Vegan Pretzel Bagels
These fluffy Vegan Pretzel Bagels will rock your world! They are fluffy, salty, soft and can be used to make a mean sandwich! These bagels are perfect to share on a weekend brunch and can be stored in the freezer for months! They are airy, perfectly salted and oh so buttery! These bagels are made with household pantry items and will give your local bagel shop a run for its’ money!
What ingredients do I need for Vegan Pretzel Bagels?
- All Purpose Flour
- Salt
- Sugar
- Warm Water
- Active Dry Yeast
- Baking Soda
- Vegan Butter. My fav is the Earth Balance Brand!
- Coarse or Flakey Salt
How to make Vegan Pretzel Bagels:
To make these bagels requires a few steps but trust me it is so worth it!!
Activate the yeast: First start by adding your yeast to a small bowl of warm water with a pinch of sugar. Mix well then let that sit for 10 minutes to activate.
Make the dough: Add in your flour, salt, sugar, water and activated yeast mixture to a bowl and mix until the dough becomes shaggy. Transfer to a countertop then knead for 10 minutes. Add the dough to a greased bowl, cover with a kitchen towel and leave to proof until it has doubled in size, about 30-45 min. Divide your dough into 6 pieces, roll the pieces into a ball, then poke a hole in the middle with your thumb and gently stretch to form a bagel shape.
Baking soda bath: Do not skip this step! This is what makes the bagels taste like pretzels! Add your formed bagels into a baking soda bath for 30 seconds flipping halfway through.
Finishing touches: Transfer your bagels to a baking tray, top with coarse or flakey salt and bake for 12-15 minutes until golden. Then brush with vegan butter immediately after they have come out and enjoy!
A couple notes:
- These bagels disappear quickly! This recipe makes 6 bagels so if you want some leftovers I recommend doubling the batch and freezing some for later!
- One thing to remember is that these are fresh bagels! This means they taste AMAZIING but also means that they do not last as long as store bought bagels. These get stale after about 2 days so I’d recommend freezing them if you would like to enjoy them later on in the week.
- If you have a sweet tooth try toasting these bagels, brushing with vegan butter and sprinkling with cinnamon sugar! It is to die for!
- Try these bagels with my healthy vegan cheese sauce! Because I think we can all agree that pretzels and cheese sauce are truly the perfect combo!
Other recipes you will love:
- The Fluffiest Vegan Pretzel Bites
- Healthy Vegan & Dairy Free Cheese Sauce
- Healthy Vegan Poutine (with homemade cheese)
Did you make this recipe?! I’d love to see! Make sure to tag me on Instagram!
Vegan Pretzel Bagels
Ingredients
Yeast Mixture
- 1 tbsp Active Yeast
- ¼ cup Warm Water
- Pinch of Sugar
Dough
- 2+¼ cups All Purpose Flour
- ½ tsp Salt
- 1 tbsp Sugar
- ¾ cup Warm Water
Baking Soda Bath
- 5 cups Boiling Water
- ¼ cup Baking Soda
Finishing Touches
- Coarse or Flakey Salt
- ⅓ cup Vegan Butter
Instructions
- Start by activating your yeast. Add ¼ cup of luke warm water into a small bowl. Make sure the water is not too hot or this will kill the yeast. Mix in the yeast with a pinch of sugar and mix well. Let sit for 10 minutes for the yeast to activate.
- In a seperate large bowl add in your all purpose flour, salt, sugar, ¾ cup warm water, and the activated yeast mixture. Mix until the dough comes together and becomes shaggy, then place onto a clean countertop and knead for 10 minutes. If the dough is too sticky add more flour.
- Form the ball into a circle and place into a greased bowl. Cover with a kitchen towel and let proof until it has doubled in size. This should take about 30-45 minutes, however you can leave the dough longer if you would like.
- After the dough has proofed, cut it into 6 equal pieces. Roll each piece into a ball then place your thumb in the middle and poke a hole through the dough. Stretch the dough out to make a bagel shape. Make the hole quite large as it will close while baking.
- Make your baking soda bath by boiling some water in a pot. Bring to a simmer then add in the baking soda and mix well. Place the bagels into the baking soda bath for 30 seconds flipping halfway through.
- Trasfer to a baking sheet then top with flakey or coarse salt.
- Bake @425 degrees f for 12-15 minutes until the bagels are golden all over.
- Brush with some melted vegan butter immediately after they come out of the oven and enjoy!