Jump to Recipe· 4.9 from 11 reviews

Yes, you can totally make bagels in your own kitchen, and they might just ruin store-bought ones for you forever! These homemade vegan bagels with that irresistible chewy bite and pillowy center that’s perfect for toasting.

Imagine pulling a warm bagel from the oven, splitting it open, and watching the steam curl up before you swipe on a thick layer of cream cheese or jam. It’s my favourite way to spend a Saturday morning these days! These vegan bagels are simple to make, endlessly customizable, and honestly the kind of comfort food that makes you feel like a professional bread maker without too much effort.

Why I know you’ll love these bagels

  • It’s so much easier than you think! 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! Making bagels from scratch is so simple, the first time you give it a try you’ll be so impressed!
  • Made with simple ingredients. As are most bread recipes, vegan bagels only require the basic ingredients: flour, yeast, water, sugar, salt, baking soda, plus any toppings you desire. 
  • No more checking store-bought bagel brands. Store-bought bagels can be vegan, but they aren’t always and checking labels can be confusing at times. With this recipe, you won’t need to worry about finding vegan bagels at your local grocery store again!

Get your yeast going

Yeast is picky, it likes its water warm, around 100–110°F. Too hot, and it’s toast (literally); too cold, and it just won’t wake up. Get it right, and your bagels will puff up perfectly and be soft and chewy every time.

Do I really have to boil them before baking?

Short answer: yes! Slightly longer explanation: boiling bagels is what gives them that signature chewy texture and glossy crust that sets them apart from regular bread. Unlike most breads, which go straight from dough to oven, bagels get a quick bath in boiling water and baking soda before baking. This also helps any toppings like everything bagel seasoning stick better. That brief boil is the secret behind that classic bagel bite we all love, and it’s what turns simple dough into a true bakery-style bagel.

Don’t get bent out of shape – literally!

Shaping bagels is way easier than it looks, and honestly kind of fun once you get the hang of it. It took me a few tries to nail it but once I realized you just roll each piece of dough into a ball, poke your thumb through the center, and gently twirl it around to make that classic larger hole, I became a bit of a pro! Don’t overthink it; it’s a forgiving process, and even the slightly wonky ones taste just as amazing.

Watch the process on Instagram here!

Ideas for Serving

Nothing’s better than a warm, chewy bagel topped with a generous spread of vegan cream cheese (if you’re feeling sweet, try this vegan cinnamon toast crunch cream cheese. It’s the perfect way to enjoy everything bagels for a simple, delicious breakfast!

How to store and freeze your homemade bagels

Room temp: Let your bagels cool completely, then tuck them in an airtight container for up to 3 days. No soggy bottoms here!

Freeze: Flash-freeze cooked and fully cooled bagels on a tray for an hour, then stash in a freezer bag or container for up to 3 months.

Pro tip: Slice before freezing so you can pop them straight into the toaster. Whole bagels? Just thaw until soft enough to cut before toasting.

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Chewy Homemade Vegan Bagels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: OLIVIA BIERMANN
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 3 hours (including rising time)
  • Yield: 6 bagels
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Description

Make soft, chewy vegan bagels at home with this easy recipe! No eggs or dairy needed, just simple ingredients and a few steps for bakery-style bagels fresh from your own kitchen.

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

Instructions

  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.

Did you make this recipe?

Share a photo and tag me @itslivb — I can’t wait to see what you’ve made!

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