There is nothing better than starting the day with freshly toasted bagels, is there? Well, yes there is, freshly toasted Fluffy Homemade Vegan Bagels! Served with our insanely delicious Cheezy Spread, our vegan cream cheese made from cashews and only natural ingredients and cultured, which makes it taste just like the real deal (the recipe is in our cookbook & e-cookbook ALL PLANTS: The food You love, The Vegan Way, along with over 150 vegan and satisfying recipes to feed all the members of your household, including your dogs! The e-book is currently ON SALE in our Store and our Etsy Shop! The cookbook’s available internationally as a hardcover on Book Depository (with free delivery worldwide!), Walmart, and in many other bookstores! Yay! Click here to learn more.
So, you may be wondering, how difficult is it to make Homemade Vegan Bagels at home from scratch? And the answer is, it’s extremely easy! And more if you follow this step-by-step recipe!
These vegan bagels are extremely delicious, SO fluffy, and super pretty! You and your family and guests won’t be able to stop eating them! Everyone will be so impressed with these, we promise!
For the making of this recipe we used a few products from the site Buywholefoodsonline.com. We have been using their products for years and could not be happier with their quality and affordable prices. We used their Bread Flour, Instant Dry Yeast, Pure Date Syrup, Vegan Oat Cream, Chia Seeds, Sunflower Seeds, Pumpkin Seeds, and Sesame Seeds.
Serve these fluffy delicious Vegan Bagels along with our super yummy, packed with flavour and vegan protein Tempeh Bacon. You’ll love the combination!
If you liked this recipe, check out our Swedish Style Vegan Christmas Ham, The Best Homemade Vegan Buffalo Mozzarella, Vegan Seitan Steaks (Wheat Meat), Vegan Red Velvet Brownies w/ Vanilla Ice Cream recipe, Vegan Basil Ice Cream with Strawberry Sauce Recipe, and Healthy Vegan Chocolate Doughnuts. You’ll love them all!
Fluffy Homemade Vegan Bagels
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- In a medium-sized bowl, combine the date syrup, instant dry yeast and 1 cup of the water at 106ºF/41ºC (use a thermometer!). Let sit for 10 minutes.
- After 10 minutes have passed, add the extra-virgin olive oil and the 1 cup and 1 tbsp of warm water left to the bowl containing the date syrup-yeast-water mixture, and slowly stir well.
- Combine the bread flour and sal in the bowl of your stand mixer. Mix to combine. Make a well in the center of the dry ingredients and pour the contents from the medium-sized bowl with the yeast mixture. Run the mixer on low speed, using the dough hooks, for 1-2 minutes, pausing occasionally to scrape down the sides of the bowl as needed. Increase the speed of the mixer to medium-high and let the mixer run for 5 minutes more, until the dough becomes a smooth ball. If you are kneading by hand, knead for about 10 minutes.
- Grease a large bowl with olive oil, and place the ball of dough in it, making sure its surface is all covered in olive oil too. Cover the bowl with a clean kitchen towel and set aside at room temperature in a dark and dry place for 1-2 hours or until it has doubled in size.
- Punch down the dough to collapse any air bubbles that have built up inside. Cover and let rest for 10 more minutes. Divide it into 10-12 pieces.
- Shape into smooth balls and place onto parchment paper lined baking trays, 2 inches apart from each other. Cover the trays with clean kitchen towels and let them rest covered for 15 minutes.
- Preheat the oven to 428ºF/220ºC.
- Use a small cookie cutter to make holes through the centre of each dough ball. The cookie cutter must have a 1 1/4″ diameter, or the hole will close during baking, if it’s too small. Cover the trays again with the kitchen towels.
- Bring a large pot of water to a low boil.
- Carefully and working in batches, simmer the bagels for 1 ½ minutes. Use a slotted spoon to remove them from the water and place back onto a wire rack to drain.
- Place the bagels back onto the parchment paper lined baking trays.
- Pour a few tablespoons of vegan oat cream in a small bowl, and with a basting brush, brush the bagels with the cream. Sprinkle them with the seeds of your choice. We used chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds.
- Bake in batches for 25 minutes on the middle rack of the oven, or until golden.
- Cover the second tray with the kitchen towel and once the first tray is finished baking, bake the second one.
- Remove to a cooling rack to cool for at least 10 minutes before serving.
- Best eaten the same day. Enjoy!
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