Homemade Vegan Bagels Recipe

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.

Course Breakfast

Cuisine American

Prep Time 17

Cook Time 25

Proofing 1 30

Total Time 2 12

Servings people

Calories 342kcal

Author Melissa Huggins

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)

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

US Customary - Metric

Instructions

In a small bowl, combine the hot water and sugar until combined. Sprinkle the yeast on top and let it rest for 8-10 minutes until it's foamy on top (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. 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 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). 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.
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, extra tips, and FAQs.

Nutrition