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Finding the best bagel spot is something that has been heatedly debated by bagel-lovers around the world, but we have a secret – the best bagels come from your oven at home. This recipe makes deliciously dense, chewy bagels that are golden-brown on the outside and soft and flavorful on the inside. And here's a little pro-tip from us: these bagels make amazing buns!

NYC-Style Bagels [Vegan, Gluten-Free]

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What Ingredients Do You Need To Make NYC-Style Bagels [Vegan, Gluten-Free]

  • 2 cups plus 2 tablespoons lukewarm water
  • 1/5 cup plus 1 teaspoon fresh yeast
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon coconut sugar
  • 1/5 cup extra virgin olive oil
  • 3 tablespoons psyllium husk
  • 1 2/3 cups white flour (gluten-free if needed)
  • 2 cups plus 2 tablespoons tapioca starch
  • 2 cups plus 2 tablespoons sorghum flour
  • 2 cups plus 2 tablespoons oat flour (gluten-free if needed)
  • 1-2 tablespoon molasses or barley malt syrup for boiling
  • Aquafaba for glazing/brushing

How To Make NYC-Style Bagels [Vegan, Gluten-Free]

  1. Combine your water, yeast, salt, sugar, oil, and psyllium. Mix them well until everything has dissolved in the water and then let the mixture set for 5 minutes
  2. Mix the flours together in a separate bowl and start adding them to the liquids until the dough feels firm, soft and sticky.
  3. grease a large bowl, place the dough in it, and cover it.
  4. Let the dough rest for at least 1 hour or overnight if you have the time.
  5. Divide the dough into eight pieces.
  6. Shape each piece into a round ball.
  7. Press your finger in the center of the dough ball and move it in a circular motion until you have formed of a ring. Stretch the hole a bit
  8. Let the bagels rise for at least 30 minutes.
  9. Boil the bagels in water and add the molasses here for more color and chewiness. Let them sit for 1-2 minutes per side.
  10. After boiling the bagels, place them on a baking sheet and brush them with aquafaba and sprinkle them with seeds if you like.
  11. Bake them at 356°F for 20-25 minutes or until they're golden. Bagels don’t rise as usual rolls because the boiling sets the crust, they are supposed to be dense and chewy so don’t worry if your bagels look a little flat.
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  1. 1/5 cup plus 1 teaspoon of yeast? How is that measured exactly? 1/5 cup would be 3.2 tablespoons. Does anyone have a .2 tablespoon measure? I would guess a teaspoon would be the closest to it. So why not just say 3 tablespoons plus 2 teaspoons? Or give us the measurement by weight?