Homemade Vegan Onion Bagels
This homemade vegan onion bagel recipe is just as delicious as it is fun to make! Peppery onion plant-based bagels are fantastic served as a vegan bagel sandwich for breakfast with tofu scramble or lunch with dairy-free cream cheese and all the fresh vegetables. In this post, we’ll walk you through how to make your own egg-free bagels at home with step by step photos and instructions!
Ingredients
For the bagels
- 11/2 cup warm water 355ml
- 1 Tbsp light brown sugar
- 1 packet active dry yeast 7g / 2 1/4 tsp
- 3 3/4 cup all-purpose flour 500g - Plus a little extra for rolling
- 1/4 cup vital wheat gluten 30g
- 2 tsp salt
- 2 tsp olive oil for proving bowl
- 1 Tbsp baking soda for boil water
For the toppings
- 1/2 cup finely minced onion fresh or reconstituted dehydrated
- 1/2 tsp ground black pepper
- Course sea salt - a couple pinches for each
Instructions
- ACTIVATE THE YEAST: Activate the yeast by putting the brown sugar and yeast in a small bowl or measuring cup and stirring in the 1.5 cup very warm water. (* Water should be very warm/hot, between 105-115F/40-45C.) Let sit for approx. 10 minutes as yeast “blooms.”
- MAKE THE BAGEL DOUGH: Measure and mix the dry ingredients together in a large bowl. Add yeast/water mix to the dry ingredients and mix together well with a gloved hand or a wooden spoon until the side of the bowl is relatively clean of flour. You may need to add another tablespoon of water during this process.
- KNEAD THE DOUGH: Transfer to a lightly floured counter and knead the dough well for 3-5 minutes incorporating all ingredients and activating gluten.
- PROVE THE DOUGH: Add oil to the sides of the bowl so it runs down. This will help the dough from sticking to the bowl as it proves and rises. Place the dough ball in the oiled bowl, cover, and set in a warm dry place to prove 60-90 minutes. Mixture should double in size.
- PREP FOR BAKING: Preheat your oven to 425F/218C. Get a large pot of water on the stove and add the baking soda. When it starts to boil, this will be your “bagel bath.”
- SHAPE THE BAGELS: Turn your dough out onto a lightly floured counter. “Punch down” dough mixture to release the extra air. Split your dough into 8 semi-equal portions. Take a piece in the palm of one hand, and with the other, tuck/push the back of the dough gently inward with your fingers so a rough ball is formed. Form a “C” with one hand so you can cup the dough between your palms. Roll the dough on the counter between your hands in a circular motion to smooth it out and form a better, smoother ball. Pinch the center of a ball between your thumb and index finger until you break between the surface, creating a hole. Insert your index finger in the hole and twirl it, stretching the bagel and creating the hole. Stretch the bagel further into a uniform size by putting your thumb(s) through the hole until they meet your fingers and pulling/stretching the dough lightly and evenly. Place on a baking sheet to prove for another 3-5 minutes and repeat this shaping process with the remaining 7 bagels.
- BOIL THE BAGELS: Gently drop each bagel into the boiling water bath for one minute each side. I find if you place the bagel topside down in the water first, they don’t stick. Don’t overcrowd your water in the pot.
- TOP AND BAKE: Top your bagels with the onions, black pepper, and a pinch of sea salt. Then bake them at 425F (218C) for 20-25 minutes. Tops should be a nice golden brown. Let the bagels rest at least ten minutes before serving.
Notes
Use weight measurements when available. They’ll be more consistent than cup measurements.
If your water is too hot, it will kill the yeast and the dough won’t rise properly.
Although baking is scientific, it’s never exact. Weather, altitude, etc will all play a part on the recipe EVERY time you make it.
Place the air-exposed side of the bagel into the water bath first to decrease the possibility of sticking to the bottom.
Make sure your oven is fully preheated before placing the bagels in for baking.
Tried this recipe?Let us know how it was!