Oat bran bagels are one of my favourite types of bread beside baguettes. I like to include bagels in many dishes, for example making sandwiches with them (like peanut butter, smoked tofu, avocado sandwich or vegan greek salad sandwich or green goddess sandwich), have them with scrambled tofu or Not so traditional English breakfast, soak them in warm barley coffee, make sweet toast with them or simply just spread some vegan cream cheese on top of them. However oat bran bagels are not always available in shops where I live. So to not miss out on this wonderful bread, I like to make them at home.
There isn’t a lot of work with making this bread but there is quite some waiting time required so that these bagels come together and taste perfect. Remember to start working with the dough a day before you want to eat the bagels.
Oat Bran Bagels (V)
- 250 g strong (bread) flour
- 50 g oat bran
- 1 tsp salt
- 10 ml (2 tsp) barley malt syrup
- 8 g fresh yeast or 4g dry yeast
- 170 ml lukewarm water
- 1.5 L water
- 15 ml (1 tbsp) barley malt syrup
- 1/2 tbsp baking soda
- 1 tsp salt
- unsweetened almond milk to brush on top
- a sprinkle of oats
- In a large bowl mix together strong (bread) flour, oat bran and salt.
- Put lukewarm water into a separate small bowl and mix in the barley malt syrup until it's dissolved. Then mix in the yeast and a teaspoon of the flour/bran/salt mixture. Leave for 10 minutes.
- Add the wet ingredients from the small bowl to the dry ingredients in the large bowl. Mix and knead until the dough roughly comes together.
- Transfer the dough to a working surface and knead by hand for another 5 minutes or so.
- Shape the dough into a ball and transfer it into a large bowl coated with olive oil (so that the dough won't stick to the bowl). Cover with a cloth and let it rise at room temperature for 1.5 hours.
- Remove the cloth and cover the bowl with a plastic wrap. Store it in the refrigerator overnight (12-24 hours).
- Next morning take the dough out of the refrigerator and leave it at room temperature for 1 hour.
- Take the dough out of the bowl and punch the air out of it. Divide it into four equal balls. Let the balls of dough rest fo 10 minutes.
- Shape every ball into a bagel by pinching the centre of the ball with your thumb and index finger until you make a hole. Then make the hole bigger by pulling on the dough while you rotate it around.
- Put the bagels on a baking tray covered with baking paper and dust some flour on top. Cover them with a cloth and let them rest for another 10-20 minutes.
- Heat 1.5 litres of water until it starts boiling. Gently and slowly mix in barley malt extract, baking soda and salt. Put one bagel into the poaching liquid, bathe for 10 seconds then turn the bagel around and bathe for another 10 seconds. Take it out and put it on a paper towel to dry it. Repeat for all bagels.
- Preheat the oven to 230 °C. Place the bagels onto a baking tray, coat them with almond milk and sprinkle some oats on top. Bake for 16 minutes.