Making the best vegan bagels is fun, sweet, salty, and fluffy! Your pantry probably has 6 simple ingredients. Making homemade bagels is easy and rewarding!
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For the bagel dough:– 1 ½ cups warm water, (think bath water temperature)– 1 tablespoon brown sugar, (or barley malt syrup, see notes)– 2 ¾ teaspoons instant yeast– 4 cups bread flour, (see notes to make your own)– 2 teaspoons saltFor boiling the bagels:– 8 cups water, (2 liters)– ¼ cup brown sugar, (or barley malt syrup, see notes)For topping the bagels:– 2 - 3 tablespoons sesame seeds, poppy seeds, or everything bagel seasoning– 2 - 3 tablespoons aquafaba
INSTRUCTIONS
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INSTRUCTIONS
Mix warm water, brown sugar, and instant yeast in a large bowl. Cover with a clean tea towel and wait 10 minutes. Mix should foam. Try new yeast if it doesn't foam.
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Step 1
Salt and bread flour make shaggy dough. Knead dough for 5 minutes on a clean surface. Hand-kneading the dough makes a smooth, tight ball because it's too tough to mix.
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Step 2
Place dough in a large, lightly greased bowl. Turn the dough in the bowl to coat evenly in oil. Cover with a fresh dishtowel. Let rise in warm place for an hour to double. Well-lit ovens rise dough.
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Step 3
Heat the oven to 425°F (220°C). Line two baking sheets with parchment.
Punch down the dough and divide it into 10 equal pieces for regular-sized bagels after rising.
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Step 4
For extra-large bagels, divide dough into 8 pieces. Roll each dough ball, poke a hole in the center with your fingers, and stretch to make a bagel. Bake sheets of bagels.
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Step 5
Boil bagels. Heat 8 cups water and ¼ cup brown sugar in a large pot until boiling. Boil a few bagels at a time, not crowding the pot, for 1 minute.
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Step 6
Boil the bagels for another minute after flipping with a slotted spatula. Return bagels to baking sheets from water. Repeat with remaining bagels.
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Step 7
After boiling, glaze bagels with aquafaba and season with sesame, poppy, or everything bagel seasoning.
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Step 8
Bake bagels 25 minutes until lightly golden. Remove from oven and cool on pan. Cool ones are chewier, warm ones soft.
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Step 9
Cooled bagels can be frozen for 4–6 months or stored at room temperature for 4 days in an airtight container.