Homemade Vegan Bagels Recipe
This homemade vegan bagels recipe is easy to make, healthier than store bought, and goes great with vegan cream cheese or other fun vegan bagel toppings.
Prep Time2 hrs 10 mins
Cook Time30 mins
Vegan Bagels Ingredients
- 2 1/4 cup whole wheat flour
- 2 1/4 cup all purpose flour
- 2 1/4 tsp yeast
- 1/2 tsp salt
- 2 cups water*
Optional Vegan Bagel Toppings
- 2 tsp white sesame seeds
- 2 tsp black sesame seeds
- 1/4 tsp course sea salt
- 2 tsp poppy seeds
Vegan Cream Cheese
- 1 cup raw unsalted cashews
- 1/2 block extra firm tofu
- 2 TBS lemon juice (to taste)
- 1/2 tsp salt (to taste)
- 3 TBS nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp Additional herbs (dried parsley, dill, basil, chives, cracked pepper, etc.)
Combine the flour, instant yeast, and salt in a mixing bowl. Add water and mix, kneading until a dough forms. You may need to adjust the water amount as you go. If the dough is too sticky, add a tad more flour. If it's too crumbly, add a splash of water.
Cover your mixing bowl with a towel and leave it to rest for 2 hours in a draft free spot.
Divide the dough into 8 equal parts (this may vary depending on if you want large bagels or small bagels). Wet hands, then roll each piece into a smooth ball, then flatten slightly with your palms. Finally, use a finger to poke a hole through the center. Continue to work the dough until it is the bagel shape you want.
Preheat oven to 400 F and line a baking sheet with parchment paper. At the same time, bring a large pot of water to boil.
Cook each bagel in boiling water for 1-2 minutes, then remove it with fork and add it to the baking sheet. After about 1 minute of boiling my bagels float in the water, and that signals to me they are done.
Sprinkle your hearbs and seasonings on top of each bagel. Then bake for about 25 minutes or until they're golden.
Vegan Cream Cheese Instructions
Soak the cashews in water for 10-60 minutes before blending them. Drain the water off when they're done soaking.
Combine everything in a blender or food processor except for the herbs/mix-ins. Blend until smooth.*
Once the base spread is done being mixed, transfer to a bowl and add the mix-ins by hand, stirring to combine.
Chill in the fridge and server!
- You may need a bit more water than 2 cups. If the dough is not forming correctly, a few extra splashes of water to the mixing bowl can help.
- These vegan bagels can be stored for 4-5 days in a bread box or the fridge. After that I recommend freezing them to thaw and heat up later.
- If the bagels become too hard after a few days, they can be made soft again easily in the microwave.
- For the vegan cream cheese recipe, if you find that your blender is having a hard time blending the ingredients. Adding a tiny splash of water or plant milk can help get the blending started.
- The first time I made this recipe, it actually made 11 bagels! I was really surprised. I think this will vary depending on how large you roll them.
- If you wanted to make pretzel-style bagels, add 1/4 to 1/2 a teaspoon of baking soda to the water that you boil the bagels in before baking.