Vegan Bagel Recipe

Vegan bagel topped with sesame seeds and poppy seeds.

5 from 6 votes

Vegan Bagel Recipe: Follow this easy step-by-step tutorial to make your own homemade vegan bagels. With a crisp outer crust and firm and chewy center, they are simply amazing!

Prep Time1 30

Cook Time20

Total Time1 50

Course: bread

Cuisine: American, Jewish

Servings:

Calories: 157kcal

Author: Alison Corey

Ingredients

Bagel Dough

1 packet active dry yeast
1 tsp sugar
¾ cup warm water
2 cups white whole wheat flour or bread flour
1 teaspoon salt

Water Bath

4 cups water
2 teaspoon sugar

Topping

2 teaspoon olive oil
6 teaspoon Everything But the Bagel Seasoning

Instructions

To activate the yeast, combine sugar, warm water, and active yeast in a small bowl. Cover with a small plate and set aside for 5-10 minutes. Yeast and water will be frothy when ready.
While yeast is activating, combine the white whole wheat flour, and salt in medium bowl. Whisk together until combined.
Pour the water and yeast into a large bowl. Slowly add the flour and salt mixture. Using a spatula or your hands, work the dough together until combined. If the dough is too wet or sticky, you can add a touch more flour to the mixture.
Transfer the dough to a floured surface. Add a bit more flour on top. Knead the dough for about 3 minutes using the heel of your hands, or until the dough has become more elastic.
Place the dough in a medium size bowl. Cover with a damp towel, and allow to rise for one hour.
After the dough has risen, remove from the bowl, and gently flatten it out with your hand to release any air bubbles.
Cut the dough into 6 equal parts.
Roll into Ball and Proof: Roll each section of dough into a ball. Place on a baking sheet, cover with a damp towel, and allow to rise an additional 15-20 minutes.
Preheat oven to 425 F. Add 4-5 cups of water and sugar to a large wide pot. Bring the large pot of water to a simmer.
When dough balls are ready, gently place a floured finger into the center of each ball to create a whole, and gently pull the dough around the edge from the center to create a 1 inch wide bagel shape.
When water comes to a simmer, place the bagels in the water bath. You may need to do a few at a time. You don’t want them to be crowded. Cook for 1 minute, flip the bagels, and cook an additional minute. Remove with a slotted spoon, and place on a baking sheet lined with parchment paper.
Brush each bagel with olive oil, and sprinkle 1 teaspoon of Everything But the Bagel Seasoning onto each one (or other seasoning of choice on top.)
Bake for 15-20 minutes at 425 F, or until golden brown.
Allow to cool a few minutes on the baking sheet, until transferring to a cooling rack to cool completely.

Video

Notes

The wetter the dough the crispier the bagel. If you like a chewier bagel, stick with the ¾ cup of water suggested. However, if you like a crispier bagel, add a bit more water to your dough.
Use warm water to mix your dough. This activates the yeast more quickly.
Allow the yeast to rest after you add it to the water. Don't whisk it, just let it sit, and it will do it's thing!
Use a high gluten flour. Bagels require quite a bit of pulling, stretching, rolling, and boiling, so your dough needs to have a good amount of gluten to retain its chewiness.
You don't need anything fancy to allow your dough to rise. Just keep it at room temperature covered with a moist towel.
For perfectly even bagels, weigh your dough. About 4 ounces each is a good estimate.
It's essential to boil your bagels before you bake them in the oven. Don't skip this step! This step is what will give your bagels that crispy outer crust, and chewy center.
Bagels will keep at room temperature for up to 3 days, in the refrigerator for up 7 days, and in the freezer for up 3 months.
If frozen thaw overnight in the refrigerator.

Nutrition