Vegan Bagels

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These homemade vegan bagels use just five simple ingredients and create that perfect chewy texture with a slightly crispy exterior that rivals any bakery. I brush them with soy milk instead of egg wash to get them lightly golden brown, and they freeze well for breakfast prep. Making bagels from scratch might sound intimidating, but I promise, this foolproof recipe makes it really easy!

I used to think making bagels at home was too complicated, but after spending way too much money on expensive artisan bagels that weren’t even vegan, I decided to figure out how to make my own.

The secret turned out to be much simpler than I expected! Using just flour, yeast, warm water, sugar, and salt, I can create bagels that are better than any store-bought version. The boiling step is what gives them that signature chewy texture, and the double-rise method creates the perfect density.

Now I make big batches every few weeks and freeze them for quick breakfasts. My kids love helping shape the bagels, and there’s nothing quite like the smell of fresh bagels baking in the oven. They’re perfect with vegan cream cheese, peanut butter, or turned into sandwiches for lunch.

🥘 Ingredients

You really don’t need anything fancy to make bagels at home! Here’s what I use to make this recipe:

Yeast: I use active dry yeast or instant yeast to help the dough rise. Note: I always check the expiration date since expired yeast won’t work.

Warm Water: I use water twice in this recipe – once to activate the yeast, and then again in the dough. Important: The water should be around 105°F, warm to the touch but not hot. If it’s too hot, it will kill the yeast.

Sugar: I add 1 tablespoon to feed the yeast and help with browning. Maple syrup (1 tablespoon) also works as a 1:1 replacement.

Flour: I use 3½ cups all-purpose flour or bread flour. Bread flour will create a chewier texture. For gluten-free bagels, I can try a 1:1 gluten-free baking flour blend (3½ cups), though I haven’t tested this myself.

Salt: Salt is essential to homemade bread. Bread without salt will taste bland. It doesn’t take much, but it makes all the difference!

🔪 How To Make

Activate The Yeast: I combine the yeast, sugar, and ½ cup warm water in a large bowl. I cover it and let it sit in a warm spot for 10 minutes until it gets foamy and bubbly.

Combine Dry Ingredients: I whisk together the flour and salt then set it aside.

Make The Dough: Then I add the activated yeast mixture and remaining 1 cup water. I stir until a shaggy dough forms.

Knead The Dough: I turn the dough onto a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic. This step is important for developing the gluten.

First Rise: I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 hour until doubled in size.

Prep Dough: I punch down the dough, divide it into 8 equal pieces, and roll each into a ball.

Shape The Bagels: Then I poke a hole through the center with a wooden spoon handle and gently stretch it to about 2 inches wide.

Second Rise And Prep: I let the shaped bagels rest on a parchment-lined baking sheet for 20 minutes while I bring a large pot of water to boil and preheat my oven to 390°F.

Boil The Bagels: I add 1 tablespoon sugar to the boiling water (optional), then boil each bagel for 1 minute per side. This creates the chewy texture.

Bake: I brush each boiled bagel with soy milk, add toppings, and bake for 20-25 minutes until golden brown.

Cool: Once bagels are done, I remove them from the oven and let them cook on a rack before slicing. If you try to slice them while they’re hot, they will get smooshed!

📖 Variations

I will often use this recipe as a base and then change up the flavors depending on what I’m in the mood for. Here are some of my favorites:

Everything Bagels: I brush with soy milk and sprinkle with everything bagel seasoning before baking.

Cinnamon Raisin: I knead ⅓ cup raisins and 1 teaspoon cinnamon into the dough before the first rise.

Sesame Or Poppy Seed: I brush with soy milk and generously sprinkle with seeds before baking.

Other Toppings: I also like using caraway seeds, flaky sea salt, dried minced onions, dried minced garlic, or dried herbs like rosemary and thyme!

🍽 Serving Suggestions

I serve these bagels just about anytime! For breakfast, I love them toasted with vegan cream cheese, almond butter, or pumpkin seed butter for extra protein. They also make amazing sandwiches – I pile them high with avocado, tomato, hummus, cucumbers, and sprouts for lunch.

My kids request bagel pizzas made by splitting these in half, adding marinara sauce and vegan cheese (or regular cheese), then baking until melted.

I also slice day-old bagels thin and bake them into crispy bagel chips that pair perfectly with my vegan bruschetta or hummus for an easy appetizer.

🧊 Storage Directions

Room Temperature: I store cooled bagels in an airtight container or zip-top bag for up to 4 days at room temperature. I don’t recommend storing in the fridge because they will dry out faster.

Freezing: I freeze whole or sliced bagels in freezer-safe bags for up to 3 months. I can bake them straight from frozen or thaw overnight in the fridge.

Reheating: I toast frozen bagel halves directly in the toaster or warm whole bagels in a 350°F oven for 5-10 minutes.

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