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 start 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 and flavours.
Bagels, in their simplest form, are vegan. Sometimes bagels are brushed with egg before baking, but this isn’t necessary. Store-bought 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 it can easily be made by hand.
If you’re intimidated by baking recipes, don’t worry, this vegan bagel recipe is super simple. So are my Vegan Hot Dog Buns and Vegan Garlic Knots.
The process of making homemade vegan bagels is straightforward. 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 Vegan Cream Cheese or Vegan Biscoff Spread.
Why are Bagels Boiled?
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 a golden exterior 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
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.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Instructions
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.
Tips for making homemade bagels
What to Serve with Vegan Bagels
Toast a bagel and spread it with vegan butter, Vegan Cream Cheese, Hummus, or Maple Cinnamon Cashew Butter.
Bagels make great sandwiches, too. Load it up with your favourite sandwich fillings such as my Creamy Vegan Chickpea Salad.
Substitutions
Storage
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, too. Freeze in a freezer bag or air tight container for up to 3 months. Thaw at room temperature.
FAQ’s
The entire process for making homemade bagels takes about 2 hours, including the preparation, rising, and baking.
Yes, you can freeze homemade bagels. Once they are completely cooled, store them in a freezer bag in the freezer for up to 3 months. Thaw at room temperature.
Bagel dough is typically vegan, however, store-bought bagels can contain egg and other non-vegan toppings. This bagel recipe is 100% vegan.
Vegan bagel recipe
Equipment
- 1 stand mixer optional
- 1 baking sheet
- 1 deep frying skimmer
Ingredients
- 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
Instructions
- 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 and yeast. Set aside for 5-10 minutes until foamy.
- Fit your stand 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.
- On a floured surface, knead the dough for 1-2 minutes, until the dough comes together in a smooth round ball. Transfer the dough back to the bowl and coat with oil. Cover with a clean kitchen towel and rise for 1 hour.
- Line a baking sheet with parchment paper.
- Punch down the risen dough and place it on your floured work surface. Divide it into 6 pieces and roll each piece into a ball. Gently poke a hole through the center, and form the dough in an O shape.
- Transfer the bagels to the baking sheet and cover with a kitchen towel. Rise for 30 minutes.
- Preheat the oven to 425°F. Fill a large pot halfway with water. Add the maple syrup, baking soda, and 1/2 teaspoon salt. Once boiling, add 2-3 bagels, boiling for 1-2 minutes per side, then transfer them back to the baking sheet.
- Brush the bagels with plant milk, and sprinkle with your desired toppings. Bake for 15-17 minutes until golden brown and firm. Let cool before slicing.
Video
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
