Vegan Sourdough Bagels Recipe (Egg Free, Dairy Free)
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Jump to RecipeThis vegan sourdough bagels recipe will wow anyone at your breakfast table – they are hearty, homemade, flavorful, and plant-based! Enjoy with a dairy-free cream cheese, peanut butter, jam, or even use these as a pizza bagel base.
They make a fantastic recipe to make with your sourdough discard.
These Vegan Sourdough Bagels Are:
- Hearty
- Warm
- Chewy
- Better than the bakery!
- Made with sourdough discard from your sourdough starter
- Vegan, vegetarian, and so fun to make
I love cooking fun new recipes, and these bagels turned out SO GOOD that I even impressed myself (and the hubby) when I pulled these out of the oven. I made a garlic + herb cream cheese recipe to go along with these, but you can add any spread you like!
What’s In This Easy Sourdough Bagel Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Sourdough Starter: I used my sourdough discard after I fed it. I fed the starter, let it sit overnight, and then made the bagel dough the next day! If you don’t have sourdough discard, it is SO easy! You can make my 7-Day Sourdough recipe here. Or you can buy sourdough starter culture if you don’t want to wait a week.
- Flour: I use all purpose flour because I like that it’s organic, non-bleached, and has a great flavor. It’s what I made my starter from 8 months ago, and what I continue to use in my kitchen!
- Water: Use whatever kind you would normally drink
- Salt: I like a fine ground sea salt for my bread recipes as it distributes evenly in the dough.
- Toppings: I made 4 types of bagels: plain, bagels topped with sesame seeds, and these poppy seeds, and of course everything bagel seasoning!
Make Bagels With Sourdough Starter Discard
This awesome vegan sourdough bagels recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to reuse kitchen scraps to cut back on waste. Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead.
I have a whole page on The Herbeevore for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.
Make Sourdough Bagels Vegan for a Plant-Based Version
This vegan sourdough discard bagels recipe is a simple way to keep the animal products out of your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.
How Do I Make These Vegan Sourdough Bagels?
- In a large bowl, mix together the Sourdough starter, flour, water, sugar, and salt. Mix the dough with a wooden spoon and knead with you hands for about 10 minutes (or 5 minutes with an electric mixer and dough hook). Dough should be very thick. Place dough in a glass bowl, and allow to proof for 8 to 12 hours.
- Remove dough from the bowl, and knead for an additional 10 minutes. Place back in the bowl to rise again. I found that 2 rises really helped moisturize the dough and make it nice and airy.
- Cover a sheet pan with parchment paper. Divide the dough into 8 equal parts. Roll them into small disks and poke a hole through each one with your thumb. Place each bagel on the parchment paper. Cover with a towel and allow dough to rest for 1 to 2 hours more.
- Preheat the oven to 425 degrees Fahrenheit. Bring a large pot of water to a boil. Add the bagels (4 at a time worked for me) and boil for 4 minutes on each side. When finished, place them back on the parchment paper, and start the last batch.
- After boiling, allow bagels to cool slightly, then dip each into your chosen toppings. Place them back on the parchment paper and transfer the sheet pan to the oven. Bake for 25 minutes until golden brown.
One of the BEST Pantry Staple Breakfast Recipes
This easy sourdough bagels recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and quick meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
Other Easy Recipes with Sourdough Discard
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Vegan Sourdough Bagels
Ingredients
- 1/2 cup Sourdough starter that’s been fed
- 4 cups all-purpose flour
- 1 1/2 cups water
- 2 tablespoons sugar or sweetener of choice maple syrup or raw honey would be great!
- 1 teaspoon Sea Salt
- Toppings: sesame or poppy seeds Everything Bagel seasoning
Instructions
- In a large bowl, mix together the Sourdough starter, flour, water, sugar, and salt. Mix the dough with a wooden spoon and knead with you hands for about 10 minutes (or 5 minutes with an electric mixer and dough hook). Dough should be very thick. Place dough in a glass bowl, and allow to proof for 8 to 12 hours.
