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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!

Devon O'Brien
Source: EatingWell.com, October 2018

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Recipe Summary

active:
10 mins
total:
35 mins
Servings:
4
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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; protein 5.3g; carbohydrates 34g; dietary fiber 4.5g; sugars 2.1g; fat 1.5g; saturated fat 1.1g; vitamin a iu 9533.2IU; vitamin c 2.6mg; folate 36mcg; calcium 121.2mg; iron 4.8mg; magnesium 18.3mg; potassium 174.7mg; sodium 331.7mg; thiamin 0.1mg.
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Reviews

Rating: 5 stars
03/13/2021
This recipe is quick, easy and versatile. I've made them as the recipe states. I've also made cinnamon raisin by using apple sauce in place of the pumpkin and cinnamon in place of the pumpkin spice and added some raisins. And banana nut by using mashed banana in place of the pumpkin and adding some chopped nuts. Read More