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High-protein, no-yeast, no-knead vegan bagel buns with 31g of plant-based protein per bun. Stir, shape, and bake — done in under 40 minutes!
Prep Time: 10 mins | Cook Time: 25–30 mins | Total Time: 40 mins | Servings: 6–8 buns
Ingredients
- 1½ cups vital wheat gluten
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup water
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 2 tbsp aquafaba or plant milk (for brushing)
- 2 tbsp sesame seeds, poppy seeds, or everything bagel seasoning (for topping)
Instructions
- Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
- In a large bowl, whisk together vital wheat gluten, flour, baking powder, and salt.
- In a small bowl, combine water, apple cider vinegar, and brown sugar. Stir to dissolve.
- Pour wet ingredients into dry. Mix with your hands to form a shaggy dough. Do not knead.
- Divide into 6–8 equal portions. Pat each into a smooth ball and place on the lined baking sheet. Press down slightly to form a bun shape.
- Brush each bun with aquafaba or plant milk. Sprinkle generously with toppings of your choice.
- Bake for 25–30 minutes until puffed and golden. Cool on the baking sheet for 10 minutes before slicing.
Notes
- Do not knead — overworking the dough makes buns tough and rubbery.
- Air fryer method: Air fry at 205°C (400°F) for 12–14 minutes.
- Vital wheat gluten is essential — this recipe cannot be made gluten-free.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
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