Vegan Everything Bagel Brioche Bread

February 1, 2022
Shanika | Orchids + Sweet Tea
Make the easiest, fluffiest Vegan Everything Bagel Brioche Bread with this simple and fun baking recipe that comes with a burst of bold flavors---perfect for as a snack or bread to kick start your morning!

Vegan Everything Bagel Brioche Bread

At its best, this Vegan Everything Bagel Brioche Bread is extremely light, fluffy, airy, buttery, rich in garlic + onion flavors, and so delicious smeared with a generous pat of vegan butter or preserves. This recipe is sure to become a new family must have and it's all dairy-free, vegan, and egg-free.

Overhead shot of two loaves of Vegan Everything Bagel Brioche Bread

I haven't gotten into full on bread baking as of yet, however, I have had fun testing out easier breads like this brioche bread. If you've seen my original Easy Fluffy Vegan Brioche Bread recipe, then you're aware of just how easy this recipe is to follow, except that this one has much more flavor.

Regardless of whether you're an experienced baker or not----this brioche bread is one to try and is easy to achieve!

If I'm honest, brioche bread in my house (store-bought and homemade) doesn't last that long. Haha. We do love our healthy slice of Dave's Killer Bread, but whenever we need a nice snack---we definitely grab for a slice of brioche so that we can enjoy that pillowy feel. And while I haven't been a huge fan of everything bagel (it's big here in NYC), I did really enjoy this bread and I think I'm sold!

Bowl of risen Vegan Everything Bagel Brioche Bread dough

In fact, this easy vegan brioche bread recipe only requires 20 minutes of hands-on work. The rest of the time is for the yeast to activate and help your loaf rise to its airiest, fluffiest potential.

How to Make Vegan Brioche Bread without Butter

Ready to get baking? The first thing to do is assemble your ingredients!


Here’s what you need to make dairy-free brioche today:

  • Organic artisan bread flour. Bread flour has a higher protein (gluten) content than regular flour. This helps to give your brioche more of a structure and chewy, but soft texture. If you don’t have bread flour, however, you can still make the recipe with regular all-purpose flour. Either way, I recommend using King Arthur organic flour.
  • Instant yeast. You’ll need just one packet of yeast for this recipe. If you have a larger bag of instant yeast, measure out 2 ¼ teaspoons. Make sure you’re not using active dry yeast, though, which requires activation before you can start using it.
  • Cane sugar. This feeds the yeast so they activate and produce the gasses that will help your brioche rise. It also adds just a *hint* of sweetness to the bread. Use organic sugar if possible.
  • Sea salt. It’s important to add salt both for flavor and texture. Salt helps tenderize the gluten strands in your bread for a softer, chewier texture.
  • Everything bagel blend. This is by far the star of this recipe. I include a nice homemade blend recipe, however, you can also use a store-bought version for greater ease.
  • Vegan butter. You can also use an equal amount of extra virgin olive oil if you prefer that flavor in your brioche.
  • Aquafaba. This is the secret must-have ingredient to make the fluffiest and highest brioche without dairy. All it is is the liquid you drain out of a can of chickpeas! So next time you’re making a simple chickpea salad for lunch, save the liquid and put it to good use! You’ll be amazed by what this unique ingredient can do, especially in vegan baking recipes.
  • Almond milk. Feel free to use different plant-based milk if you prefer. I recommend using unflavored, unsweetened milk.

Balls of Vegan Everything Bagel Brioche Bread dough packed into a bread pan


If you’ve made bread before, this recipe will probably look familiar to you. And if this is your first time, enjoy it! This is a simple and fun recipe that’s perfect for beginners.

First, you’ll combine the wet ingredients in a stand mixer. Then add the dry ingredients and knead the dough for a good 10 to 15 minutes. You’ll know the dough is kneaded enough when it is shiny, supple, smooth, and bounces back when poked.

At this point, you’re ready for your first rise. Place the dough in a greased bowl, cover it, and let it rest for at least an hour. The dough should double in size during this time. If you’re in a cold house, try to put the dough somewhere warm, like a turned-off oven.

Next, you can place the bowl in the fridge. Now the dough will ferment overnight (or for at least 4 hours) in the cold. This period helps the yeast activate and develops the flavor of the buttery dough.

Balls of seasoned Vegan Everything Bagel Brioche Bread packed into a bread pan


After the second cold rise, you can shape the dough and prepare it for baking. Cut the dough into 6 even pieces and roll each one into a smooth ball (NOTE: This recipe makes TWO loafs, therefore, there should be about 12 balls). I like to use a bench scraper to cut the dough.

Place the balls inside TWO well-greased loaf pans. They should be touching each other. Now let the dough rise for a third and final time in the pan for another hour or two at room temperature while you preheat the oven to 350°F.

After rising, pop the loaf pan into the hot oven and bake for 30 to 35 minutes. The brioche is done when the top is golden brown and the center is firm and fully cooked. You can test with the toothpick test if you’re unsure.

Finally comes the hard part: waiting for the bread to cool before slicing!

Overhead shot of two pans of Vegan Everything Bagel Brioche Bread


When it comes to the everything bagel blend, it's all about the sesame seeds. If I'm not using a store-bought version, I definitely enjoy keeping it as original as possible with both white + black sesame seeds. However, you can use one or the other if you don't currently have both. This recipe makes ¼ cup, however, I love making a larger batch (by doubling or tripling the ingredients) and storing it in an airtight container for a longer period of time. Here are the ingredients that you need:

  • 4 tsps white sesame seeds
  • 2 tsps black sesame seeds
  • 2 tsps poppy seeds
  • 2 tsps garlic powder
  • 2 tsps onion powder
  • 1 tsp sea salt

Loaf of Vegan Everything Bagel Brioche Bread on a platter

Storage Suggestions

If you somehow resist devouring this fluffy brioche hot out of the oven, you can store fully cooled leftovers in an airtight container on the counter for up to 5 days.

