Who doesn’t love a fresh bagel? But have you seen what they charge for ONE bagel at these nice bakeries? Heck, I can make a dozen for that price! So I did. And they fit in with my healthy living as well.
They take a bit of time and effort, but it was worth it for a weeks worth of breakfasts.
Oat Bagels Recipe
- 2 1/2 tsp. yeast
- 3/4 tsp. salt
- 1 cup rolled oats
- 2 cups bread flour
- 1/2 cup whole grain wheat flour
- 2 tbsp. brown sugar
- 1 3/8 cup warm water
Directions
- In a stand mixer bowl, combine the water, flours, sugar, salt, and yeast. Using a dough hook, mix on low until the dough is mixed and comes off the sides of the bowl. This will take about 8 minutes.
- Place the dough ball in a lightly oiled bowl and cover. Let rise in a warm place for about 2 hours. The dough should rise to nearly double the size.
My dough ball for oat bagels has risen and is ready to be shaped into bagels. - Cut the dough ball into 12 equal sized pieces. Roll each piece into a ball to start forming the shape of the bagel. Then push your thumb through the center of the dough balls to add the hole to the center of the bagel.
Cut the dough ball into 12 equal sized pieces to start forming the bagel shapes. - Place each of the bagels on a cookie sheet and let rise for another 15 to 30 minutes.
Using your thumb, punch a hole through the center of each dough ball to put the hole in the center of each bagel. Place the bagels on a cookie sheet for one final rise. - Boil 4 quarts of water. Adding 1 cup of honey to the boiling water will help to create a chewy texture. Place bagels in the boiling water, 3 at a time, and boil for 1 minute on each side.
Boil the bagels in water for one minute per side. Flip the bagels, boiling for 1 minute on each side. - Using a slotted spoon, remove from the water and place on a baking sheet.
- Bake the bagels in the oven at 475° for 15 – 20 minutes.
- Let cool on a cooling rack, and enjoy!
