Description
Make delicious and dairy-free oat milk bagels at home by mixing flour, yeast, and creamy oat milk to create a tender, airy dough. Boil the shaped rings briefly, then bake for golden, soft and chewy bagels that are perfect for breakfast or snacks.
Ingredients
Units
Scale
- 2 1/2 cups (360 g) bread flour
- 1 cup (220-240 ml) oat milk*
- 1 tbsp (18 g) condensed milk or honey sugar
- 1/2 tsp (1.8) dry yeast
- 1 1/2 tsp (7 g) salt
Instructions
- Prepare the Dough: Add all the ingredients to a bowl, stand mix with hook attachment or bread machine and knead until dough is smooth and elastic.
- Standmix: Mix on low speed and knead for 8-10 minutes.
- Bread machine: set to bread dough and knead for 15-18 minutes.
- Hand knead: mix the ingredients in a bowl and then knead on kitchen counter for 8-10 minutes.
- First rise: Place the dough in a tupperware, cover and refrigerate overnight (8-12 hours).
- Divide & Pre-shape: Punch the dough bowl, divide into 5 pieces and pre-shape them into a roll. Let it rest until the dough temperature is about 17 C / 62 F.
- Shape and second proof: Roll out the dough and shape bagel. Proof until puffy (time will depend on temperature or your kitchen).
- Boil: Bring a pot of water to a boil, add molasses or sugar and boil each side for 10-15 seconds.
- Bake: With the oven pre-heated to 218 C / 425 F, bake for 20-25 minutes or until deeply golden brown. Cool on wire rack.
Notes
- *prep time does not include overnight rest
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Bagels
- Method: Baking