Vegan Bagels
These vegan bagels deliver the classic chewy texture and hearty crust that bagel lovers crave, without any dairy or eggs. Made with simple pantry staples like bread flour, yeast, and a touch of sugar, they are surprisingly easy to whip up at home. The secret to their perfect bite lies in boiling the shaped dough before baking, which gelatinizes the starches for that signature dense interior and shiny exterior. Whether topped with everything seasoning, sesame seeds, or served plain with a smear of almond butter, these bagels are perfect for weekend breakfasts, brunch gatherings, or a satisfying midday snack. They toast beautifully and hold up well to any topping you can dream up.
Description
These vegan bagels deliver the classic chewy texture and hearty crust that bagel lovers crave, without any dairy or eggs. Made with simple pantry staples like bread flour, yeast, and a touch of sugar, they are surprisingly easy to whip up at home. The secret to their perfect bite lies in boiling the shaped dough before baking, which gelatinizes the starches for that signature dense interior and shiny exterior. Whether topped with everything seasoning, sesame seeds, or served plain with a smear of almond butter, these bagels are perfect for weekend breakfasts, brunch gatherings, or a satisfying midday snack. They toast beautifully and hold up well to any topping you can dream up.
Ingredients
- 4.5 cups bread flour (or all-purpose flour)
- 1 pkg active dry yeast (approx 2.25 tsp)
- 3 tbsp sugar
- 1.5 cups warm water (very warm, not boiling)
- 1 tbsp oil (optional, for coating)
Directions
- 1 Combine warm water, yeast, and 1 tablespoon of sugar in a bowl. Stir gently and let sit for about 10 minutes until foamy and active.
- 2
In a large mixing bowl, combine the flour and remaining sugar. Pour in the yeast mixture and mix until a shaggy dough forms. Add more flour or water as needed to reach a soft but not sticky consistency.- 3
Turn dough out onto a floured surface and knead vigorously for 10-15 minutes until smooth, elastic, and no dry crumbs remain.- 4
Divide the dough into 6 equal pieces. Shape each piece into a ball, then poke a hole through the center and stretch gently to form a bagel shape, about 2-3 inches in diameter.- 5
Place shaped bagels on a parchment-lined baking sheet. Cover with a damp cloth and let rise in a warm place for 45-60 minutes until puffy.- 6
Meanwhile, bring a large pot of water to a boil. Preheat oven to 375°F (190°C).- 7
Boil bagels by dropping them into the water for 30-45 seconds per side. Remove with a slotted spoon and drain briefly on the baking sheet.- 8
Bake in the preheated oven for 20-25 minutes until golden brown. Let cool on a wire rack before serving.NoteFor extra chewiness, place a pan of boiling water in the bottom of the oven while baking.
Substitute all-purpose flour with bread flour for a chewier texture.
Top with seeds, salt, or spices before baking for variety.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
vegan bagels, plant based bread, homemade bagels, dairy free baking, yeast dough, chewy bagels, vegan breakfast, bread flour recipe, boiled bagels, easy vegan recipe, healthy carbs, vegan brunch - 2