Vegan Homemade Seed-Crusted Bagels
Indulge in the perfect morning or midday treat with these Vegan Homemade Seed-Crusted Bagels, a delightful twist on a classic that’s as wholesome as it is scrumptious. Crafted with simple pantry staples like all-purpose flour, instant yeast, and olive oil, these bagels achieve the ideal balance of chewy interiors and golden crusts. What sets them apart is the irresistible topping—a medley of poppy seeds, sesame seeds, flax seeds, and sunflower seeds that provides a satisfying crunch and a burst of nutty flavors. This recipe includes a quick boil in baking soda-infused water for that signature bagel texture, followed by baking to perfection. Perfect for vegan lifestyles and entirely customizable with your favorite spreads or sandwich fillings, these plant-based bagels are a homemade treasure you’ll love to recreate. Ready in just under two hours, this recipe is a rewarding way to elevate your baking game and enjoy fresh, bakery-style bagels at home!
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Recipe Information
Ingredients
- 1 tablespoon instant yeast
- 1.5 cups warm water
- 2 tablespoons sugar
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons olive oil
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons flax seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon baking soda
- 8 cups water
Instructions
In a large mixing bowl, combine warm water and sugar, stirring until dissolved. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
Add the flour, salt, and olive oil to the yeast mixture. Stir to form a rough dough, then knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
After the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center with your finger, stretching it to form a bagel shape.
In a large pot, bring 8 cups of water to a boil. Add the baking soda. Boil bagels in batches for about 1 minute on each side, then remove them with a slotted spoon and place them on the prepared baking sheet.
In a shallow bowl, mix together the poppy seeds, sesame seeds, flax seeds, and sunflower seeds.
Press the top of each boiled bagel into the seed mixture to coat, then place it back on the baking sheet with the seed side up.
Bake the bagels in the preheated oven for 18-20 minutes or until golden brown.
Remove the seed-crusted bagels from the oven and let them cool on a wire rack. Enjoy fresh or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8584 mg | 373% | |
| Total Carbohydrate | 412.7 g | 150% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 27.7 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
