You won't believe how easy it is to make homemade vegan and gluten-free bagels! There's no need to let the bagel dough rise, boil the bagels in a water bath and no deep-frying involved. But you'll still obtain the most fluffy and chewy bagels! This easy 1-bowl bagel recipe may definitely become a staple in your household. If you like simple, alternative bread recipes, you might also like this oat and seed bread.
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To make the most delicious vegan bagels for breakfast or lunch, top them with your favorite vegan cream cheese, sliced cucumber, and leafy greens. One plain bagel is already extremely satisfying. It naturally has 13 grams of protein and 9 grams of fiber.
Why you'll love this recipe
- This vegan and gluten-free bagel recipe only requires 15 minutes of preparation time. This means that you can quickly whip it together if you're craving bagels.
- These bagels are baked in a doughnut pan to make the shaping process super easy.
- The ingredients of homemade bagels are so much cleaner than the ones from grocery stores (especially the allergen-friendly options).
- This recipe is vegan, gluten-free and nut-free. Perfect for anyone with dietary restrictions or on a vegan diet.
- You can freeze the bagels which makes it super convenient.
Key ingredients and substitutions
Flax eggs act as a binding agent and improve the overall texture of the bagels. If you only have whole flaxseeds, you can grind them in a spice grinder, coffee grinder or small blender. If using a blender, make sure to blend large quantities to obtain a fine powder. Store the flaxseed meal in the fridge to prevent it from getting rancid.
Oat flour and rice flour form the base of this recipe. They provide a soft crumb and a perfectly golden top. The oat flour prevents the bagels from being brittle. If you can't find gluten-free flour (e.g., Bob's Red Mill) at the store, you can easily make your own by blending gluten-free oats in a high-speed blender or food processor.
Baking soda replaces active dry yeast and makes the batter rise. It's an absolute must to obtain fluffy bagels.
Plant-based yogurt makes the batter thick and moist. You can use any unsweetened plant-based yogurt you like. I usually use plain soy yogurt.
Hummus adds flavor and texture. I use plain store-bought hummus for convenience but you could also use homemade hummus. You can replace it with applesauce if you want to eat your bagels with sweet toppings. However, I do not recommend applesauce for savory bagels as you can slightly taste it.
Mixed seeds or bagel seasoning are a must to top the bagels. I used a mix of sesame seeds, flax seeds and poppy seeds. Sunflower seeds would work great as well.
Elo's tips
- Use a silicon doughnut pan. It allows you to remove the bagels super easily without having to grease it. This one is similar to the one I use and love.
- Use a piping bag to pipe the bagel batter into the doughnut pan. Using spoon works but it gets a little messy and takes twice as much time. With the piping bag, you'll get perfectly shaped and smooth bagels right away.
- If you have a convection oven, turn on the fan mode. This helps distribute the heat evenly and makes the bagels rise higher. Don't worry if you don't have a convection oven, it will work fine as well.
- Let the bagels cool down for at least 15 minutes before taking them out of the doughnut pan. This prevents them from breaking when removing them.
- If possible, let the bagels cool down completely before cutting them open. Once you remove them from the pan or silicone mold, place them on a cooling rack. The texture of the crumb improves as the bagels cool down.
- Toast your bagels to make them taste like the ones at your favorite coffee shop! Although these bagels have a super soft and chewy texture, they taste even better when toasted (in my opinion). Cut them in half and toast them in a preheated oven (at 400°C, 200°C) or in your toaster.
- Make the bagels ahead of time! You can make bagels up to 3 days ahead of time and eat them for lunch throughout the week.
- Freeze them for later! You can also make a bigger batch of bagels and use them for meal-prepping. You can find my tips on how to freeze bagels in the FAQ section.
- Make mini bagels as an appetizer if you have a mini doughnut pan. They are really fun at parties and brunches!
Step-by-step (with pictures)
STEP 1: Grind the flax seeds if you don't have flaxseed meal. You grind a few tablespoons in a coffee grinder or a larger amount in a blender. Store the leftover ground seeds in an airtight container in the refrigerator.
STEP 2: Make the flax egg. Combine the flaxseed meal and water in a small bowl. Set it aside for a few minutes until it gets thicker and reaches a gel-like consistency.
STEP 3: Combine the dry ingredients in a large bowl. Add the oat flour, rice flour, baking soda and a pinch of sea salt to the bowl. Whisk until well combined to make sure the bagels rise evenly.
STEP 4: Add in the wet ingredients. Form a "well" in the center of the dry ingredients. Add in the flax eggs, yogurt, hummus, apple cider vinegar and oil. Mix with a spatula until you obtain a fluffy, airy batter. This batter is runnier and still wet compared to regular yeast bagels.
STEP 5: Optionally, transfer the batter into a piping bag or a Ziploc bag. Place the bag over a tall glass and fold the edges over the glass. No need to add a pastry tip. Using a tablespoon or a spatula, fill the piping bag until it's half full. Squeeze out any air bubbles, twist the top and cut off the end. Make a relatively large opening.
STEP 6: Fill the batter into the doughnut pan using your piping bag.
STEP 7: Top the bagels with seeds. Once the batter is in the pan, wet your hands with a little plant-based milk (or water). Smooth out the surface of each bagel. It replaces the egg wash and helps the seeds stick to the bagel. Then, dry your hands and sprinkle some seeds on top.
