Easy Homemade Vegan Bagels

Vegan bagels are straightforward at home: flour, dry yeast, water and a pinch of salt, boiled briefly and then baked for 25 minutes. No eggs, no dairy and no bread machine. This recipe makes four chewy vegan bagels with a tender crust, from seven ingredients you probably already have in the cupboard.

Are vegan bagels hard to make?

When someone hears “vegan bagels,” they assume that they’ll be tricky to make, but they are actually quite easy to prepare.

The final product will be a tasty and chewy texture with a tender exterior straight out of the oven.

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You will need to gather only a few basic ingredients to prepare these simple vegan bagels, and you’ll be pleasantly surprised by the final result.

I personally made these several times over the past few weeks, and I wonder why I haven’t given out this recipe before. After all, is there anyone who doesn’t like homemade bagels?

Fortunately, these bagels are a breeze to make, and they are completely vegan. If you discard the common meat toppings e.g. prosciutto or salmon, these bagels are 100% plant-based.

• The buns are totally vegan and free of dairy and eggs
• The cream cheese used is also vegan
• The addition of avocado on top doubles up the taste

You can add any toppings based on your taste (vegan or not). For example, tomatoes make a great all-vegan topping, while pescatarians can add boiled eggs or salmon if they wish.

You have my word that these bagels are incredibly easy to make, or I wouldn’t be making them so often. In all other cases, I will sit and wait for the dough to rise up for hours before baking.

The beauty of these vegan bagels is that they involve the use of just 7 ingredients, are fast, easy to make, and, most importantly, they copy the texture of authentic bagels in just 25 minutes. They are also great for any event or season, and they are egg and dairy-free.

Vegan Bagels Recipe Guide

Ingredients

Bagels

• 2 cups white flour (250 g)
• ⅓ cup soy milk (80 ml), unsweetened
• 1 tsp dry yeast powder
• 1 tsp sesame seeds
• 1 tsp poppy seeds
• Pinch of salt

Directions

1. Mix flour, yeast, water, and salt in a mixing bowl. Knead until you end up with a flexible dough. Allow resting for approx. 2 hours or until the dough size becomes double.
2. Preheat your oven to 370F/190C. Line a baking tray with parchment paper.
3. Place the dough from the mixing bowl on your counter and form it into a big ball. Cut and split into 4 equal size pieces and shape each into a smaller ball. Using your index finger and thumb, gently press to form a loop into the centre of each ball and turn around until that hole gets bigger. Repeat the above steps with each ball. Let everything rest for 10 minutes.
4. To prepare your water bath, fill a big pot with water and bring to a boil. Then, lower the heat and allow it to simmer. Submerge the bagels into the simmering liquid and let cook for 40 seconds, then flip over and cook for an extra 30 seconds. Note that the bagels’ volume will rise at this point, so ensure there is plenty of space in your pot. Take off the water bath and transfer it onto a baking tray or mat.
5. Take a brush and brush them with a bit of soy milk. Sprinkle the poppy and sesame seeds on top.
6. Transfer the bagels to a preheated oven and cook for 25 minutes or until they turn golden brown. Once done, take off the heat and place it on a cooling grill to cool them down for a few minutes.
7. Prepare some toppings of your choice to serve them e.g. tomato slices, vegan salmon, avocado, etc.

Frequently Asked Questions

Are shop-bought bagels vegan?

Plenty of plain bagels are, since the basic dough is flour, water, yeast, salt and a little sugar. Others are not. Egg wash, honey, milk powder and L-cysteine all turn up in commercial recipes, and formulations differ between brands and countries, so read the ingredients panel rather than assuming. Making them at home removes the guesswork entirely.

Why do you boil bagels before baking them?

The short boil sets the outside of the dough before it hits the oven. That gelatinised crust is what gives a bagel its shine and its chew, and it stops the bagel puffing up like a bread roll. Forty seconds a side is enough. Any longer and the crust turns tough and leathery.

How long do homemade bagels keep?

They are best on the day they are baked. In an airtight container at room temperature they hold for two days, though the crust softens. For longer storage, slice them first and freeze for up to three months, then toast them straight from frozen. Do not refrigerate them, as the fridge dries the crumb out quickly.

Can I use a plant milk other than soy?

Yes. The soy milk here is only a brush for the tops, so oat, almond or rice milk all work in its place. Unsweetened is best, since sugars in flavoured milks colour the crust faster and can catch before the 25 minutes are up. Water works too, though the finish is less glossy.

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