Easy Homemade Vegan Bagels
Easy Homemade Vegan Bagels just like the ones you get in New York City- they have a shiny crisp exterior but are chewy and fluffy on the inside. The ingredients are simple and they happen to be surprisingly easy to make. After digging in to one of these delicious vegan bagels at home, you'll never buy store-bought again!
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Servings: 8 Bagels
Ingredients
- 4 cups Bread Flour properly measured
- 1 ½ teaspoons Salt
- 1 tablespoon Organic Cane Sugar
- 1 packet Active Dry Yeast
- 1 ½ cups Warm Water (heated between 100-110°F) divided
- 1 tablespoon Plant Milk for brushing on top
- Toppings of Choice see above for options
Instructions
- Make the Bagel Dough: Activate the active dry yeast by heating 1 ½ cups of water until it reaches between 100-110°F. Pour only ½ cup of the warm water in to a small bowl and sprinkle in the sugar and active dry yeast, don't stir it. Let sit for 5 minutes. It should be bubbly and foamy on top.
- Combine the flour and the salt in to the bowl of a stand mixer or a large bowl if making bagels by hand.
- Once the yeast is activated, stir gently together and then pour in to the stand mixer along with the dry ingredients. With the mixer on low, slowly add the remaining water. Knead for about 5-7 minutes. You'll know it's done when the dough has pulled away from the sides of the bowl and the dough is firm, smooth and elastic.
- Lightly oil a large bowl and gently toss the dough to coat. Cover the bowl with a clean dish towel and place in a warm spot for 1 hour to rise. Punch the dough and allow to rise for 10 more minutes.
- Divide the dough in to 8 equal pieces and roll in to a smooth ball. Cover with a clean dish towel and let rise for another 30 minutes. Now, shape your bagels by poking a finger through the center to create the hole in the middle, about 1.5 inches in diameter.
- Preheat oven to 425F.
- Bring a large pot of water to a boil. Reduce the heat to a simmer over medium heat and add 2-3 bagels at a time. Let them simmer in the water for 2 minute, and then flip them over to boil for another 2 minutes. This will result in a chewier, New York style bagel. If you want them softer, reduce the time to 1 minute each side. Use a slotted spoon to drain from the water and place on a parchment lined baking tray.
- Prepare the Toppings: As soon as the bagels come out of the water, brush them with a little bit of the plant milk and sprinkle on the desired toppings.
- Bake for 20-25 minutes or until golden brown. The exterior will feel very crispy when they come out but they will soften after cooling.
- Cool the bagels on a wire rack and then slice and serve with vegan butter, homemade cream cheese or anything you'd like. Enjoy!
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