For longer storage, wrap the loaves tightly in plastic wrap (separately) and store in the freezer for up to 2 months. Let the loaves thaw at room temperature before slicing and serving. You can also gently reheat them in the oven wrapped in aluminum foil.

Overhead shot of a loaf of Vegan Everything Bagel Brioche Bread with an end sliced off

Do I Need a Stand Mixer to Make Bread Dough?

While you don’t absolutely need a stand mixer to make this brioche dough, it certainly comes in handy. If you don’t have one, simply mix the ingredients together in a mixing bowl with a wooden spoon. then transfer the dough to a lightly floured work surface and knead the dough by hand until it’s smooth and shiny.

Partially-sliced loaf of Vegan Everything Bagel Brioche Bread

Delicious Easy Vegan Baking Recipes

Loaf of Vegan Everything Bagel Brioche Bread with one end sliced off on a platter


If you make this Vegan Everything Bagel Brioche Bread or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Closeup of a loaf of Vegan Everything Bagel Brioche Bread

Overhead shot of a loaf of Vegan Everything Bagel Brioche Bread with an end sliced off

Vegan Everything Bagel Brioche Bread

February 1, 2022
5 from 1 vote
Make the easiest, fluffiest Vegan Everything Bagel Brioche Bread with this simple and fun baking recipe that comes with a burst of bold flavors---perfect for as a snack or bread to kick start your morning!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 16 servings



  • 4 tsps white sesame seeds
  • 2 tsps black sesame seeds
  • 2 tsps poppy seeds
  • 2 tsps garlic powder
  • 2 tsps onion powder
  • 1 teaspoon sea salt


  • 4 ½ cups organic Artisan bread flour (Plus, more if needed!; See Notes!)
  • 1 packet Instant rise yeast  (That's 2 ¼ tsps!)
  • ¼ cup organic cane sugar
  • ½ cup vegan butter, melted + 1 tablespoon for brushing! (See Notes!)
  • ¾ cup aquafaba (This is the liquid from a can of chickpea!)
  • ¾ cup Almond milk (You can use your fave plant-based milk!)
  • 1 teaspoon Everything bagel seasoning blend



  • In a bowl, add all of the ingredients and mix together to combine.


  • In the bowl of an electric stand mixer with a whisk attachment, add in the milk, melted butter, sugar, and aquafaba, whisking them together on medium-speed until combined.
  • Add in the yeast, 1 teaspoon Everything bagel seasoning blend, and flour, mixing them together until just combined before switching the mixer attachment to the dough hook and mixing on high speed, kneading the dough completely. The dough should begin to look shiny and elastic-like----about 10-15minutes or so into the mixing process. If the dough is still too sticky and sticks easily to the bowl, add in additional flour as the bread continues to knead, about ⅓ cup at a time until it no longer sticks.


  • Lightly grease a large bowl with olive oil and once the dough is fully kneaded, remove it from the mixer and add it to the prepared bowl, lightly moving it around so that it is coated with the oil. Cover the bowl and let the bread rise at room temperature for 1 hour. It should be doubled in size after the 1-hour mark.


  • After the initial rise, place the bowl with the dough inside of the refrigerator and let it chill overnight (or a minimum of 4 hours).
  • Once fully chilled, remove the dough from the refrigerator and cut it into 12 even pieces, rolling each piece into a ball.
  • Prep TWO standard loaf pans (8 ½ x 4 ½ x 2 ½) by greasing it lightly with oil or butter and lining them with parchment so that additional parchment hangs over the sides for easy pickup.
  • Add 6 dough balls into EACH prepared pan, slightly offsetting each one to create a non-straight lineup. Let the dough balls rise again for another 1-2 hours until doubled in size.
  • Preheat the oven to 350°F once you're about 10 minutes away from the rising time being complete. It’s important for the bread to be placed into a well heated oven to ensure that it bakes well and rises correctly.


  • Brush the tops of the bread with 1 tablespoon of melted vegan butter followed by a few sprinkles of the Everything bagel seasoning blend over the tops and bake for 30-35minutes, or until the tops are golden brown and the centers are baked through, coming out clean once tested with a toothpick or butter knife.
  • Remove both breads from the oven and let them cool for 15-20 minutes before gently lifting it out of the pan by holding the parchment on the sides and cooling them completely onto a cooling rack.
  • Slice and enjoy!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Once baked and fully cooled, leftover bread can be stored in an air-tight container, foil, or plastic wrap for 3-5 days. To freeze, store leftovers wrapped in foil paper and then added in a freezer-friendly ziplock bag for up to 2 months.
  • FLOUR: If you don't have Artisan bread flour, feel free to use All-purpose flour as a substitute.
  • EVERYTHING BAGEL SEASONING (STORAGE): This original recipe makes about ¼ cup, however, you can always make a larger batch of this and store it in an airtight container in a dry, cool place for up to 6 months.
  • BUTTER: Instead of butter, you can substitute with the exact measurement of extra virgin olive oil.


Calories: 196kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 222mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg


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Vegan Everything Bagel Brioche Bread.


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