Breakfast/ Lunch/ Recipes

Best-Ever Vegan Sesame Bagels

Best-Ever Vegan Sesame Bagels

I’ve made these Best-Ever Vegan Sesame Bagels so so many times in the past weeks, it’s a wonder I haven’t shared this recipe sooner! Because who doesn’t like homemade bagels?

And good news, these bagels take a little bit more effort but the result is TOTALLY WORTH IT! And they are VEGAN!

  • the buns are completely vegan, dairy-free and egg-free
  • I used my homemade vegan cream cheese to spread on these soft bagels
  • and then I topped it with some avocado (double yum!)Best-Ever Vegan Sesame Bagels
  • Best-Ever Vegan Sesame Bagels

Finish the toppings to your liking,…. tomato for a purely plant-based version, or perhaps something more naughty?

Actually, I am off having a bite of these.

Do let me know how you found these Best-Ever Vegan Sesame Bagels if you try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

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Best-Ever Vegan Sesame Bagels

Best-Ever Vegan Sesame Bagels

An Easy Homemade Bagels recipe using just a few staple ingredients! The buns are Vegan, Dairy-Free, and Egg-Free.
Prep Time 1 hr 5 mins
Cook Time 20 mins
Total Time 1 hr 25 mins
Course Breakfast
Cuisine American
Servings 10
Calories 251 kcal


  • 666 g/5 1/3 cups of bread flour
  • 420 ml/1.7 cups of tepid water body temperature, 30C minimum, 34C max
  • 1 tablespoon of dry active yeast
  • 1 tablespoon of table salt
  • 1 tablespoon of dark brown sugar/light brown sugar/coconut sugar
  • 1 tablespoon of soda bicarbonate
  • 1 tablespoon of black treacle/molasses/ pomegranate molasses optional


  • Using a kitchen aid add the salt first, then add the flour and the rest of the ingredients. Using the hook, mix on low speed for about 10 minutes.( if using a bowl, do the same way, but work mix it with your hands it until it forms a dough, and knead for about 10 minutes)
  • Transfer the dough onto a deep bowl cover with a tea towel, and leave in a warm place to prove for about 30 minutes.
  • Meanwhile bring a deep pot of water to the boil.
  • Line baking trays with parchment paper and lightly oil them, or flour them for an oil-free version.
  • Flour a working surface and divide the dough onto 10 balls (100g/1/3cup each.)
  • Then flatten each ball then fold in the sides and pinch them. Turn around and roll them using the palm of your hand ( see pictures ) It should form a smooth round ball.
  • Place the shaped balls onto the oiled/floured trays. Using your finger from underneath make a hole in the middle and stretching it slightly to extend the hole ( the dough will be quite flexible)
  • Cover with a tea towel and prove again for 15 minutes.
  • Preheat oven to 375F/200C.
  • Add the bicarb and treacle to the boiling water.
  • Then carefully drop 2-3 of the risen bagel rings depending on how wide your pan is, just try not to crowd the pot.
  • Boil each side for 30 seconds. then place the blanched bagels back to the baking tray. Top them with sesame seeds.
  • Put the trays with bagels in the oven and bake for 20 minutes. Try not to open the oven during these 20 minutes.
  • Enjoy the bagel hot or cold with any fillings you like.


Store these amazing homemade bagels wrapped in cling-film or put in an air-tight container and consume within 3 days.
They freeze great too!


Calories: 251kcal
Keyword bagel, baked, breakfast, lunch, vegan
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