The Ultimate Oat Bagel Recipe – A Comprehensive Guide

Oat bagels, with their irresistible crunch and wholesome goodness, have become a staple in the breakfast and brunch scene. Their unique combination of hearty oats and chewy dough makes them a favorite among health-conscious foodies and bagel enthusiasts alike. If you’re yearning to create these delectable treats in the comfort of your own kitchen, this oat bagel recipe will guide you through every step of the process, ensuring you achieve bagel perfection.

Ingredients:

For the Bagels:

• 3 cups (360g) bread flour, plus more for dusting
• 1 cup (120g) rolled oats
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 1/2 cups (360ml) warm water

For the Egg Wash:

• 1 egg
• 1 tablespoon water

For the Topping (Optional):

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning

Instructions:

1. Prepare the Dough: In a large bowl, whisk together the bread flour, oats, yeast, and salt. Gradually add the warm water while mixing until a dough forms. The dough should be slightly sticky but not too wet.

2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

3. First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

4. Shape the Bagels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then poke a hole in the center with your finger. Gently stretch the hole to form a bagel shape.

5. Second Rise: Place the bagels on a parchment paper-lined baking sheet and cover them with plastic wrap. Let them rise for another 30 minutes, or until slightly puffed.

6. Prepare the Egg Wash: In a small bowl, whisk together the egg and water.

7. Apply Egg Wash and Toppings: Brush the bagels with the egg wash and sprinkle with your desired toppings.

8. Bake: Preheat oven to 450°F (230°C). Bake the bagels for 15-20 minutes, or until golden brown.

9. Cool and Enjoy: Remove the bagels from the oven and let them cool on a wire rack before slicing and enjoying.

Tips for Perfect Oat Bagels:

• Use high-quality ingredients: Fresh bread flour and active dry yeast will yield the best results.
• Don’t overmix the dough: Overmixing can result in tough bagels.
• Let the dough rise twice: The first rise allows the yeast to develop and the second rise helps the bagels develop their characteristic shape.
• Don’t overbake the bagels: Overbaking will dry them out.
• Experiment with toppings: You can use a variety of toppings such as sesame seeds, poppy seeds, or everything bagel seasoning.

Variations:

• Whole Wheat Oat Bagels: Substitute whole wheat flour for half of the bread flour.
• Honey Oat Bagels: Add 1/4 cup honey to the dough for a touch of sweetness.
• Cinnamon Raisin Oat Bagels: Add 1/2 cup raisins and 1 teaspoon cinnamon to the dough.

Information You Need to Know

1. How do I store oat bagels?
Oat bagels can be stored at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.

2. Can I make oat bagels without yeast?
Yes, you can make oat bagels without yeast using a baking powder-based recipe. However, they will not have the same chewy texture as yeast-based bagels.

3. What is the best way to reheat oat bagels?
To reheat oat bagels, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for 10-15 minutes.

4. Can I use rolled oats or quick oats in this recipe?
Rolled oats are preferred for this recipe as they provide a better texture. However, you can use quick oats if you don’t have rolled oats on hand.

5. How do I know when the bagels are done baking?
The bagels are done baking when they are golden brown and sound hollow when tapped.