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Overhead shot of a loaf of Vegan Everything Bagel Brioche Bread with an end sliced off
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5 from 1 vote

Vegan Everything Bagel Brioche Bread

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 Time20 minutes
Cook Time35 minutes
Rise/Chill Time:8 hours
Total Time55 minutes
Course: Breakfast, Brunch, Snack
Keyword: baked, bread, brioche, dairy-free, easy, everything bagel, homemade, plant-based, recipe, soft, vegan
Servings: 16 servings
Calories: 196kcal
Author: Shanika

Ingredients

HOMEMADE EVERYTHING BAGEL BLEND:

  • 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

BREAD:

  • 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
US Customary - Metric

Instructions

TO MAKE THE EVERYTHING BAGEL BLEND:

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

TO MAKE THE DOUGH:

  • 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.

LET IT RISE:

  • 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.

THE SECOND RISE:

  • 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.

BAKE THE BREAD:

  • 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!

Notes

  • 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.

Nutrition

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