vegan bagels

These delicious vegan bagels are easy but packed with flavour. Twelve tasty toppings - both savoury and sweet.

Vegan Bagels: 12 tempting toppings

bagel (toasted)

vegan butter/margarine

tbsp Sun-dried Tomato Vegan Pâté

tomatoes

avocado

lime

spring onion

vegan bacon

baby tomato

vegan pastrami (or similar plant-based ham)

gherkin

baby beetroots

tbsp hummus

baby tomatoes

olives

parsley

tbsp vegan cream cheese

jalapeño

berries (blueberries, raspberries and/or strawberries)

chocolate

banana

peanut butter

apple

tbsp Lotus Biscoff spread

tbsp coconut yoghurt (or similar thick plant-based yoghurt)

tbsp granola

cinnamon

blueberries

dark chocolate chips ((check they are vegan))

Spread the bagel with vegan butter, then the sun-dried tomato páté. Finish with slices of sun-blush tomatoes.

1 . Tomato Pâté &amp; Sun-Blush Tomato Bagel

Spread the bagel with vegan butter. Slice the avocado, and squeeze over the lime juice. Season generously with salt and black pepper.  Finely slice the spring onion and sprinkle over the avocado.

2. Avocado, Spring Onion &amp; Lime Bagel

Spread the bagel with vegan butter.  Make the vegan scrambled egg according to the recipe, then gently fry the vegan bacon.  Top the bagel with the &#039;egg and bacon&#039; then sliced tomato.

3. Vegan &#039;Bacon &amp; Egg&#039; Bagel

Spread the bagel with vegan butter.  Top with slices of vegan pastrami, gherkin and sliced baby beetroot.

4. Vegan Pastrami, Beetroot &amp; Gherkin Bagel

Spread the bagel with vegan butter then the hummus.  Thinly slice the tomatoes and olives, and layer on top of the hummus.  Season with salt and black pepper and finish with fresh parsley.

5. Olive, Tomato &amp; Hummus Bagel

Spread the bagel with vegan butter then the cream cheese. Finish with slices of jalepeño.

6. Vegan Cream Cheese &amp; Jalepeño Bagel

Spread the bagel with vegan butter then the cream cheese. Crush the biscuit into fine crumbs and sprinkle over the cream cheese, then finish with the fresh berries.

7. Very Berry Cheesecake Bagel

Spread the bagel with vegan butter then the chocolate spread. Top with the sliced banana.

8. Chocolate Spread &amp; Banana Bagel

Spread the bagel with vegan butter then the peanut butter. Top with the sliced apple.

9. Apple &amp; Peanut Butter Bagel

Spread the bagel with vegan butter then the Biscoff spread. Crumble one of the biscuits into fine crumbs and sprinkle over the spread, then finish with one whole biscuit.

10. Biscoff Spread &amp; Crumbs Bagel

Spread the bagel with vegan butter then the coconut yoghurt. Sprinkle with the granola, and finish with a pinch of cinnamon.

11. Coconut Yoghurt, Granola &amp; Cinnamon Bagel

Spread the bagel with vegan butter then the peanut butter. Top with the blueberries and dark chocolate chips.

12. Blueberry, Choc Chip &amp; Peanut Butter

https://embed.mediavine.com/videos/jaygzlkqrjumilvbay7z

A selection of 12 quick and easy vegan bagel topping ideas.

12 Tasty Vegan Bagel Toppings

These Gluten-Free Bagels taste just like the ones from the bagel shop! These homemade gluten-free bagels are fluffy, tender, and perfectly chewy. Making bagels from scratch means you can customize with all of your favorites toppings! Store extras in the freezer to have bagels whenever you want. They're vegan, too!
Note: I provide volume measurements for this recipe, but I really recommend using a kitchen scale if you have one. It makes gluten-free bread making so much easier and more accurate!