STEP 8: Bake the bagels. Place the doughnut pan onto a baking sheet and bake for 25 minutes. Once the bagels are golden brown make sure they are baked inside. Insert a toothpick or a clean knife into a bagel and make sure it comes out clean. If it doesn't, bake the bagels for a few more minutes and repeat the process.
How to make sweet bagels
To make a sweet version of this easy vegan bagel recipe, simply replace the hummus with unsweetened applesauce and the apple cider vinegar with lemon juice. You can add 2 teaspoons of cinnamon, a handful of raisins to make cinnamon raisin bagels. You could also add in chocolate chips or blueberries to vary the bagel flavors. Then, follow the same instructions.
As vegan toppings, you can choose vegan cream cheese, almond or peanut butter and sliced apples. Another alternative would be vegan cream cheese, jam and fresh berries.
Watch the video!
Vegan bagel toppings
- Add a first spread: vegan cream cheese makes a great base for bagels. If it's plain, feel free to add garlic powder, onion powder and salad seasoning mix (dried thyme, chives, parsley). If you can't find vegan cream cheese, simply use plant-based yogurt.
- Add a second spread to vary the flavors: hummus or mashed avocado are great additions. This beetroot hummus is my favorite.
- Top with some crunchy vegetables: cucumber, pickles, pickled radishes or red onion add some crunch and provide an interesting flavor profile.
- Garnish with leafy greens: no bagel is complete without a handful of salad, baby spinach or arugula.
- Extra toppings: to complete your bagel sandwiches, add some crispy onions (verify that they are gluten-free), caramelized onions or balsamic glaze.
Frequently Asked Questions
Homemade vegan bagels, whether they are made with bread flour or oat flour are a good source of complex carbohydrates. They are high in fiber and in this case also high in plant-based protein. They make a healthy and filling breakfast or lunch. Make sure to top them with vegetables and leafy greens for vitamins and add a source of healthy fats, such as avocado.
While most bagels are vegan, they are not necessarily gluten-free. Bagels are generally made with whole wheat flour. You must therefore make sure they are labeled as gluten-free if you're on a gluten-free diet.
These bagels are relatively moist as they contain yogurt and hummus. You can store them in an airtight container at room temperature for 2 days. Then, move them to the fridge for 1 extra day. Slice them open shortly before topping.
You can easily freeze these bagels. Cut them open and freeze them in plastic wrap or in a zip bag (or a sustainable alternative). If using a zip bag, squeeze out the air. No need to defrost them to eat them. Pop them in the oven at 350°F (180°C) for 10 minutes or in the toaster right away.
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The recipe
Vegan Gluten-Free Bagels (No Yeast)
Equipment
- 1 Mixing bowl
- 1 Doughnut pan with 4" holes (10 cm), preferably silicone
- 1 Kitchen scale or measuring cups and spoons
Ingredients
- 2 flax eggs 2 tablespoons flaxseed meal + 5 tablespoons water
Dry ingredients
- 1 cup (120 g) gluten-free oat flour or blend gf oats in a blender
- 1 cup (120 g) brown rice flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 1 cup (260 g) plant-based yogurt
- ½ cup (120 g) hummus + 4 tablespoons water use applesauce for sweet bagels
- 2 teaspoons apple cider vinegar or lemon juice
- 2 teaspoons oil
Toppings
- 2-3 tablespoons plant-based milk or water
- 2-3 tablespoons mixed seeds flax seeds, sesame seeds, poppy seeds
Instructions
- Preheat the oven to 350°F (180°C) fan. Grease the doughnut pan if it's not made out of silicone.
- Make the flax eggs by combining the flaxseed meal with the water. Let it sit for at least 5 minutes.
- In a large mixing bowl, combine the oat flour, rice flour, baking soda and salt.
- Add in the flax egg, yogurt, hummus, apple cider vinegar and oil. With a spatula, start stirring at the center and gradually incorporate the flour from the edges (see step-by-step pictures in post above).
- Transfer the batter into a piping bag to easily pipe it into the doughnut pan (see notes). Alternatively, use a spoon.
- Wet your fingers with plant-based milk and gently brush the top of the bagels. Top with seeds.
- Bake the bagels for 25 minutes or until a tester comes out clean.
- Let them cool down before slicing them open. The texture improves as they cool down.
Video
Notes
- If time allows, make these bagels ahead of time as the texture is best when the bagels have cooled.
- Tips to fill the piping bag: place it over a tall glass and fold it over the edges of the glass. No need to add a pastry tip. Using a tablespoon or a spatula, fill the piping bag until it's half full. Squeeze out any air bubbles, twist the top and cut off the end. Make a relatively large opening.
- To make sweet bagels, replace the hummus with unsweetened applesauce and the apple cider vinegar with lemon juice. Don't add water. You can add 2 teaspoons of cinnamon and a handful of raisins, chocolate chips or blueberries.
- To toast your bagels, cut them in half and toast them in a preheated oven (at 400°C, 200°C) or in your toaster.
- Storage tips: you can store the bagels in an airtight container at room temperature for 2 days. Then, move them to the fridge for 1 extra day. Slice them open shortly before topping.
- Freezing tips: cut the bagels open and wrap them in plastic wrap or place them in a zip bag (or sustainable alternative). If using a zip bag, squeeze out the air. No need to defrost them to eat them. Pop them in the oven at 350°F (180°C) for 10 minutes or in the toaster right away.
Nutrition
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