Vegan Bagel Recipe | These homemade vegan bagels are the perfect combination of fluffy and chewy, with a hint of sweet and salty. Made with simple ingredients, and only a handful of easy steps, this recipe is a great way to explore vegan baking. Make a batch and freeze it for an easy midweek breakfast!
Bagels are chewy, somewhat dense, circular bread rolls. Toppings range from sesame seeds or poppy seeds to everything bagel seasoning, to plain old flaky salt. Bagels are super versatile and customizable, with a variety of toppings, flavours, and even textures.
Bagels, in their simplest form, are vegan. Sometimes bagels are brushed with egg before baking, but this isn’t necessary. Storebought bagels are not always vegan, but you can ensure that your bagels are completely vegan with this super simple homemade vegan bagel recipe.
Making chewy vegan bagels only takes 6 ingredients, and a handful of steps. The vegan bagel dough is a simple yeast dough, made by proofing yeast with sugar and water, then adding flour and salt. I made the bagel dough in my kitchenaid mixer but you can make it by hand too.
The process of making homemade vegan bagels is easy and straightforward! Bagels do need to be boiled before baking, but that’s super easy. All you do is make the bagel dough, let it rise, then form the bagels and let them rise again, then boil them for a minute or two on each side, and bake.
Serve the bagels with my homemade vegan cream cheese recipe.
Why do you boil bagels?
Before baking bagels, they are boiled in what is called a poaching liquid (water, baking soda, and maple syrup), essentially setting up a good chewy crust before baking them. Baking soda ensures that golden colour and chewy texture, while maple syrup or sugar gives a shiny finish to the dough.
How to shape bagels
Place the proofed dough onto your workspace sprinkled with flour and divide the dough into 6-8 pieces. I did 6 larger bagels. Then roll each dough piece into balls by cupping your hand around the dough, and roll it in quick circles against the counter. Then, poke a hole through the center, and gently push and pull, creating an O shape.
Bagel toppings for homemade bagels
The wonderful thing about making homemade bagels, is that you get to decide what goes on top! The most popular bagel toppings include everything bagel seasoning, sesame seeds, poppy seeds, and plain flaky salt. If you want to get creative, try pumpkin seeds, cheese, or vegan cheese. You could also skip the toppings if you’re more interested in what you put inside the bagels afterward.
More about the ingredients in this recipe. The exact measurements are below.
In a medium sized bowl, mix together the flour and 1/2 teaspoon salt. Give it a mix with a fork.
Add warm water to a separate medium sized bowl. Sprinkle the sugar in, then the yeast. Set it aside for 5-10 minutes. The liquid should be foamy and creamy looking.
Add the flour, and the yeast mixture to the stand mixer and mix on medium-low speed for 3-4 minutes or until the dough comes together in a rough ball. The dough should be tacky but not sticky. Add more flour if needed.
Sprinkle your work surface with flour and place the dough onto it.
Knead the dough by hand for 1-2 minutes until it comes together in a smooth round ball. The dough is ready when you can lightly press a finger into the dough and it slowly bounces back.
Drizzle a bit of oil into a large bowl and place the dough inside. Turn it around to coat it in oil. Drape the bowl with a kitchen towel and place it in a warm space to rise for an hour or so.
Line a baking sheet with parchment paper.
Once the dough has risen, divide it into 6 pieces. Roll each piece into a smooth ball. Begin poking a hole through the dough with your finger, and push and pull until you create an O shape. Transfer each bagel onto the baking sheet, drape with a kitchen towel and let them rise for about 30 minutes.
Preheat the oven to 425°F. In a large heavy bottom pan, heat 4-5 inches of water with the maple syrup, baking soda and 1/2 teaspoon salt. Once boiling, carefully place 2-3 bagels at a time into the water. Boil for 1-2 minutes on each side, then transfer them back to the baking sheet.
Brush the bagels with plant milk and sprinkle your desired toppings overtop.
Bake for 15-17 minutes. The bagels should be evenly golden brown and feel firm.
Allow the bagels to cool for 15 minutes before slicing open. Enjoy them as is, or toast them up nice and crunchy. Try my vegan cream cheese recipe to slather on the bagels!
Tips for making homemade bagels
What to serve with vegan bagels
Bagels are so versatile and delicious. Toast a bagel and spread it with vegan butter, homemade vegan cream cheese, hummus, avocado, pesto, or nut butter.
Make a hearty bagel sandwich with your spread of choice, lettuce, cucumber, tomato, and whatever other toppings you like.
Mash some chickpeas with vegan mayo, a dab of mustard, and some salt and pepper. Toast a bagel and enjoy a delicious vegan chickpea sandwich.
Sautee some mushrooms and onion together, with a splash of balsamic vinegar and a sprinkle of thyme. Toast a bagel and pile the mushroom mixture on top. This is my go to toast topping!
Experiment with vegan toppings like vegan cream cheese and vegan lox, or tofu scramble and a vegan meat replacement.
The bagels should stay fresh in an air tight bag or container for 3-4 days. Store in the fridge to slightly prolong their freshness. Bagels freeze nicely, freeze in a freezer bag or air tight container for up to 3 months. Thaw at room tempurature.
The entire process takes about 2 hours, including prep, rising, and cooking.
Absolutely. Make sure they have cooled, then store in freezer bags in the freezer for up to 3 months.
Vegan bagel recipe
- 1 kitchenaid mixer optional
- 1 baking sheet
- 1 large pot
- 1 deep frying skimmer for boiling bagels
- 1 ¼ cups warm water around 110°F
- 2 teaspoons active dry yeast
- 1 tablespoon white sugar
- 3 cups all purpose flour
- 1 teaspoon salt divided
- 1 tablespoon maple syrup
- 2 teaspoons baking soda
- plant milk for brushing the bagels
- In a medium sized bowl, mix together the flour and 1/2 teaspoon salt. Set aside.
- In another medium sized bowl, add the warm water. Sprinkle in the sugar, then the yeast. Set aside for 5-10 minutes. The liquid should be foamy.
- Fit your kitchenaid mixer with the dough attachment. Add the flour and the yeast mixture, and mix on medium-low speed for 3-4 minutes or until the dough comes together in a rough ball. The dough should be tacky but not sticky. Add more flour if needed.
- Sprinkle your work surface with flour and knead the dough by hand for 1-2 minutes or until the dough comes together in a smooth round ball. Drizzle a large bowl with oil and place the dough inside. Turn it around to coat it in oil. Drape a kitchen towel overtop and let the dough rise for 1 hour.
- Line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and place it on your work surface again. Divide it into 6 pieces and roll each piece into an even ball. Begin poking a hole through the middle, and push and pull the dough until you create an O shape.
- Place the bagels onto the baking sheet and cover with a kitchen towel. Let them rise for 30 minutes.
- Preheat the oven to 425°F.
- Heat the water, maple syrup, baking soda, and 1/2 teaspoon salt. Once boiling, add 2-3 bagels at a time. Boil for 1-2 minutes on each side, then transfer them back to the baking sheet.
- Brush each bagel with plant milk, and sprinkle them with your desired toppings. Bake for 15-17 minutes. They should be evenly golden brown and feel firm. Let cool for 15 minutes before slicing.
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