Author: These High-Protein Vegan Bagel Buns are chewy, golden, and seriously satisfying. Each one packs a whopping 31 grams of plant-based protein, that's even more than a Beyond Burger! They taste just like classic bagels but are also perfect for sandwiches or burgers. No kneading, no yeast, no fuss. Just stir, shape, and bake.
I'm obsessed with these protein bagel buns because they give you all the cozy, chewy bagel vibes with way less effort. If you want, you can poke holes in the center to shape them into traditional bagels, but honestly, I usually skip it. Shaping can be a little fussy, and the holes often close up in the oven anyway. The buns without holes taste just as good (plus they hold toppings better, too, haha). I love them fresh out of the oven with a smear of vegan cream cheese, stacked into a hearty breakfast sandwich, or even used as a burger bun. High-protein, easy, and versatile, these bagel buns check every box.
Why You'll Love These Vegan Protein Bagels
- Vital wheat gluten for protein: This is the same thing used to make seitan! (Like my Vegan Chicken Recipe and Vegan Seitan Steak.) Bagels are often made with higher gluten bread flour to give them their chewy texture, and using vital wheat gluten combined with regular flour achieves the same chewiness here, but with extra protein.
- Protein-punch: Such an easy way to sneak in a big boost of protein, and it still tastes like a cozy, carby bagel. I'm in!
- Baking powder for rise: Rather than yeast, these protein bagels get their rise from baking powder, which makes this recipe easy: no yeast to activate, no kneading, and no waiting for the dough to rise.
- No hole: Skipping the hole makes these vegan protein bagel buns much easier to shape (no fighting with the dough), and it means you can use them for everything from burgers, to sandwiches, to smearing it with some vegan cream cheese.
Ingredients for Protein Bagel Buns
- Vital wheat gluten: The powerhouse protein in wheat (and the same ingredient used to make seitan recipes). It gives these buns their chewy texture and their impressive protein boost. You can find this at most health food stores or order it online.
- All-purpose flour: Lightens up the dough for the perfect bagel texture.
- Baking powder: For quick rise (no yeast needed).
- Apple cider vinegar: This helps cut the vital wheat gluten taste.
- Brown sugar and salt: A little sweetness and salt bring out that classic bagel taste.
- Aquafaba or plant-based milk: Brushed on top so the seasonings stick and the crust turns golden.
- Toppings: Sesame seeds, poppy seeds, or everything bagel seasoning.
How to Make Vegan Protein Bagel Buns
- Mix the dry ingredients: Whisk the vital wheat gluten, all-purpose flour, baking powder, and salt in a large bowl.
- Mix the wet ingredients: Combine the water, apple cider vinegar, and brown sugar in a small bowl or liquid measuring cup.
- Make the dough: Pour the wet ingredients into the dry ingredients. Mix with your hands to form a shaggy dough. (Don't knead it!)
- Shape the buns: Cut the dough into 6-8 portions, then pat each into a ball and place them on a parchment-lined baking sheet. Brush with the aquafaba or plant milk and sprinkle on the toppings.
- Bake: Bake at 375ºF for 25-30 minutes, or until the buns are puffed and golden.
- Cool: Allow the buns to cool on the baking sheet for 10 minutes, then slice and serve.
Tips and Variations
- Make them in the air fryer: If you'd like, you can air fry these vegan protein bagel buns. Preheat your air fryer to 350ºF and grease or line the air fryer basket. Air fry the buns in batches for 18 to 20 minutes.
- Skip the sugar: You can replace the brown sugar with erythritol or monk fruit sweetener, or omit the sugar. Just note that most breads are at least lightly sweetened, so if you skip the sugar, the bagel buns will taste less like typical bagels.
- Shape them into traditional bagels: If you'd like your bagels to have holes, shape the dough into rounds, then push your thumbs up through the middle to poke a hole and then pull the dough apart a bit to stretch the hole. (Since the dough rises, you'll need the hole to be pretty big so it doesn't close up during baking!)
What to Serve With + Ideas for Using Vegan Protein Bagel Buns
How to Store
- Refrigerator: Let the protein bagel buns cool completely, then transfer them to an airtight container and refrigerate for up to 5 days.
- Freezer: Place the cooled buns in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight before serving.
- To reheat: Slice in half and warm in a toaster or toaster oven.
If you try this protein bagel bun recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Vegan Baked Goods
(click stars to vote)
Protein Bagel Buns (No Knead, Vegan)
These High-Protein Vegan Bagel Buns are chewy, golden, and seriously satisfying. Each one packs a whopping 31g of plant-based protein, that's more than a Beyond Burger! They taste just like a bagel but are also great for sandwiches or burgers. No kneading, no yeast, no fuss. Just stir, shape, and bake.
