Honestly, I make these easy vegan bagels more than I should. They’re that simple and they always hit the spot.
Ben was the tiniest elephant anyone had ever seen. He wasn’t much taller than a goat, but he had the roundest, happiest feet in the whole forest. Ben loved stomping more than anything. He stomped when he woke up, stomped when he ate breakfast, stomped whenever he got excited. His stomps sounded like soft little drumbeats, and he dreamed of one day joining the annual Forest Orchestra as the bass drum.Jump to Recipe
When tryouts finally came, Ben rushed to the clearing with stars in his eyes. He stomped with all his might, ears flapping, trunk wiggling, heart bursting with hope. But no matter how hard he tried, Ben simply couldn’t keep a rhythm. His feet wobbled, his timing drifted, and his drumbeats bounced all over the place like pebbles on a pond. The conductor thanked him kindly, but another animal with steadier timing was chosen instead.
Ben tried to smile politely, but it felt like his joy for stomping almost slipped right out from under his feet.
That evening, as the animals were leaving the audition, a tall crane with a crooked beak and a kind expression approached him. “I’m Bartholomew,” the crane said. “I run the little café by the river. And I have to say, your stomps are… something special.”
Ben blinked. “Special how?”
Bartholomew smiled. “Come by tomorrow. I think I know just the job for you.”
The next morning, Ben arrived at the café and discovered his true calling. Bartholomew needed someone to stomp perfect holes into all kinds of foods: pineapple rings, donuts, onion slices… and best of all, bagels. Bagel dough was bouncy and soft, and every time Ben gave it a big joyful stomp, the dough pushed right back and sent his little foot bouncing.
Soon Ben was twisting bagels around his legs, flipping them into the boiling pot, stomping batch after batch as crowds gathered to watch. He had the audience he always dreamed of, right there in the café, cheering every happy stomp.
And just like that, Ben the Elephant became Ben the Bagel-Stomper, the happiest feet in the forest.
Main ingredients for these easy vegan bagels:
- Syrup/Sugar
- Flour
- Water
- Yeast
- Salt
The Joy of Homemade Bagels
I love these easy vegan bagels because everything about making bread just feels special. It feels a little like having a tiny superpower at home, when you turn simple ingredients into fresh, warm bread. I love watching the dough come together. I love seeing it rise. And yes, I’ve absolutely sat in front of the oven just to watch it bake.
These bagels are perfect for breakfast, great next to a cozy soup or stew and honestly just a really good snack on their own. My whole family loves them and I think you will too.
Let’s Talk Texture
These bagels get their chew from the dough itself, but the boiling step really makes a difference. I like to simmer them in water with date syrup, salt, and a little baking soda. That quick bath gives the crust a dark colour and a nice shine, almost like the effect you get from malt. It also creates a great contrast between the thin, slightly crisp crust and the soft, chewy inside.
I add a splash of olive oil to keep the crumb softer for a day or two, but you can also skip it. Without the oil, the bagels turn a bit firmer and chewier with a thicker crust. They dry out a little faster, but taste even more like the classic, old-school kind. They’re delicious either way.
What’s the Boil about?
Boiling is the one step that truly turns a plain ring of dough into a real bagel. It’s what gives them their shiny crust and that classic chewy bite. When the dough simmers in the hot water, it expands and the outside starts to set right away. This means the crust forms earlier, so the bagel can’t puff up in the oven like a regular bread roll. Instead, it keeps that dense, chewy, very bagel-like texture we all love.
Make Them Ahead
I love making the dough in the evening. I just mix everything, pop it into the fridge and forget about it until the next day. The cold rise lets the dough ferment slowly, which usually builds deeper flavour and makes the texture chewier and more “authentic.” It’s what gives you that classic NY-style bite you normally only find at cafés. I usually make a batch of six like in the recipe and use them for breakfast, have another one with a cozy stew or soup at lunch or just grab one as a snack. They’re so versatile and always taste great, also on the next day.
If you’re short on time, you can absolutely make them fresh in about 2–3 hours. They still turn out amazing, soft, chewy, golden, everything you want in a bagel. But if you do have the extra time, that slow overnight rise just makes them a little ´ closer to the shop-style ones.
