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Freshly baked homemade bagels with everything bagel seasoning – the best way to indulge in a chewy bagel is when made from scratch with basic ingredients!
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This homemade vegan bagel recipe is easy to follow and comes with step-by-step pictures so that even baking beginners can manage it. Truth, baking bagels is time-consuming but not very difficult. In fact, making bagels from scratch is easy, fun, and definitely worth your time!
Not only will your home be filled with a beautiful scent while baking them, more you will be thrilled to indulge in these home-baked goods.
These homemade bagels are chewy, delicious, soft inside with a crispy crust, and come with the most delicious bagel seasoning. I do recommend Everything Bagel Seasoning, but you can choose a seasoning of your liking!
You can enjoy them slightly warm out of the oven or toast once cool. Spread toasted bagels with vegan cream cheese or a topping of your choice. My favorite way to eat homemade bagels is with this vegan carrot lox – let’s call it Vegan Lox Bagel! Absolutely tasteful!
Are Bagels Vegan?
Most bagels are vegan! However, some are made with milk, eggs, or honey and thus unsuitable for vegans. You do not have to worry when baking your own bagels, but I do recommend asking in your bakery for non-vegan ingredients if not labeled – just to be sure!
Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- Mix 1 ¼ cup warm water, instant yeast, and maple syrup in a small bowl and let it sit for 5 minutes.
- Mix all-purpose flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture and knead at low speed for 5-10 minutes until you have a smooth dough. → If the dough is too stiff, you might need to add up to an additional 4 tablespoons (¼ cup) of warm water.
- Grease a large bowl with 1 teaspoon olive oil, place the dough in it and turn until coated in oil, cover with a damp kitchen towel (or plastic wrap), and let it rise in a warm place for 60-90 minutes until doubled in size.
- Meanwhile, mix all ingredients for the everything bagel seasoning in a small bowl.
- Preheat oven to 430°F (220°C) and line two baking sheets with parchment paper.
- Shape The Bagel: Turn the dough out on an unfloured work surface and divide it into 8 equal pieces. Shape each piece into a ball. Then, coat your thumb with flour and press it through the middle of the dough ball to make a hole. Stretch it until you have a 1-inch large hole. Place the bagel on the baking sheet and repeat with the remaining dough balls.
- Boil The Bagel: Heat a large pot with water and 1 tablespoon maple syrup. The water should slightly bubble but not boil. Add 2-3 bagels at a time (don’t crowd the pot), and boil each side for 30 seconds (flip them over using a slotted spoon and a spoon). Remove bagels with a slotted spoon and place them back on the baking sheet.
- Sprinkle immediately with bagel everything seasoning.
- Bake for 15 to 18 minutes, or until lightly golden brown – rotating the baking sheet halfway through. Transfer on a wire rack to cool completely.
Substitutions
- Flour – instead of all-purpose flour, you can use bread flour or spelt flour.
- Maple Syrup – substitute with white or brown sugar.
- Everything Bagel Seasoning – use a seasoning of your choice.
- Gluten-Free – unfortunately, you can’t just swap flour with gluten-free flour to make delicious bagels. But check out this gluten-free bagels recipe from Snixy Kitchen.
Bagel Seasoning Ideas
I recommend going for the Bagel Everything Seasoning made with black and white sesame seeds, poppy seeds, salt, onion, and garlic flakes. Super easy to make at home or use a store-bought seasoning.
Onion and garlic flakes are sadly not available in some countries; in this case, substitute with a pinch of onion and garlic powder!
Or use one of those bagel seasoning ideas to top your homemade bagels with:
- Sesame Seeds – Black or White
- Poppy Seeds
- Plain
- Rolled Oats
- Garlic Flakes
- Onion Flakes
- Sweet: Brown Sugar & Cinnamon
Bagel Topping Ideas
- Cream Cheese – Use dairy-free cream cheese if vegan!
- Vegan Carrot Lox – make the most delicious Vegan Lox Bagel!
- Avocado – Classic! Sprinkle with some salt and pepper – feel free to top with this vegan mayo.
- Hummus – add microgreens!
- Vegan BLT – swap bread with a bagel and use this vegan tofu bacon!
- Vegan Tuna – Chickpea filling!
Storage & Freezing Instructions
Store leftovers packed in a Ziploc bag in the refrigerator. Keeps good for five days. Heat in a toaster before serving.
Freeze bagels in a freezer bag for up to 3 months. Allow thawing overnight at room temperature or in the refrigerator, then warm to your liking. Can also be defrosted in a toaster.
A Note On Flour
Most bagel recipes call for bread flour. The reason is that bread four has a higher protein content than all-purpose flour. Bread flour contains between 11-13% protein, whereas all-purpose flour only contains around 8-11% protein – this is the only difference.
But this also varies highly from brand to brand. For example, in Switzerland and Germany, all-purpose flour contains around 12% protein. So if you go for a brand such as King Arthur Flour, you are good to go with all-purpose flour (11.7%), no need to use bread flour (12.7%). Feel free to read through this interesting How do you choose the right flour? article.
More Bread Recipes You’ll Love
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📖 Recipe
Homemade Bagels
Ingredients
Bagel Dough
- 4 cups (500 g) all-purpose flour or bread flour
- 2 tsp salt
- 1 ¼ cup (300 ml) warm water up to 1 ½ cup (360ml)
- 2 tsp instant yeast or active dry yeast
- 1 tbsp maple syrup
- 1 tsp olive oil
Water Bath
- 2 quarts (2 L) water
- 1 tbsp maple syrup
Everything Bagel Seasoning
- 2 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tsp poppy seeds
- a pinch dried minced onion or 1 tsp dried garlic flakes
- a pinch dried minced garlic or 1 tsp dried garlic flakes
- a pinch sea salt
Instructions
- Mix 1 ¼ cup warm water, instant yeast, and maple syrup in a small bowl and let it sit for 5 minutes.
- Mix all-purpose flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture and knead at low speed for 5-10 minutes until you have a smooth dough. → If the dough is too stiff, you might need to add up to an additional 4 tablespoons (¼ cup) of warm water.
- Grease a large bowl with 1 teaspoon olive oil, place the dough in it and turn until coated in oil, cover with a damp kitchen towel (or plastic wrap), and let it rise in a warm place for 60-90 minutes until doubled in size.
- Meanwhile, mix all ingredients for the everything bagel seasoning in a small bowl.
- Preheat oven to 430°F (220°C) and line two baking sheets with parchment paper.
- Shape The Bagel: Turn the dough out on an unfloured work surface and divide it into 8 equal pieces. Shape each piece into a ball. Then, coat your thumb with flour and press it through the middle of the dough ball to make a hole. Stretch it until you have a 1-inch large hole. Place the bagel on the baking sheet and repeat with the remaining dough balls.
- Boil The Bagel: Heat a large pot with water and 1 tablespoon maple syrup. The water should slightly bubble but not boil. Add 2-3 bagels at a time (don't crowd the pot), and boil each side for 30 seconds (flip them over using a slotted spoon and a spoon). Remove bagels with a slotted spoon and place them back on the baking sheet.
- Sprinkle immediately with bagel everything seasoning.
- Bake for 15 to 18 minutes, or until lightly golden brown – rotating the baking sheet halfway through. Transfer on a wire rack to cool completely.
Notes
- Keeps Fresh: Store bagels for 5 days in a Ziploc bag in the fridge. Toast & enjoy!
- Freeze bagels for up to 3 months in a Ziploc bag, thaw overnight in the refrigerator or at room temperature, then toast.
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