Vegan Zucchini Bagels (No-Boil, Easy Version)
🌱 Vegan Zucchini Bagels (No-Boil, Easy Version) 🥯
These Vegan Zucchini Bagels are an easy baked bagel — no pot of boiling water, no long rise. Grated zucchini disappears into a soft, golden ring with little green flecks and a lightly salted top. They’re closer to a savory breakfast roll than a New York bagel, and that’s the point. Mix, shape, bake.
I love these toasted the next morning with vegan cream cheese or mashed avocado. Squeeze the zucchini dry or the dough turns sticky. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Bagels 💚
- 🌱 Completely vegan
- 🥒 Hidden zucchini
- 🚫 No boiling step
- 🥯 Soft baked rings
- ⏱️ Easy weeknight bake
- 🥑 Great toasted
The Secret to Bagels That Aren’t Soggy
Zucchini holds a lot of water. Grate it, salt it lightly, and squeeze it in a towel until it feels almost dry. A slightly firm dough shapes cleaner holes. Bake them hot so the outside sets before the inside steams.
Frequently Asked Questions ❓
Are these like real bagels? 🥯
They’re a no-boil baked bagel. Chewy enough to toast, softer than a boiled bagel.
Can I freeze them? 🧊
Yes. Cool, slice, and freeze. Toast straight from frozen.
Do I taste the zucchini? 🥒
Barely. It mostly adds moisture and little green flecks.
🌱 Vegan Zucchini Bagels (No-Boil)
Ingredients 🛒
- 1½ cups grated zucchini, squeezed very dry
- 2½ cups all-purpose flour, plus more as needed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- ½ cup unsweetened plant yogurt or thick plant milk
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or sugar
- Plant milk, for brushing
- Coarse salt or sesame seeds, for topping
Instructions 👩🍳
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Squeeze the grated zucchini in a towel until almost no liquid comes out.
- Mix the flour, baking powder, salt, and garlic powder. Stir in zucchini, yogurt, oil, and maple until a soft dough forms. Add a spoon of flour if it’s sticky.
- Divide into 6 pieces. Roll each into a rope and join the ends, or poke a hole through a ball and stretch it.
- Brush with plant milk and sprinkle with coarse salt or seeds.
- Bake 22–26 minutes, until golden. Cool 10 minutes before slicing.
Nutrition
| Nutrient | Per bagel (1/6) |
|---|---|
| Calories | 230 |
| Protein | 6g |
| Net carbohydrates | 36g |
| Total carbohydrates | 39g |
| Fiber | 3g |
| Total fat | 6g |
| Sodium | 430mg |
Estimates based on flour, zucchini, and plant yogurt. Exact numbers may vary by yogurt brand.
Notes & Tips 💡
- If the dough is wet, add flour 1 tablespoon at a time. Don’t make it stiff.
- Everything bagel seasoning on top is excellent.
- These are best the day they’re baked, or toasted after day one.
- A pinch of Italian herbs in the dough makes them extra savory.
These Vegan Zucchini Bagels are no-boil, golden, and flecked with zucchini. An easy baked bagel for busy mornings. 🥯🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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