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Tuesday, June 25, 2024

Oat Milk Bagels – Okonomi Kitchen


Make scrumptious and dairy-free oat milk bagels at dwelling by mixing flour, yeast, and creamy oat milk to create a young, ethereal dough. Boil the formed rings briefly, then bake for golden, delicate and chewy bagels which are good for breakfast or snacks.

Oat Milk Bagels

This fluffy bagel is made with oat milk and has a mild sweetness! It has the feel of a delicate bagel with a barely candy and nutty aroma.

Substances

These delicate and chewy oat milk bagels require simply 5 components to make:

  • Bread Flour: Gives the required gluten construction for chewy and ethereal bagels.
  • Oat Milk: Provides a refined sweetness and delicate texture to the dough.
  • Energetic Dry Yeast: Leavens the dough, making it rise and creating a lightweight, ethereal texture.
  • Condensed Milk or Honey: Enhances the bagels’ taste with extra richness.
  • Salt: Balances the sweetness and enhances the general taste profile.

How one can Make Oat Milk Bagels

If you happen to’ve made home made bagels earlier than, the method is similar:

  1. Put together the Dough: Add all of the components to a bowl, stand combine with hook attachment or bread machine and knead till dough is easy and elastic. Place the dough in a tupperware, cowl and refrigerate in a single day (8-12 hours).
  2. Divide & Pre-shape: Punch the dough bowl, divide into 5 items and pre-shape them right into a roll. Let it relaxation till the dough temperature is about 17 C / 62 F.
  3. Form and proof: Roll out the dough and form. Proof till puffy.
  4. Boil: Deliver a pot of water to a boil, add molasses or sugar and boil either side for 10-15 seconds.
  5. Bake: With the oven pre-heated to 218 C / 425 F, bake for 20-25 minutes or till deeply golden brown. Cool on wire rack.

Lisa’s Recipe Ideas

  1. Use a scale: I’ve supplied cup measurements however extremely advocate utilizing a meals scale. They’re low cost and can assist with extra correct outcomes with all of your baking.
  2. In a single day proof: You possibly can bake these on the day of (see under), however I like to recommend in a single day proofs for extra flavour.
  3. Boiling occasions: If you happen to choose a chewier bagel, boil the bagels for as much as one minute. The longer the boil, the chewier the crust.

Serving Ideas

These oat milk bagels are softer than your conventional bagel. You may make stuffed bagels and serve immediately or serve them with traditional cream cheese, toast and unfold with butter or make sandwiches! As a result of they’re enriched and delicate, they’re good for bagel ice cream sandwiches. I just lately made one with home made zunda ice cream and it was so scrumptious.

How one can Retailer

Retailer these oat milk bagels in a air tight bag or container at room temperature for 1-2 days. Something past I like to recommend freezing them or they have an inclination to dry out.

Can I make these on the identical day?

Sure. Improve the yeast to 4.5 grams (1.25% bakers share) and proof the dough on the counter till dough in measurement as an alternative of the fridge. Proceed with the recipe as written.

How one can inform if bagel dough is proofed?

For the primary rise, it ought to look double in measurement. For the second proof, it may not double in measurement however it is going to appear and feel overrated. To make sure, place a bagel in a bowl of chilly water. If it floats, it’s able to be boiled and baked.

Get pleasure from!! If you happen to make this Oat Milk Bagels recipe, let me know! Depart a remark, ranking and in case you determine to share it on socials, tag me on instagram @Okonomikitchen. I’d love to listen to from you!

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Description

Make scrumptious and dairy-free oat milk bagels at dwelling by mixing flour, yeast, and creamy oat milk to create a young, ethereal dough. Boil the formed rings briefly, then bake for golden, delicate and chewy bagels which are good for breakfast or snacks.


  • 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


  1. Put together the Dough: Add all of the components to a bowl, stand combine with hook attachment or bread machine and knead till dough is easy and elastic.
    1. Standmix: Combine on low pace and knead for 8-10 minutes.
    2. Bread machine: set to bread dough and knead for 15-18 minutes.
    3. Hand knead: combine the components in a bowl after which knead on kitchen counter for 8-10 minutes.
  2. First rise: Place the dough in a tupperware, cowl and refrigerate in a single day (8-12 hours).
  3. Divide & Pre-shape: Punch the dough bowl, divide into 5 items and pre-shape them right into a roll. Let it relaxation till the dough temperature is about 17 C / 62 F.
  4. Form and second proof: Roll out the dough and form bagel. Proof till puffy (time will depend upon temperature or your kitchen).
  5. Boil: Deliver a pot of water to a boil, add molasses or sugar and boil either side for 10-15 seconds.
  6. Bake: With the oven pre-heated to 218 C / 425 F, bake for 20-25 minutes or till deeply golden brown. Cool on wire rack.

Notes

  • *prep time doesn’t embrace in a single day relaxation
  • Prep Time: 40 minutes
  • Prepare dinner Time: 25 minutes
  • Class: Bagels
  • Methodology: Baking



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