Vegan/dairy-free: use dairy-free yoghurt (coconut works well) + plant-based cheese | Gluten-free: swap for gluten-free self-raising flour (with xanthan gum for best texture) | Make the hole wider than you think — they puff up in the oven and the hole will shrink. | Perfect for bagels; amazing on eggs, salads, toast; and I’ll be using it in an upcoming recipe. | Best eaten fresh (as always with this dough) | Keeps for 2–3 days in the fridge | Toast or oven reheat to bring them back to life | Can be frozen and reheated