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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.

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:

- 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:

- 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.

- 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.

- 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.

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

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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Recipe
Vegan Bagels
Ingredients
Dough
- 4 ¼ cups (552g) bread flour (*see note)
- 2 ¼ teaspoons (7g) active dry yeast (1 standard packet) (Instant works too)
- 1 tablespoon (12g) brown sugar or barley malt syrup (*see note)
- 1 ½ teaspoons sea salt
- 1 ½ cups (360ml / 355g) water (hot but not boiling - about 110°F)
For Boiling
- 10 cups water
- 3 tablespoons brown sugar or barley malt syrup
Topping Ideas:
- Everything Bagel Seasoning
- Poppy Seeds
- Sesame Seeds
Recommended Equipment
- 1 Large Pot
- 1 Large Slotted Spoon , Spatula, or Skimmer
- 1 Extra-Large Baking Sheet (21 x 15) or 2 Half-Sheet Baking Trays
- Parchment Paper or Silicone Mat
- Non-Stick Cooking Spray for greasing pan(s)
- 1 Baking Spatula or Wooden Spoon
- Food Scale (optional)
Instructions
- In a small bowl, combine the hot water and sugar. Sprinkle yeast on top and let it rest for 8-10 minutes until it's foamy (If there is undissolved yeast after 8 minutes, gently whisk and let sit for another 1-2 minutes).
- 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. 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, and not shaggy. The dough should be slightly tacky but not sticky. Add flour if sticky, or use lightly wet hands if dry, kneading until the dough feels balanced and hydrated.
- 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 and let the dough rest for 60-90 minutes until it doubles in size.
- Line an extra-large baking sheet (or 2 half sheets) with parchment paper, spray with cooking spray, and set aside.
- Gently punch down the dough and place it on a clean work surface (not floured). Using a bench scraper or knife, divide the dough evenly into 8 pieces (about 110-114g per piece). 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.
- With lightly oiled hands, press your thumb and pointer finger through the center of the dough creating a hole. 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 (the hole should be about 2 inches in diameter).
- Place on your prepared baking sheet(s) leaving 1-2 inches of room between each piece. Now cover it with a tea towel or plastic wrap and let it rest for 15 minutes (if the holes shrink a bit, you can gently stretch again before boiling).
- Preheat the oven to 425 °F (220 °C) while the bagels are resting.
- When the bagels are almost done resting, bring 10 cups of water and 3 tablespoons of brown sugar to a boil in a large pot (whisk if needed to combine). Add the bagels to the boiling 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 with the nice side facing up (ensure the water drains well before placing down). Immediately sprinkle with toppings while wet and gently press on them so they stick (don't press the dough in).
- Bake until golden brown, approximately 18-22 minutes, or until golden (rotating the pan(s) at the midway mark). Transfer to a cooling rack for 10-15 minutes.
Notes
- Measuring Flour: To ensure an accurate measurement, it's best to either weigh the flour using a scale (552 g) or use the 'spoon and level' method. To use this method, aerate the flour first by fluffing it up with a fork, then use a spoon to scoop the flour out of the container and into the measuring cup until it's a heaped amount. Do not pack or tap the cup. Once filled, use a butter knife to carefully level off the top and remove any excess flour.
- Measuring Ingredients: It's best to use a scale to weigh your ingredients for successful results. If you don't have a scale, measure them as accurately as possible using measuring cups and spoons.
- Yeast - If it's not foaming up in the water after 10 minutes, then it's likely expired. You will need to start again with a new packet.
- Prevent Sticking - it's important to lightly grease the parchment paper or you can use a silicone baking mat to prevent the bagels from sticking.
- Barley Malt Syrup is traditionally 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.
- See the post above for step-by-step photos, substitute ideas, and FAQs.
Adrienne
Thank you so much for this recipe! I love bagels and have switched to a minimally processed diet and make all my own breads. I was craving bagels but was intimidated to make them. Your recipe is so easy to follow and came out so delicious - I made the first time with brown sugar and once I tasted them I knew they would become a staple in my house so I got the barley malt syrup and wow - they are even better made with that. I make these weekly with everything bagel seasoning and we just love them. Thanks again for sharing!
Melissa Huggins
Hi Adrienne, I'm so happy the recipe was a hit and you found it easy to follow. I prefer the barley malt syrup too. Thank you for sharing wonderful feedback. 🙂
audrey
Very simple but so delicious
Melissa Huggins
So glad you loved them, Audrey! Thanks for sharing feedback 🙂
Jen
this recipe was delicious. my first time making bagels from scratch and this recipe was super easy to follow and we had fresh bagels within a couple of hours.
Melissa Huggins
Hi Jen, Yay! I'm so glad you loved them! Thank you for trying the recipe and sharing feedback. 🙂
Malinda Cote
Awesome recipe! So delicious and very well written with great instructions! Added sesame seeds on half of them and added vegan Violife cheese on the others! Yum!
Melissa Huggins
I'm so glad you loved the bagels, Malinda! They sound delish with the cheese. Thank you for trying them and sharing feedback. 🙂
Dagmar
Hi.
I was wondering if you could make this an overnight bagel?
Melissa Huggins
Hi there I haven't tried it so I'm not sure. Have you tried an overnight recipe before?
Dagmar
Hi.
No , I never have either.
The bagels are so good. Nice and chewy and have such a great flavour. So much better than from the store.
Thanks again for a great recipe
Melissa Huggins
I'm so happy you loved them! Thanks you for trying them and sharing your feedback. 🙂
Connie Manuel
Made these last night. Got rave reviews from vegan/non-vegan family members and asked to make more.
Melissa Huggins
Hi Connie, I'm so happy to hear everyone loved them. They are a favorite around here too. Thank you for trying the recipe and sharing your feedback. 🙂