5 Best Coconut Oil Substitutes for Bagels

Quick tip: Maintains dough firmness and chewiness similar to coconut oil without imparting additional flavor.

Vegetable shortening is a hydrogenated fat that remains solid at room temperature, similar to coconut oil, which helps replicate the fat’s role in tenderizing the dough and supporting gluten structure. This solid fat contributes to the characteristic dense and chewy texture of bagels by coating flour proteins and controlling moisture.

For best results, ensure the shortening is fully incorporated and chilled if needed to mimic coconut oil’s consistency. Avoid overmixing to prevent excessive gluten development which can toughen the bagel.

Compared to coconut oil, vegetable shortening is neutral in flavor and slightly more processed, but it preserves the essential textural qualities, making it the closest functional substitute in bagel recipes.

Quick tip: Solid at room temperature, it offers similar texture but may have a slight earthy flavor.

Refined palm oil is semi-solid at room temperature and contains saturated fats that mimic coconut oil’s ability to create a chewy, dense crumb in bagels. It interacts with gluten and starches in a similar way, helping maintain dough elasticity and moisture retention.

Use refined (neutral-flavored) palm oil to avoid overpowering the bagel’s taste. Be mindful of sourcing sustainable palm oil due to environmental concerns.

The final bagel will have a texture close to that made with coconut oil, though subtle flavor differences may be noticeable to sensitive palates.

Quick tip: Must be chilled until solid to mimic coconut oil’s texture; flavor is neutral but texture is less firm.

Canola oil is liquid at room temperature but can be chilled to a semi-solid state to replicate coconut oil’s solid fat characteristics. This helps maintain dough structure and chewiness by providing fat that coats gluten proteins and controls moisture.

Ensure the oil is fully solidified before mixing into the dough to avoid a greasy or overly soft texture. This method requires precise temperature control during mixing.

Bagels made with chilled canola oil will have a slightly less firm crumb and may be marginally less chewy than those made with coconut oil, but the flavor remains neutral and acceptable.

Quick tip: Requires refrigeration to solidify; imparts a mild, buttery flavor that can complement bagels.

Avocado oil is liquid at room temperature but can be chilled to a solid or semi-solid state to approximate coconut oil’s fat structure in dough. Its high monounsaturated fat content helps maintain moisture and tenderness in the bagel.

Solidify the oil before use and incorporate quickly to prevent melting. The mild flavor can enhance the bagel’s taste but may slightly alter the traditional profile.

This substitute produces a softer crumb with a subtle buttery note, which may be desirable in some bagel variations but less authentic for classic recipes.

Quick tip: Solid fat with neutral flavor but animal-derived, affecting dietary restrictions.

Lard is a solid fat at room temperature that provides similar textural benefits to coconut oil by coating gluten and contributing to chewiness and moisture retention in bagels. Its neutral flavor allows the bagel’s natural taste to shine.

Use high-quality, leaf lard for best results and ensure it is properly chilled before mixing. Because it is animal fat, it is unsuitable for vegan diets.

Bagels made with lard will have a slightly richer mouthfeel and may be more tender, but the texture remains close to those made with coconut oil.