Chewy Authentic Everything Bagel Bread (Vegan!)

This simple bread recipe is everything you love about a real New York-style bagel, but in loaf form. It’s boiled before baking (trust me, it’s worth the extra step!), hand-kneaded, and topped with a generous layer of everything bagel seasoning, giving it that unmistakable chewy texture and deep, golden crust. And the best part? It’s 100% vegan.

Unlike your average bread, this recipe follows the same technique as traditional bagels, making it perfect for slicing, toasting, and piling high with your favourite toppings. After testing a few different methods, this version hit the sweet spot: chewy, flavourful, and shockingly easy to make at home.

In our kitchen, we love taking classic recipes and making them more functional. And as bagel obsessives (seriously, we hit the bagel shop weekly), this one was a game-changer. I never imagined we could get that same dense, chewy bagel texture in a loaf form, perfect for everyday use. Try using it for this crispy tofu and roasted veggie sandwich if you don’t believe me!

Can a loaf of bread really replace a bagel?

Honestly… yes. And in some ways, it might even be better! Liv and I may be “bagel traditionalists” (and having been to both Montreal and New York in recent years, have many strong opinions on the matter!). But if you’re all about that chewy crust and savoury everything bagel topping, this recipe delivers all of that and adds the versatility of a sliceable loaf. Whether you’re layering it up in our Herbed Chickpea “Tuna” Sandwich or slathering it with butter and jam for your morning toast, it’s just as satisfying as a classic bagel—maybe more.

Thanks to the same boiling method and dough structure used in traditional bagel-making, nothing’s lost in texture or flavour. The only real difference? You don’t have to shape individual bagels (and we’ll call that a win).

The secret step you can’t skip

What really makes this loaf stand out is the boiling step. Before it hits the oven, the shaped dough gets a quick bath in baking soda water. It might seem like a tedious extra step, but it’s the key to getting that signature chewy crust and rich, golden colour.

Through recipe testing, I found that skipping this step left the loaf a little too soft. More like regular sandwich bread than anything close to a bagel. But with the boil? That deep flavor and texture hit exactly like the real thing. It’s what transforms a good bread into a great bagel loaf.

Chewy Authentic Everything Bagel Bread (Vegan!)

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• Author: OLIVIA BIERMANN
• Prep Time: 1 hour 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 10 minutes
• Yield: 1 loaf

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Description

This simple bread recipe is everything you love about a real New York-style bagel, but in loaf form. Topped with a generous layer of everything bagel seasoning, giving it that unmistakable chewy texture and deep, golden crust. And the best part? It’s 100% vegan.

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Ingredients

• 1 cup + 2 tbsp warm water (about 105 F)
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 2 1/2 – 3 cups flour (if you use bread flour you’ll need closer to 2 1/2 cups and all purpose closer to 3 cups)
• 1 tbsp baking soda
• everything bagel seasoning (recipe here) as much as you like, I do a few tbsp to coat the top of the bread

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Instructions

1. Combine warm water and yeast and let sit 5 minutes. Add to stand mixer bowl with sugar and salt. Add the flour and knead about 5 minutes in stand mixer until not sticky to the touch.
2. Cover and let rise 30 minutes. Then shape into a greased loaf pan and rise another 40 minutes.
3. Preheat oven to 350 F.
4. Fill a large pot halfway with water and bring to a boil. Add 1 tbsp baking soda. Boil the dough for 1 minute, then flip and boil on the other side for 1 minute.
5. Remove from pot and let the water drip off, then add back into loaf pan. Cut a few slits in the top for steam. Sprinkle on everything bagel seasoning to coat the top.
6. Bake for 40-45 minutes until browned on top. Enjoy!

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