Dairy-Free Classic New York Bagels
Take your taste buds on a journey to the bustling streets of NYC with these Dairy-Free Classic New York Bagels! Crafted with simple pantry staples like bread flour, active dry yeast, and barley malt syrup, this recipe yields perfectly chewy, golden-brown bagels with that unmistakable New York authenticity—minus the dairy. Boiling the dough in a malt syrup and baking soda mixture before baking locks in their iconic texture, making these bagels ideal for breakfast spreads, savory sandwiches, or a quick snack with your favorite toppings. With just 90 minutes of prep and a few easy-to-follow steps, you’ll master the art of homemade bagels that are vegan-friendly and irresistibly delicious. Perfect for brunch or batch cooking, these bagels are sure to become a staple in your kitchen repertoire!
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Recipe Information
Ingredients
- 500 grams Bread flour
- 7 grams Active dry yeast
- 350 milliliters Warm water
- 30 grams Sugar
- 10 grams Salt
- 20 grams Barley malt syrup
- 5 grams Baking soda
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the bread flour and salt. Create a well in the center and pour in the yeast mixture.
Mix the ingredients with your hands or a wooden spoon until a rough dough forms.
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball.
Using your thumb, poke a hole through the center of each ball then gently stretch to form a ring, keeping the hole about 2 inches in diameter.
Place the bagel rings on a baking sheet lined with parchment paper, cover with a damp towel, and let them rise for another 15 minutes.
Preheat your oven to 220°C (430°F).
Bring a large pot of water to a boil and add the baking soda and barley malt syrup.
Boil the bagels in batches, 1-2 minutes per side for a chewy texture.
Remove the bagels from the water using a slotted spoon and place them back on the parchment-lined baking sheet.
Bake the bagels in the preheated oven for 20-25 minutes or until golden brown, rotating the tray halfway through for even baking.
Remove from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
2021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5321 mg | 231% | |
| Total Carbohydrate | 427.6 g | 155% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 41.4 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 662 mg | 14% | |
*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.
