Oat Flour Bagels
Servings: 4
Calories: 210kcal
Ingredients
- 1 and ½ cups oat flour
- ¾ cup Greek yogurt
- 1 and ½ teaspoon baking powder
- ¾ teaspoon salt
For Boiling
- 1 quart water
- 2 tablespoon honey
Topping (Optional)
- 1 egg white beaten
- ½ teaspoon coarse salt
Instructions
- Add all of the ingredients to a bowl and mix until well combined. I usually start by using a rubber spatula and then switch to my hands to knead it together as it gets harder to mix.
- Divide the dough into even balls and then make a large hole in the center of each. As the bagels cook, the hole becomes significantly smaller so make a larger hole than you think (I do about the width of 2 fingers).
- Bring water and honey to a boil in a large pot. Add the shaped bagels and boil for 1 minute on each side.
- Line a baking sheet with parchment paper or a silicone baking mat. Place the boiled bagels spaced out onto the baking sheet, brush with egg wash (optional) and sprinkle with salt or seasonings if using (see the post for different flavors). Bake at 375 °Ffor 24-28 minutes until lightly brown on the top.
- Remove to a wire rack and allow to cool completely. The texture of the bagels doesn't set right until they are cooled so don't be tempted to cut into them early.
- Toast or enjoy at room temperature.
Notes
Leftovers
Store leftover bagels in an airtight container or ziptop bag for up to 3 days at room temperature or freeze for up to 3 months.
Nutrition
Calories: 210kcal | Carbohydrates: 32g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 620mg | Potassium: 231mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2IU | Calcium: 163mg | Iron: 2mg
