I don’t normally eat bagels, but when I do, I am sure to make this Homemade Vegan Bagel Recipe. Bagels you can buy in a bag at the store are so bland and the texture is totally wrong. Plus, they often contain preservatives and artificial coloring. No thanks! If I can’t eat a New York bagel whenever the craving strikes, at least I can pull one of these gorgeous babes out of my freezer and slather it with vegan cream cheese– which is among my favorite vegan bagel toppings.
If you’re intimidated about making vegan bagels from scratch, don’t be. They’re really not difficult if you follow the vegan bagel recipe below. Usually I’m all about freedom when it comes to swapping ingredients in the kitchen, but here, there’s a special rule. Do not use all purpose or whole wheat flour in this recipe (trust me, I’ve tried it). Using a high protein flour allows us to achieve that dense, chewy texture that makes bagels so darn irresistible. Otherwise, you’re just going to end up with little hunks of bread. Not a bad thing, but not what we’re going for here.
Vegan bagels are such a versatile breakfast food. You can use them to make breakfast sandwiches or just eat them with a bit of hummus or avocado. It probably goes without saying that my favorite vegan bagel topping is Plant Perks Vegan Cheeze. But, choosing a favorite flavor is like picking a favorite kid – kinda impossible. However, folks tend to go absolutely crazy for our Sriracha Cheddar Cheeze Spread. Why not try them all and decide for yourself?
You won’t find me eating vegan bagels for breakfast every morning, but they are a convenient offering if I have overnight guests. I’ll just take a few out of the freezer before bed and defrost them in the fridge. Slice, toast, and serve! Homemade vegan bagels stay fresh for up to six months in the freezer, so there’s really no reason not to have a few on hand. Don’t forget the toppings! I’m obsessed with everything bagel seasoning so I had to throw a couple in there. What’s your favorite way to flavor your bagels? Let me know on Instagram!
Homemade Vegan Bagel Recipe
with Vegan Cream Cheese
Makes 8 Vegan Bagels
- 4 cups bread flour (plus more for kneading)
- 1 packet of instant yeast
- 1 tablespoon coconut sugar
- 1½ teaspoon salt
- 1½ cups warm water
- ½ teaspoon coconut oil (plus more for brushing)
- ½ tablespoon baking soda
- Optional toppings: garlic powder, salt, everything bagel seasoning, old bay seasoning, etc.
- Plant Perks Vegan Cheeze, for spreading
- Combine the flour, instant yeast, sugar, and salt in a large mixing bowl. Create a well in the middle of the ingredients and slowly pour in the water. Mix by hand until a loose ball of dough comes together. Transfer the dough to a floured work surface and knead for about 8 to 10 minutes, until firm and no longer sticky.
- Wipe out the mixing bowl and spread a half teaspoon of coconut oil all over the bottom and sides of the bowl. Transfer the dough to the bowl and cover with a damp towel. Place the bowl in a warm, dark place for an hour, until the dough has doubled in size. Punch down the dough and let it rest for 10 more minutes.
- Preheat your oven to 425F degrees and put a large pot of water on the stove. Sprinkle the baking soda into the water and to a boil while you prep the bagels. Line two baking sheets with parchment paper.
- Divide the dough into 8 even pieces and roll them into balls. Push your thumb through the middle of each ball and create a hole that’s about a third of the size of the overall bagel. Split the bagels between the baking sheets.
- Working in batches, boil the bagels for two minutes on each side. Use a slotted spoon to transfer the boiled bagels back to the baking sheet and brush with coconut oil. Sprinkle with your favorite seasonings (I’m obsessed with everything bagel seasoning) and pop in the oven to bake for about 20 minutes. When done, the bagels should be light golden brown.
- Remove the bagels from the oven and transfer them to a cooling rack. When cool, slice and serve with your favorite Plant Perks Vegan Cheeze or store in a resealable freezer bag in the freezer for up to six months.