I have mentioned my frustration with the lack of good bagel places in Seattle before, but you guys it’s ridiculous! Last weekend, my jaw almost splintered in half due to a beyond chewy bagel. I couldn’t even finish it because I was in so much pain. Yes, I know I sound like an eighty-year-old woman.
Since I’m a huge carb lover, forgoing bagels wasn’t an option so I took to the kitchen, and spent days covered in flour. I wanted a pleasant chewy exterior with a soft doughy crumb that holds up well to a smattering of spreads. On my fifth attempt, I found my winner!
These Molasses Oat Bagels are made with a combination of oat flour and all-purpose flour. Don’t worry if you don’t have oat flour in your cupboard. Simply ground quick cooking oats in the food processor until fine.
Anyways, I know the directions look long and lengthy, but will it blow your mind if I told you that you can have homemade bagels in about an hour and a half? WHAT! Crazy, huh?
I experimented with two different rising times – 45 minutes and 80 minutes. There isn’t a huge difference to be frank. If it’s early in the morning, and you want to surprise your kids or loved ones with homemade bagels, go for the shorter time.
Molasses Oat Bagels taste like a gingerbread cookie, and would be amazing smeared with cream cheese, or peanut butter. Going off how fast these bagels disappeared in my house, two dozen eaten in three days, they are far better than any store bought imposter. Enjoy!
If you decide to take a chance on these Molasses Oat Bagels, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1½ cups warm water (110 F)
- 1 tablespoon active dry yeast
- 2½ tablespoons brown sugar
- ¼ cup full bodied molasses
- 3½ cups all-purpose flour
- ⅔ cup oat flour
- 1½ teaspoons kosher salt
- ½ tablespoon cinnamon
- 8 cups water
- 2 tablespoons brown sugar
- In the bowl of a stand mixer with a dough hook attachment, pour in the warm water, add yeast and brown sugar. Let sit for 2-3 minutes, until bubbly. Whisk in molasses.
- Add both flours, salt and cinnamon. On low speed, kneed for about 10 minutes, until a smooth and cohesive dough has formed.
- Pre-heat oven to 200 degree's F. Turn off the oven as soon as it comes up to temperature and set a greased bowl with the dough inside on the first rack. Place a kitchen towel over the dough, and let rise for 45 minutes.
- Increase the oven temp to 400 degrees F.
- Transfer the dough to a floured work surface. Divide the dough into 7 five ounce balls. With your thumb, punch a hole in the middle and shape into bagels. Place onto a parchment lined baking sheet.
- Prepare the water bath by heating 8 cups of water and brown sugar to a gentle boil. Transfer the bagels three at a time to the simmering water. Boil for 2 minutes, flip them over, and simmer 1 minute more.
- Remove the bagels from the water and place them back on the baking sheet. Bake the bagels for 25 minutes, or until they are toasty brown.