Homemade Everything Bagels Recipe (Vegan-Friendly!)

Nothing beats the satisfaction of making your own homemade everything bagels—chewy on the inside, crispy on the outside, and covered in a signature seasoning blend. These bakery-style bagels are easier to make than you think and require just a few simple ingredients.

Let’s dive into this easy step-by-step guide to making the best vegan everything bagels at home!

this Recipe

Why You’ll Love This Recipe

✔️ Bakery-Style at Home

Skip the store-bought bagels! These homemade bagels have a perfect golden crust and a chewy, flavorful interior—just like a classic New York bagel.

✔️ Simple Ingredients, Big Flavor

You only need flour, yeast, water, salt, and brown sugar for the dough—no fancy ingredients, just pantry staples.

✔️ Naturally Vegan & Customizable

This recipe is completely dairy-free and egg-free. Plus, you can adjust the toppings to your liking.

Ingredients & Substitutions

Bagel Dough

• 4g active dry yeast (about 1 ½ teaspoons)
• 250g warm water (about 1 cup)
• 450g all-purpose flour (about 3 ½ cups, divided)
• 4g salt (about ¾ teaspoon)
• 30g brown sugar (about 2 tablespoons, divided)

Everything Bagel Topping

• 4g white sesame seeds (½ tablespoon)
• 4g black sesame seeds (½ tablespoon)
• 4g poppy seeds (½ tablespoon)
• 4g onion flakes (½ tablespoon)
• 2g flaked salt (¼ teaspoon)

Possible Substitutions

• Use bread flour instead of all-purpose for an even chewier texture
• Swap brown sugar for maple syrup or coconut sugar
• Add garlic flakes or crushed red pepper for extra flavor

Step-by-Step Instructions

Prepare the Dough

1. In a bowl, mix the yeast with warm water and let it dissolve.
2. Add half of the flour (225g) to the yeast mixture and mix until fully incorporated. Let the dough rest for 3 hours at room temperature. This step, called autolyse, helps the dough develop gluten naturally.
3. Add the remaining flour, salt, and 20g brown sugar. Mix with a spatula until combined.
4. Transfer the dough to a clean surface and knead for 5 to 7 minutes until smooth. Bagel dough is low-hydration, meaning it will feel stiff but should not be sticky.
5. Let the dough rest for 15 minutes.

Shape the Bagels

1. Divide the dough into 8 equal pieces and roll each into a ball.
2. Press your index finger through the center of each dough ball to create a hole about 1.5 to 2 inches in diameter.
3. Place the shaped bagels on a parchment-lined tray, cover with plastic wrap, and let them rest for 20 minutes.

Prepare the Water Bath

1. Fill a large pot halfway with water and add the remaining 10g brown sugar. Bring to a boil over high heat.
2. Drop the bagels in, 3 or 4 at a time, making sure they have enough room to float around. Boil for 1 minute per side.

Add the Everything Bagel Seasoning

1. In a small bowl, mix the white sesame seeds, black sesame seeds, poppy seeds, onion flakes, and flaked salt.
2. Press the top of each bagel into the seasoning mix while they are still wet from the water bath. This helps the seasoning stick.

Bake the Bagels

1. Preheat the oven to 450°F.
2. Place the bagels on a parchment-lined baking sheet with the seasoned side up.
3. Bake for 20 minutes until golden brown.
4. Transfer to a wire rack to cool completely.

Expert Tips & Tricks

Best Practices

• Use a kitchen scale for accurate measurements to get perfectly chewy bagels
• Knead until the dough is smooth to ensure the right texture
• Don’t skip the water bath—it’s what gives bagels their signature chewiness

Common Mistakes

• Boiling too long will make bagels overly chewy, so keep it to 1 minute per side
• Underproofing the dough results in dense bagels, so be sure to let them rest properly
• Using too much flour can make the dough too dry—stick to the exact measurements

Time-Saving Tips

• Prepare the dough the night before and let it rest in the fridge overnight
• Make a double batch and freeze half for quick breakfasts later

Serving Suggestions

Pairings

• Serve warm with dairy-free cream cheese, avocado, or hummus
• Enjoy with a bowl of soup or as the base for a breakfast sandwich

Presentation Ideas

• Slice and toast for a crispy texture
• Serve with fresh fruit and coffee for a simple breakfast spread

Beverage Pairings

• Pairs perfectly with a homemade latte, iced tea, or fresh orange juice

Storage & Reheating

Leftover Storage

• Store bagels in an airtight container at room temperature for up to 5 days
• For longer storage, freeze bagels in a sealed bag for up to 3 months

Reheating Methods

• Toast frozen bagels directly in a toaster on the defrost setting
• Warm whole bagels in a 350°F oven for 5-7 minutes

Frequently Asked Questions

Can I make these bagels gluten-free?

Yes! Swap the all-purpose flour for a gluten-free bread flour blend with xanthan gum for best results.

Do I have to knead the dough?

Yes. Since bagels have a low hydration level, kneading is essential to develop gluten and achieve a chewy texture.

What happens if I skip the water bath?

The bagels won’t get their signature chewy crust and will turn out more like bread rolls.

Variations & Customizations

Dietary Adaptations

• Make these bagels oil-free by omitting the brown sugar in the water bath
• Use whole wheat flour for a higher-fiber option

Flavor Twists

• Try a cinnamon-raisin version by adding cinnamon and raisins to the dough
• Sprinkle everything seasoning inside the dough for extra flavor

Seasonal/Holiday Versions

• For a fall twist, add pumpkin spice and cinnamon sugar on top
• Create a holiday version with dried cranberries and orange zest in the dough

Conclusion

These homemade everything bagels are chewy, flavorful, and so easy to make. Whether you enjoy them fresh or freeze them for later, they make the perfect addition to any breakfast routine. Give this recipe a try and let us know how they turn out. For more delicious breakfast ideas, check out these recipes:

• Heart-Shaped Grilled Cheese Sandwiches
• Classic French Toast
• French Omelette with Fines Herbes

For more recipe inspiration, visit our Pinterest page. Happy baking!

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