aaaah bagels are the BEST, am i right?! there is nothing like a fresh bagel packed with yummy cream cheese or really anything else that your heart desires. Easy Vegan Everything Bagels are quite literally……everything. i am beyond impressed and thrilled with these bagel gems.
my only regret is that the bagels weren’t on the blog before the weekend started, BUT, there is always next weekend :). someone messaged me yesterday and said what recipe do you recommend for brunch?
welllllll, since these gems were in the oven, i said tomorrow, the best ever ever ever everything bagels will be on the blog. you don’t have to go to NYC (although i would love to lol) to get amazing bagels.
not to mention, these are made with EIGHT INGREDIENTS (yes i understand everything bagel seasoning is more than one ingredient but we’re going with it). also, mine are on the smaller side, so feel free to make yours larger! i would bake them 20 minutes for sure if you do so.
the bagels are totally legit and unreal if you ask me. the outside is hard and the center is so soft and fluffy. i did not make a water bath for the bagels, and would that have made a difference?
a little with the crust, but to me, it’s not necessary because these are perfect. the difference would be crust elasticity, which is explained below.
when it comes to eating the bagels, they’re great plain, cut in half and heated in a toaster, or topped with anything and everything.
this might sound weird, but i think cream cheese with strawberry jam is SO DANG GOOD on everything bagels.
the process to make the bagels!
ok, so i did use rapid rising yeast that can be found at just about any grocery store, so you will have to use the same!
like i said, as far as a water bath, i did not do that step and think the bagels are amazing without it. so the reason for a water bath is that a brief boil gives bagels a thin and somewhat elastic crust, which still allows the bagels to rise in the oven, resulting in a softer texture.
note that my bagels do have a harder crust and a soft inside, so if you do want to experiment with a water bath, just google vegan bagel recipes and tons of ways to do it will pop up.
if you look at the pictures of my bagels, you can see they have more of a standard bread crust rather than an elastic one. if you prefer that, then awesome, and if not, try the water bath!
maybe next time i will try that but like i said, they’re perfect as is and beyond easy to make.
for my bagels, you start out by warming up the almond milk and then add avocado oil to the almond milk and mix it well.
the rapid rising yeast should be sitting in a large mixing bowl. you can add the almond milk + avocado oil to it, stir it and let the mixture set for a couple of minutes.
after that, you can add the seasoning and then begin incorporating the flour. this isn’t a hassle or anything but will require a few minutes of your time.
you’re going to have to mix the ingredients by hand until a soft dough forms. then, i recommend kneading it for about 3-4 minutes. in the picture below, that was pre kneading and after the dough was formed!
after that, since it’s rapid rising yeast, you don’t have to cover the dough and let it set, yay!
you can just take about 3.5 tbsp worth of dough, roll it into a log shape, bring the ends together and seal them together as best as you can! as you can see with my bagels, they are not perfectly uniform, and that’s totally fine!
another method you could use- form the dough into balls, and flatten it a bit. then, in the center, press down with two fingers and to create the hole and typical bagel shape.
you can brush the top with some avocado oil and then dip the top of the bagel in everything bagel seasoning!! bake at 400 degrees for 18-20 minutes depending on the size and you’re done.
storing the bagels!
store the bagels at room temperature in an airtight container for up to a couple of days, but they’re definitely best on the same day, not going to lie. they will become harder and harder as time goes on, so you may just have to warm them up if you’re not toasting!
are you going to make Easy Vegan Everything Bagels?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Easy Vegan Everything BagelsCourse: Breads, Breakfast, Savory, SnacksDifficulty: Easy
this recipe yields 9 smaller bagels. you can make yours larger of course and have less!
Also: WARNING, sub at your own risk 🙂
1 cup unsweetened plain almond milk
1/3 cup avocado oil
1 packet rapid rising yeast
1 tsp onion powder
1 tsp garlic powder
1/4 tsp sea salt (can add 1/2 but the everything bagel seasoning is salty)
2 and 1/2 cups organic all purpose unbleached flour
- 1/4 cup every everything bagel seasoning for topping
- preheat the oven to 400 degrees.
- add a packet of rapid rising yeast to a large mixing bowl.
- separately, warm up the almond milk, it shouldn’t be boiling hot, just warm, and then add avocado oil to the almond milk. mix the almond milk and avocado.
- add the mixture to the large bowl with the rapid rising yeast. stir it and let the mixture set for a couple of minutes.
- next, add the seasoning and then begin incorporating the flour. mix the ingredients by hand until a soft dough forms. i recommend kneading it for about 3-4 minutes.
- take about 3.5 tbsp worth of dough, roll it into a log shape, bring the ends together and seal them together as best as you can! as you can see with my bagels, they are not perfectly uniform, and that’s totally fine!
- brush the top with avocado oil, dip the top of the bagel in everything bagel seasoning and bake at 400 degrees for 18-20 minutes. i left mine in for 18ish.
- if you make large ones (mine are smaller), definitely leave in 20 minutes and monitor.
- store the bagels at room temperature in an airtight container for up to a couple of days, but they’re definitely best on the same day, not going to lie. they will become harder and harder as time goes on, so you may just have to warm them up if you’re not toasting!