Best Buttermilk Substitute in Bagels

Milk combined with lemon juice creates an acidic environment similar to buttermilk by curdling the milk slightly, which helps in gluten development and activates baking soda or yeast properly in bagel dough. The acidity also contributes to the characteristic tangy flavor of bagels.

For best results, use whole milk for adequate fat content and allow the mixture to sit for 5-10 minutes to curdle before incorporating into the dough. Avoid using skim milk as it reduces fat and affects texture.

Compared to buttermilk, this substitute produces bagels with very similar chewiness and crust, maintaining the traditional flavor profile with minimal difference.

White vinegar acidifies milk, causing slight curdling and creating an environment that mimics buttermilk's acidity, which is essential for gluten structure and yeast activity in bagels.

Let the mixture sit for 5-10 minutes before use to ensure proper acidification. Use whole milk for best texture; lower fat milks may yield less chewy bagels.

This substitute yields bagels with a comparable crust and chewiness to those made with buttermilk, with a subtle difference in tanginess that is generally not noticeable.

Kefir is a fermented milk product with acidity and moisture levels similar to buttermilk, which supports gluten development and yeast activity in bagel dough. Its probiotics and tangy flavor can enhance the complexity of the bagel's taste.

Use plain, unsweetened kefir to avoid altering the bagel's flavor profile. Because kefir can be slightly thinner or thicker than buttermilk, adjust hydration if necessary.

Bagels made with kefir will have a slightly more pronounced tang and may be marginally softer, but will retain the essential chewiness and crust.

Soy milk acidified with lemon juice replicates the acidic environment of buttermilk, which is necessary for proper gluten formation and yeast activation in bagel dough. This substitute is suitable for those avoiding dairy.

Allow the mixture to sit for 5-10 minutes to curdle before use. Because soy milk has a different protein and fat composition than dairy milk, expect slight variations in dough elasticity and final texture.

Bagels made with this substitute will have a slightly different mouthfeel and a less rich flavor, but will maintain acceptable chewiness and crust integrity.

Oat milk combined with apple cider vinegar creates an acidic liquid that mimics buttermilk's role in bagel dough by promoting gluten development and yeast activity. The natural sweetness of oat milk can slightly alter the flavor profile.

Let the mixture sit for 5-10 minutes to ensure proper acidification. Because oat milk has a different protein structure and lower fat content, bagel dough may be less elastic and the crumb slightly softer.

The final bagels will have a mild sweetness and a softer texture compared to those made with buttermilk, but will still maintain a reasonable chew and crust.