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 These Protein Bagel Buns Actually Taste Good
- 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 them with some vegan cream cheese.
- Customizable: Readers have had a lot of fun customizing these bagel buns! For a savory version, try folding in vegan cheese, jalapeños, or dried herbs. For something sweeter, cinnamon raisin is especially popular, but chocolate chips or dried fruit are great options too.
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
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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
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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.
Mix-In Ideas: Feel free to customize these! For savory buns, try vegan cheese, jalapeños, dried herbs, or extra everything bagel seasoning. For sweet buns, try cinnamon and raisins, dried cranberries, or chocolate chips. Fold about ¼–½ cup of mix-ins into the dough before shaping.
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.
Whole Wheat Option: You can replace up to half of the all-purpose flour with whole wheat flour. The buns may be slightly denser, and you may need an extra splash of water if the dough feels too dry.
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
Liza says
This is one of the most brilliant recipes I have ever come across. These buns are wonderful for the young (6yo approved!), old(er) (need extra protein to support muscle!), and everyone in between. I have also made this recipe split into two loaves and I can confirm the listed baking temperature and time also work well for this.
@Sam, an idea: Maybe in the future you could develop a recipe for pizza crust that is also very high protein like these buns? I'm thinking maybe omitting the baking powder and/or subbing yeast instead and letting it rise? Would love to have your input!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww, thank you so much, Liza!! I love that these are getting the stamp of approval from all ages! And thank you for sharing your loaf experiment, that's so helpful! A high-protein pizza crust is a fantastic idea! I would definitely need to experiment with the ratios and rising method, but I love the suggestion. Adding it to my recipe ideas list! 🙂
Weslee says
These are so easy to make and good. I started buying vital wheat gluten in bulk because of your quick and easy seitan recipe, and to make seitan lunch meats too. But these bagels are my new favourite way to get in extra protein.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, I love that you're buying vital wheat gluten in bulk now, Weslee! So happy you're enjoying all the recipes, and that the bagel buns are a new favorite!