Weekend baking? Give these Vegan Homemade Bagels a try. Simple pantry staples come together to make these bagels with authentic bagel texture and flavor. Although the recipe is a bit time-consuming, it’s so worth it. Every bite is traditionally chewy, fresh, and so delicious.
To make this recipe, start by combining the yeast, warm water, and sugar in a small bowl. Whisk together and let sit until foamy. In a bowl of your stand mixer, mix the flour and salt. Add in the yeast mixture, vegetable oil, and 1 cup of water. Fit the stand mixer with the dough hook attachment and knead the dough on low speed for about 15 minutes. Alternatively, knead the dough by hand. Once the dough has doubled in bulk, shape it into 8 bagels. Loosely cover the bagels with a kitchen towel and let them rest as you prepare the water bath. Add the bagels in batches (don’t crowd the pot) and cook for 45 seconds to 1 minute per side. Transfer the bagels to a wire rack to drain. Brush the bagels with dairy-free cream and sprinkle with seeds of choice. Bake until nicely browned. Slather still-warm bagels with vegan cream cheese and top with carrot lox. Yummy!
To make the Vegan Homemade Bagels, you will need the following ingredients:
Into a small bowl, crumble ½ cube fresh yeast and add 1 ⅓ cups lukewarm water and 1 tablespoon sugar. Whisk together and let sit until foamy, about 10 minutes.
In a bowl of a stand mixer, mix 4 cups all-purpose flour and 2 teaspoons fine salt.
Add in the yeast mixture and 2 tablespoons vegetable oil.
Pour in the remaining 1 cup of water and knead the dough with the dough hook attachment on low speed, about 15 minutes.
Transfer the dough to a lightly oiled bowl and cover with a damp kitchen towel, then allow it to rise in a warm place until doubled in bulk, about 1 hour.
Gently deflate the dough and divide it into 8 equal pieces. Roll each piece of dough into a ball and place the dough balls on a baking sheet lined with parchment paper.
Cover the dough balls and let them rest for 5 to 10 minutes.
Use the handle of a wooden spoon to press through the center of each dough ball to make a hole, then gently stretch the center by twirling it around your fingers until the hole is about 1.5 inches in diameter. Place the bagels on the baking sheet and let them rest, covered, for about 15 minutes.
In the meantime, fill a large, wide pot with 2 quarts of water. Bring water to a boil. Preheat the oven to 425 °F.
Reduce the boiling water to a gentle simmer and transfer 3 or 4 bagels at a time into the water. Don't overcrowd the pot. Simmer the bagels for 45 seconds to 1 minute per side.
Place the bagels on a wire rack to drain.
Use a pastry brush to brush the dairy-free cream on top and around the sides of each bagel and sprinkle with seeds.
Bake the bagels for 22 to 25 minutes or until they are golden brown.
Serve warm or at room temperature.
These Vegan Homemade Bagels will make a beautiful addition to your Thanksgiving dinner table. Did you make it? We would love to hear from you. Please drop us a comment below and remember to tag us @cookmerecipes on Instagram to share your baking projects with us.
Great! I love bagels!
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