Incredible Plant-Based Bagels: Your New Weekend Staple

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Forget store-bought bagels! This recipe unlocks the secrets to creating bakery-worthy vegan bagels at home. Made with simple ingredients and a touch of patience, these soft and chewy delights are perfect for breakfast, brunch, or a satisfying snack.


Best Vegan Bagels Recipe
Best Vegan Bagels Recipe

2 ¼ cups (280g) all-purpose flour, plus extra for dusting

  • 2 tablespoons (25g) granulated sugar
  • 1 ½ teaspoons instant yeast
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups (350ml) unsweetened plant-based milk, lukewarm (around 105°F/40°C)
  • 2 tablespoons (30ml) melted vegan butter or coconut oil
  • 1 tablespoon (15ml) apple cider vinegar

  • Instructions:

    1. Prep the Dough: In a large bowl, whisk together flour, sugar, yeast, baking powder, and salt.
    2. Activate the Yeast: Create a well in the center of the dry ingredients. Pour in the lukewarm milk and melted vegan butter/coconut oil. Stir gently until a shaggy dough forms.
    3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 10 minutes, adding more flour as needed to prevent sticking, until the dough becomes smooth and elastic.
    4. First Rise: Form the dough into a ball. Place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm spot for 1-2 hours, or until doubled in size.
    5. Shape the Bagels: Once risen, punch down the dough and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a rope about 8 inches long.
    6. Form the Rings: Shape each rope into a circle and pinch the ends together to form a ring. Gently roll the ring between your palms to smooth out any unevenness.
    7. Second Rise: Place the shaped bagels on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them rise for another 30-45 minutes.
    8. Boil the Bagels: In a large pot, bring water to a boil. Add the apple cider vinegar. Gently lower half of the bagels into the boiling water using a slotted spoon. Boil for 1 minute per side. Repeat with the remaining bagels.
    9. Bake the Bagels: Preheat your oven to 425°F (220°C). Transfer the boiled bagels back to the baking sheet. Sprinkle them with your favorite toppings like sesame seeds, everything bagel seasoning, or chopped nuts. Bake for 20-25 minutes, or until golden brown.
    10. Cool and Enjoy: Remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes before slicing and devouring.

    Nutrition Facts (per bagel):

    Calories: 280

  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 48g
  • Sugar: 4g
  • Protein: 6g
  • Sodium: 240mg

  • These are approximate values and may vary depending on the specific ingredients you use.


    There you have it! These homemade vegan bagels are not only delicious but also surprisingly simple to make. With a little planning and some basic kitchen tools, you can enjoy fresh bagels any time the craving strikes.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of plant-based milk?

    Yes! Most unsweetened plant-based milks like almond milk, soy milk, or oat milk will work well in this recipe.

    2. What if I don’t have apple cider vinegar?

    You can substitute white vinegar or lemon juice in a 1:1 ratio.

    3. How can I store leftover bagels?

    Store leftover bagels in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage. To reheat, wrap them in foil and warm them in a preheated oven at 350°F (175°C) for 10-15 minutes.

    4. Can I make these bagels gluten-free?

    Unfortunately, this recipe relies on all-purpose flour for structure. However, you can explore gluten-free flour blends specifically formulated for bagels to see if they work as a substitute.

    5. What are some other topping ideas?