Vegetarian Vegan Bagels

Total time2 hr 10 min

Prep time30 min

Cook time25 min

Homemade bagels don't get more satisfying than these — chewy, glossy-crusted, and shaped entirely by hand before they hit a rolling boil that gives them that signature dense, springy bite. The dough comes together simply from bread flour, a touch of cane sugar, and a slow rise that builds real flavor and structure. A quick dip in a baking soda bath is the trick to that deep golden crust, and a shower of sesame seeds, poppy seeds, or everything seasoning turns them into bakery-worthy showstoppers. They bake up firm on the outside and pillowy inside, perfect for slicing and loading up with your favorite spreads. This one's a natural fit for a vegetarian kitchen, and a genuinely fun weekend baking project to boot.

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Ingredients

8 servings

For the dough

1 ½ tsp active dry yeast
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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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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