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Vegan Chickpea Flour Bagels {grain-free, oil-free}

Vegan chickpea flour bagels are quick and easy to bake, with a flavor and texture that you will love. They are grain-free, gluten-free, oil-free, nut-free, yeast-free and perfect with a schmear of vegan cream cheese.

chickpea flour bagels on a wire cooling rack

First things first. These vegan chickpea flour bagels are anything but typical.

They are

I can imagine the “oy veys!” as I type.

But here’s the thing: they are delicious. Scrumptious. And when split and spread with a generous schmear of my cashew cream cheese or vegan Boursin, they satisfy all of my bagel cravings.

I am confident they will yours, too. Commence gnoshing!

sliced chickpea flour bagels with cashew cream cheese spread on it

Recipe Benefits

Check out everything that these “everything” bagels boast:

  • Grain-free
  • Gluten-free
  • Vegan (egg-free & dairy-free}
  • Yeast-free
  • Xanthan gum-free
  • Oil-free
  • Nut-free
  • 5 grams protein per bagel
  • 97 calories per bagel
  • Made with minimal ingredients
  • Frugal (chickpea flour is an inexpensive grain-free flour)
  • Fast & easy to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

small glass bowls of ingredients for vegan grain-free bagels on top of a white marble board

Chickpea flour performs a solo act in this recipe, replacing the all-purpose flour, eggs, and other binders typically found in baked bagels.

Here is the (short) list of what you will need to make a batch of these vegan, grain-free, gluten-free bagels:

  • Chickpea flour (it may also be labeled as garbanzo bean flour, besan, or gram flour)
  • Non-dairy milk
  • Cider vinegar
  • Coconut sugar (just a smidge; I have options in the recipe)
  • Baking soda
  • Optional salt (this will depend on the Everything Bagel seasoning; see the following tip).
  • Everything bagel seasoning (or preferred toppings)

That’s it!

Should I Add Salt to the Bagels?

I opted for a ready-to-use Everything Bagel Seasoning (a mixture of sesame seeds, onion bits, garlic bits, and salt) to top these bagels. You can find it with spice blends in the baking section of your grocery store (even here, in my small-ish Texas town).

The brand in my pantry has a generous amount of coarse salt. In earlier batches, the bagels were too salty when I added a 1/4 teaspoon of salt to the bagel batter in addition to the Everything Bagel topping. Once I left out the former, the saltiness was just right.

If you are similarly using a prepared jar of such seasoning (with salt in the mix), I recommend omitting the salt in the batter.

For plain bagels, or bagels with alternative (salt-free) toppings of your choice, add 1/8 to 1/4 teaspoon salt to the batter, according to your preference (I like more salt–1/4 teaspoon–but 1/8 teaspoon will suffice if you prefer less salt).

Vinegar Options

Any other vinegar–light or dark–can be used in place of the cider vinegar. If you do not have vinegar, or do not use it for dietary reasons, substitute an equal amount of lemon or lime juice.

Step By Step Instructions for Making Vegan Chickpea Flour Bagels

You can make these in no time in the morning. Equally important, the process is so simple that minimal thinking is required. This is exactly the kind of baking I can muster pre-coffee.

Step One: Preheat Oven & Prep the Pan

Preheat the oven to 400F (200C).

Spray the 6 wells of a full-size donut pan (a pan with wells that are 3.25 inches / 8.2 centimeters in diameter) with nonstick cooking spray. Alternatively, lightly grease or oil each of the wells. Sprinkle a teaspoon (more or less, as desired) of everything bagel seasoning in each well to cover the bottoms.

Step Two: Mix the Dry Ingredients

In a medium mixing bowl, whisk the chickpea flour, coconut sugar, baking soda, and optional salt until blended.

Some brands of chickpea flour (notably, some of the less expensive brands that I sometimes buy in bulk) have hard lumps (of the flour) throughout. Break these up with your whisk, or consider sifting the flour if it is particularly lumpy-bumpy.

dry ingredients, in a clear glass bowl, for the chickpea bagels

Step Three: Add the Wet Ingredients

Add the nondairy milk and vinegar to the bowl, whisking until completely blended. The result will resemble a thick pancake batter.

Note that the batter will thicken more within thirty to sixty seconds of whisking. This is a result of the chickpea flour absorbing the milk (flour hydration).

batter for the vegan bagels in a glass mixing bowl

Step Four: Divide Batter into Prepared Pan

Not to alarm you (much), but work quickly! Once the batter is mixed, you need to get the bagels in the oven, stat. The baking soda and vinegar react as soon the batter is mixed, so the faster the bagels hit the oven heat, the better!

