Quick & Easy Vegan Sourdough Bagels

These quick and easy vegan sourdough bagel are the perfect way to use up leftover starter while creating soft, golden bagels with just the right amount of chew—no boiling required! They're quick to make, oven-ready in under 15 minutes, and perfect for busy mornings or easy sandwich prep. Made with simple plant-based ingredients and baking powder instead of yeast, these bagels bake up beautifully with a golden crust and tender crumb. Customize them with your favorite toppings like everything bagel seasoning, sesame seeds, or garlic flakes for a bakery-style treat right at home!

Ingredients

1 cup Sourdough Discard (unfed)

1-1/2 cups All-Purpose Flour

1-1/2 tsp Baking Powder

1/2 tsp Salt

2 Tablespoons Plant-Based Yogurt (or Unsweetened Dairy-Free Milk)

1 Tablespoon Maple Syrup or Sugar

1 tsp Apple Cider Vinegar

1–3 Tablespoon Water (if dough is dry, but try not to use if you can, you dont want a wet dough)

Topping Ideas

Olive Oil or Plant Milk (for brushing)

Everything Bagel Seasoning, Sesame Seeds, Poppy Seeds, or Garlic Flakes

Instructions

Preheat oven to 425°F (220°C).

In a large bowl, combine sourdough discard, flour, baking powder, salt, maple syrup, yogurt, and vinegar (if using). Mix until a dough forms. Add water 1 tbsp at a time if too dry — it should be soft and just slightly sticky.

Turn dough onto a floured surface and knead briefly (1–2 mins). Divide into 4 pieces. Roll each into a ball, poke a hole in the center, and stretch gently to form a bagel shape.

Place shaped bagels onto a parchment-lined baking sheet. Brush tops with a bit of olive oil or plant milk, then sprinkle on your toppings.

Bake for 18–22 minutes or until golden on top and firm when tapped. DO NOT OVER BAKE!

Let cool for 10–15 minutes before slicing. Toasts beautifully and perfect with sweet or savory spreads!

💚 Chef’s Tips:

• For extra crust: bake on a preheated baking stone or cast iron sheet.

• Add 1 tsp nutritional yeast for a savory boost in the dough.

• Make mini bagels by dividing the dough into 8–10 pieces.

• These sourdough bagels may be a little lighter in color then your average bagel. If you'd like a browner top once the baking time is complete, optional, toss under a broiler to brown the top a bit for a few seconds.