Dairy-Free Poppy Seed Bagels
Satisfy your craving for chewy, flavorful bagels with this incredible recipe for Dairy-Free Poppy Seed Bagels. These golden beauties are the perfect homemade alternative to store-bought bagels, featuring a soft yet slightly dense texture and a bold sprinkle of nutty, aromatic poppy seeds on top. Made without dairy, they’re ideal for those with dietary restrictions while still delivering authentic bagel bliss. The recipe showcases a classic boiling technique for that iconic crust and includes simple pantry staples like bread flour, instant yeast, and olive oil. Whether you enjoy them toasted with your favorite spread or as the base for a gourmet sandwich, these bagels are versatile, satisfying, and utterly irresistible. With just 100 minutes of prep and 25 minutes of cooking time, you can whip up these bagels for a brunch treat or everyday indulgence.
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Recipe Information
Ingredients
- 1.25 cups Water
- 2.25 teaspoons Instant yeast
- 3 tablespoons Granulated sugar
- 4 cups Bread flour
- 1.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 1 tablespoon Olive oil
Instructions
In a measure cup or small bowl, combine 1.25 cups of warm water (about 110°F), 2.25 teaspoons of instant yeast, and 1 tablespoon of sugar. Stir to dissolve and let it sit for about 5 minutes, until it's frothy.
In a large mixing bowl, whisk together 4 cups of bread flour, 2 tablespoons of granulated sugar, and 1.5 teaspoons of salt.
Make a well in the center of the dry ingredients and pour in the yeast mixture. Mix together using a wooden spoon until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
After the dough has risen, punch it down to deflate and transfer it to a work surface. Divide the dough into 8 equal portions. Roll each portion into a tight ball.
To shape the bagels, poke your finger through the center of each ball to form a bagel shape. Stretch it gently until the hole is about 1 inch in diameter.
Place the shaped bagels on a baking sheet lined with parchment paper. Cover with a damp cloth and let them rest for about 10 minutes.
Preheat your oven to 425°F (220°C).
Bring a large pot of water to a boil and add 1 tablespoon of sugar (this helps give the bagels a shiny crust).
Reduce the boil to a gentle simmer and carefully drop the bagels in, a few at a time. Boil each bagel for about 1 minute on each side.
Remove the bagels using a slotted spoon and return them to the baking sheet. Sprinkle each bagel with poppy seeds while still wet.
Bake in the preheated oven for 20-25 minutes or until the bagels are golden brown.
Remove from the oven and allow them to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 425.6 g | 155% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 39.6 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 706 mg | 15% | |
*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.
