If you are new to bread baking and want to try something a little funky, this is the recipe for you! It's not too difficult to make and it's a great base for experimenting with different types of flavorings. The final result is a chewy, warm, delicious mass of bagel perfection, great for slathering on as much vegan butter or cream cheese as you want!

Sesame and Poppy Seed Bagel Loaf [Vegan]



  • 1 tablespoon granulated sugar
  • 1 teaspoon active dried yeast
  • 1 1/4 cups warm water, divided
  • 2 1/3 cups white bread flour
  • 1 cup whole wheat bread flour
  • 1 1/4 teaspoon Kosher salt
For Finishing:
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1 teaspoon corn syrup (you can use malt syrup, maple syrup, or sugar too)
  • 1/4 cup water plus 1 tablespoon cornstarch
  • Sesame seeds and poppy seeds, for sprinkling


  1. In the bowl of a stand mixer, add the sugar, yeast and 1/2 cup of the water. Mix to combine and then allow the mixture to sit for about five minutes, or until the mixture is foamy on top.
  2. Meanwhile, whisk together the flours and salt in a large bowl.*
  3. After five minutes, add the flour to the yeast mixture and another 1/2 cup of the warm water. Using the dough hook on your stand mixer, mix the dough on medium speed for five minutes until the dough is smooth and firm. If the dough seems like it needs more water (mine did) add another 1/4 cup of warm water.
  4. Grease the bowl you mixed the dough in with olive oil and place the dough back in the bowl. Cover with a clean towel and place in a warm place (or in the oven with the light on) for one hour.
  5. Once the dough has risen, preheat oven 350°F. Oil or butter a 9x5-inch loaf pan and use the sesame and poppy seeds (or whatever seed you'd like) to "flour" the tin (if you don't want to use seeds, just oiling the loaf tin is fine as well). Set aside.
  6. Punch the dough down with your fist and then place it onto a floured work surface. Knead the dough a few times with your hands and then form the dough into a rough round shape. Divide dough into five equal pieces. Shape each piece into a ball and flatten into a thick oval. Place the dough on a parchment lined baking sheet and cover with a damp kitchen towel. Allow the dough to rise for 30 minutes in a warm place.
  7. Meanwhile, bring about 8 cups of water to a boil in a large pot. Stir the baking soda, salt and corn syrup into the water and leave to simmer. Use a slotted spoon to drop one oval of dough into the simmering water. Boil for one minute and then flip and boil for another minute on the other side. Remove from the water with the slotted spoon, shake off any excess water, and then place into the prepared loaf tin. Repeat with the other ovals of dough, lining them up inside the tin next to each other.
  8. Boil 1/4 cup of water and 1 teaspoon of cornstarch together in a small saucepan until the liquid is thick and clear. Brush onto the rolls to ensure they stick together during baking. Brush the top of the loaf with more of the cornstarch mixture and sprinkle more seeds on top.
  9. Bake for 35-40 minutes until dark golden. Leave to cool in the tin for a few minutes before turning out onto a cooling rack to cool completely before slicing.
  10. I like to enjoy this bread sliced and toasted with vegan butter and/or cream cheese.

Nutritional Information

*You can go ahead and just use regular bread flour if you would prefer a white bagel. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.