You are here

Member since April 2003

Fantastic Fat-free Bagels

What you need: 

2 (1/4 ounce) packages active yeast
4 1/4 cups unbleached flour, divided
1 1/2 cups warm water (115 to 120 degrees F)
5 tablespoons sugar, divided
1 tablespoon salt
1/2 tablespoon cinnamon, optional
1/2 cup raisins, optional
brown sugar, to taste
nondairy milk, as needed
molasses, to taste

What you do: 

1. Combine the yeast and 1 cup flour. In a separate bowl, combine water, 3 tablespoons vegan sugar and salt. Add to flour mixture. Stir in raisins, 1 tablespoon sugar, and cinnamon, if using.
2. Beat with electric mixer or stir vigourously until no lumps remain and the mixture is sort of splashy. Add remaining flour. Mix until dough is tough. Turn out on floured surface and knead for 6-8 minutes. Cover and let rise 10-15 minutes.
3. Oil or spray a large cookie sheet. Divide the dough into 12 to 24 portions, rolling each into a ball and pulling a hole through in the middle with your fingers. Place the bagels on the cookie sheet, cover and let rise in a warm place for at least 20 minutes and no more than 2 hours (or you'll have dough coming out of your ears).
4. Meanwhile, put 1 gallon water and 1 tablespoon vegan sugar in a large pot to boil; reduce to simmer. Cook bagels, 4 or 5 at a time for 4 to 7 minutes (depending on the toughness of the skin you prefer; the longer they boil, the tougher they get), turning once.
5. Preheat oven to 375 degrees F. For glaze, mix the brown vegan sugar, molasses, and nondairy milk. Drizzle onto the bagels for a sweeter taste. Bake the bagels for 31 minutes, or until golden brown.
Nutrition Information: With raisins and brown vegan sugar-12 bagels: 201 calories, 0 g fat Without raisins and brown vegan sugar-12 bagels: 163 calories, 0 g fat

Preparation Time: 
Cooking Time: 


Wow!  These are soooo good.  I made them plain as well and used half ww flour half ww pastry flour.  Mmmm mmmm mmmm.... now I have to practice some self control!


absolutely fabulous. very very tasty.
i recommend adding sesame seeds, after boiling.
and turning the bagels over, in the oven, half way,
and again adding sesame seeds,
for extra 'crunch'.


These bagels are GREAT! Honestly, well worth the time put into making them! They are soft on the inside and have just a little bit of crunch to the outside. I made them plain to keep them lower in calories, and they are still delicious. My omnivore boyfriend devoured them and my veg friend enjoyed them thoroughly! I WILL make them again!


I had a little problem with the bagels.  They were not staying together properly... hence the odd shapes of the bagels.  Then I must say I used oat flour and brown rice flour (I have an intolerance to white and wheat flour).  I think making the bagels a bit smaller will help them stay together, also I was going to experiment with tapioca flour next time.     

Nevertheless, the bagels were good  ;)



Log in or register to post comments