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!
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 resuse 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.
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 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!
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 Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)
Vegan Sourdough Croutons with Garlic & Herbs
Sourdough Starter Pizza Crust Recipe (Vegan, Dairy Free)
An Easy Guide to Sourdough Starter and Baking Your First Loaf
& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!
Get the Same Ingredients I Used For My Sourdough Bagels Recipe:
As always, if you make this homemade vegan sourdough bagels recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Sourdough Bagels Recipe (Vegan)
Ingredients
- 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 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!
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.
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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!
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Bagels are always a great breakfast for me