The Ultimate 2-Ingredient Dairy-Free Bagels (No Yeast, No Boil)

I still remember the Sunday morning I gave up on ever having a good bagel again. Every dairy-free, no-yeast version I’d tried came out dense, gummy, or strangely sour. Then a friend mentioned the two-ingredient trick, and honestly I was skeptical until I pulled my first golden, chewy batch from the oven 30 minutes later. These dairy-free bagels need no yeast, no boiling, and no special equipment, just self-rising flour and thick dairy-free yogurt worked into a soft dough. They have that satisfying pull-apart chew on the inside and a lightly crisp crust on top, and they’re warm and ready before my coffee even cools. If you’ve been missing weekend bagels, this is the recipe that brings them back.

By Brooks · Tested and updated May 31, 2026

What Are Dairy-Free Bagels?

Dairy-free bagels are chewy, ring-shaped rolls made without any milk, butter, or cream. This quick version skips traditional yeast and the boiling step entirely, using self-rising flour combined with thick dairy-free yogurt to create a soft dough that bakes up tender inside with a golden crust. The yogurt provides moisture and a gentle tang while the baking powder in self-rising flour does the lifting, so you get a genuinely bagel-like chew in a fraction of the usual time. It’s the easiest way to enjoy a classic bakery favorite when you’re avoiding dairy.

Why You’ll Love This Recipe

• Fast. No yeast, no rise, no boiling — just mix, shape, and bake in about half an hour.
• Simple pantry base. Two main ingredients you can keep on hand for spontaneous bagel mornings.
• Totally customizable. Everything seasoning, cinnamon-raisin, sesame — the plain dough takes any topping.
• Egg-free option. A quick plant-milk brush gives shine without any egg.
• Meal-prep friendly. Bake once, freeze, and toast straight from frozen all week.

Ingredients

This makes 4 bagels. The two stars do the heavy lifting; everything else is optional finishing.

• 2 cups (250 g) self-rising flour, plus extra for dusting (or 2 cups all-purpose flour + 1 tablespoon baking powder + 3/4 teaspoon salt)
• 1 cup (245 g) thick dairy-free Greek-style yogurt (almond or coconut based — not a thin, pourable yogurt)
• 1 tablespoon dairy-free milk, for brushing
• 2 tablespoons everything bagel seasoning, sesame, or poppy seeds (optional)

If you love this kind of fuss-free, two-ingredient dough, you’ll want to try my dairy-free pizza crust, which uses the very same yogurt-and-flour method for a quick weeknight base.

How to Make Dairy-Free Bagels

Step 1: Make the dough

In a large bowl, stir the self-rising flour and dairy-free yogurt together with a spatula until a shaggy dough forms. It will look rough and a little dry at first. Tip: If the dough won’t come together after a minute of stirring, add yogurt one teaspoon at a time — too much extra and it turns sticky.

Step 2: Knead until smooth

Turn the dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and only slightly tacky. Tip: Resist dumping on lots of flour; add just enough to stop it sticking to your hands, or the bagels can bake up dry and tough.

Step 3: Shape the rings

Divide the dough into 4 equal pieces. Roll each into a rope about 8 inches long, then press the ends together to form a ring. Tip: Make the center hole a little larger than you think — it shrinks as the bagels rise and bake, and a generous hole keeps the classic shape.

Step 4: Brush and top

Place the rings on a parchment-lined tray, brush the tops with dairy-free milk, and sprinkle on your seasoning. Tip: The milk brush is what helps toppings stick and gives that bakery shine, so don’t skip it even if you’re going plain.

Step 5: Bake until golden

Bake at 375°F (190°C) for 22 to 25 minutes, until deeply golden and firm to the touch. Tip: For a chewier crust, set the tray on the upper-middle rack so the tops color before the bottoms over-bake.

Step 6: Cool before slicing

Let the bagels cool on a rack for at least 10 minutes before slicing. Tip: They finish setting as they cool, so cutting too soon can make the centers feel gummy — patience gives you that proper chew.

Expert Tips & Tricks

• Yogurt thickness is everything. Strain a thinner dairy-free yogurt in a cheesecloth for 20 minutes if it isn’t Greek-thick.
• Weigh the flour for consistent dough; a packed cup can add 20% more flour and dry out the chew.
• Score lightly if topping with seeds so they nestle in and toast without rolling off.
• Bake on convection if you have it, dropping the temperature by 15°F for an even, golden crust.

Variations & Substitutions

• Gluten-free: Use a 1:1 gluten-free self-rising blend; the dough is softer, so chill it 10 minutes before shaping. My dairy-free gluten-free bread has more tips for working with these flours.
• Cinnamon-raisin: Knead in 1/4 cup raisins and 1 teaspoon cinnamon for a sweeter breakfast bagel.
• Everything-but-the-dairy: Pile on everything seasoning for the classic deli flavor.
• Soft pretzel style: Brush with a baking-soda wash before baking for a pretzel-like crust, much like my dairy-free tortillas trick for extra browning.

Storage & Reheating

• Room temperature: Keep in an airtight bag for up to 2 days; they’re best the day they’re baked.
• Freezer: Slice first, then freeze for up to 3 months so you can toast straight from frozen.
• Reheat: Toast or warm in a 325°F (160°C) oven for 5 minutes to revive the crust.

Nutrition Information

Values are an estimate per bagel (recipe makes 4), based on USDA FoodData Central reference data. Your numbers will shift with the brand of yogurt and flour you use.

Thick plant yogurts add a useful protein boost; if you’re new to cooking without dairy, this Harvard guide to dairy and milk is a helpful primer on swaps that work.

Frequently Asked Questions

What is the best dairy-free yogurt for bagels?

Use the thickest plain, unsweetened Greek-style option you can find — almond and coconut bases both work well. The dough relies on that thickness to hold its shape, so avoid thin, pourable yogurts.

Can I make these dairy-free bagels without self-rising flour?

Yes. For every 2 cups of all-purpose flour, whisk in 1 tablespoon of baking powder and 3/4 teaspoon of salt. That gives the same lift the self-rising flour provides.

Why are my bagels gummy inside?

Usually they were sliced too soon or slightly underbaked. Let them cool a full 10 minutes, and check that the tops are deeply golden and firm before pulling the tray.

Are these bagels vegan?

Yes, as written they’re egg-free and vegan — just brush the tops with dairy-free milk instead of egg wash. Double-check that your yogurt and any toppings are certified vegan.

Can I freeze dairy-free bagels?

Absolutely. Slice them first, then freeze in a sealed bag for up to 3 months. Drop the frozen halves straight into the toaster whenever you want a fresh-tasting bagel.

Bagels are just the beginning of easy dairy-free baking — if you’re building confidence in the kitchen, my fluffy dairy-free crispy waffles and tender dairy-free banana bread make natural next bakes for a slow weekend morning.

Related Dairy-Free Recipes

• More Dairy-Free Baking
• Soft Tortillas
• Pizza Crust
• all our dairy-free recipes