Hello, my chickpeas! I'm so excited for you to try out these Easy Homemade Vegan Bagels. These vegan bagels are chewy and fluffy on the inside, with the perfect crisp on the outside. Plus they are pretty easy to make, you'll never go back to store-bought again!
My husband and I are huge bagel fans, so these Homemade Vegan Bagels have been diligently tested by us the last couple months. The final result gets a big thumbs up from both of us! We love slathering these with vegan cream cheese, turning them into avocado toast, or even using them for sandwiches.
Inspiration for Easy Homemade Vegan Bagels
As I mentioned above, we are big bagel fans in my house. Luckily for me, many bagel places do have a few bagels that are vegan! However, there's just something special about a homemade bagel. These Homemade Vegan Bagels are for those days where I want something a little special and extra fresh.
This recipe takes some time because the dough rises a few times, but overall it's pretty easy! You'll be surprised at how simple it is to create your own bagels right at home.
Ingredients
Nothing super crazy here, but let's go over the ingredients for our vegan bagels.
- Water, pure maple syrup, & active dry yeast: these combine to activate our yeast, which lets our bagels rise!
- Bread flour & arrowroot powder: these help to reach that chewy bagel texture we are looking for.
- Baking soda: this is added to the water before we boil our bagels. It helps create a beautiful golden-brown, slightly crispy crust.
- Everything bagel seasoning: to give our bagels some flavor of course!
How to Make
This recipe requires our dough to rise a couple of times, so there are more steps than most of my other recipes. However, none of them are particularly hard! Here are the basics, keep scrolling for the full recipe!
- Combine warm water, maple syrup, and active dry yeast. Set to the side until foamy.
- Whisk together bread flour, salt, and arrowroot powder. Pour the yeast mixture in and mix to combine.
- Knead the dough by hand for 10-20 minutes.
- Place the dough in a lightly greased bowl and let it rest for 45-60 minutes.
- Punch down the dough and divide it into 8-10 pieces. Shape each piece into a ball, and then form a bagel shape.
- Let the bagels rest another 30 minutes. Preheat the oven to 425F.
- Bring a large pot of water to a boil and add the baking soda. Drop in a few bagels at a time. Let them boil for 1 minute, flip, and boil for another minute. Repeat with all bagels.
- Sprinkle with everything bagel seasoning. Bake for 16-20 minutes.
- Enjoy!
Tips & Tricks
These Homemade Bagels are a bit more time-intensive than my other recipes, but they are more than worth it! Here are some tips on how to best enjoy these bagels!
- Not a fan of everything bagel seasoning? No worries! Sprinkle on whatever seasonings make your heart happy. If you have a vegan cheese that melts well, you could even melt some cheese on top of them!
- Get creative with how you enjoy these! You can go traditional and pair them with vegan cream cheese, or top them with avocado to make avocado toast. For a lunch option, you could use them for a sandwich (they make a particularly delicious Chickpea Egg Salad Sandwich). Or, you can even slice them into pieces and use them as dippers with my Easy Vegan Cheese Fondue!
Enjoy!
📖 Recipe
Easy Homemade Vegan Bagels
Ingredients
- 1.5 cups warm water - (between 100-110°F)
- 2.5 teaspoon active dry yeast
- 1 tablespoon pure maple syrup
- 3 cups bread flour - (plus more as needed)
- 1 tablespoon arrowroot powder
- 1.5 teaspoon salt
- ½ tablespoon baking soda
- 3 tablespoon everything bagel seasoning
Instructions
- Prepare the yeast: In a small bowl, combine the warm water, maple syrup, and active dry yeast. Stir gently. Cover with a dish towel and set to the side for 5-10 minutes, or until it becomes foamy.
- Mix the dough: In a large bowl (or the bowl of a stand mixer), whisk together the bread flour, salt, and arrowroot powder. Pour the yeast mixture into the flour mixture. Mix for 1-2 minutes, or until ingredients are fully incorporated and dough is shaggy (the paddle attachment of most stand mixers works well here).
- Knead the dough: Lightly flour a clean surface with bread flour. Transfer the dough onto the floured surface and knead it by hand for 10-20 minutes, until soft but not sticky. If the dough is too sticky, add small amounts of extra bread flour as needed.To test if the dough is ready, pinch off a small piece and stretch it. If it stretches thin enough to let light through without tearing, the dough is ready!
- Let the dough rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl and cover it with a dish towel. Let it rest in a slightly warm area for 45-60 minutes or until the dough has roughly doubled in size.
- Form the bagels: Punch down the dough to release any air bubbles. Transfer the dough to a clean work surface and divide it into 8-10 equally sized pieces. Shape each piece into a ball. I like to do this by folding the edges in towards the center and pinching them together to create a round shape (so that it looks kind of like a round dumpling), then gently rolling in circles against the countertop to smooth it out. Use your thumb to create a hole in the center of each ball, forming a thick ring with the dough.
- Let the bagels rest: Prepare a baking tray by lining it with a silicone baking mat or parchment paper. Set all bagels on the baking tray, leaving a bit of space between them. Cover loosely with a dish towel, and let rest 30 minutes. Preheat the oven to 425F while they are rising.
- Boil the bagels: Fill a large pot with 12 cups of water and bring it to a boil on the stovetop. Once it is boiling, add the baking soda into the boiling water (it will fizz when you first add it in). Drop 1-3 bagels at a time into the boiling water, making sure they have enough room to float. Boil each bagel for 1 minute, carefully flip them in the water (I gently use kitchen tongs for this), and boil for an additional minute. Remove from the boiling water and transfer back to the prepared baking sheet. Repeat with the remaining bagels. (Depending on the size of your baking sheet, you may need to split them onto two separate sheets).
- Bake the bagels: Sprinkle the bagels generously with everything bagel seasoning. The bagels need to be slightly wet for the seasoning to stick well - if your bagels are no longer moist from the previous step, you can lightly brush them with water or aquafaba before sprinkling on the seasoning.Bake for 16-20 minutes, rotating the tray halfway through the baking time. They should be slightly golden brown, firm to the touch, and sound hollow when lightly tapped.Enjoy!
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your bagel-making ways.
Stay joyfully balanced!
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