Gluten-Free Bagels

(2.5 tsp) active dry yeast

+ 3 tablespoons (100 grams) warm filtered water

(20 grams) maple syrup, honey or cane sugar

(20 grams) whole psyllium husk

(375 grams) filtered water

olive oil

(80 grams) potato starch

(60 grams) tapioca flour or arrowroot flour

(150 grams) sorghum flour

+ 3 tablespoons (190 grams) brown rice flour

(12 grams) sea salt

(45 grams) coconut sugar

(3 grams) cinnamon

1½ tablespoons baking soda

cups water

In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.

In a bowl or liquid measuring cup, mix together the psyllium husk, olive oil, and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.

In a large mixing bowl or the bowl of your stand mixer, mix together all of your flours, starches, and salt. Whisk to combine. Also mix in the coconut sugar &amp; cinnamon if you&#8217;ll be doing a sweet batch of bagels.

Add the psyllium gel and the activated yeast mixture to your dry ingredients. If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this process by hand. If doing it by hand, I like using a dough whisk to get it mostly combined, then, turn it out onto the countertop and use your hands to knead the dough and make sure all of the flour is incorporated.

If you&#8217;re adding in any mix-ins, like blueberries or chocolate chips, gently knead them into the dough now.

Bulk ferment the dough for 1 hour. I simply leave it in the mixing bowl, covered with a clean tea towel, to rise for one hour in a warm place. You should notice that the dough will just about double in size during the hour, and become nice and puffy.

Punch down the dough to release the air bubbles, and then divide the dough into 8 equal pieces (approximately 122g each) and shape each piece into a bagel. I like to do this by rolling into a ball and then using my thumb to press a hole in the center, and then open the hole a bit more with my fingers. You can also roll the dough into a long piece and then seal the ends together.

Place the bagels on a lined baking sheet and cover with a clean tea towel; let rise for 30 minutes to 1 hour or until slightly more puffy &#8211; you don&#8217;t want these to overproof so watch them carefully.

While the bagels rise, preheat the oven to 425℉ and get a big pot of water boiling.

When the bagels have puffed up, add the baking soda to the boiling water and boil the bagels 1 or 2 at a time, depending on the size of your pot, for 30 seconds on each side. I use a spider to place the bagels in the water and remove them, as it allows excess water to drip off easily. Remove from the pot, letting the excess water drip off as much as possible, and place back down gently on the baking sheet.

Repeat for all bagels and add any toppings, like everything bagel seasoning, cinnamon sugar, or other seeds of your choice. Immediately place into the preheated oven.

Bake for 30 minutes or until golden brown on top and crisp on the bottom.

To store, keep in an airtight bag or container for up to 3 days at room temperature. You can also slice them in half and store them in an airtight container in the freezer for up to 6 months.

Oops - forgot to leave stars!! Five star recipe :D

I made these with 1/2 cup added blueberries! We used small fresh blueberries. They turned out perfect. So fluffy and delicious with burst of blue. They were so pretty too! Going to try the savory versions next. Thank you!!!

Hey Rachel! I’m making these for the first time now and I’m so excited because I love your sourdough recipes! In step 5, you mention kneading “the rest of the flour in”. But where is that listed? How much of the flour mixture should I set aside?

I have made these so many times now, this is the best recipe for gluten free bagels!! Thank you so much!

I didnt see the star rating and wanted to make sure everyone knows that the bagesl are 5 star!

These Onion Bagels have a chewy interior and a crispy and golden exterior! This is an easy fool-proof recipe, packed with tips and tricks for the perfect homemade bagels! Naturally vegan.

Onion Bagels Recipe

tsp (9 g) active dry yeast

sugar

¼ cups (300 ml) warm water

½ cups (440 g) bread flour (plus more for sprinkling)

tsp (6 g) salt

onion powder

cup (60 grams) honey

everything bagel seasoning (optional;

First, bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 5-10 minutes or until the mixture becomes foamy on top.

In the meant time, in a large mixing bowl, measure the flour and stir in the salt and onion powder. When the yeast is ready, add it to the bowl with the dry ingredients. (If you don&#39;t want to mix the dough by hand, you can use a stand mixer with a dough hook).

Using a fork, mix until the dough becomes sticky so that you can&#39;t continue with the fork anymore.

