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Homemade Vegan Bagels 🥯

No more store-bought bagels once you try these bad boys!


  • Add the sugar and 120ml of water to a jug and mix. Add the yeast to a bowl and pour over the water/sugar mixture, gently mix together and leave for 15 minutes to activate.

  • In a separate bowl, mix the flour and salt together. Make a well in the middle, add the yeast mixture along with the rest of the water. Mix well until a smooth dough forms (if too dry add more warm water, if too wet add more flour).

  • On a clean work surface dusted with flour, knead the dough for 10 minutes or until smooth and elastic. Wet the inside of a bowl with water, place the dough inside, turn to coat until moist, cover with a damp tea towel and leave in a warm place for 1 hour or until doubled in size. Once risen, punch down the dough and set aside for 10 minutes.

  • Cover a baking tray with baking paper, remove the dough from the bowl, divide into 8 pieces and roll each piece into a ball.

  • Press into the centre of the ball to form a ring, stretch the dough balls into rings then place on the prepared baking tray. Cover with a damp towel and leave for 10 minutes.

  • Preheat the oven to 220C, bring a large pot of water to a boil, reduce the heat to medium and lower the bagels into the water. Once they float to the top, boil for 2 minutes, flip then boil for another 2 minutes. Once all bagels have boiled, transfer them to the baking tray, brush with almond milk and sprinkle with linseed.

  • Bake the bagels for 20 minutes or until golden brown. Remove from the oven and leave to cool for 10 minutes before serving.

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