Best Whole Milk Substitute in Bagels

Buttermilk contains lactic acid and proteins similar to whole milk, which help strengthen gluten networks in bagel dough, essential for the chewy texture. The acidity also reacts with baking soda or yeast to improve rise and crust color.

When using buttermilk, reduce any additional acidic ingredients slightly to maintain balance. The dough may require a slightly longer kneading time to fully develop gluten.

Compared to whole milk, buttermilk produces bagels with a more pronounced tang and slightly denser crumb, which many consider traditional and desirable in bagels.

Evaporated milk is concentrated milk with most water removed, so diluting it restores the original milk consistency. It contains sufficient fat and proteins to support gluten development and moisture retention in bagel dough.

Ensure proper dilution to avoid overly thick dough. The slight caramelized flavor of evaporated milk can subtly enhance crust color.

Bagels made with evaporated milk closely mimic those made with whole milk, with minimal differences in texture and flavor.

Soy milk contains plant-based proteins that can support gluten structure, and full-fat versions provide the necessary fat to maintain dough moisture and richness. However, soy milk lacks lactose and dairy-specific enzymes, which can subtly affect fermentation and crust browning.

Use unsweetened soy milk to avoid off-flavors and monitor dough hydration as plant milks sometimes absorb water differently.

Bagels may have a slightly different flavor profile and a less golden crust but retain good chewiness and structure.

Oat milk contains some natural sugars and soluble fibers that can enhance browning and moisture retention but has lower fat and protein than whole milk. This affects gluten development, potentially resulting in a softer, less chewy bagel.

Choose barista-style oat milk for higher fat content and creaminess. Adjust hydration slightly as oat milk can make dough stickier.

Bagels will be softer with a less chewy texture and a milder flavor, which may be desirable for some but less traditional.

Greek yogurt is high in protein and acidity, which supports gluten development and fermentation similarly to buttermilk. Thinning it with water approximates milk’s hydration and consistency.

Mix thoroughly to avoid lumps and uneven hydration. The acidity can enhance crust color and flavor but may require slight adjustments in yeast or baking soda.

Bagels tend to be denser and tangier than with whole milk, with a firmer crumb and more pronounced flavor.