Sprinkle some flour onto a clean surface and transfer the dough. Knead for 5-6 minutes, or until it becomes smooth, elastic, and soft.

Grease a large bowl with some oil and transfer the dough. Cover it with a clean kitchen towel. Set it aside in a warm place for at least 60 minutes, or until it has doubled in size. If it&#39;s a particularly cold day, put the bowl in the oven and turn on the light.

After rising, lightly punch down the dough to release air. Then, knead for 1-2 minutes, or until it forms a smooth ball again. Using a knife or a bench scraper, divide the dough into 8 balls.

Using your thumb, poke a hole in the middle of each ball. Then, use 2 fingers to widen the hole to about 1.5-2 inches. Cover with a towel and let the bagels rise for around 10 minutes, while you prepare the water bath.

Preheated oven to 425ºF (220ºC). Fill a large pot with water and honey or maple syrup (or barley malt syrup) and stir. Bring to a boil.

Drop the bagels into the water, as many as you can comfortably fit (I fit 3), and boil for 1 minute on each side. Then, take them out of the water and sprinkle them with your toppings.

Bake onion bagels for 20-22 minutes. or until golden brown. Let them cool on a wire rack for a few minutes, then serve!

Homemade Blueberry Bagels

all purpose flour ((regular

tsp baking powder

tsp salt

plain yogurt ((I use dairy free))

blueberries ((fresh

water ((for boiling the bagels))

baking soda ((for boiling the bagels))

Preheat the oven to 350°F and line a medium sized baking tray with parchment paper. While the oven preheats, bring a pot of water to a boil.

While the oven and water are heating up, mix together all of the bagel ingredients in a medium sized bowl. Mix until the dough begins to take the shape of a ball. If the dough is too sticky, add more flour. If it’s too dry, add more yogurt.

Once the dough is mixed, split the dough into 2 evenly sized pieces and add them to a lightly floured surface. If the dough is sticking to the counter, add more flour to the counter.

To shape the dough into bagels, gently roll each piece of dough into a log shape using the palms of your hands. Then pinch the ends of the dough logs together to form circular bagel shapes. Another option is to simply roll each piece of dough into a smooth ball and make a hole in the center using your fingers. Then gently flatten the dough into a bagel.

Once the water is boiling, add in 1 tbsp baking soda and/or liquid sweetener and stir to dissolve. Add enough sweetener to give the water a brown tint.

Transfer the bagels to the boiling water and allow them to cook for 30 seconds on each side.

Once the bagels have been boiled, transfer them to the lined baking tray. I recommend brushing the bagels with an egg wash or with some olive/coconut oil.

Bake the bagels in the oven for 30 minutes, until cooked through. Once the bagels have finished baking, remove them from the oven and let them cool completely.

Once cooled, slice your bagels, toast, top, and enjoy!

I have made these bagels using a different recipe.  This recipe does not have enough flour, plus putting in honey makes the dough way to soft and doesn't hold up good at all and the 30 minutes for cooking is not enough time, it's not completely cooked through plus the bagels are too dark! 
Save your ingredients

https://www.youtube.com/watch?v=EaVfAK8_GCo

homemade blueberry bagels 🫶🏼 they’re so good, so easy to make, and can be made gluten free, dairy free, and refined sugar free!

ingredients
•all purpose flour (regular or a gluten free all purpose blend)
•plain yogurt (regular or dairy free)
•honey or pure maple syrup
•salt
•baking powder
•fresh or frozen blueberries

recipe
https://thebigleybasics.com/homemade-blueberry-bagels

who’s giving these a try? they’re perfect for the weekend!😍

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homemade blueberry bagels #shorts

Top 4 vegan bagels recipes from across the web

The most viewed vegan bagels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Bagels: 12 tempting toppings

Gluten-Free Bagels

Onion Bagels Recipe

Homemade Blueberry Bagels

Top 4 vegan bagels recipes from across the web

The most viewed vegan bagels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Bagels: 12 tempting toppings

Gluten-Free Bagels

Onion Bagels Recipe

Homemade Blueberry Bagels

The most viewed vegan bagels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine