Protein Bagel Buns (No Knead, Vegan)
These High-Protein Vegan Bagel Buns are chewy, golden, and seriously satisfying. Each one packs a whopping 31g of plant-based protein, that's more than a Beyond Burger! They taste just like a bagel but are also great for sandwiches or burgers. No kneading, no yeast, no fuss. Just stir, shape, and bake.
Servings: - 8
Ingredients
- 1 1/2 cup(s) vital wheat gluten
- 1 1/2 cup(s) all-purpose flour
- 1 1/2 tablespoon(s) baking powder
- 1 teaspoon(s) salt
- 1 1/2 cup(s) water
- 1 1/2 tablespoon(s) apple cider vinegar
- 1 1/2 tablespoon(s) brown sugar
- 1 - 2 tablespoon(s) aquafaba or plant-based milk (for brushing)
- 1 - 2 tablespoon(s) sesame seeds, poppy seeds, or everything bagel seasoning (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the vital wheat gluten, all-purpose flour, baking powder, and salt.
- Mix wet ingredients: In a small bowl or measuring glass, combine the water, apple cider vinegar, and brown sugar.
- Make the dough: Pour the wet mixture into the dry ingredients. Mix well until a shaggy dough forms, using your hands to bring it together. Do not knead the dough, it should just come together enough to incorporate all the dry flour.
- Shape the buns: Use a knife to cut the dough into 6–8 portions, depending on how large you want your buns. Shape each into a rough ball and place them on the prepared baking sheet. (It's ok if they look a little wonky).
- Add toppings: Brush each bun with aquafaba or plant-based milk and sprinkle with your desired toppings.
- Bake: Bake for 25–30 minutes, until the buns are puffed and golden. Let cool on the tray for at least 10 minutes before slicing and serving.
Notes
Air Fryer Option: Preheat to 350°F (175°C). Lightly grease or line the basket with air fryer paper liners. Place the buns in a single layer, leaving space around each bun for room to expand, you will need to work in batches. Air fry for 18–20 minutes until golden.
Storage: Store cooled buns in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. To reheat, thaw overnight and toast or warm before serving.
Low-Sugar Option: Replace brown sugar with 1 tablespoon erythritol or monk fruit sweetener, or omit entirely if you're used to low-sugar baked goods.
Vinegar Tip: Apple cider vinegar helps reduce the strong flavor of vital wheat gluten. Lemon juice works in a pinch but isn’t quite as effective.
Can you shape them into bagels? Yes! If you prefer, you can poke holes in the center of the dough balls to create a classic bagel shape before baking. That said, I usually don’t bother as shaping can get fussy, and buns without holes taste just as good (and hold toppings better, too, haha).
Nutrition
Serving: 1 bagel bun (recipe makes 6) | Calories: 272kcal | Carbohydrates: 33g | Protein: 31g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 721mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.1IU | Calcium: 251mg | Iron: 4mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan