Low Sodium Vegan Bagels

Total time2 hr 10 min

Prep time30 min

Cook time25 min

These chewy, golden bagels come together from a simple yeasted dough enriched with a touch of cane sugar and neutral oil, kneaded until smooth and elastic before a long rise brings out that classic bagel chew. Shaping is straightforward: divide, roll, poke a hole, and let the rings rest until they're ready for their signature dip in a baking soda bath, which gives bagels their glossy, taut crust before baking. From there, a hot oven turns them deep golden brown on top with firm, well-browned bottoms — the kind of contrast that makes a good bagel worth toasting. Finish them with sesame seeds, poppy seeds, or a scatter of everything bagel seasoning for extra crunch and flavor in every bite. Best of all, since you're building the dough and toppings yourself from scratch, this is a great pick if you're watching your sodium intake and want a fresh, homemade bagel without relying on a store-bought bag full of unknowns.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the dough

1 ½ tsp active dry yeast
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
See all
1 tbsp organic cane sugar
1 ¼ cups warm water (105–110°f / 40–43°c)
3 ½ cups bread flour, plus more for dusting
1 ½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp neutral oil (such as canola or sunflower)

For the boiling bath

2 quarts water
2 tbsp baking soda
1 tbsp organic cane sugar

For topping

2 tbsp sesame seeds, poppy seeds, or everything bagel seasoning (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In the bowl of a stand mixer (or a large bowl), combine the warm water, yeast, and 1 tbsp sugar. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the bread flour, salt, and oil to the yeast mixture. Mix on low speed with the dough hook for 2 minutes to bring the dough together, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, stiff, and pulls cleanly away from the sides of the bowl. If mixing by hand, turn the dough onto a lightly floured surface and knead for 10–12 minutes until smooth and elastic.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!