Homemade Vegan Bagels

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Learn how to make Homemade Vegan Bagels that have that New York-style flair with a slightly crisp crust and a soft and chewy interior that's nothing short of delightful. You'll need just five common pantry ingredients and a simple method; no stand mixer or fancy equipment is necessary.

seven freshly baked vegan bagels on crinkled parchment paper.

You know what really hits the spot for me? Homemade vegan bagels. There's something about the process that's both rewarding and incredibly simple. Just a handful of basic ingredients, a bit of mixing, and a touch of patience, and you're on your way to bagel bliss.

The satisfaction of watching those dough rounds transform into perfectly shaped bagels is a delight like no other. And let's talk about toppings – whether you're going classic with sesame seeds or going all out with everything bagel seasoning, the creative freedom is all yours.

I love enjoying my bagels New York style with vegan cream cheese, vegan lox, quick picked red onions, capers, and fresh dill but they are also delicious with a simple vegan butter spread and berry chia seed jam. The options are endless!

There's also something deeply satisfying about knowing that these delicious bagels can be whipped up using minimal ingredients without breaking the bank.

Ingredients Needed

You'll need just 5 basic ingredients to make the dough and the toppings are optional. Here's what you'll need:

Ingredients to make the bagel dough on a stone table top.

Bread Flour - While all-purpose flour can be used, bread flour's protein content is key for achieving the authentic chewy, flavorful, and well-shaped bagel with a resilient interior.
Active Dry Yeast - Instant yeast can also be used.
Brown Sugar - This feeds the yeast and adds a touch of sweetness to the dough. It's also added to the boiling water and creates that characteristic crust and flavor that classic bagels have. Traditionally, barley malt syrup is used but it's somewhat harder to find, but I highly recommend trying it if you can get it. It adds a subtle malty flavor, and its enzymes contribute to the bagel's chewiness and help create that iconic golden-brown crust.
Optional Topping Ideas: You can leave your bagels plain or spruce them up with fun toppings such as everything bagel seasoning, poppy seeds, sesame seeds, dried onion flakes, or flaky salt.

How to make Homemade Vegan Bagels

Making the bagel dough is actually quite easy. Here are my easy-to-follow, step-by-step photos to see how it's done:

four process photos showing how to activate the yeast then combine the wet ingredients into the dry forming a dough.

In a small bowl, combine the warm water and sugar until combined.
Sprinkle the yeast on top and let it rest for 8-10 minutes until it's foamy.
In a large bowl, whisk together the flour and salt until combined.
Stir in the water/sugar/yeast mixture using a spatula and mix until it starts to come together enough to handle.

four process photos showing how to knead the dough into a smooth ball, then proofing the dough in a large bowl.

Sweep up any flour remaining in the bowl with the dough then place the dough on a clean and lightly floured countertop.
With lightly floured hands, knead the dough for 7-9 minutes until it's smooth and elastic. The dough should be slightly tacky but not sticky. If it’s sticking to your hands, add a sprinkle of flour and keep kneading.
Wipe out the same bowl and lightly oil the bottom and sides. Cover the bowl with plastic wrap and place the bowl in a warm spot in your kitchen.
Let the dough rest for 60-90 minutes until it doubles in size.

four process photos showing how to punch down the dough, divide it into 8 pieces, roll into balls, then make the holes in the middle for a bagel shape.

Gently punch down the dough and place it on a clean work surface (not floured). Line an extra-large baking sheet (or 2 half sheets) with parchment paper, spray with cooking spray, and set aside.
Using a bench scraper or knife, divide the dough evenly into 8 pieces.
Now shape each piece into a ball, by cupping your hand around it and moving it in a circular motion on the work surface to form a tight ball.
Press your thumb and pointer finger through the center of the dough creating a hole.

four process photos showing how to shape the bagels, rest them on a tray, boil them and add the toppings.

Now, using your pointer finger and thumb from both hands, start gently stretching and widening the hole while rotating in a circular motion, creating a bagel shape.
Place on your prepared baking sheet leaving 1-2 inches of room between each piece. Now cover it with plastic wrap and let it rest for 15 minutes.
While the bagels are resting, preheat the oven to 425°F. When the bagels are almost ready, bring the water and brown sugar to a boil in a large pot. Once boiling, add the bagels to the water, 2-3 at a time, and boil for 30 seconds on each side. Use a slotted spatula to remove them and return to the baking sheet.
Immediately sprinkle with toppings while wet. Bake until golden brown, approximately 18-22 minutes, or until golden (rotating at the midway mark). Transfer to a cooling rack for 10-15 minutes.

Expert Tips and Tricks

The journey to homemade bagel perfection is made smoother with these expert tips by your side:

Yeast: Ensure your yeast is active by letting it froth in warm water. If it doesn't bubble and foam after 10 minutes, it's time to grab a fresh packet.
Accurate Measurements: It's best to use a scale to weigh your ingredients for accuracy. If you don't have a scale, measure the ingredients as accurately as possible using measuring cups and spoons. To measure the flour, use the spoon-and-level method for successful results.
Bagel Shaping: When shaping your bagels, remember that the holes might shrink during boiling. Give them an extra gentle stretch before taking the plunge.
Flour: I've found that quality matters and brands like King Arthur Flour and Bob's Red Mill have my heart. King Arthur's bread flour boasts a protein content of 12.7%, ensuring that your bagels achieve that perfect balance of chewiness and structure. Meanwhile, Bob's Red Mill offers a hearty 13.8% protein in their bread flour, guaranteeing a robust dough that's a dream to work with.
Hydration: The protein content of your flour influences the amount of water your dough needs. If your dough is sticking to your hands sprinkle on more flour and keep kneading. if it feels dry, lightly moisten your hands and continue to knead the dough. This helps to gradually introduce moisture without the risk of overdoing it. As you work with the dough, you'll develop an intuitive feel for when it's just right, ensuring your bagels rise to the occasion every time.

Storing

To store homemade bagels and keep them fresh let them cool completely at room temperature before storing them then follow these storage tips:

Room Temperature: If you plan to consume the bagels within 1-2 days, you can store them at room temperature. Store them in an airtight container lined with a paper towel to absorb excess moisture.

Refrigeration: For longer storage, store bagels in the refrigerator. They can last for up to a week when stored this way. Again, store them in an airtight container lined with a paper towel to absorb excess moisture.

Freezing (my preferred method): To store bagels for an extended period (up to 3 months), freeze them. Place individually wrapped bagels in a freezer-safe container or freezer bag. When ready to enjoy, thaw them at room temperature or heat them in a toaster or oven. If you plan to use the bagels for sandwiches or toasting, consider slicing them before freezing. This makes it easier to grab and thaw only the slices you need.

FAQs

Can I make mini bagels with this dough?

Certainly! Divide the dough into 16 pieces and adjust the baking time as needed. About 10-15 minutes.

Why did my bagel dough not rise during proofing?

Yeast activity might have been hindered by cold ingredients or a cool environment. Allow the dough to proof in a warm area, and ensure your yeast is fresh and active.

Ways to use homemade bagels

Make a delicious BLT with vegan bacon, lettuce, tomato, and vegan mayo.
Top them with homemade Nutella and bananas for a sweet and simple breakfast.
Use them for a vegan tuna sandwich instead of regular bread.
Make this white bean avocado toast for a satisfying breakfast.
Top them with roasted red pepper hummus for a savory snack.

Overhead view of a vegan bagel cut in half with cream cheese on top.

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!

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5 from 6 votes