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
Carol Oot says
I am NOT a cook but these were amazingly easy, quick, came out PERFECT and tasted great with a super good texture!!! Did I mention they’re SUPER EASY?!?!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Carol! I love hearing that. So glad they turned out perfectly for you 😊
Valerie says
Today I made them using a shy 1¼ cups whole wheat flour and 1 tablespoon yeast instead of baking powder, which was too assertive a flavor for me. I let them rise 30 minutes. In my retired life, that's still pretty quick. Very happy with this recipe! Easy, chewy & light.
Carol Oot says
Cool! I wondered if I could use some yeast as I missed that flavor! Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Valerie! That’s a really interesting variation. Glad it worked well for you 😊
Lori says
These are freaking genius, Sam! Mine came out pretty chewy, I probably could have added a bit more water so I didn’t’t have to mildly manhandle the dough. Definitely going into my rotation!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Lori! Glad you enjoyed them so much! 😊
stephen says
So easy to make. And versatile. Next time I’m going to try to make them a little more flat and maybe with some daiya and scallions. I feel like I never need to buy buns again! I was assuming they’d be super chewy because of the VWG, but because I didn’t knead them, they came out pretty soft and just like regular buns!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Stephen! I love hearing how people are using these. Daiya and scallions sound like a delicious combo. And yes, not kneading the dough is the key to keeping them soft and bun-like. So glad they worked out for you!
Heather says
Okay these are ridiculous! I threw them together this morning between workout and getting the tween going for the day. They were a hit for both of us! I made one with orange zest and dried cherries, then added maple syrup to the milk for the wash. I also made a few sesame versions, and a rosemary, garlic powder, onion powder, and sea salt version. Only used a tablespoon of brown sugar. They are soft, delicious - amazing!! Thank you for another amazing recipe. The tween says they're "freaking delicious"😂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Heather, this comment made my day! I love all the variations you tried! And please tell the tween I’m honored they’re “freaking delicious.” Thanks so much for sharing!
Rebecca Manno says
I LOVE THESE SO MUCH! I have made basic protein buns in the air fryer for years - but THIS recipe turns it up a notch. And it is SO easy!!!! I can't wait to make "not egg" sandwiches for brunch EVERY WEEKEND on protein bagel buns.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That makes me so happy to hear Rebecca!! Not egg sandwiches every weekend sounds perfect! So happy you love them 😊
Amber says
These turned out great! Do these have to be stored in the refrigerator? Or can they be kept at room temp in an airtight container?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amber! Yes, I recommend to store cooled buns in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. 😊
Lori says
I stored them airtight at room temp and they had mold spots in a few days 🙁 Definitely putting them in the fridge this time!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing that, Lori! The fridge is definitely the safest bet for storing them 😊
Alex says
Inspired by other commenters I made a cinnamon raisin version! Brown sugar increased to 1/3 cup and 3/4 cup raisins + 1 tbsp cinnamon added to the dry ingredients. I was worried it would taste like gluten but it's pretty subtle. Great chewy texture, Sam's recipe for cashew cream cheese is the perfect topping!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, Alex! Love the cinnamon raisin twist, so glad it worked out, and pairing it with cashew cream cheese is such a good call 😊
Ann says
Another hit! I used whole wheat flour for the all-purpose; so had to add a little extra water to incorporate all the dry ingredients. I put EBTB on four; sesame seeds on two. I don't know how you do it Sam. Your recipes are my go-to. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s awesome, Ann! Great tip adding a bit more water with whole wheat flour. So happy you’re enjoying the recipes 😊
Ilene says
I had to try this recipe the moment I saw it. Very quick and easy to make. Suffered through the last 20 minutes of letting them cool, then tore into one of the EBTB-topped ones.
OMG! The denseness, the chewy-ness was incredible!
Next morning I used one for a breakfast sandwich. Cut it open, toasted it, added cheez and bac'n, popped it back under the broiler, and WOW!!! All the same denseness and chewy-ness with the melty cheez and crispy umami of the bac'n . Take THAT, McDonald's!!!
