Vegan Gluten-Free Bagels (No Yeast)

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.

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

• Ground flax seeds (no need to make flax eggs as shown in the picture) 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

1. 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.
2. 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.
3. 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.
4. Let the bagels cool down for 10-15 minutes before taking them out of the doughnut pan. This prevents them from breaking when removing them.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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: 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 2: 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.

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.

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