I’ve made these Best-Ever Vegan Sesame Bagels so so many times in the past weeks, so I am finally ready to share this recipe with you!
Who doesn’t like bagels? Come on! They are so versatile, you can just toast them and add some vegan butter on them, have them with your soup, have them for breakfast, have them as a filliped bagel for lunch, have them as a snacky-dessert with some peanut butter and jam, I mean the options are endless.
Not all bagels at the stores are vegan, but some are. But, just to be 100% sure, it’s always best to make your own!
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
These bagels are done right. The dough is done right, the proofing is done, the shaping, the blanching. I see a lot of ‘cheat’ bagels out there, but if you want a proper bagel, you gotta go in town and put the effort in.
These bagels are crispy on the outside and chewy, just like they should be!
They are totally worth the effort; follow my steps below correctly on this recipe, as precision is key!
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!
More Vegan Baking Recipes:
Best-Ever Vegan Sesame Bagels
- 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.
They freeze great too!