Oat Flour Bagels

(This post may contain affiliate links. As an affiliate of Amazon and select brands, I earn from qualifying purchases at no additional cost to you.)

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!

oat flour bagels
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
  • salt

If you want to make a chocolate chip version, you’ll need:

To boil the bagels, you’ll need:

  • water
  • 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!
oat flour bagels
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!

oat flour bagels
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!

5 from 3 votes

Oat Flour Bagels

Servings 2
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


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)

For Boiling

  • water
  • 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.
Course: Breakfast
Diet: Sugar Free Friendly, Gluten Free, Refined Sugar Free, Nut Free, Dairy Free, Soy Free, Vegan
Keyword: chocolate chip bagel, gluten free bagels, homemade bagels, Homemade Oat Flour Bagels, Oat Flour Bagels

Join the Conversation

  1. Neha Vyas says:

    5 stars
    The bagel came out amazing !! The only issue is it has a very strong baking soda taste. Is it possible I put too much in the water for boiling ? I am going to try again with honey next time. Thank you for this recipe!

    1. So glad they turned out well! My bagels have never had a baking soda taste, so it might have been from the water! Feel free to omit the baking soda and just use honey (or just use a little baking soda). I would also make sure you are using baking powder in the bagel dough and not baking soda!

      1. Neha Vyas says:

        5 stars
        I made them again and they are great!! I measured the baking soda this time for the water!

        1. Oh good, I am so glad to hear!

  2. Mine fell apart in the water. Any tips?

    1. Hi Shelbie! I am sorry to hear that! I am guessing that the bagel dough was either too dry or too wet. To make it easier, you can simply dip the bagels in the boiling water for a couple seconds on a spatula, leaving them on the spatula the whole time so they don’t fall apart. Or you can just skip boiling them altogether and go straight to baking!

  3. How hot does the internal temp need to be for them to be fully cooked? Thanks!

    1. Hi! Great question! I just googled it and it looks like 210F. Hope that helps!

  4. 5 stars
    Made this recipe today and quadrupled it to make 4 large bagels. Was lazy so just baked them with an egg wash and sesame seeds on top and they came out AMAZING! We plan on using the other ones for egg sandwiches tomorrow morning. Thanks so much!

    1. So glad to hear they turned out well and you enjoyed! Thank you so much for the feedback!!

  5. Sounds silly but – do you just blend oats for the flour? I have steel cut, would that work or mess with the texture, etc.?

    1. Yes, I just blend them! I have only used quick or old fashioned so not sure how it would work with steel cut oats!

    2. Did you try with steel cut oats? If so, how did it turn out?

  6. Ashley Lazerus says:

    Do you know what the nutrition calories etc is on these ?

    1. I haven’t calculated it, but if you plug the recipe url into this nutrition calculator, it should be easy to find out! https://samsungfood.com/recipe-nutrition-calculator/

  7. Can I use Greek yogurt for this bagel recipe ?

    1. That should work!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

@2022 - All Right Reserved. Designed and Developed by TheBigleyBasics