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Easy Homemade Bagels - Vegan, Oil-Free Recipe


You have to try this simple vegan bagel recipe! Healthy, oil-free breakfast idea that's fun and easy to make :) Instagram:

Vegan Bagel Recipe

1 1/4 cup warm water
1 1/2 tablespoon sugar
2 teaspoons (one package) active dry yeast
3 1/2 cups bread flour
1 1/2 teaspoons salt

Add sugar to warm water. Stir to dissolve. Then add 1 package of yeast. Stir and set aside for 6-8 minutes.

In a large bowl, combine flour and salt. Stir to combine.

Pour yeast into flour mixture and stir until crumbly.

Transfer to a clean, lightly floured surface and knead for 6-7 minutes or until the dough is well combined and elastic.

Form into a ball and place in a lightly sprayed bowl. Cover and let rest for 1 hour. Tip: Resting in a warm place helps yeast expand, which creates a nice, fluffy dough.

After an hour, the dough will have doubled in size. Score into 8 even pieces and form into balls. Place on baking sheet and let rest for 10 minutes.

During this time, bring a large pot of water to a boil and preheat oven to 425 degrees. Gently drop bagels into boiling water.

Boil each bagel for 45 seconds on one side, then flip and cook for another 45 seconds. Remove bagels from pot (carefully) with the end of a wooden spoon or a slotted spoon. Place bake on baking sheet and bake for 15 minutes.

If desired, remove from oven and brush with water. Sprinkle with sesame seeds and return to oven for 5 minutes. TIP: Add toppings quickly so bagels temperature doesn't drop too much.

Serve warm with your favorite bagel toppings!

I love vegan cream cheese or peanut butter :)

Note: These bagels don't contain any preservatives, which is good news for your body, but it means they don't stay fresh for too long. Leftover bagels should be stored in an air tight container, or better frozen once they've cooled.

I like slicing them in half, then freezing to ensure freshness. That way, whenever you're craving a bagel, just remove from freezer, pop it toaster, and your bagel will be fresh and delicious again.

Recipe adapted from this awesome blog:


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