Easy Vegan Bagels Recipe
Make your breakfasts more interesting with these delicious vegan bagels. It makes fluffy bagels that are crispy on the outside.
This vegan bagels recipe is easy to follow and requires only a few ingredients. The bagels are much more delicious than the ones available in stores. Just top it off with your favorite vegan topping, and enjoy it for lunch, breakfast, or a snack.
What I like most about these bagels is that I can make them over the weekend, and they last a week easily. When stored in an airtight container, they remain as fresh as ever.
If you are craving savory, you can top the bagels with humus and sliced vegetables. If you are craving something sweet, these bagels taste heavenly with peanut butter and chocolate spread.
This recipe does not contain any additives and is 100% vegan. You will not be needing any dairy products or eggs. However, the end result will surprise you because the bagels are very soft on the inside.
Key Ingredients for Vegan Bagels Recipe
This is a simple recipe that only takes a few ingredients to make fluffy egg-free and dairy-free buns. Here’s what you need for this recipe:
- 2 3/4 tsp instant yeast
- 1 1/3 cup lukewarm water
- 1 tbsp sugar
- 4 cups of all-purpose flour
- 2 tsp salt
- 2 tbsp vegetable oil
- Sesame seeds for garnishing
Notes
- You can also use fresh yeast. If you are using dried active yeast, the wait time will be longer for the dough to rise.
- If you are making it ahead of time, allow the bagel dough to rest overnight in the refrigerator, and before baking, make sure to rest the dough for 30 minutes at room temperature.
- You can store bagels in the refrigerator for over 1 week in an airtight container. It will make sure they are soft.
- Baked bagels can be frozen for up to 2-3 months.
Tasty Vegan Bagel Toppings
Vegan bagels are packed with flavor and can be served both sweet and savory. If you have followed the recipe above, here are some tasty vegan topping ideas that you must try:
- Sundried tomato butterbean pate. Blend sundried tomatoes in olive oil and lemon juice. Add butterbeans and herbs of your choice. Spread the smooth creamy pate on bagels.
- Avocado and spring onion. Diced avocado with spring onion and a dash of lemon zest.
- Scrambled tofu with cherry tomatoes. This is a vegan version of an egg and bacon bagel.
- Vegan pastrami, and beetroot. Plant-based ham with beetroot is absolutely delicious.
- Hummus and olives. A bagel packed with protein topped with hummus with sliced olive and tomatoes.
- Vegan cream cheese and jalapeno poppers. Popular topping among spice lovers.
- Cream cheese and raspberries. Top it off with biscuit crumbs.
- Peanut butter and banana bagel. Spread peanut butter with a sliced banana.
- Yogurt and granola. Spread your favorite plant-based yogurt flavor, with sprinkled chocolate granola.
Other Recipes to Try
Follow these simple recipes:
Easy Vegan Bagels Recipe
Ingredients
- 2 3/4 tsp instant yeast
- 1 1/3 cup lukewarm water
- 1 tbsp sugar
- 4 cups of all-purpose flour
- 2 tsp salt
- 2 tbsp vegetable oil
- Sesame seeds for garnishing
Instructions
- Mix the yeast in 1/3 cup of lukewarm water. Add sugar as well and dissolve. Let it sit for 5 minutes.
- In a large bowl, mix flour and salt. Add yeast water with vegetable oil to the flour. Add the remaining water as well.
- Stir to combine all the ingredients.
- Knead the dough with your hands for approximately 10 minutes or until it’s smooth and doesn’t stick to your fingers.
- Take a large bowl and oil it. Place the dough in the bowl and cover with a damp kitchen towel.
- Let the dough rise for about 45 minutes. It will double in size.
- When the dough is ready, knead it again to release the air bubbles.
- Divide the dough into 8 equal parts.
- Shape the dough into small round balls and place them on the baking tray.
- Allow resting for 3-5 minutes. Use the back of a wooden spoon to make a hole through the center of each dough ball. Make sure it’s large enough because if the hole is too small, it will close during baking.
- Preheat the oven to 220C.
- In the meantime, take a large pot and boil water. Now place the bagels in the boiling water and simmer for 45 seconds on each side.
- Remove them from water and place them on a wire rack.
- Put the drained bagels on the baking tray and sprinkle the top with non-dairy butter and sesame seeds.
- Bake for about 20-25 minutes. Allow it to cool, before serving.
Notes
- You can also use fresh yeast. If you are using dried active yeast, the wait time will be longer for the dough to rise.
- If you are making it ahead of time, allow the bagel dough to rest overnight in the refrigerator, and before baking, make sure to rest the dough for 30 minutes at room temperature.
- You can store bagels in the refrigerator for over 1 week in an airtight container. It will make sure they are soft.
