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 steps, this recipe is a great way to explore vegan baking. Make a batch and freeze it for an easy midweek breakfast!
Serving Size 6
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
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.
