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.
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.
(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
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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
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
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