There’s just something about the chewy, golden crust of a New York-style bagel that feels like a warm hug from the East Coast. This recipe for New York-Style Vegan Bagels with Whole Wheat and Sesame delivers that iconic texture and flavor—without any animal products. The best part? It incorporates whole wheat flour for a hearty bite, is totally dairy-free, and can be easily adapted for gluten-free diets. Whether you're looking for vegan breakfast options, a healthy bagel sandwich, or experimenting with diy bagels, this recipe is the perfect blend of indulgence and health-conscious eating.
These are not your basic bagels—they’re a nourishing, customizable, and flavor-packed version made for today’s lifestyle. Packed with plant-based protein and topped with sesame seeds for a nutty finish, this vegan bagel recipe can also serve as a base for healthy bagel toppings like smashed avocado, hummus, or even tofu cream cheese. If you’ve been hunting for the best bagel recipe that ticks the boxes for health, taste, and authenticity, this is it.
Vegan Bagels with Whole Wheat and Sesame
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Rising Time 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Breakfast, Brunch
Cuisine American, Jewish
Mixing bowl Large enough to handle kneading and proofing.
Measuring cups & spoons Accuracy is key, especially for the flour and water.
Kitchen scale (optional but recommended) For those wanting precision, especially when adjusting for a gluten free bagel recipe.
Stand mixer with dough hook Makes kneading easier, though you can knead by hand.
Slotted spoon or spider strainer Essential for retrieving the bagels from boiling water.
Large pot For boiling the bagels before baking.
Baking sheet Lined with parchment paper or a silicone mat.
Clean towel or plastic wrap For covering the dough during proofing.
For the Dough
- 2 cups bread flour or substitute with gluten-free 1:1 baking flour for gluten free bagels
- 1½ cups whole wheat flour
- 1 tbsp vital wheat gluten optional but helps with chewiness; omit for gluten-free
- 2 tsp instant yeast
- 1½ tsp salt
- 1 tbsp maple syrup for subtle sweetness
- 1¼ cups warm water about 105°F
- 1 tbsp olive oil adds softness to the dough
For Boiling
- 2 tbsp maple syrup or molasses enhances color and shine
Optional: poppy seeds, dried onion flakes, garlic granules, sea salt (go wild for homemade everything bagels)
Activate the Yeast
In a large bowl, combine warm water and maple syrup. Sprinkle the yeast over the top, stir gently, and let it sit for about 5 minutes until foamy.
Form the Dough
Add the flours, vital wheat gluten (if using), salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead for 10 minutes by hand or 6–7 minutes in a stand mixer. The dough should be smooth and slightly tacky.
First Rise
Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 60–75 minutes or until doubled in size.
Shape the Bagels
Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball. To form bagels, poke a hole in the center of each ball with your thumb and gently stretch to create a ring shape. Let shaped bagels rest for 10 minutes while you prepare the boiling water.
Boil the Bagels
Bring a large pot of water to a boil and add 2 tablespoons of maple syrup or molasses. Preheat your oven to 425°F. Gently place bagels into the boiling water (2–3 at a time), boil for 1 minute per side, then remove using a slotted spoon and place on a parchment-lined baking sheet.
Top and Bake
While still wet, sprinkle the tops of the boiled bagels with sesame seeds—or make homemade everything bagels by combining sesame, poppy seeds, garlic, onion flakes, and sea salt. Bake in the preheated oven for 18–20 minutes, or until golden brown.
Cool and Enjoy
Let the bagels cool on a wire rack for at least 15 minutes before slicing. Resist the urge to cut while hot—they need a little time to finish setting up inside.
Pairings
These bagels are so versatile that your biggest challenge might be choosing how to enjoy them. Here are some vegan bagel ideas and pairings that elevate them into full meals:
- Healthy bagel breakfast: Toasted with almond butter, sliced banana, and chia seeds.
- Healthy bagel sandwich: Fill with avocado, tomato, cucumber, and tofu scramble for a hearty breakfast sandwich.
- Vegan protein bagel combo: Top with hummus and smoky tempeh strips for a post-workout meal.
- Sweet & Savory: Spread with vegan cream cheese and drizzle with agave and blackberries.
- Soup Sidekick: Pair with a bowl of lentil or tomato soup for a comforting lunch.
Whether you’re going for a healthy bagel recipe or something a bit more indulgent, these bagels serve as the perfect blank canvas.
FAQs
1. Can I make these bagels gluten-free?
Yes! To create gluten free bagels, use a 1:1 gluten-free baking flour that contains xanthan gum, and skip the vital wheat gluten. Keep in mind that gluten-free doughs are typically stickier, so handle with lightly oiled hands and don’t over-knead. For added nutrition, opt for a gluten free protein bagel blend that includes flax or chickpea flour.
2. What flour is best for vegan bagels?
Bread flour gives the classic chewiness, while whole wheat adds fiber and flavor. For a lighter bagel, use a 50/50 mix of bread and all-purpose flour. For a gluten free bagel recipe, a flour blend designed for yeast baking works best.
3. Can I freeze these bagels?
Absolutely. Once cooled, slice the bagels in half and store them in a freezer-safe bag. Toast from frozen or thaw overnight in the fridge for a ready-made vegan breakfast.
4. What toppings work best for vegan bagels?
You’ve got a world of healthy bagel toppings to explore—vegan butter, avocado, tahini, nut butters, cashew cream cheese, or even mashed chickpeas with lemon and dill.
5. Can I add protein to these bagels?
Yes, especially if you want a vegan protein bagel. Add 2 tablespoons of hemp hearts or pea protein powder to the dough. You can also mix in sunflower seeds or chopped nuts for extra bite.
