Learn how to make the easiest homemade vegan bagels at home today! It’s a fun and rewarding process and only requires a few easy ingredients to make. Grab your favorite vegan cream cheese and get ready to enjoy warm, delicious vegan bagels from the comfort of your own home.
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
Stir together the warm water, sugar and yeast in a bowl and let sit for 5 minutes, until foamy on top.
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.
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.
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.)
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.
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.
Bake in preheated oven for 16-18 minutes until tops are golden brown and bagels are puffed up.
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.
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