Description
Learn how to make the best chewy homemade vegan bagels ever! These easy vegan bagels taste just like a New York style bagel, without leaving home!
Ingredients
Scale
- 2.5 tsp activated dry yeast
- 1 1/2 cups (375 mL) filtered water, heated to 110F
- 2 tsp maple syrup, room temperature
- 4 1/8 cups (520 g) bread flour*
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp sea salt
- Desired toppings (see blog post for measurements!)
Instructions
- Please read through all instructions before beginning.
- Measure out all ingredients before beginning. Make sure that your water is 110F when you bloom the yeast.
- Bloom the yeast: to a medium bowl, combine the water, dried yeast and maple syrup. Mix with a wooden spoon, cover and set aside to rest for 10-15 minutes. The yeast should start to form foam at the top of the water and begin to smell yeast like. If it does not, you might need to start from scratch (easier to do it at this stage!). As the yeast is blooming, grease a large clean bowl with olive oil. This will be for the first proof. Set aside.
- Make the bagel dough:in a large bowl, whisk together the flour, cornstarch, and salt. Then in a stand mixer with dough attachment or in a large bowl and wooden spoon, add the yeast mixture, vanilla extract, maple syrup, and about 1/3 of the flour mixture. Mix on medium speed for 1 minute, then stop and add in the remaining flour. Mix on medium speed to begin, then to medium-high speed to knead the dough for 2-3 minutes.
- Knead the dough: On a clean floured surface, lightly flour the dough and begin to knead the dough for 5-7 minutes. The dough should be smooth and easily formed into a large ball.
- Proof the dough: place the bagel dough into your clean greased bowl and cover with a clean kitchen towel. Place in a warm area that’s at least 85F to proof until doubled in size, about 45-60 minutes. While the dough is rising, line two baking sheets with parchment paper.
- Shape the bagels: once the dough has risen, lightly punch down the dough, and flour a clean surface once more. Lightly knead to deflate the dough on the surface, then divide the dough to be 8 even sections using a bench scraper or large kitchen knife. It’s easiest to lightly flour the knife before slicing the dough. Take one piece of bagel dough and lightly knead it into a small and smooth ball. Press your thumb into the middle of the dough ball to form into a bagel. Place the formed bagel onto a baking sheet lined with parchment paper. Repeat for the remaining dough balls, placing four bagels onto each baking sheet spaced apart.
- Second proof: cover each baking sheet with a clean kitchen towel, and allow the dough to rise for 30 minutes.
- While the bagels are rising: bring a large kitchen pot with 4 quarts of water to a boil. Preheat the oven to 425F.
- Once the water is boiling: use a slotted spatula and carefully place one bagel at a time into the boiling water. I place about two bagels into the pot to boil together. Allow the bagels to boil for 1 minute, then carefully remove them with the slotted spatula and place them back onto the baking sheet. They will be very puffy! Repeat for the remaining bagels.
- Before baking: Add your toppings (sesame seeds, dried onion, poppy seeds, sea salt, etc.)
- Bake the bagels: place the baking sheets into the oven to bake for 20-23 minutes. About half way through, rotate the pan to make sure the tops evenly brown. Remove the bagels once the tops are lightly browned.
- Allow the bagels to cool for 10 minutes: give the bagels to cool at room temperature on a cooling rack for 10 minutes before slicing. Then serve with vegan cream cheese, vegan butter, peanut butter, cashew butter, or enjoy as is!
- Storage: store any leftover bagels in an airtight bag or container at room temperature for up to 2 days, in the fridge for up to a week, or in the freezer for up to 2 months.
Notes
See blog post for tips & tricks!