Spoon or pour the batter into the prepared wells of the donut pan. Use the spoon to nudge the batter evenly into each well.

The chickpea flour bagel batter will reach the tops of each of the wells (i.e., do not be shy with the batter–fill ‘er up!).

a 6 well donut pan filled to the rims with bagel batter

Tip: The Easiest Way to Fill a Donut Pan

Spooning or pouring the batter into the wells work fine. But if you (like me!) want to accomplish this task in with the greatest ease and speed, pipe the batter with a plastic bag.

If you have never piped anything, icing or otherwise, do not panic! Neither special skills nor equipment are required. Just a large plastic storage bag.

Push the bag into a tall glass or cup, letting the top of the bag overhang the sides. Scrape the batter into the bag. Tie off the bag near the top of the batter (zip tie, rubber band, or just tie the bag itself).

Snip off the end of the bag (about 1/2-inch) and squeeze the batter into each of the wells.

CAUTION: An intense love of piping may result as an immediate consequence of this action.

2 photo collage showing how to fill a piping bag with batter

Step Five: Bake the Bagels

Bake the bagels in the preheated 400F (200C) oven for 10 to 12 minutes until the tops have risen, are firm to the touch, and the color is golden brown.

Let the bagels cool, in the pan, on a cooling rack for 5 minutes.

vegan chickpea flour bagels, fresh out of the oven in a donut pan

Step Six: Remove the Bagels from the Pan

Run the tip of a spoon of dull knife around the edge of each of the wells of the donut pan.

Fun fact: the chickpea batter will cling to any teeny-tiny bit of unsprayed/ oiled part of the pan, so each of the bagels will need a nudge to get out. It’s a wee bit annoying since these are, theoretically, nonstick pans. But at least only a modicum of nudging is needed.

Behold the culmination of the coaxing: a half dozen bagels!

half a dozen vegan everything bagels cooling on a wire cooling rack

Let the bagels cool completely on a wire rack. Or don’t. They are great warm, too, so gnosh immediately, if desired.

Do Vegan Chickpea Flour Bagels Taste Like Traditional Bagels?

No. Traditional bagels get their distinctive texture and taste (crisp outsides, chewy, yeast-y centers) from traditional ingredients (notably glutinous flour and yeast) and methods (kneading, rising, shaping, boiling, then baking).

Yet these chickpea flour bagels are a very satisfying alternative (especially since they can be made with little time, effort or expense!).

Chickpea flour bagels have a firm, yet tender texture. They are sturdy enough to handle a schmear of cream cheese, and are also wonderful toasted.

The flavor is nutty and wholesome. The everything bagel topping drives you straight into bagel town!

close-up of chickpea flour bagels on a gold cooling rack

FAQ & Substitutions

Can I substitute another flour for chickpea flour?

No, this recipe is specific to the unique properties of chickpea flour. Other flours will not work as a substitute.

Can I substitute a different sweetener for the coconut sugar? Or leave it out?

Yes! An equal amount of almost any other granular or liquid sweetener can be used in place of the coconut sugar. For example, maple syrup, unrefined cane sugar, brown sugar, or a measure-for-measure sugar replacement option.

You can also omit the coconut sugar, or other sweetener, altogether. I find that the small addition of coconut sugar balances the nutty flavor of the chickpea flour. It also adds to the browning of the bagels. If the sweetener is omitted, the bagels will be light tan in color (less golden-brown).

Happy baking! Let me know if you give this a try :).

I do not have a donut pan. What else can I use to bake the chickpea flour bagels?

I suggest use a standard size muffin tin. The results will not look like bagels, but they will still be wonderful.

Spray the bottoms of 10 muffin cups of a standard size muffin tin. Sprinkle with the everything bagel seasoning. Divide the batter between the prepared muffin cups (they will be shallow). Bake in a 400F (200C) oven for 7 to 9 minutes.

Do I have to use everything bagel seasoning on chickpea flour bagels?

Absolutely not! You can leave the bagels plain, or use a different topping (such as sesame seeds, poppy seeds, dried garlic, or dried onion flakes).

