Ever wondered how to get that chewy bagel texture without any animal products? You can make a classic bagel at home using only plant‑based ingredients and still enjoy the same bite and shine. Below you’ll find a straightforward dough recipe, a few flavor ideas, and practical advice to keep your bagels from turning flat or gummy.
Start with a mix of bread flour, warm water, a pinch of salt, a splash of maple syrup (or any liquid sweetener), and a tablespoon of olive oil. The sweetener feeds the yeast and gives the crust a gentle gloss, while the oil adds a little tenderness without adding dairy.
1. Dissolve 1 teaspoon of active dry yeast and 1 tablespoon of maple syrup in 1 ½ cups warm water. Let it sit for 5 minutes until it looks foamy.
2. In a large bowl, combine 3 ½ cups bread flour and 1 ½ teaspoons salt. Make a well in the center and pour in the yeast mixture plus 1 tablespoon olive oil.
3. Stir with a wooden spoon until a shaggy dough forms, then turn it onto a lightly floured surface. Knead for about 8‑10 minutes, or until the dough feels smooth and springs back when pressed.
4. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1‑1½ hours, or until it doubles in size.
5. Punch down the dough, divide it into 8 equal pieces, and roll each piece into a smooth ball. To shape the bagels, poke a hole through the center with your thumb and gently stretch the opening to about 1‑inch diameter.
6. Let the shaped bagels rest for 15 minutes while you preheat the oven to 425°F (220°C) and bring a large pot of water to a gentle simmer. Add a tablespoon of barley malt syrup or a dash of sugar to the water – this helps the crust develop a golden shine.
7. Boil the bagels in batches, 30 seconds per side. Use a slotted spoon to remove them and place them on a parchment‑lined baking sheet.
8. Bake for 20‑25 minutes, rotating halfway through, until the tops are deep golden and sound hollow when tapped.
While the basic bagel is delicious plain, you can easily customize it. For a savory twist, sprinkle poppy seeds, everything‑bagel seasoning, or shredded vegan cheese before baking. If you prefer a sweet version, coat the dough with a thin layer of coconut oil and roll it in cinnamon sugar after the boil.
Want a whole‑grain boost? Replace ½ cup of the bread flour with whole‑wheat flour or oat flour. The dough will be a bit denser, but the nutty flavor pairs nicely with pumpkin seed topping.
For a gluten‑free option, use a blend of gluten‑free flour, xanthan gum, and a scoop of psyllium husk powder. The dough will be stickier, so handle it with wet hands and shape quickly.
Once baked, let the bagels cool on a wire rack for at least 10 minutes. Slice them lengthwise and toast for a crisp interior. Top with avocado, tomato, and a pinch of sea salt for a quick vegan breakfast, or spread almond butter and banana for a sweet snack.
These tips keep the bagels fluffy inside and chewy outside, just like the traditional version. Experiment with flavors, store leftovers in a sealed bag, and re‑toast when you’re ready to eat. With a few simple steps, vegan bagels become a versatile staple you can enjoy any time of day.
Some bagels are vegan, but not all of them make the cut. This article breaks down what common bagel ingredients are vegan-friendly and which ones sneaky animal products might show up in. You'll get tips on how to spot a truly vegan bagel, plus learn how to order with confidence at bakeries. Find out what store-bought and homemade bagels work best for plant-based eaters.