Vegan Rosemary Poppyseed Bagels


Okay, I love bagels. Here’s my latest fav: Vegan Rosemary Poppyseed Bagels.

(Don’t worry, it doesn’t have weird ingredients and it’s actually easy. Heads up: It is time consuming. Heads-Heads up: It’s worth it.)


PREP TIME: 30 minutes + 20 minutes rising
COOK TIME: 30 minutes
Makes 18 bagels


8 cups bread flour
2 tbsp sugar
2 tsp sea salt
1 1/2 tbsp dry active yeast
2 tbsp vegetable oil (I used olive oil)
3 cups warm water (should be warm on your wrist)

Rosemary Poppyseed Topping:

3 tbsp poppy seeds
1 tsp sea salt
2 tbsp dried rosemary

Vegan "Egg" Wash:

3 tbsp nondairy milk
1/2 tsp brown sugar

Boiling Solution:

12 cups water
2 tsp baking soda
1 tsp brown sugar


Tips: Use a stand mixer, there’s waayyy too much kneading. Have extra bread flour on hand, dough can be sticky. You need parchment paper/non stick mats. You can make “bagel bites” by rolling into a smaller 1 inch ball with no hole—SO GOOD.

1. Combine all dry dough ingredients in stand mixer. On low, slowly pour in oil and water. Turn up to medium speed and mix until dough pulls away from the sides.

2. MEANWHILE…Preheat oven to 425°F and prep boiling solution.

3. With floured hands, turn out dough onto lightly floured surface and cut into 18 equal pieces. (Cut in half, then each half in thirds, then in 3 pieces = 18.)

4. Roll each piece into a ball and push your thumb through the middle to make a hole. Then spin the dough around your finger (‘cause it’s fun) or stretch the dough to widen the hole to 1-inch diameter. Place on parchment lined baking sheet and cover to rise for 20 mins.

5. Prepare the topping mix in a small bowl and the “egg” wash in a glass.

6. After proofing (the bagels will increase in size by about half), boil in solution for 2 minutes, flip half way. Make sure they don’t stick to the bottom of the pot! And yes, they look really weird at this point, it’s okay.

7. Remove them with a slotted spoon on to a rack to drain, then lightly brush with “egg” wash, sprinkle with topping and place back onto the baking tray. (I use about 3 trays, 6 bagels on each—they will rise in the oven further!)

8. Bake for 22-25 minutes, rotating pan halfway through, until golden brown. Let cool before slicing!

9. EAT THEM. They freeze well, but we wouldn’t really know cause we eat them wayyyy too quickly.

WOOP. There it is! Let me know if you love them as much as we do. (Duh, of course you do. It’s BAGELS.)

We’ve also made a Cinnamon Raisin version that is delish:

Add 1/3 cup of sugar, 1 tbsp of cinnamon, and 1 1/2 cups raisins to the dough. Skip the topping, “egg” wash as usual, and boil/bake as instructed. BOOM.