Homemade Vegan Everything Bagels

Overhead view on a few vegan bagels placed on parchment paper with a bowl of hummus on the side and some fresh produce.

5 from 1 vote

Homemade Vegan Everything Bagels

Making your own vegan bagels is so fun and easier than it looks like! This recipe only requires a handful of simple ingredients and makes for firm yet fluffy bagels that are also super flavorful. Includes easy to follow step-by-step guide, pictures and video. Egg-free, dairy-free and so delicious!

Prep Time20

Cook Time20

Rising time2

Total Time2 40

Course: bread, Breakfast

Cuisine: American

Keyword: bagel, bread, healthy breakfast, homemade bagels, Vegan

Servings: bagels

Calories: 254kcal

Author: Jessica Laroche

Ingredients

1 cup luke warm water (236g.) aim for a temperature of 110ºF
1 tbsp maple syrup
2 tsp dry active yeast
2 cups all-purpose flour (240g.)
¾ cup whole wheat flour (106g.)
½ tsp salt
2 tbsp melted coconut oil use refined to avoid a coconut flavor
plant-based milk plain
everything bagel seasoning

Instructions

Combine the dough

In a medium bowl, combine the water, maple syrup and yeast. Stir and let sit for about 5 minutes. It should become frothy and create some foam on top, meaning the yeast is healthy and active (proofing).
During that time, combine the all-purpose flour, whole wheat flour and salt in a large bowl. Then, pour the yeasty water over the flour, add the melted coconut oil and stir until mostly combined.

Knead and Rise #1

Transfer over a lightly floured surface and knead the dough for 5-10 minutes, it should become very smooth and almost not sticky anymore. Transfer back into the bowl and cover with a damp towel. Place in a warmish area and let sit for 1 hour.

Shape into bagels and Rise #2

Then, knead the dough for 1 minute to remove the larger 'bubbles'. Then, divide the dough into 6 equal balls. You can eyeball it, but I usually weight the whole ball of dough and then divide in 6 to know how much each of my bagels should weigh (each of my bagel weighted 109-110 g.).
Line a baking sheet with parchment paper and using your hand, roll each balls against the counter into a large stick of about 6 inches long. Then, fold them to join their extremities into the shape of a bagel. Aim for about 1-2 inches of overlap when you join the extremities and press on the edges so they stick together. Place the bagel on the prepared baking sheet. Cover them with a towel and let them sit and rise for another hour.

Boil

During that time, bring a large pot of water to boil and pre-heat the oven to 400º.
Once the second rise is done, add the bagels to the boiling water and boil for 45 seconds to 1 minute on each side (flip them with a spoon). Then, remove them using a slotted spoon and gently pat dry them to remove the excess of water. Transfer back on the baking sheet. You can boil 2-3 bagels at the time.

Garnish and Bake

Brush the bagel with plant-based milk and cover them with everything bagel seasoning (or your favorite bagel seasoning).
Bake in the oven for 20 minutes. Let them cool down for 10 minutes before slicing. These are amazing with my vegan cream cheese! Enjoy!

Video

Notes

Storage: these bagels store very well. Let them completely cool down first and then, store in an air-tight container at room temperature for 1-2 days. Then, keep in the fridge for longer storage. You can also freeze them.
Make sure to keep the holes from the bagels wide enough when shaping them or they might close as they bake.
Try not to add too much flour when kneading. I'll usually use a little sprinkle at first, but not much more afterward so the dough stays soft and hydrated. Only add a little if the dough is too sticky.
Always keep the dough or bagels covered so they don't dry out.
The dough will rise better and quicker in a cozy environment. If your house is on the chilly side, then create your own cozy spot to rise the dough. You can either place your dough in the oven with the light one (the oven needs to be off!) or place in your microwave with a large glass of warm water right beside it.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition