Our popular two-ingredient dough bagels are easy to make vegan with a simple swap. Here, we use pureed pumpkin (instead of Greek yogurt) combined with self-rising flour to make a dairy-free version of the easiest bagels ever. A little pumpkin pie spice takes them to next-level deliciousness. Want to go even further? Add a tablespoon of pure maple syrup to the dough. Then spread on some nut butter or vegan cream cheese and breakfast is served! Source: EatingWell.com, October 2018

Devon O'Brien
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Position rack in upper third of oven. Line a large baking sheet with parchment paper or a silicone baking mat.

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  • Place self-rising flour in a stand mixer (see Tip) fitted with the dough hook. Add pumpkin and pumpkin pie spice and mix at low speed until a smooth dough forms, 3 to 4 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.

  • Shape the dough into a disk, then divide into 4 equal pieces. Using your hands, roll each piece into a rope, 9 to 10 inches long and 3/4 inch wide. Shape each rope into a bagel and place on the prepared baking sheet. Brush the bagels with oil and sprinkle with additional pumpkin pie spice, if desired.

  • Bake in the upper third of the oven until nicely browned on the bottom and lightly browned on top, about 25 minutes. Let cool completely before serving.

Tips

Tips: To make whole-wheat self-rising flour, whisk 3/4 cup white whole-wheat flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a large bowl. To make gluten-free self-rising flour, whisk 1 1/4 cups gluten-free all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a large bowl.

No stand mixer? To make dough by hand: Place self-rising flour in a large bowl. Add pumpkin and pumpkin pie spice and stir with a fork until a shaggy dough forms. Knead the dough on a lightly floured surface until smooth, about 8 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.

To make ahead: Store bagels in an airtight container or wrap individually and freeze for up to 3 months.

Nutrition Facts

164 calories; 1.5 g total fat; 1.1 g saturated fat; 332 mg sodium. 175 mg potassium; 34 g carbohydrates; 4.5 g fiber; 2 g sugar; 5.3 g protein; 9533 IU vitamin a iu; 3 mg vitamin c; 36 mcg folate; 121 mg calcium; 5 mg iron; 18 mg magnesium;