- Remove dough from the bowl, and knead for an additional 10 minutes. Place back in the bowl to rise again for another hour. I found that 2 rises really helped moisturize the dough and make it nice and airy.
- Cover a sheet pan with parchment paper. Divide the dough into 8 equal parts. Roll them into small disks and poke a hole through each one with your thumb. Place each bagel on the parchment paper. Cover with a towel and allow dough to rest for 1 to 2 hours more.
- Preheat the oven to 425 degrees Fahrenheit. Bring a large pot of water to a boil. Add the bagels (4 at a time worked for me) and boil for 4 minutes on each side. When finished, place them back on the parchment paper, and start the last batch.
- After boiling, allow bagels to cool slightly, then dip each into your chosen toppings. Place them back on the parchment paper and transfer the sheet pan to the oven. Bake for 25 minutes until golden brown.
Nutrition
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Never thought I could make my own. They’re great
Can you cold proof this dough overnight for the second rise?? So excited to try these!
Hi Maria,
That’s a great idea to cold proof! I haven’t tried it like that yet, but I believe that may work. If you do please let me know how it turns out.
– Kelly
I made these last weekend and they were a hit! We are trying to switch over to all sourdough in our house and really love King’s Hawaiian Bagels. Have you ever tried Hawaiian sourdough bagels?
Just made this recipe and they were absolutely fantastic! I grew up in NJ where I lived on bagels and then moved to the Deep South where bagels are not crunchy on the outside! These made my day and brought me right back to NJ!
Hi Christi – I’m so glad you liked them! And yes, these are definitely not your boring store-bought bagels, the crunch is just about perfect. Thanks again for letting us know! – Kelly
It was super sticky so I couldn’t shape them right. What am I doing wrong?
Hi Julie,
A little flour on your hands, or sprinkled/dusted on the dough should help prevent the stick. Let me know how it works out!
I made these bagels today after starting the dough last night, and followed the instructions exactly! Because I didn’t have a lot of faith in my sourdough starter, I also added two pinches of dry yeast to the dough, just to support the rise. It worked out perfectly! Thanks for providing such detailed instructions and timelines. This was my first time making bagels from scratch, and I couldn’t be happier! They were crunchy on the outside, and nice and chewy on the inside, just like I hoped! THANK YOU!
So excited about my first time making bagels! They turned out okay, but trying to figure out how to do better next time. The taste and texture are awesome, but they turned into flat disks, rather than fluffy round bagels. I’m wondering if perhaps I should do the final rise with them in round balls instead of disks… They also stuck to the pan, so when I tried to transfer them into the boiling water, I had to scrape them off which made them lose some of their poof. Any suggestions would be very welcome!
Hi Sarah, when I tried it today, I had the bagels on a silicone mat for the last rise (as disks). They are nonstick and a really great investment, in my opinion. I also used a tiny amount of yeast in the dough to support the sourdough starter/discard. That helped turn them into round and puffy bagels! Hope this helps.
I was nervous because even after resting on my baking tray they were really sticky and hard to handle. I had to reshape them before putting them in the water. I’d added extra flour to my hands and it only helped a little. I accepted the whole okay they may not be gorgeous bagels but hoping they taste good. And they taste amazing. They’ve ruined store bought bagels for me now. I’m going to try adjusting the recipe a little as my sourdough started may be a little more wet I’m assuming, overall great bagel recipe especially for my first sourdough recipe ever
Just making these now but wondering how long the second rise should be. It’s not specified.
Hi Michelle,
The second rise should be about an hour – then once you form the bagels, another 1-2 hours or until they double in size. I found (in my cool winter kitchen) that 2 hours did the trick for me… but it may be less depending on the temperature in your kitchen.
Perfect sourdough bagel results on first try! Suitably crunchy bagel exterior with soft chewy interior! Happy to find vegan/ dairy free recipes, as some King Arthur Flour recipes have add ins like milk powder or malt powder. Look forward to using more of your recipes for sourdough discard. Thank you, Kelly!
Bagels are always a great breakfast for me