Vegan Sourdough Bagels
Elevate your breakfast game with these vegan sourdough bagels! Crafted with a tangy active sourdough starter and sweetened with maple syrup, these bagels boast a naturally chewy texture and rich flavor that’s hard to resist. Perfect for beginner and seasoned bakers alike, this recipe uses a cold fermentation process for deeper flavor development while remaining entirely plant-based. The bagels are boiled with baking soda and sugar to achieve their iconic golden crust, and optional toppings like sesame seeds or everything bagel seasoning add a customizable flair. Whether served toasted with your favorite vegan spreads or enjoyed fresh out of the oven, these sourdough bagels are the ultimate morning treat for any plant-based foodie. Plus, with 8 generous servings, they’re perfect for meal prep or sharing!
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Recipe Information
Ingredients
- 120 g Active sourdough starter (100% hydration)
- 500 g Bread flour
- 250 ml Water
- 30 ml Maple syrup
- 10 g Salt
- 20 g Sugar (for boiling water)
- 10 g Baking soda (for boiling water)
- to taste Optional toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)
Instructions
In a large mixing bowl, combine the active sourdough starter, water, and maple syrup. Stir until the starter dissolves.
Add the bread flour and salt to the liquid mixture. Mix until a shaggy dough forms.
Transfer the dough to a clean surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, knead the dough using a stand mixer with a dough hook for 5-6 minutes.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough proof at room temperature for 4-6 hours, or until it has doubled in size. If your kitchen is cool, you can extend the proof time as needed.
Once proofed, punch down the dough and divide it into 8 equal portions (about 100g each). Shape each portion into a smooth ball.
To form the bagels, poke a hole through the center of each dough ball with your finger, then gently stretch the hole to about 1-2 inches wide, forming a bagel shape. Place the shaped bagels on a parchment-lined baking sheet.
Cover the bagels with a damp kitchen towel and let them rest at room temperature for 1-2 hours. Afterward, transfer the baking sheet to the refrigerator and let the bagels cold ferment overnight (8-12 hours).
Preheat your oven to 220°C (430°F) and prepare a large pot of water for boiling. Add the sugar and baking soda to the water and bring it to a gentle boil.
Remove the bagels from the refrigerator. Boil each bagel for 30 seconds on each side, then transfer them back to the parchment-lined baking sheet.
If desired, sprinkle toppings onto the bagels immediately after boiling while they are still wet.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Allow the bagels to cool on a wire rack before serving. Enjoy them fresh or toasted with your favorite vegan spreads and toppings!
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6736 mg | 293% | |
| Total Carbohydrate | 452.7 g | 165% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 48.2 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 570 mg | 12% | |
*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.
