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Vegan Bagels

Linda M. Harris
These homemade vegan bagels are soft, chewy, and golden brown with a perfect crust.
Made with simple ingredients, they are easy to customize with different toppings and flavors.
Perfect for breakfast, sandwiches, or a snack, these bagels are dairy-free, egg-free, and completely plant-based.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American, Jewish
Servings 8 Servings
Calories 250 kcal

Equipment

  • 1 large mixing bowl
  • 1 Wooden Spoon or Dough Hook
  • 1 Clean Kitchen Towel (for covering the dough)
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Large Pot (for boiling the bagels)
  • 1 Slotted Spoon (for removing bagels from boiling water)
  • 1 Wire rack (for cooling)

Ingredients
  

For the Dough:

  • 3 ½ cups 450g bread flour (or all-purpose flour)
  • 1 packet 7g instant yeast (or 2 ¼ teaspoons active dry yeast)
  • 1 ¼ cups 300ml warm water (not too hot, around 110°F/45°C)
  • 2 tablespoons 30ml maple syrup (or agave syrup)
  • 1 ½ teaspoons salt

For Boiling:

  • 8 cups 2L water
  • 2 tablespoons baking soda
  • 1 tablespoon maple syrup optional, for a touch of sweetness

For Toppings (Optional):

  • 2 tablespoons sesame seeds poppy seeds, or everything bagel seasoning
  • 1 teaspoon coarse salt

Instructions
 

Step 1: Prepare the Dough

  • In a large mixing bowl, whisk together the flour, yeast, and salt.
  • Add warm water and maple syrup, then mix until a rough dough forms.
  • Knead the dough on a floured surface for about 8–10 minutes until it becomes smooth and elastic.
  • Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise for 1 hour or until doubled in size.

Step 2: Shape the Bagels

  • Punch down the dough and divide it into 8 equal pieces.
  • Roll each piece into a ball, then poke a hole in the center using your finger.
  • Gently stretch the hole to about 2 inches wide.
  • Place the shaped bagels on a parchment-lined baking sheet and let them rest for 15 minutes.

Step 3: Boil the Bagels

  • Preheat the oven to 425°F (220°C).
  • In a large pot, bring 8 cups of water to a boil and add baking soda and maple syrup.
  • Drop bagels into the boiling water, 2–3 at a time, and boil for 30–45 seconds per side.
  • Remove with a slotted spoon and place back onto the baking sheet.
  • While still wet, sprinkle with sesame seeds, poppy seeds, or seasoning if using.

Step 4: Bake the Bagels

  • Bake for 20–25 minutes or until golden brown.
  • Remove from the oven and let them cool on a wire rack before slicing.

Step 5: Serve and Enjoy

  • Slice and enjoy with your favorite vegan spreads or sandwich fillings.

Notes

  • For Extra Chewiness: Use bread flour and increase boiling time by 10 seconds per side.
  • To Make Whole Wheat Bagels: Substitute 1 cup of white flour with whole wheat flour. You may need to add a little extra water.
  • Storage: Store at room temperature for up to 3 days or freeze for up to 3 months.
  • For Gluten-Free Bagels: Use a gluten-free flour blend and add 1 teaspoon of xanthan gum if the mix doesn’t already contain it.
Keyword Vegan Bagels