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Vegan Sourdough Bagels Recipe (Egg Free, Dairy Free)

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!

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I’ve really this year to sharpen my baking skills, and this vegan sourdough bagels recipe was a fun new way to use my sourdough starter!  I never made bagels before, but thought I would give it a try with my sourdough discard.  And let me say, WOW!  They turned out absolutely perfect.  Freshly baked on the outside, warm and chewy in the center – this is one sourdough discard recipe we will be baking on repeat.

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

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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?

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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 Healthy 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 healthier 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 healthy recipes are fantastic meatless and dairy free meals for your table.

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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!

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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!

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Other Healthy Recipes with Sourdough Discard:

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!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Vegan Sourdough Bagels

The Herbeevore
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
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine American, Vegan, Vegetarian
Servings 8 bagels
Calories 242 kcal

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 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!

Nutrition

Calories: 242kcalCarbohydrates: 51gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 294mgPotassium: 67mgFiber: 2gSugar: 1gCalcium: 11mgIron: 3mg
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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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Baking, Breads, Breakfast, Dairy Free, Favorites, For Entertaining, Meal Prep, Pantry Recipes, Snacks, Spring Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

16 Comments

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  5. Sarah

    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!

    • Kelly Jensen

      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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  7. DL

    5 stars
    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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