Homemade cinnamon bagels that are bakery quality! These vegan and eggless bagels with a syrup glaze are crunchy on the outside, soft, and perfect for a comforting breakfast or brunch that’s guaranteed to impress. Plus, they’re easy to bake from scratch!
Delicious cinnamon bagels from scratch
There’s few things that I love as much as bread. It’s just incredible and brings me so much joy. Even if that sounds rather dramatic, I think we can all relate to the happiness which comes from biting into a bagel slathered with a thick layer of peanut butter, accompanied by your favorite coffee! The experience always sets me up for a positive day.
What makes it even better is when the bagel in question is a soft, fluffy cinnamon bagel with a shiny glaze, made entirely from scratch. I don’t always have time to make my own bread, but I like to do it as much as possible. Especially straight out of the oven, the taste is just superior.
These vegan & dairy-free cinnamon bagels are a must-try. The idea of making eggless bagels from scratch may seem complex. But I can assure you - the hardest part is probably waiting for them to rise! Aside from that, even a complete beginner to baking will have success with these bagels.
They are perfectly crunchy on the outside, with a thick, syrupy glaze and that signature shine you find on bakery bagels. The texture is soft and fluffy, and they practically melt in your mouth. That’s despite being 100% vegan and dairy-free! Everyone is guaranteed to love these homemade cinnamon bagels. Serve them up for brunch to guarantee very positive reactions!
How to make the best cinnamon bagels
Make the dough
Start by mixing together water, salt, dry yeast, sugar and cinnamon. Set aside for around 10 minutes to allow the yeast to activate.
Next, gradually add in the flour and mix together thoroughly. Once all of the flour had been added, knead for a couple of minutes, then cover and set aside at room temperature for half an hour.
Shape the bagels
Next, lightly dust a work surface with some flour. Transfer the dough to the surface and divide it into 6 equal segments. Shape each one into a ball, and arrange them on the floured surface. Cover and set aside for 1 hour.
Now roll each segment out into a long rope, then gradually twist it into a circle to form the shape of a bagel.
Boil and bake the bagels
Preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper. Also bring a large saucepan of water to a simmer.
Add maple syrup and baking soda to the water, stirring until dissolved. Once a foam starts to form on the surface of the water, remove some of it using a spoon, and transfer to a small bowl. This will be used to glaze the bagels.
Transfer the bagels to the saucepan around 2 at a time, depending on the size. Boil for around 2 minutes on each side, then remove using a slotted spoon and transfer to the baking tray.
Brush the bagels with some of the foam from the saucepan. Bake in the preheated oven for 16-18 minutes, until golden brown and crispy.
Instructions for storage and freezing
You can store these bagels in the fridge in an airtight container for up to 4 days. Reheat as normal in the toaster or microwave.
In order to freeze, you can freeze them whole in ziplock bags. Allow to thaw fully in the fridge overnight, then slice and serve as normal after reheating in the toaster. Or you can slice them in half before freezing, then reheat in the toaster from frozen.
Tips and add-ins
- As for all baking recipes, I would recommend weighing the ingredients for the most accurate results.
- Don't skip boiling the bagels, because this allows them to get their signature shine, and also hold shape during the baking process.
- Add raisins to make raisin cinnamon bagels. Or, any other dried fruits of your choice will work well in this recipe.
- I also love stirring chopped pecans, walnuts or peanuts into the dough. The dough, in general, is super versatile, so feel free to try out different combinations of nuts/seeds to see what you prefer.
- A sprinkling of sugar makes an incredible finishing touch.
How to serve cinnamon vegan bagels
Homemade vegan bagels are so versatile! You can serve them with any toppings or spreads of your choice. For instance, I love serving them with mashed avocado, peanut butter, or dairy-free cream cheese with some fresh veggies.
You can also make an exceptional sandwich with a filling like chickpea salad, or miso-glazed tofu. Regardless, it’s going to be delicious - you can’t go wrong with homemade bread!
Other vegan baking recipes you’ll love
- My focaccia with tomatoes is a must-try!
- You can't go wrong with zucchini bread!
- Try banana chocolate chip muffins for breakfast.
- Cinnamon rolls are always a good idea.
If you give these vegan cinnamon bagels a go, be sure to tag me on Instagram (@ohmyveggies) and leave your feedback in the comments below, together with a star rating!
Equipment
- Mixing bowl
- Conventional oven
- Baking tray
- Saucepan
Ingredients
- 1 ¼ cups water
- 1 tsp salt
- 1 tbsp yeast
- 1 tbsp sugar
- 1 tbsp cinnamon
- 3 ½ cups flour
- 2 tbsp maple syrup
- 1 tbsp baking soda
Instructions
- Mix together water, salt, dry yeast, sugar and cinnamon. Set aside for around 10 minutes to allow the yeast to activate.1 ¼ cups water, 1 tsp salt, 1 tbsp yeast, 1 tbsp sugar, 1 tbsp cinnamon
- Gradually add in the flour and mix together thoroughly. Once all of the flour had been added, knead for a couple of minutes, then cover and set aside at room temperature for half an hour.3 ½ cups flour
- Lightly dust a work surface with some flour. Transfer the dough to the surface and divide it into 6 equal segments. Shape each one into a ball, and arrange them on the floured surface. Cover and set aside for 1 hour.
- Roll each segment out into a long rope, then gradually twist it into a circle to form the shape of a bagel.
- Preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper.
- Bring a large saucepan of water to a simmer. Add maple syrup and baking soda to the water, stirring until dissolved.2 tbsp maple syrup, 1 tbsp baking soda
- Once a foam starts to form on the surface of the water, remove some of it using a spoon, and transfer to a small bowl. This will be used to glaze the bagels.
- Transfer the bagels to the saucepan around 2 at a time, depending on the size. Boil for around 2 minutes on each side, then remove using a slotted spoon and transfer to the baking tray.
- Brush the bagels with some of the foam from the saucepan. Bake in the preheated oven for 16-18 minutes, until golden brown and crispy.
Notes
- You can store these bagels in the fridge in an airtight container for up to 4 days. Reheat as normal in the toaster or microwave.
- In order to freeze, you can freeze them whole in ziplock bags. Allow to thaw fully in the fridge overnight, then slice and serve as normal after reheating in the toaster.
- You can also slice them in half before freezing, then reheat in the toaster from frozen.
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