Sourdough Bagels Recipe (Vegan)

This vegan sourdough bagels recipe will WOW anyone at your breakfast table: hearty, homemade, flavorful, and plant-based!  Eat with cream cheese, peanut butter, jam, or even use these as a pizza bagel base.  The world is your bagel!

These Vegan Sourdough Bagels Are:

• Hearty
• Warm
• Crewy
• 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?

• 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 King Arthur organic 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 these sesame seeds, and these poppy seeds, and of course everything bagel seasoning!

How Do I Make These Vegan Sourdough Bagels?

1. 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.
2. 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.
3. Cover a sheet pan with parchment paper. Divide the dough into 8 equal parts.  Roll them into small disks and poke a joke 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.
4. 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.
5. When cool enough to handle, dip each bagel into any toppings of choice. Place back on parchment paper and place sheet pan in the oven. Bake for 25 minutes until golden brown.  Mangia!

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 healthy 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. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

Other Healthy Recipes with Sourdough Discard:

Sourdough Bagels Recipe (Vegan)

Kelly Jensen

These vegan sourdough bagels will WOW anyone at your breakfast table: hearty, homemade, flavorful, and plant-based!  Eat with cream cheese, peanut butter, jam, or even use these as a pizza bagel base. 

5 from 5 votes

Print Recipe Pin Share Tweet

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Breakfast

Cuisine American, Vegan, Vegetarian

Servings 8 bagels

Ingredients

  

1x2x3x

• 1/2 cup Sourdough starter that's been fed
• 4 cups flour
• 1 1/2 cups water
• 2 tablespoons sugar or sweetener of choice maple syrup or raw honey would be great!
• 1 teaspoon Himalayan 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 joke 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.
• When cool enough to handle, dip each bagel into any toppings of choice. Place back on parchment paper and place sheet pan in the oven. Bake for 25 minutes until golden brown.  Mangia!

Keyword Homemade Sourdough Bagels, Plant Based Bagels Recipe, Sourdough Bagels from Starter, Sourdough Discard Bagel Recipe, Sourdough Discard Bagels, Surdough Bagels Recipe, Vegan Sourdough Bagels

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