You can also add seasonings directly to the batter (e.g., fresh or dried herbs, or spices). It is easy to steer the bagels in a sweet direction, too. Increase the coconut sugar to 4 or 5 teaspoons total (or to taste) and add in favorite sweet spices (e.g., cinnamon, pumpkin pie spice, or nutmeg).

Happy bagel baking!

Yield: 6 medium bagels

Vegan Chickpea Flour Bagels {grain-free, oil-free}

chickpea flour bagels on a wire cooling rack

Vegan chickpea flour bagels are quick and easy to bake, with a flavor and texture that you will love. They are grain-free, gluten-free, oil-free, nut-free, yeast-free and perfect with a schmear of vegan cream cheese.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 5 minutes

Ingredients

  • Nonstick cooking spray
  • 1 and 1/2 tablespoons everything bagel topping
  • 1 and 1/4 cups (150 g) chickpea flour
  • 2 teaspoons (10 g) coconut sugar
  • 1/2 teaspoon baking soda
  • Optional: 1/4 teaspoon salt (only if NOT using salted bagel topping)
  • 3/4 cup nondairy milk
  • 1 teaspoon cider vinegar

Instructions

    1. Preheat the oven to 400F (200C). Spray (or oil) the 6 wells of a full-size donut pan (a pan with wells that are 3.25 inches / 8.2 centimeters in diameter) with nonstick cooking spray. Sprinkle a teaspoon (more or less, as desired) of everything bagel seasoning in each well to cover the bottoms.
    2. In a medium mixing bowl, whisk the chickpea flour, coconut sugar, baking soda, and optional salt until blended.
    3. Add the nondairy milk and vinegar to the bowl, whisking until completely blended. The result will resemble a thick pancake batter.
    4. Working quickly, spoon, pour, or pipe (see post for a how-to) the batter into the prepared wells of the donut pan. Use a spoon to nudge the batter evenly into each well.
    5. Bake the bagels in the preheated oven for 10 to 12 minutes until the tops have risen, firm to the touch, and the color is golden brown. Cool, in the pan, on a cooling rack for 5 minutes.
    6. Run the tip of a spoon or dull knife around the edge of each of the wells on the donut pan to remove the bagels. Serve warm or cool completely. Split and serve with your favorite spreads!

Notes

Storage: Store the cooled bagels in an airtight container at cool room temperature for 1 day, the refrigerator for 3 days,, and the freezer for up to 6 months.

Vinegar Options: An equal amount of any other vinegar, or lemon or lime juice, can be used in place of the cider vinegar.

Coconut Sugar Options: An equal amount of another liquid or granular sweetener (e.g., maple syrup, unrefined sugar, agave nectar, brown sugar) can be used in place of the coconut sugar. It can also be left out of the recipe, if desired.

Nutrition Information

Yield

6

Serving Size

1 bagel

Amount Per Serving Calories 97Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 207mgCarbohydrates 14gFiber 2gSugar 4gProtein 5g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Karla

Thursday 2nd of June 2022

Do you have to use a donut pan? Is it possible to make these like cupcakes? Help! Thanks

Camilla

Tuesday 7th of June 2022

Hi Karla! If you scroll down to FAQ section of the post, I address this very question 😊 You can definitely use a muffin pan (mini muffins would be great too).

Ana

Friday 20th of May 2022

Hi, can I sub with oat flour?

Camilla

Sunday 22nd of May 2022

Hi Ana, I am not sure about a straight swap (one flour for another) since oat flour and chickpea flour do not work the same in baking recipes. You might need a binder of some sort (e.g., flaxseed meal or psyllium). But I am thinking I need to experiment on your behalf and publish the results (soon) :)

Yugi

Saturday 14th of May 2022

Not really a bagel substitute but very tasty. I would make this again

Camilla

Sunday 15th of May 2022

Good to hear, Yugi!

Shelvy

Monday 21st of February 2022

Hi there! I hope to make these tomorrow for a perfect breakfast:) Just wondering- can I substitute water for the nondairy milk? Sorry to be one of "those people" who always asks if you can use xyz instead of your ingredients. Thank you for creating this recipe!!!!

Camilla

Thursday 24th of February 2022

Hi Shelvy! Sorry for the delay in the response. Yes, you can make these with water instead of nondairy milk :)

Shawna

Sunday 13th of February 2022

Delicious! Your directions and tips were so helpful. I love the texture! So easy and so yummy; I will definitely make them again and again. Thank you for this great recipe.

Camilla

Monday 14th of February 2022

You are so welcome, Shawna!

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