Vegan Bagels

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Learn how to make Vegan Bagels that have New York-style flair with a slightly crisp crust and a soft and chewy interior that's nothing short of perfection. You'll need just five 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 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 you're on your way to bagel bliss.

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 them 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!

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 chew. Opt for high-quality brands like King Arthur (12.7% protein) or Bob’s Red Mill (13.8% protein) bread flour for chewy, well-structured bagels.
Active Dry Yeast - Instant yeast can also be used.
Brown Sugar - 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. Barley malt syrup is traditional but can be tricky to source; if you find it, it’s worth using. It lends a gentle malty taste and enhances the bagel’s chewy texture and golden crust through its enzymes.
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 the best Vegan Bagels

Making the dough is 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.

Mix warm water and sugar in a small bowl.
Sprinkle yeast over the mixture and let rest until foamy.
In a large bowl, whisk flour and salt together.
Add the yeast mixture to the flour, stirring with a spatula until a manageable dough forms.

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

Gather any flour left in the bowl with the dough and transfer it to a lightly floured counter.
Knead the dough with lightly floured hands for 7-9 minutes until smooth and elastic, slightly tacky but not sticky, adding a pinch of flour if needed.
Clean and lightly oil the same bowl, place the dough inside, cover with plastic wrap, and set in a warm spot.
Allow the dough to rise for 60-90 minutes until its size has doubled.

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.

Punch down the dough and transfer to a clean, unfloured work surface. Line a large baking sheet (or two half sheets) with parchment paper, mist with cooking spray, and set aside.
Use a bench scraper or knife to cut the dough into 8 equal portions.
Form each portion into a tight ball by cupping your hand around it and rotating it in a circular motion on the surface.
Push your thumb and index finger through the center of each ball to create a hole.

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

Gently stretch the hole in each dough ball using both thumbs and index fingers, rotating in a circular motion to form a bagel shape.
Place on the baking sheet, leaving 1-2 inches between each, cover with cling wrap, and let rest for 15 minutes.
Preheat the oven to 425°F while bagels rest. Bring water and sugar to a boil in a large pot, then boil bagels 2-3 at a time for 30 seconds per side, removing with a slotted spatula to the baking sheet.
Sprinkle toppings on wet bagels immediately, then bake for 18-22 minutes until golden, rotating the sheet halfway. Set on a cooling rack.

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 dough not rise during proofing?

Your yeast may not have activated due to cold ingredients or a chilly environment. Ensure your yeast is fresh and active, and let the dough proof in a warm spot for best results.

What's the best way to store bagels?

At room temperature, store in an airtight container with a paper towel to absorb moisture for 1-2 days. In the fridge, store in an airtight container with a paper towel for up to a week. For longer storage, freeze by wrapping each bagel individually, placing in a freezer-safe container or bag for up to 3 months, then thaw at room temperature or heat in a toaster/oven; slice before freezing for easy sandwich prep.

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

Ways to enjoy

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.

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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