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Who knew that you could make bagels from oat flour?! These oat flour bagels are surprisingly easy to make, so delicious, and the perfect gluten free breakfast. You’ll need just 4 ingredients to make these oat flour bagels!
I can’t tell you how many times I have been asked to make oat flour bagels. After sharing my original bagel recipe (which calls for regular or gluten free all purpose flour), I received so many requests to make an oat flour version. So, here we are! Gluten free oat flour bagels. They do not disappoint!
What ingredients will I need to make oat flour bagels?
You’ll need just a couple simple ingredients to make these bagels. Here’s the line-up:
- oat flour (I use homemade)
- plain yogurt (I use dairy free)
- baking powder
If you want to make a chocolate chip version, you’ll need:
To boil the bagels, you’ll need:
- baking soda and/or sweetener (honey, molasses, etc.)
How do I make homemade oat flour?
To make homemade oat flour simply blend quick, old fashioned, or rolled oats in a high speed blender (or process in a food processor). Blend/process until a flour consistency is reached. If you want to see a video tutorial of how I make my own oat flour, you can view it here.
What kind of dairy free yogurt do you use?
I typically use Forager Project unsweetened cashew milk yogurt. I love this yogurt because there are no added sweeteners, preservatives, or artificial ingredients. Another great option is Kite Hill plain almond milk yogurt, though I haven’t tried it in this particular recipe yet.
What kind of chocolate chips should I use?
- Dairy Free: If you’re looking for dairy free chocolate chips, I would recommend Enjoy Life Foods dairy free chocolate chips. They have dark, semi-sweet, and white dairy free chocolate chips!
- Dairy Free and Refined Sugar Free: If you’re looking for chocolate chips that are dairy free and refined sugar free, I would recommend Hu Kitchen dairy free chocolate chips (they’re sweetened only with dates!). If you want to try these chocolate chips, use my code bigleybasics for 15% off.
- Dairy Free & Sugar Free: If you’re looking for dairy free chocolate chips that are also sugar free, I would recommend Lily’s dark chocolate chips. They’re sweetened with stevia!
Do I have to boil these oat flour bagels?
You do not need to boil the bagels before baking them, but I highly recommend doing it if possible! I find the bagels look and taste better after being boiled. Bagels are traditionally boiled before being baked and doing so will give your bagels more of the classic bagel taste.
Should I use baking soda or sweetener in the boiling water?
I have found that both baking soda and sweetener work well. But my favorite way to boil the bagels is using both baking soda and sweetener! If you only have one on hand, that will also work just fine!
What kind of sweetener should I add to the boiling water?
Honey and molasses are both great options to use for boiling the bagels. Simply add enough honey or molasses to give the water a brown tint!
How should I store these bagels?
For short term storage (a couple days), I store these bagels on the counter or in the refrigerator. For long term storage, I like to slice the bagels and store them in the freezer! Then I just grab a slice when I need one and pop it in the toaster.
Looking for more bagel recipes?
If you’re in the mood for more homemade bagels, try some of my other bagel recipes!
Ready to make these oat flour bagels? The full recipe is below!
Oat Flour Bagels
For Plain Bagels
- 1 cup oat flour (I use homemade)
- 1/3 cup plain yogurt (I use dairy free)
- 1 tsp baking powder
- 1/2 tsp salt
For Chocolate Chip Bagels, Add
- 1-2 TBS sweetener (maple syrup, honey, date syrup, etc.)
- 3-4 TBS chocolate chips (I use dairy free)
- baking soda and/or sweetener (honey or molasses)
- Preheat the oven to 350°F and line a medium sized baking tray with parchment paper. While the oven preheats, bring a pot of water to a boil.
- While the oven and water are heating up, mix together all of the bagel ingredients in a medium sized bowl. Mix until the dough begins to take the shape of a ball. If the dough is too sticky, add more flour. If it’s too dry, add more yogurt.
- Once the dough is mixed, split the dough into 2 evenly sized pieces and add to a lightly floured surface. If the dough is sticking to the counter, add more oat flour to the counter.
- To shape the dough into bagels, gently roll each piece of dough into a log shape using the palms of your hands. Then pinch the ends of the each dough together to form circular bagel shapes. Another option is to simply roll each piece of dough into a smooth ball and make a hole in the center using your fingers. Then gently flatten the dough into a bagel.
- Once the water is boiling, add in some baking soda and/or sweetener and stir to dissolve. Add enough sweetener to give the water a brown tint.
- Transfer the bagels to the boiling water and allow them to cook for 30 seconds on each side.
- Once the bagels have been boiled, transfer them to the lined baking tray. I recommend brushing the bagels with an egg wash or with some olive/coconut oil.
- Bake the bagels in the oven for 25-30 minutes, until cooked through. Once the bagels have finished baking, remove them from the oven and let them cool completely.
- Once cooled, slice your bagels, toast, top, and enjoy!
- You do not need to boil the bagels before baking them, but I highly recommend doing it if possible! I find the bagels look and taste better after being boiled. But they will turn out fine without being boiled. Bagels are traditionally boiled before being baked and doing so will give your bagels the classic bagel taste.
- This recipe makes 1 large bagel or 2 smaller sized bagels.