Oat Bagel

Instructions

1. 1. 1. Prepare the Dough:

         • In a large bowl, mix the flour, oat bran, and salt.
         • In a separate small bowl, dissolve barley malt syrup in lukewarm water. Add yeast and a teaspoon of the flour mixture. Let sit for 10 minutes.
         • Add the wet ingredients to the dry ingredients and mix until a rough dough forms.

      2. Kneading & Rising:

         • Knead the dough on a surface for about 5 minutes.
         • Shape into a ball and place in an oiled bowl. Cover with a cloth and let rise for 1.5 hours at room temperature.
         • Cover the bowl with plastic wrap and refrigerate overnight (12-24 hours).

      3. Shaping the Bagels:

         • The next morning, let the dough sit at room temperature for 1 hour.
         • Punch out the air, divide into four equal pieces, and let rest for 10 minutes.
         • Shape each piece into a bagel by making a hole in the center and stretching it.
         • Place bagels on a floured baking tray, cover with a cloth, and let rest for 10-20 minutes.

      4. Poaching the Bagels:

         • Bring 2.5L of water to a boil. Add barley malt syrup, baking soda, and salt.
         • Poach each bagel for 10 seconds on each side, then place on a paper towel to dry.

      5. Baking:

         • Preheat the oven to 230°C.
         • Place bagels on a baking tray, brush with soy milk, and sprinkle oats on top.
         • Bake for 16 minutes until golden brown.

      Notes:

      • Prep time does not include resting times.

      Nutrition (Per Bagel):

      • Calories: 267 kcal
      • Carbohydrates: 57g
      • Protein: 10g
      • Fat: 2g
      • Sodium: 603mg
      • Fiber: 4g
      • Sugar: 2g

      Enjoy your homemade bagels! 🥯✨