How To Make Vegan Bagels

You can make vegan bagels right in your own kitchen with just a few simple ingredients and a little patience.
 
Making vegan bagels is easier than you think and the result is a chewy, golden, bakery-quality treat that rivals anything from a professional shop.
 
If you’ve been wondering how to make vegan bagels that are soft on the inside and crisp on the outside, you’re in the right place.
 
In this post, we’ll walk through every step of how to make vegan bagels, from mixing the dough to boiling and baking them to perfection.
 
We’ll also cover the best flour to use, why the boil matters, and how to get that signature shiny crust.
 
Let’s dive in and start making vegan bagels that will become a weekend tradition in your home.
 

Why You Can Make Vegan Bagels Easily at Home

You can make vegan bagels easily because the traditional recipe is already almost entirely plant-based.
 
Classic bagels contain flour, water, yeast, salt, and sometimes a bit of sweetener, and none of those ingredients come from animals.
 
The only thing that typically makes bagels non-vegan is an egg wash on top, but that’s totally optional and easy to skip.
 
Making vegan bagels at home also gives you total control over the flavor and texture, so you can customize them exactly how you like.
 
Plus, fresh bagels are far superior to store-bought ones that may have been sitting on a shelf for days.
 

1. Simple Ingredients You Already Have

To make vegan bagels, you only need a handful of pantry staples that you probably already own.
 
All-purpose flour or bread flour forms the base, and bread flour gives a chewier texture if you can get it.
 
Active dry yeast or instant yeast works perfectly, and warm water activates it quickly.
 
A little maple syrup or sugar feeds the yeast and adds a subtle sweetness to the dough.
 
Salt is essential for flavor, and that’s really all you need for a basic batch of vegan bagels.
 
No eggs, no dairy, no butter, just clean, simple ingredients that come together beautifully.
 

2. The Boiling Step Is What Makes Them Bagels

The secret to making vegan bagels that have that dense, chewy bite is boiling them briefly before baking.
 
When you boil the dough, it sets the crust quickly and prevents the bagel from rising too much in the oven.
 
This creates that characteristic shiny exterior and a satisfyingly chewy interior that you can’t get any other way.
 
For a chewier bagel, boil them for 60 to 90 seconds per side, and for a softer bagel, keep it to about 30 seconds per side.
 
Adding a bit of baking soda or barley malt syrup to the water gives the crust a beautiful golden color and a hint of malty flavor.
 

3. No Eggs or Dairy Means No Sacrifice in Flavor

Many people think making vegan bagels means losing that rich, bakery taste, but that’s simply not the case.
 
The chewiness in a bagel comes from the high-gluten flour and the boiling process, not from eggs or butter.
 
Vegan bagels are naturally dense and hearty, and they toast beautifully just like traditional ones.
 
You can brush them with a little plant-based milk before baking instead of an egg wash for a nice sheen.
 
Or simply sprinkle toppings like sesame seeds, poppy seeds, or flaky salt right after boiling, and they’ll stick perfectly.
 

Step-by-Step Guide on How to Make Vegan Bagels

Now let’s get into the actual process of how to make vegan bagels from start to finish.
 
This recipe makes about eight medium-sized bagels and takes roughly two hours from mixing to cooling.
 
Set aside some time on a weekend morning, and you’ll be rewarded with warm, fresh bagels for breakfast or lunch.
 
Follow these steps closely, and you’ll be amazed at how professional your homemade vegan bagels turn out.
 

1. Mix and Knead the Dough

Start by activating your yeast in warm water with a little maple syrup, and let it sit for about five minutes until it’s foamy.
 
In a large bowl, combine your flour and salt, then pour in the yeast mixture and stir until a shaggy dough forms.
 
Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until it’s smooth and elastic.
 
You can also use a stand mixer with a dough hook for this step, which makes kneading much easier and faster.
 
The dough should feel slightly stiff but pliable, not sticky, so add a little extra flour if needed.
 

2. Let the Dough Rise

Place your kneaded dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise for about an hour.
 
You want the dough to double in size, and the time depends on the warmth of your kitchen.
 
If it’s cold, you can place the bowl in a warm spot like an oven with the light on to speed things up.
 
Once risen, punch the dough down and divide it into eight equal pieces, and roll each piece into a smooth ball.
 

3. Shape the Bagels

The classic way to shape vegan bagels is to poke a hole through the center of each ball and stretch it out.
 
Use your thumb to make a hole in the middle, then gently rotate the dough to widen the hole to about two inches across.
 
Remember that the hole will shrink slightly during boiling and baking, so make it larger than you think you need.
 
Alternatively, roll each piece into a rope about eight inches long and connect the ends, pinching firmly to seal.
 
Place the shaped bagels on a parchment-lined baking sheet and let them rest for about 15 minutes.
 

4. Boil the Bagels

While your bagels rest, bring a large pot of water to a rolling boil and preheat your oven to 425°F (220°C).
 
Add a tablespoon of baking soda or barley malt syrup to the boiling water to enhance the crust color and flavor.
 
Carefully drop two or three bagels into the water at a time, making sure they have enough room to float freely.
 
Boil each bagel for 45 to 60 seconds per side, then flip them with a slotted spoon and boil the other side.
 
Remove them with the slotted spoon, letting excess water drip off, and place them back on the baking sheet.
 

5. Add Toppings and Bake

If you want toppings, now is the time to add them while the boiled bagels are still damp and slightly sticky.
 
Sprinkle on sesame seeds, everything bagel seasoning, poppy seeds, or coarse salt, pressing them gently to adhere.
 
Bake the vegan bagels for 20 to 25 minutes, rotating the baking sheet halfway through for even browning.
 
They’re done when they’re deep golden brown on top and sound hollow when tapped on the bottom.
 
Let them cool on a wire rack for at least 15 minutes before slicing, as cutting them too soon will crush the crumb.
 

Tips for Perfect Vegan Bagels Every Time

Making vegan bagels is a skill that improves with practice, but a few key tips can help you nail it on the first try.
 
Use bread flour instead of all-purpose flour for that extra chew that bagel lovers crave.
 
Don’t skip the rest period after shaping, as this allows the gluten to relax and prevents the bagels from shrinking.
 
Boiling water that’s at a gentle, steady boil rather than a furious rolling boil will give you a smoother crust.
 
And always use a kitchen scale for measuring flour, as cup measurements can vary wildly and affect your dough consistency.
 
If you want a softer, fluffier bagel, add a few tablespoons of vital wheat gluten to your flour.
 
For a crispier crust, you can throw a few ice cubes into a pan at the bottom of your oven to create steam.
 

So, How Do You Make Vegan Bagels That Are Perfect?

You make vegan bagels that are perfect by following the simple steps we outlined and trusting the process.
 
Making vegan bagels at home gives you fresh, delicious bread that’s completely plant-based and free of any animal products.
 
The combination of a simple dough, a quick boil, and a hot oven yields a chewy interior and shiny crust every time.
 
Experiment with different flours, add-ins, and toppings to create your own signature vegan bagels.
 
Once you master how to make vegan bagels, you’ll never want to go back to the store-bought version again.
 
So roll up your sleeves, preheat your oven, and enjoy the wonderful process of making vegan bagels from scratch.