Vegan Sourdough Bagels
Discover the ultimate homemade Vegan Sourdough Bagels, where tangy sourdough flavor meets a perfectly chewy texture. This plant-based recipe uses a 100% hydration sourdough starter, maple syrup for a touch of natural sweetness, and simple pantry staples to create bakery-quality bagels in your own kitchen. With an overnight cold fermentation process, these bagels develop a deep, robust flavor that pairs beautifully with classic toppings like sesame seeds, poppy seeds, or everything bagel seasoning. Boiled in a salted, baking-soda-infused bath for that signature sheen and chew, they bake to golden perfection in under 25 minutes. Whether enjoyed fresh or toasted with your favorite vegan spreads, these sourdough bagels are a delightful addition to any breakfast or brunch spread. Perfect for sourdough enthusiasts and bagel lovers alike, this recipe is a must-try for a flavorful, homemade treat!
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Ingredients
- 120 g Active sourdough starter (100% hydration)
- 500 g Bread flour
- 250 ml Water
- 30 ml Maple syrup
- 10 g Salt
- 20 g Sugar (for boiling water)
- 10 g Baking soda (for boiling water)
- 0 to taste Optional toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, water, and maple syrup. Stir until the starter dissolves.
Step 2
Add the bread flour and salt to the liquid mixture. Mix until a shaggy dough forms.
Step 3
Transfer the dough to a clean surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, knead the dough using a stand mixer with a dough hook for 5-6 minutes.
Step 4
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough proof at room temperature for 4-6 hours, or until it has doubled in size. If your kitchen is cool, you can extend the proof time as needed.
Step 5
Once proofed, punch down the dough and divide it into 8 equal portions (about 100g each). Shape each portion into a smooth ball.
Step 6
To form the bagels, poke a hole through the center of each dough ball with your finger, then gently stretch the hole to about 1-2 inches wide, forming a bagel shape. Place the shaped bagels on a parchment-lined baking sheet.
Step 7
Cover the bagels with a damp kitchen towel and let them rest at room temperature for 1-2 hours. Afterward, transfer the baking sheet to the refrigerator and let the bagels cold ferment overnight (8-12 hours).
Step 8
Preheat your oven to 220°C (430°F) and prepare a large pot of water for boiling. Add the sugar and baking soda to the water and bring it to a gentle boil.
Step 9
Remove the bagels from the refrigerator. Boil each bagel for 30 seconds on each side, then transfer them back to the parchment-lined baking sheet.
Step 10
If desired, sprinkle toppings onto the bagels immediately after boiling while they are still wet.
Step 11
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Step 12
Allow the bagels to cool on a wire rack before serving. Enjoy them fresh or toasted with your favorite vegan spreads and toppings!
Nutrition Facts
| Serving size | (948.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2150 |
| Total Fat 10.4g | 0% |
| Saturated Fat 1.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 6735.7mg | 0% |
| Total Carbohydrate 452.7g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 48.2g | |
| Protein 65.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 122.2mg | 0% |
| Iron 23.9mg | 0% |
| Potassium 570mg | 0% |
Source of Calories