Homemade Gluten-Free Vegan Bagels.
These gluten-free vegan bagels are so simple and only require 3 key ingredients. You need to have a little patience while the dough is rising, but other than that you’re not in the kitchen all day. I used a stand mixer to knead the dough for me, but you absolutely don’t need one – it’ll just be a bit of an arm workout!
These gluten free vegan bagels are super simple and only require 3 key ingredients.
- Gluten-Free Flour. There are a ton of gluten-free flours out there, but I have found Bob Red Mill’s baking flour to be superior.
- Dry Active Yeast. Yeast is essential here as it helps the bread rise. Without it, your bread will remain extremely stiff.
- Brown Sugar. Adds a little sweetness to your bread.
I highly recommend investing in dry active yeast, but if you’re in a pinch try these alternatives:
- 1 tsp baking powder.
- 1/2 tsp baking soda + 1/2 tsp lemon juice.
Gluten Free Vegan Bagels Toppings
You can be as creative as you want with the toppings, but common flavors include poppy seeds, an everything seasoning, salt, onions, and sesame. Here are the exact ingredients used in this recipe:
Colorful Cream Cheese
If you’re looking for a vegan cream cheese that doesn’t contain cashews, I highly recommend Spero. Spero has minimal ingredients (sunflower seeds, coconut oil, salt, and probiotics) and comes in nine different colorful flavors including strawberry, chocolate, and goat. Not only are the flavors delicious, they come in a range of fun colors making a great meal for kids or adults!
Homemade Gluten-Free Vegan Bagels
- 2 1/4 tsp dry active yeast
- 3.5 – 5 cups gluten-free all purpose flour amount varies, start with 3.5 cups. if mixture is too sticky and liquidy, add more flour in 1/4 cup increments
- 1.5 tsp brown or coconut sugar
- 2 cups warm water
- 3 tbsp vegan butter optional
- bagel toppings everything, sesame, onion, salt, poppy, etc.
- add 1 cup warm water, dry active yeast, and sugar into your stand mixer (or large bowl) and wait a few minutes for the granules to dissolve.
- add the dough and remaining warm water to your stand mixer and knead on a low speed for about 10 minutes. if the mixture is too dry and crumbly, add more water. if the mixture is too wet and sticky, add more flour. if you don't have a stand mixture, knead with your hands in a large bowl.
- cover bowl with a towel and let rise for about an hour. punch down and let sit for another 10 min or so.
- preheat oven to 450 degrees. add mixture to a clean surface and cut into about 8 pieces. gently roll each piece into a bagel shape.
- boil a pot of water and add each bagel to the boiling water until it floats to the top – should take anywhere from 30 seconds to a minute.
- coat bagels with vegan butter (optional) and arrange on a baking tray. top each bagel with whatever seasonings you'd like making sure to gently press them into the bagel to avoid them falling off. cook for 20 minutes.
- let the bagels cool and enjoy fresh, or store them in the freezer and pop in the oven or microwave for a couple minutes to defrost.