Easy Homemade Vegan Bagel Recipe

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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!

Vegan bagels on parchment paper.

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.

Vegan bagels on a baking sheet.

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.

Ingredients

More about the ingredients in this recipe. The exact measurements are below.

Vegan bagel ingredients with text.
  • Active dry yeast – The raising agent that makes the bagel dough fluffy and bread like. Active dry yeast needs to be proofed with warm water and sugar. Instant yeast does not have to be proofed.
  • White sugar – For proofing the yeast. You can also use white sugar instead of maple syrup for the poaching liquid you boil the bagels in.
  • All purpose flour and salt – All purpose flour makes the bagel dough light and delicious. Salt is also used in the poaching liquid for flavour.
  • Maple syrup – For the poaching liquid. Syrup gives the bagels a shiny finish.
  • Baking soda – For the poaching liquid. Baking soda gives the bagels a good crust and chewy texture.
  • Plant based milk – To brush the tops of the bagels before baking. This will help with colouring the crust.

Instructions

  • Fit your stand mixer with the dough attachment, or make the dough by hand.

In a medium sized bowl, mix together the flour and 1/2 teaspoon salt. Give it a mix with a fork.

Proofing yeast in a bowl.

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.

Making dough in a stand mixer.

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.

Kneading the dough into a round ball.

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.

Letting the dough rise.

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.

Shaping the dough into a bagel shape.

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.

Boiling bagels in poaching liquid.

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.

Decorating bagels with toppings.

Brush the bagels with plant milk and sprinkle your desired toppings overtop.

Bagels out of the oven.

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!

Vegan bagels on a baking sheet.

Tips for making homemade bagels

  • Use warm water for yeast: Yeast needs warmth and sugar in order to proof properly. Use warm water that you can comfortably touch. About 110°F.
  • Rising: Dough also needs warmth to rise properly. If you don’t have a sunny window or warm spot, turn the oven light on in your unused oven, and place the bowl of dough inside. The light will create a warm space for the dough to rise.
  • Embrace imprefection: If you can’t get perfectly round bagels don’t worry. Some jagged edges and rough spots are totally fine. Boiling the bagels will create some rough texture anyway.
  • Boiling bagels: The longer you boil the bagels for, the more chewy and dense they become. I find 1-2 minutes is the sweet spot, but you can play around with this if you like a different texture.
  • Customize the toppings: Top the bagels with whatever your heart desires. Try poppy seeds, sesame seeds, pumpkin seeds or even plain flaky sea salt.

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.

Substitutions

  • This recipe is vegan!
  • Instead of using maple syrup in the poaching liquid, you can just use white sugar.
  • Experiment with bagel toppings. Options include everything bagel seasoning, poppy seeds, sesame seeds, pumpkin seeds or sea salt.
  • Brush the bagels with any plant milk, neutrel oil or a vegan egg replacement.

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, freeze in a freezer bag or air tight container for up to 3 months. Thaw at room tempurature.

Vegan bagel with vegan cream cheese on a plate.

FAQ’s

How long does it take to make vegan bagels?

The entire process takes about 2 hours, including prep, rising, and cooking.

Can I freeze homemade bagels?

Absolutely. Make sure they have cooled, then store in freezer bags in the freezer for up to 3 months.

Vegan bagels on a baking sheet.

Vegan bagel recipe

5 from 1 vote
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 steps, this recipe is a great way to explore vegan baking. Make a batch and freeze it for an easy midweek breakfast!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 10 minutes
Servings 6

Equipment

  • 1 kitchenaid mixer optional
  • 1 baking sheet
  • 1 large pot
  • 1 deep frying skimmer for boiling bagels

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, 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.

Video

Notes

Use warm water, about 110°F, to proof the yeast.
Rise dough in warm spot, like in front of a sunny window or in an unused oven with the light on.
Top the bagels with everything bagel seasoning, sesame seeds or flaky salt.
You can use white sugar instead of maple syrup to boil the bagels.

Nutrition

Calories: 248kcalCarbohydrates: 52gProtein: 7gFat: 1gFiber: 2gSugar: 4g
Keyword vegan bagel recipe
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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.

Vegan bagel pins with two pictures.

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