⭐ Applesauce (unsweetened) (Best Fat-Free Option)
3/4:1 (3/4 tablespoon applesauce per 1 tablespoon vegetable oil) Quick tip: Adds moisture but reduces fat content, resulting in a denser, less chewy bagel with a slightly sweet note.
Applesauce is a fat-free substitute that adds moisture to the dough but lacks the lubricating properties of oil. This can affect gluten development and dough elasticity, leading to a denser crumb.
Use slightly less applesauce than oil to prevent excess moisture, which can make the dough sticky and harder to handle. Expect longer kneading times to develop gluten.
Bagels made with applesauce will be softer and less chewy, with a subtle sweetness and a less crisp crust, diverging from the traditional bagel texture.