This recipe for Vegan Bagels was adapted from @plantyou
SKIP TO RECIPE
Possibly the best & cutest homemade, wholemeal vegan bagels ever made. This recipe is so easy and quick to make that even the kids can get involved. Made using chapatti flour, you could even call these chapatti bagels!
Made with only 4 ingredients (if you count salt!), these bagels only need yoghurt, wholemeal flour, baking powder and a bit of salt for a super simple, delicious and authentic recipe. Although I used vegan Greek yoghurt, you can also use regular Greek yoghurt if you’re not vegan.
Serving Suggestion
You can enjoy these bagels however you like as they’re super versatile – they’re great for breakfast, lunch, as a snack or in the lunchbox. Have them plain or cut them open and add the fillings of your choice. I even use these bagels as burger buns for my Vegan Kidney Bean, Spinach & Mushroom Burger Patties. You can also load up your vegan bagels with Vegan Black Bean & Beetroot Patties or some Kale & Pea Cheesy Patties.
If you’re after some delicious sauces or dips with which to pair your bagels, take a look at my sauces & marinades and pick whichever takes your fancy.
Pre-heat the oven to 218C
Combine the dry ingredients first then add yoghurt to knead the dough into a soft ball. It may feel sticky which is fine but you can sprinkle some flour over it to make it manageable
When the dough binds into a ball, transfer to a floured worktop and knead well. The more you knead the softer the dough will become and the less dense your bagels will turn out. I recommend you knead 10-15 times folding and pressing the dough down into itself
Cut into 4 equal parts to make 4 mini bagels or 2 parts for 2 large bagels
Roll out with your hands to form a thick sausage shape, then fold one end into the other to form the round bagel shape, pressing the dough together to close the shape into place
Slightly flatten the bagels by pressing down some poppy seeds or sesame seeds into the formed bagels
Bake in the oven for 15-20 mins or until the bagels change colour to a cooked light brown
Ingredients
Directions
Pre-heat the oven to 218C
Combine the dry ingredients first then add yoghurt to knead the dough into a soft ball. It may feel sticky which is fine but you can sprinkle some flour over it to make it manageable
When the dough binds into a ball, transfer to a floured worktop and knead well. The more you knead the softer the dough will become and the less dense your bagels will turn out. I recommend you knead 10-15 times folding and pressing the dough down into itself
Cut into 4 equal parts to make 4 mini bagels or 2 parts for 2 large bagels
Roll out with your hands to form a thick sausage shape, then fold one end into the other to form the round bagel shape, pressing the dough together to close the shape into place
Slightly flatten the bagels by pressing down some poppy seeds or sesame seeds into the formed bagels
Bake in the oven for 15-20 mins or until the bagels change colour to a cooked light brown
