Easy Homemade Vegan Bagels
These Easy Homemade Vegan Bagels are chewy and fluffy on the inside, with the perfect crisp on the outside. Making homemade bagels takes a few steps, but the steps themselves aren't difficult. You'll never go back to store-bought again!*Note that From Start to Finish is an estimate that may vary based on how long you take in the steps that give time ranges (ie 45-60 minutes). A lot of the overall time is passive time while you wait for the dough to rise.
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!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!