Toppings & Variations
I like to use sunflower seeds, poppy seeds and sesame on top of my bagels. They toast up in the oven and add a nice layer of extra crunch. Other options are pumpkin seeds, black sesame or even rock salt, sort of like a pretzel. You can also make them completely plain.
For the dough itself, you can keep it neutral or add a touch of cinnamon or a small handful of raisins for a sweet version. If you enjoy a peanut butter – banana filling or a sweet spread, then that option may be the one for you!
My favourite way to eat them is with avocado, a drizzle of olive oil, a splash of balsamic, salt, pepper.. Another combo I love is vegan cream cheese with tiny red onion cubes, salt, pepper and a handful of fresh arugula. They’re simple but so good.
Equipment for Easy Vegan Bagels (Don’t Worry, It’s Simple)
I usually make my bagel dough in a stand mixer. I bake a lot, so it saves my hands and keeps things practical. But kneading by hand works perfectly too as the dough is simple and very forgiving, so no special tools are required.
You also don’t need barley malt to make great bagels. I normally use date syrup or agave syrup, and plain sugar works just fine as well. But if you can easily get your hands on barley malt, I’d definitely recommend trying it. It gives the bagels a darker color, a slightly sweeter aroma, and might add that extra NY-style vibe you get from real bagel shops.
How To Make Easy and Delicious Vegan Bagels
Ingredients
Dough Ingredients
- 1 1/2 tbsp agave syrup/sugar
- 2 tsp dry yeast
- 500 grams/ 4 cups all-purpose flour
- 2 tsp salt
- 260 ml/ 1 cup water
- 1 tbsp olive oil optional
The Boil Ingredients
- 1 litre 4 cups water
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp syrup or sugar I used date syrup
Instructions
- Dissolve yeast in the water, add syrup and set it aside for 5 to 10 minutes until you see it foam up.
- Add the yeast mixture to the flour, salt and (optional) olive oil and knead by hand for about 5 minutes or with a stand mixer for 8 minutes. The dough should become smooth, firm and not sticky.
- If you want to make them the same day, let the dough rise until doubled in size. This usually takes 1–2 hours, depending on the room temperature. You can also warm it up in the oven on your lowest temperature setting to speed up the process a little. If you have time: Put the dough straight into the fridge after kneading. A cold rise overnight develops amazing flavour and makes the bagels even chewier and softer inside. Ideally, let it rise in the fridge for 8–24 hours. Continue with shaping on the next day.
- Lightly flour your work surface. Divide the dough into 6 equal pieces. You can eyeball it or weigh them if you want them perfectly even. Roll each piece into a smooth ball between your hands. Now take a wooden spoon (or any kitchen tool with a handle), poke it through the center of a dough ball and lift it up. Spin it gently around the handle or use your fingers to stretch the hole until it’s about 3–4 cm (1.2–1.6 inches) wide. Let the shaped bagels rest for another 10–15 minutes.
- Preheat your oven to 230°C / 450°F and bring a pot of 1 litre water mixed with syrup, salt, and baking soda to a simmer. Carefully place a bagel into the hot water. Gently boil for 40 seconds per side.Lift it out with a flat tool and place it on a plate for a few seconds. Then press the wet side into your toppings of choice. Add more seeds by hand if you see empty spots.Repeat until all six bagels are boiled and topped.
- Bake the bagels for 15 minutes, until golden and shiny. Let them cool for a bit, then enjoy warm or toasted.
Storage & Freshness
These bagels stay tasty for up to three days, thanks to the tiny bit of olive oil and the natural sweetness in the dough. I always eat them fresh on the first day and then just toast them on day two and three. They crisp up beautifully and taste almost like new. If you want to keep them longer, you can freeze them right after they’ve cooled. Just thaw and toast, they come back to life so well.
Did you make these Easy Vegan Bagels?
Please let me know how it turned out for you, I’m super curious! And if your oven’s already turned on, how about you make your own Baba Ganoush as a spread for your freshly baked Bagels. You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂
