free! This recipe features a perfectly chewy bagel base made with simple pantry staples like all-purpose flour, active dry yeast, and olive oil. Each bagel is topped with a fragrant, crunchy blend of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and a sprinkle of sea salt flakes for that signature "everything" flavor. The process includes a traditional boiling step to achieve bagels with a beautifully shiny crust and soft interior. Ready in just over two hours, this recipe yields 8 bagels that are perfect for breakfast sandwiches, snacking, or pairing with your favorite dairy-free spreads. Optimize your next baking day with these easy and delicious dairy-free bagels—because homemade always tastes better!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 15 grams Granulated sugar
- 10 grams Salt
- 300 milliliters Warm water
- 30 milliliters Olive oil
- 20 grams Sesame seeds
- 15 grams Poppy seeds
- 10 grams Dried minced garlic
- 10 grams Dried minced onion
- 5 grams Sea salt flakes
Instructions
In a large bowl, combine the warm water, yeast, and sugar. Stir lightly and let sit for about 5 minutes until foamy.
Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
After the dough has risen, punch it down and turn it onto a floured surface. Divide it into 8 equal pieces.
Shape each piece into a ball, then poke a hole through the middle with your finger and gently stretch into a bagel shape.
Bring a large pot of water to a boil and reduce to a simmer. Gently drop the bagels, a few at a time, into the water. Boil each side for 1 minute.
Remove with a slotted spoon and place on the prepared baking sheet.
In a small bowl, mix the sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and sea salt flakes.
Sprinkle the seed mixture generously over the tops of the wet bagels.
Bake in the preheated oven for 20 minutes or until golden brown.
Remove from oven and let cool on a wire rack. Serve warm or store in an airtight container.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5905 mg | 257% | |
| Total Carbohydrate | 420.9 g | 153% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 20.1 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1091 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
