Soft, chewy, and absolutely delicious, these Vegan Bagels taste way better than store-bought. Perfect to be topped with the usual bagel fixings, your favorite hummus, bruschetta, or avocado. You can also use these bagels to make a sandwich or transform them into a vegan pizza bagel. The options are endless with this vegan gluten-free bagel recipe.
If you’ve never made gluten-free bagels at home before, prepare to be amazed at how easy and tasty it is. With just a few very basic ingredients, I know you’ve already got on hand, you can make up a batch in no time at all. GF flour, vegan yogurt, and baking powder are all it takes to make these soft and fluffy bagels, definitely the best vegan bagels you’ll ever make at home.
Now these don't taste exactly like a traditional New York-style bagel, as they are a little softer fluffier, and more bread-like. However, the texture and flavor is incredible nevertheless and will leave you making these on repeat!
If you are looking for more gluten-free recipes you may like this almond cake, these vegan donut holes, or this lava cake.
Why You’ll Love This Gluten-Free Vegan Bagel
- No rising required: I’ve used baking powder to help these bagels rise, eliminating the need for yeast and any waiting time.
- 3 Ingredients: It doesn’t get any easier than this! Just 3 simple ingredients come together to make these vegan, gluten-free, and dairy-free bagels.
- Modifiable: If you love everything but the bagel seasoning on your bagels but your family doesn’t you can change the topping on the bagels to suit everyone’s tastes.
- Freeze well: These bagels will keep well in the freezer, so go ahead and make a double batch and defrost them as you need them.
Ingredients
- Gluten-free flour: I like to use King Arthur brand gluten-free flour to make these homemade gluten-free bagels but you can use your favorite brand.
- Baking powder: These bagels do not have any yeast so I am using baking powder to help them bake up light and fluffy.
- Dairy-free yogurt: Use a thick, dairy-free yogurt to add a slight tang to the bagels and to make sure you get the right dough consistency. Culina and Cocojune work really well. If your yogurt is more runny, use less of it. You want the dough to be ‘shaggy’ or a little dry yet cohesive. Look for a Greek-style vegan yogurt which is usually thicker than regular yogurt.
- Everything seasoning: I like to add everything but the bagel seasoning.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the topping: Instead of using everything but the bagel seasoning, choose just one of the toppings included like dried garlic, dried onions, sesame seeds, or poppy seeds.
- Sweeten them up: Add cinnamon and raisins for sweet bagels.
- Sprinkle with cheese: Before you bake the bagels grate vegan cheese and sprinkle it over them.
- Make minis: You’ll get twice as many if you make them smaller. If you want to have a batch of small, snack-sized bagels make them half the size.
How to Make Vegan Bagels
Preheat the oven so you can get this vegan and gluten-free bagel recipe baking in no time. Here's a look at the main steps.
Step 1: Combine all the ingredients. Combine the flour, baking powder, salt, and yogurt in a bowl.
Step 2: Knead the dough. Use your hands to knead the dough until it forms a dough ball.
Step 3: Portion the dough. Cut the dough ball into 4 equal parts.
Step 4: Shape the bagels. Roll each into a ball, poke a hole into it, and form it into a bagel shape. Then place each bagel on a baking sheet.
Step 5: Coat the bagels. Coat the top of each bagel with melted vegan butter and sprinkle with a generous amount of everything seasoning.
Step 6: Bake and enjoy. Bake the bagels for 20-25 minutes at 350F. Slice, add cream cheese, and enjoy!
Serving Suggestions
This recipe for gluten-free dairy-free bagels is the perfect accompaniment to your favorite dishes. Here are some great examples of how you can eat them:
- Pair them with this dairy-free cream cheese for the ultimate breakfast combination or use the bagel as the base in this hearty vegan breakfast bagel.
- Make for a gluten-free weekend brunch alongside this pumpkin baked oatmeal, this pina colada smoothie bowl, and these vegan sheet pan pancakes.
- You can also go ahead and use these bagels as a base for avocado toast, schmear them with your favorite gluten-free hummus, or top them with some homemade raspberry chia jam.
Expert Tips
- Store leftovers: Leftovers of these gluten-free vegan bagels will keep for 3-4 days in an airtight container on the kitchen counter. To keep the bagels fresher longer, store them in the fridge or freezer. In the freezer, the bagels will keep for up to 3 months. To defrost, pop them in the microwave for a few seconds, cut them in half, and toast or eat them as is.
- Uniform size: Make sure each bagel has the same amount of dough so they all bake up at the same pace. If some are smaller than others they may dry out before the others finish baking.
- Use a pastry brush: Melt the vegan butter in a bowl and use a pastry brush to coat the tops. Even distribution of the butter on top of these eggless bagels will ensure your toppings stay on the bagel.
Recipe Video
Recipe FAQs
The bagels should be light golden in color and spongy to the touch.
You can definitely use all-purpose flour in this recipe. I have tried this version as well and it's delicious!
More Delicious Gluten-Free Vegan Dishes
Best Vegan Bagels (Gluten-Free)
Ingredients
- 2 cups gluten-free 1:1 baking flour I use King Arthur brand
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup thick dairy-free yogurt may need more or less depending on the water content of the yogurt
Bagel Topping
- everything seasoning
Instructions
- To a bowl, combine the flour, baking powder, salt, and yogurt. Knead it together with your hands until it forms a dough ball.
- Cut the dough ball into 4 equal parts. Roll each into a ball and poke a hole into it and form it into a bagel shape. Then place each bagel on a baking sheet.
- Coat the top of each bagel with melted vegan butter and sprinkle a generous amount of everything seasoning.
- Bake the bites for 20-25 minutes at 350F.
- Slice, add cream cheese and enjoy!
Notes
- Store leftovers: Leftovers of these gluten free vegan bagels will keep for 3-4 days in an airtight container on the kitchen counter. To keep the bagels fresher longer, store them in the fridge or freezer. In the freezer, the bagels will keep for up to 3 months. To defrost, pop them in the microwave for a few seconds, cut them in half, and toast or eat them as is.
- Uniform size: Make sure each bagel has the same amount of dough so they all bake up at the same pace. If some are smaller than others they may dry out before the others finish baking.
- Use a pastry brush: Melt the vegan butter in a bowl and use a pastry brush to coat the tops. Even distribution of the butter on top of these eggless bagels will ensure your toppings stay on the bagel.
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