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vegan everything bagels

everything bagels

Are you ready to change your life?! Make these everything bagels from scratch and top 'em with the vegan herb & garlic cream cheese or anything else you like.

Course Breakfast
Cuisine American
Keyword bagel, baking, bread, dough
Prep Time 30 minutes
Cook Time 30 minutes
proofing 30 minutes
Total Time 1 hour
Servings 8 bagels
Author Lauren Toyota

Ingredients

bagel dough

  • 4 C bread flour
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 2 1/4 tsp quick rise yeast
  • 1 tbsp vegetable oil
  • 1 1/2 C warm water (between 120°F - 130°F)

everything bagel topping

  • 2 tbsp poppy seeds
  • 2 tbsp white sesame seeds
  • 2 tbsp raw or roasted sunflower seeds
  • 2 tbsp granulated or minced dehydrated onion
  • 2 tbsp granulated garlic
  • 1 tsp sea salt (optional)

vegan "egg" wash

  • 2 tbsp nondairy milk
  • 1/4 tsp brown sugar

boiling solution

  • 2 qts water
  • 1 tsp baking soda
  • 1 tsp brown sugar

Instructions

  1. If you have a stand mixer it's best to make the bagel dough with this method using the bread hook. This dough requires lots of kneading! In a stand mixer combine the flour with sugar, sea salt and yeast until well mixed. Then while the machine is running on low add in the oil and water. Gradually increase the speed slowly as the mixture comes together to form the dough. Once it's coming away from the sides continue to knead it on a higher speed until the ball of dough is smooth and slightly sticky. However, it should not be sticking to your hands.
  2. Use a small amount of flour on your hands to remove the dough from the hook and get it out of the bowl onto a clean surface. You do not need to add excess flour, just a light dusting on the counter should be fine.
  3. Prepare a baking sheet lined with parchment paper and preheat the oven to 425°F.
  4. Cut the ball of dough in half, each half in half again, and then each of those quarters in half so you have 8 pieces. Roll each portion into a ball which you can knead a couple more times to get smooth.
  5. To hand form the bagels, punch a hole in the centre of the ball of dough with your thumb. Then use two fingers to expand and stretch the hole forming a smooth bagel shape. Place bagels onto the baking sheet. The hole should be farely large as it will poof up when rising, boiling and baking.
  6. Cover the baking sheet with a damp towel and allow to rise for about 15 to 20 minutes. They should not double in size but just increase by about 50%.
  7. Meanwhile combine the everything bagel topping together in a wide shallow dish.
  8. Prepare the vegan "egg" wash by mixing the nondairy milk and brown sugar together in a separate small bowl.
  9. Once the bagels have proofed boil the water, baking soda, and brown sugar in a large pot on the stove. Add 1 or 2 to a rolling boil. Boil about 1 minute flipping half-way through. Remove with a slotted spoon onto a wire rack over another baking sheet to drain excess water.
  10. Brush each bagel gently with vegan "egg" wash on one side. Place brushed side down in the dish of everything bagel seasoning. Ensure you coat the top of the bagel well. You can use your hands to gently amass the seasoning all over the surface. Place onto the parchment lined baking sheet. Space bagels out about 1-inch apart. You will probably need 2 baking sheets to bake the bagels as they have increased in size quite a bit.
  11. Bake for 20 to 22 minutes or until golden brown on the top. Let the bagels cool on a wire rack before slicing. Top with a generous amount of herb & garlic tofu cream cheese and/or some of your other favorite toppings.

Recipe Notes

These bagels can be frozen for longer storage but are of course best served on the same day as baking!