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.
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Oat Milk Bagels
This fluffy bagel is made with oat milk and has a gentle sweetness! It has the texture of a soft bagel with a slightly sweet and nutty aroma.
Ingredients
These soft and chewy oat milk bagels require just 5 ingredients to make:
- Bread Flour: Provides the necessary gluten structure for chewy and airy bagels.
- Oat Milk: Adds a subtle sweetness and soft texture to the dough.
- Active Dry Yeast: Leavens the dough, making it rise and creating a light, airy texture.
- Condensed Milk or Honey: Enhances the bagels’ flavor with additional richness.
- Salt: Balances the sweetness and enhances the overall flavor profile.
How to Make Oat Milk Bagels
If you’ve made homemade bagels before, the process is the same:
- 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. 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 proof: Roll out the dough and shape. Proof until puffy.
- 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.
Lisa’s Recipe Tips
- Use a scale: I’ve provided cup measurements but highly recommend using a food scale. They’re cheap and will help with more accurate results with all your baking.
- Overnight proof: You can bake these on the day of (see below), but I recommend overnight proofs for more flavour.
- Boiling times: If you prefer a chewier bagel, boil the bagels for up to one minute. The longer the boil, the chewier the crust.
Serving Suggestions
These oat milk bagels are softer than your traditional bagel. You can make filled bagels and serve straight away or serve them with classic cream cheese, toast and spread with butter or make sandwiches! Because they’re enriched and soft, they’re perfect for bagel ice cream sandwiches. I recently made one with homemade zunda ice cream and it was so delicious.
How to Store
Store these oat milk bagels in a air tight bag or container at room temperature for 1-2 days. Anything beyond I recommend freezing them or they tend to dry out.
Yes. Increase the yeast to 4.5 grams (1.25% bakers percentage) and proof the dough on the counter until dough in size instead of the fridge. Proceed with the recipe as written.
For the first rise, it should look double in size. For the second proof, it might not double in size but it will look and feel puffed up. To be sure, place a bagel in a bowl of cold water. If it floats, it’s ready to be boiled and baked.
Enjoy!! If you make this Oat Milk Bagels recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Oat Milk Bagels
- Total Time: 1 hour 5 minutes
- Yield: 5 bagels 1x
- Diet: Vegan
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
- 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
