The Best Vegan Bagels
The Best Vegan Bagels are fluffy and chewy, sweet and salty, and super fun to make! Just 6 simple ingredients that you likely already have in your pantry. Making homemade bagels takes a few steps, but every step is simple and the results are so worth it! This is the perfect weekend project, and the bagels freeze wonderfully so you can enjoy them all week long.
Servings: 10 bagels (or 8 extra-large ones)
For the bagel dough:
- 1 1/2 cup(s) warm water (think bath water temperature)
- 1 tablespoon(s) brown sugar (or barley malt syrup, see notes)
- 2 3/4 teaspoon(s) instant yeast
- 4 cup(s) bread flour (see notes to make your own)
- 2 teaspoon(s) salt
For boiling the bagels:
- 8 cup(s) water (2 liters)
- 1/4 cup(s) brown sugar (or barley malt syrup, see notes)
For topping the bagels:
- 2 - 3 tablespoon(s) sesame seeds, poppy seeds, or everything bagel seasoning
- 2 - 3 tablespoon(s) aquafaba (the liquid in a can of chickpeas)
To make the dough:
- Mix the warm water, brown sugar, and instant yeast together in a large bowl. Cover with a clean tea towel and let sit for 10 minutes. The mixture should be very foamy. If it isn't foamy, your yeast is likely too old so you should purchase new yeast and try again.
- Add the bread flour and salt and mix to make a shaggy dough.
- Turn the dough onto a clean work surface and knead the dough for 5 minutes. The dough will be too tough for a mixer so you will have to knead it by hand to make a smooth tight ball.
- Lightly grease a large bowl and add the dough. Turn the dough in the bowl to evenly coat it in oil. Cover with a clean dish towel. Let rise somewhere warm for 1 hour until doubled in size. The oven with just the light turned on is a great place to rise dough.
To shape and cook the bagels:
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Once the dough has risen, punch the dough down and divided it into 10 equal pieces for normal-sized bagels. (For extra-large bagels divide the dough into 8 pieces). Take each piece of dough and form it into a ball, then poke a hole through the center of the ball dough using your fingers and stretch to make a bagel shape. Spread the bagels out on the prepared baking sheets.
- Now the bagels need to be boiled. Add 8 cups of water and 1/4 cup of brown sugar to a large pot and bring to a boil. Once boiling, add a few bagels at a time (do not crowd the pot), and boil for 1 minute. Use a slotted spatula to flip the bagels over and boil for another minute. Remove the bagels from the water and return them to the baking sheets. Repeat with the remaining bagels.
- Once boiled, brush the tops of the bagels with aquafaba and then sprinkle the bagels with sesame seeds, poppy seeds, or everything bagel seasoning.
- Bake the bagels for about 25 minutes or until lightly golden brown. Remove from the oven and let cool on the pan. They will be more tender when they are still warm and will get chewier as they cool. Store cooled bagels in an air-tight container at room temperature for up to 4 days, or you can freeze them freeze them for up to 4 - 6 months.
Barley malt syrup: is what is classicly used in bagels for the true bagel taste. It can be tricky to find so I often just use brown sugar which is similar, but not exactly the same. Bread flour recipe: if you do not have bread flour, you can easily make your own. Measure out 4 cups of all-purpose flour, then remove 2 tablespoons of the all-purpose flour and replace it with 2 tablespoons of vital wheat gluten. Aquafaba: is the liquid from the can of chickpeas. It helps the seeds stick to the bagels. If you do not have any you can subsitute with plant-based milk.
Serving: 1 bagel with sesame seeds (recipe makes 10 bagels) | Calories: 231kcal | Carbohydrates: 45g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 481mg | Potassium: 102mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 1mg