The Everybody Bagel

This vegan bagel recipe is designed for home cooks and inspired by ring-shaped breads from around the world.


Bread flour

Instant yeast




Optional toppings

Make the Dough


Combine the bread flour, yeast, salt, and sugar in a large bowl. Make a well in the center of the dough, and add the water. Stir to combine into a shaggy dough.

Knead the dough


In a stand mixer fitted with a dough hook, knead the dough for about 5 minutes. Alternatively, knead the dough by hand until it is smooth and firm.

Ferment and shape the dough 


Transfer the dough into a large, lightly oiled bowl or container to rise.  Then, shape the dough into eight large rings.

Proof and bake


Place the shaped bagels on a prepared baking sheet and cover to proof for about 30 minutes. Bake at 475 F for 12 minutes (or 15 minutes for plain bagels).

Add the optional wash & toppings


When the bagels are cool enough to handle, apply the cornstarch wash in a thin layer.  Then, sprinkle each bagel with a generous amount of toppings.

Bake the Bagels after topping


After applying the wash and the toppings, return the bagels to the baking sheet. Bake for another 2 - 4 minutes to toast the seeds on the bagels.

Make it now!

These bagels don’t require boiling and come together as easily as a basic yeast bread.  And they still hit the essential notes of the New York-style bagel!

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