Next time I make these (and I will!), I will sub in WW flour (thanks for those suggestions!). I think I would add more of the spice toppings or seeds to the entire dough for a bigger flavor.
And for my breakfast sandwiches, I will DEFINITELY make a batch of your Vegan Egg Yolk! Perfect finishing touch!
Thanks for an incredible recipe, coming from a girl raised on NY bagels!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ilene, this made me smile so much!! I love how you used them. The vegan egg yolk is going to be PERFECT with that. Thank you so much for sharing!!
Cara says
Wow these were so easy to make and so delicious! I have always been skeptical of protein recipes because they usually include protein powders or cottage cheese or yogurt. This was simple, vegan, and so good and filling. We had them for dinner tonight. I made 6- 2 everything, 2 onion, and 2 sesame!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Cara, I love this!! Your flavor sounds perfect. So glad you enjoyed them!
Ellen says
Loved them I didn't have plain flour or baking powder but I had self raising flour so did a swap for the plain. Followed the rest of the recipe and the turned out really well. Will be making them again
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ellen, that’s great to hear! So glad they worked out for you!
Betty Dargie says
Loved these! I was skeptical because I have always made yeast bread and buns, but these ticked all the boxes for me. (I substituted 1 cup of whole wheat flour and a half cup of all-purpose flour for the cup and half of all-purpose and it worked just fine.) Will now make another batch for the freezer.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved them Betty! And that’s super helpful feedback about the flour swap, thank you for sharing 😊
Amy says
As someone who has deprived myself of bread for YEARS due to lack of nutrition per calorie, this recipe has been an amazing find! Its chewy, crusty and loaded with protein. Thank you!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This is amazing to hear Amy! So glad you’re enjoying them and getting that bread fix back 😊
Judy Di says
These are delicious. Doughy just like a bagel! So easy to make. Another great recipe. This will be a repeat recipe for me!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved them Judy, thank you 😊
Sue says
Wow ... Just wow! As someone who has made tons of yeast bread, I could not believe something this simple could work so well. Followed the recipe exactly as written and couldn't be more impressed! Made chik'n salad sandwiches with them last night and my husband had one plain for breakfast this morning - loved it. Think I may try another batch with some cinnamon and raisins.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This made me smile Sue! So glad you loved them. Cinnamon and raisins sounds like a delicious idea, I think that would work great 😊
Stacy says
This is the best bagel I have ever made. I’ve never made them but omgosh this is good. And I’ve been trying the high protein thing so I’m going to only make these from now forward!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, yay, I love hearing this Stacy! So happy they worked out so well for you, thanks for the review! 😊
Philippa says
These are fantastically easy and quick. Thank you! I am often looking for ways to increase my protein intake, these work brilliantly.
I’m going to try them with wholewheat flour instead of all purpose. Do you think they’ll turn out ok? Anything I need to change/add to help them remain edible?
I appreciate any help you could share. Many thanks.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you enjoyed them Philippa! Whole wheat flour should work, but the buns will be a bit denser. I’d recommend starting with half whole wheat and half all-purpose for the best texture, or add a splash more liquid if the dough feels too dry. 😊
Philippa says
Brilliant! Thank you for your advice, sounds sensible. I’ll give it a go ☺️
Valerie says
I used whole wheat. Just use 20% less than white. These are great!
Philippa Bates says
Brilliant! I’ve used 50/50 and they were lovely, so I’m going to try 70% wholemeal next time.Such a great recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Philippa! Love hearing the wholemeal experiments. So glad you enjoyed the recipe 😊
Marty says
Wow! Easy to make and very delicious. Thank you so much for this recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them Marty! Thanks for the review 🙂
DeAnne says
Any other options for toppings? Or can I put chocolate chips or fruit in them? Or vegan cheese?
Liz says
I'm planning to try them with fruit/chocolate and see how it goes! With the listed ingredients, I don't think it would taste bad to make them more sweet than savory!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, I think this is a great idea Liz, let me know how they turn out 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, you can definitely play around with toppings! Chocolate chips, dried fruit, seeds, or even vegan cheese would all work. Just keep mix-ins fairly small so the dough holds together well 😊