Servings: - 8
PRINT
PIN
COMMENT
Ingredients
- 1 ½ cups vital wheat gluten
- 1 ½ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 1 ½ cups water
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons brown sugar
- 1 - 2 tablespoons aquafaba or plant-based milk, (for brushing)
- 1 - 2 tablespoons sesame seeds, poppy seeds, or everything bagel seasoning, (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the vital wheat gluten, all-purpose flour, baking powder, and salt.
- Mix wet ingredients: In a small bowl or measuring glass, combine the water, apple cider vinegar, and brown sugar.
- Make the dough: Pour the wet mixture into the dry ingredients. Mix well until a shaggy dough forms, using your hands to bring it together. Do not knead the dough, it should just come together enough to incorporate all the dry flour.
- Shape the buns: Use a knife to cut the dough into 6-8 portions, depending on how large you want your buns. Shape each into a rough ball and place them on the prepared baking sheet. (It's ok if they look a little wonky).
- Add toppings: Brush each bun with aquafaba or plant-based milk and sprinkle with your desired toppings.
- Bake: Bake for 25-30 minutes, until the buns are puffed and golden. Let cool on the tray for at least 10 minutes before slicing and serving.
Notes
Air Fryer Option: Preheat to 350°F (175°C). Lightly grease or line the basket with air fryer paper liners. Place the buns in a single layer, leaving space around each bun for room to expand, you will need to work in batches. Air fry for 18-20 minutes until golden.
Storage: Store cooled buns in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. To reheat, thaw overnight and toast or warm before serving.
Low-Sugar Option: Replace brown sugar with 1 tablespoon erythritol or monk fruit sweetener, or omit entirely if you're used to low-sugar baked goods.
Vinegar Tip: Apple cider vinegar helps reduce the strong flavor of vital wheat gluten. Lemon juice works in a pinch but isn’t quite as effective.
Can you shape them into bagels? Yes! If you prefer, you can poke holes in the center of the dough balls to create a classic bagel shape before baking. That said, I usually don’t bother as shaping can get fussy, and buns without holes taste just as good (and hold toppings better, too, haha).
Nutrition
Serving: 1 bagel bun (recipe makes 6) | Calories: 272kcal | Carbohydrates: 33g | Protein: 31g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 721mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.1IU | Calcium: 251mg | Iron: 4mg
SteveA says
Sam, quick question. If I wanted to use whole wheat flour, what changes to the recipe would you recommend? I've made about 3 dozen of these buns in the past two weeks; they are gobbled up so quickly in my household 🤩
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Steve! You can swap in some whole wheat flour, but I’d recommend starting with half and half to keep the texture nice and soft 🙂
Hannah says
Just made this recipe and its honestly 10/10. these will be great for a sandwich as well. I definitely will be saving this recipe and making again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved them, Hannah! 🙂
Stephen says
Sam, you're a magician in the kitchen, these are amazingly great, considering the simple ingredients and time required. I love the chew and mouth feel, as well as the flavor. Fresh bagels any time!!!
My first batch (I made 8) were more ball-shaped, I thought they'd flatten out more in the oven. For the next batch I pressed them down to about 1 1/2 inches; they came out wider and easier to bite.
Thank you for this, Sam. Gratefully yours.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to read, Stephen! Great tip about shaping them flatter too 🙂
Christina says
HUGE HIT! The family, including two picky toddlers, ate these up. I have to make two batches at a time now. I added 1 tablespoon of cinnamon and a handful of raisins (I soaked them in hot water for ~15-20 min to rehydrate them a bit). YUM. Can't wait to try the cream cheese recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing!! So happy they were a hit, Christina! 🙂
Melissa says
Quick, easy, and addictive. Love them!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Melissa! So glad you loved them 😊
Cara says
These are SO good and SO easy! Even my 13yo son can make a batch before dinner.
They make a simple veggie soup into a full, satisfying meal and I can't wait to try them for sandwiches. They quickly became a staple in our house.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Cara! I love that your son can make them too, that’s the best 😊
Alexis says
Oooooo. These are SO GOOD! I'm commenting as I chew - I've been waiting for them to cool. So easy. I'm not a baker but I've mastered one bread recipe and now these! So happy to have found these. Thanks, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Alexis, this made me smile 😄 I’m so glad you loved them and yay for adding another baking win to your list!