Vegan Bagels
Homemade bagels are one of those kitchen projects that feel ambitious but are genuinely within reach on a weekend morning, and this plant-based version delivers the real deal — chewy, golden, and deeply satisfying. The dough comes together with just bread flour, yeast, sugar, salt, oil, and water, so there's nothing here that relies on eggs or dairy to get that classic texture. The secret is the boiling bath: a quick dip in baking soda–spiked water before baking is what gives each bagel its signature chew and shiny, crackly crust. After a hot blast in a 450°F oven, they come out deep golden brown with a firm bottom and a soft, dense interior that holds up beautifully to any topping or spread. Sesame seeds, poppy seeds, or everything bagel seasoning are all optional finishes, but any of them take the look and flavor to the next level. The batch makes 8 bagels, which means you'll have plenty to share — or to stash in the freezer for busy mornings when a good breakfast feels impossible.
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Learn more →Ingredients
8 servings
For the dough
- 1 ½ tsp active dry yeast
- 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
- 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)
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.
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