Mornings, Vegan Food

Homemade Plain & Everything Bagels (vegan)


Today I’m teaching you how to make my new obsession: homemade bagels! Bagels are actually quite easy to make, with only a few basic ingredients and (optional) kitchen tools like a stand mixer, but you can do it by hand too pretty easily! I was always so intimidated by making bagels from scratch but after making bagel bread last week, I figured it couldn’t be much more difficult and I was right!

Watch video tutorial here.

Just a few ingredients:

  • Warm Water: should be about 100 degrees F, or just slightly warm to the touch
  • Yeast: I use active dry yeast
  • Bread Flour: this is pretty key to getting the texture right, so try to find bread flour if you can!
  • Sugar: brown or white, doesn’t matter!
  • Salt
  • Optional: Everything Bagel Seasoning

Stand Mixer Optional:

The Tik Tok video I watched actually recommended kneading the dough by hand but I found  a stand mixer works fine and cuts down on the work. But doing it by hand is fun as well! You want to knead it for about 10 minutes until the dough is soft but not sticky to the touch.

How to Shape Your Homemade Bagels:

Shaping bagels is easier than you might think! Once the dough is divided into 6 relatively equal pieces, form each into a ball, then poke your thumb through it and then use two fingers to widen the hole (make it bigger than you want it to be when it is cooked as the bagels puff up and the hole will become smaller.

Why You Have to Boil Bagels Before Baking:

Bagels need to be boiled in a pot of boiling water with baking soda and a bit of sugar for one minute per side because this step is what gives the bagel their slightly crisp and shiny coating. This step also cooks the outer layer of the dough, making them hold their shape and brown nicely in the oven. If you want even more caramelization, brush a mixture of vegan milk and maple syrup on the tops before baking.

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Homemade Plain & Everything Bagels (vegan)

  • Author: Liv B
  • Total Time: 3 hours (including rising time)
  • Yield: 6 bagels


Fluffy, homemade vegan bagels with a chewy & crisp exterior, made with just a few simple ingredients.


  • 1 1/4 cups warm water (about 100 degrees Fahrenheit)
  • 1 tbsp sugar
  • 2 tsp active dry yeast
  • 3 1/2 cups bread flour
  • 1/2 tsp salt
  • 1 tbsp baking soda
  • 1 tbsp sugar
  • optional: everything bagel seasoning
  • optional: 3 tbsp nondairy milk + 1 tbsp maple syrup


  1. Stir together the warm water, sugar and yeast in a bowl and let sit for 5 minutes, until foamy on top. 
  2. Add the flour and salt to a stand mixer or mixing bowl. Add the water mixture and knead for 10 minutes, until dough is soft but not sticky to the touch. 
  3. Lightly grease a large bowl with oil, then place dough in the bowl and cover with plastic wrap or a tea towel. Place in a warm spot and let rise for 1 and a half to 2 hours or until doubled in size.
  4. Transfer dough to a lightly floured surface. Divide into 6 or 8 pieces (6 makes large bagels, 8 makes smaller ones). Roll each piece into a ball (watch video tutorial for exact method I use). Poke your thumb through a ball and then use two fingers to widen the hole (make it bigger than you want it to be when it is cooked as the bagels puff up and the hole will become smaller.)
  5. Line a sheet pan with parchment paper. Preheat the oven to 425 F. Fill a deep frying pan or large pot with some water. Add 1 tbsp of sugar and bring to a boil. Carefully add the baking soda, then add the bagels a few at a time and let one minute, then flip and boil one more minute. Remove bagels using a slotted spoon and let the water drip off a few seconds before transferring to sheet pan.
  6. Transfer bagels to the prepared sheet pan. Sprinkle with everything bagel seasoning (if using). If you want even darker and more caramelized tops, whisk together 3 tbsp nondairy milk and 1 tbsp maple syrup and brush the tops before adding the everything bagel seasoning. 
  7. Bake in preheated oven for 16-18 minutes until tops are golden brown and bagels are puffed up. 
  8. Let cool on the pan. Store completely cooled bagels in an airtight container up to 3 days at room temperature or slice and freeze. To defrost, simply toast from frozen.
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes


  1. Excellent recipe, Liv! I’ve made these twice now and they’re perfect. My second batch I even made them half whole wheat (with a bit more water to hydrate the whole wheat) and they’re so good! Thanks so much for all the hard work you put into these and making homemade stuff so accessible.

  2. Erin Kinley

    So good and very easy. These require very little active prep time. I can’t image buying bagels from the store again.

  3. Making my third batch right now, super easy recipe and they taste amazing!

  4. This recipe is seriously amazing! The best bagels I’ve ever had!

  5. My dough didn’t rise?

    • Did you make any changes to the recipe or ingredients? If not, your yeast might be expired or inactive! That can happen if its been sitting in a cupboard for a long time 🙂

  6. Love these! I make them all the time. So much better than store bought!

  7. So fun to make & SO TASTY!!! The texture is perfectly soft and chewy. Definitely will make again and make a dozen 😊

  8. I love this recipe!!! We use all kinds of toppings. I have made them for friends and they couldn’t believe I made them. Lol.

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