Breads (Sourdough) - Soft Buns/Rolls

Butter-Toasted Oat Porridge Sourdough Bagels (Soft & Flavorful)

September 21, 2024 | Recipe by Bake with Paws
Last Updated on September 4, 2025
By Bake with Paws

Golden-brown sourdough bagels topped with butter-toasted oats


A Hearty Twist on a Classic


These Butter-Toasted Oat Porridge Sourdough Bagels bring a rustic, wholesome twist to your breakfast routine. With oats toasted in rich butter and folded into a Yudane-enhanced sourdough dough, every bite is moist, chewy, and aromatic. It’s a satisfying combination of comfort and artisanal flair—perfect for toasting, sandwiches, or serving with your favorite spreads.

Why You’ll Love This Recipe


  • Nutty, buttery aroma from oats toasted in butter—cozy and inviting. 
  • Soft, tender crumb thanks to the Yudane method, which locks in moisture. 
  • Chewy texture classic to bagels, but with a more flavorful, wholesome bite. 
  • Rustic, wholesome look—the oat topping adds texture and visual appeal.

Chewy sourdough bagel interior with tender crumb and oat topping

Butter Toasted Oats Porridge Sourdough Bagels



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Butter-toasted oat porridge sourdough bagels are a hearty, flavorful twist on traditional bagels. The addition of oats and creamy porridge to the sourdough base makes them extra moist and slightly chewy, with a subtle tang (probably you can't really taste it) from the sourdough. The oats, toasted in butter, form a golden, crisp exterior that contrasts beautifully with the soft, tender crumb inside. The bagels have a rich, wholesome aroma, combining the comforting scent of fresh bread, warm butter, and nutty oats, making them both nourishing and deliciously aromatic. Perfect for a satisfying, rustic breakfast!

I used the same recipe as my Sourdough Bagels, incorporating the yudane method, which gives them a slightly chewier texture.

Please click "Bread Making Method" to understand more details on Yudane Method.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Butter Toasted Oat Sourdough Bagels


Yields: 6 bagels

INGREDIENTS:

Yudane Dough:
80g bread flour (I used Japan High Gluten Flour)
80g boiling water

Toasted Oat Porridge
30g rolled oat
10g butter 
65g milk

Main Dough:
250g bread flour (I used Japan High Gluten Flour)
140g sourdough starter (use at its peak to get better result)
All the yudane dough (above)
All the oat porridge (above)
20g brown sugar (I used organic brown sugar)
1 1/2 tsp (8g) salt
95g water 
20g butter

Boiling/Scalding Water:
1 liter water
2 Tbsp brown sugar
1/2 Tbsp baking soda

Utensils:
Baking tray
6 pieces - 4.5" X 4.5" parchment papers

METHOD:
  1. Yudane (Prepare 1 day or at least 4 hours in advance):  
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
    2. Cling film and use at least 4 hours later.  You can prepare a day before and place in the fridge and Take out from the fridge 30 minutes before using to return to room temperature.
  2. Toasted Oat Porridge (Can be prepare few hours in advance):
    1. Toast rolled oat with butter in a saucepan until slightly golden brown and aromatic, then add in milk and simmer till thick.  Keep aside to cool.  It will become dry once it is cooled down.
  3. Main Dough @ 6.00 pm+-:
    1. Put all ingredients into a bowl of stand mixer.
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for about a minute or until all incorporated. 
    3. Change to hook attachment and knead for about 10 minutes or until the dough comes together and elastic.  It is not required to check window pane stage as it is not soft sandwich loaf or buns. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  4. 1st Proofing @ 6.30 pm+-:  
    1. Round up the dough and place back in the same bowl, keep it covered with clingfilm or use a lid. Let the dough proof for about 2 hours on the counter (at room temperature 27C - 28C).   The dough rose about 30 - 40% in size.
    2. Transfer to fridge @ around 8.30 pm and cold retard overnight for 12 - 15 hours.
  5. Shaping @ 10.00 am +- next morning:
    1. Remove the dough from the fridge and leave on the counter for about 30 minutes to return to room temperature.
    2. Transfer the dough to a clean floured surface then divide dough into 6 equal portions (approx. 125g each). Please use a kitchen scale if you want to be exact.  Form each portion to a ball.  Rest for 15 minutes.
    3. Flatten a dough ball.  Roll like a swiss roll. Then roll into a long strand (about  9 inches length)
    4. Please watch the video "How To Shape Bagel"  
    5. Place each bagel onto parchment paper.  Arrange on the baking pan.
  6. Final Proofing @ 11.15 am+-:
    1. I made marks with a pencil about 0.75 - 1 cm away from the original size of the bagels.  Let them proof at a warm place until the dough rise and reach the pencil marks.   It took about 2 hours at 29C room temperature. The duration of proofing depends on your ambient temperature and starter.
  7. Boiling/Scalding:
    1. In a sauce pan, combine the water, sugar and baking soda.  Bring to boil then turn to low heat.  Drop the bagels in and simmer each side for about 30 - 40 seconds.  I boil 1 bagel at one time.  
    2. Remove the bagel with strainer ladle and place back onto the parchment paper. Sprinkle some rolled oats on the top.  Arrange and place into the baking tray.
  8. Baking @ 1.30 pm+-:
    1. Preheat oven at 220C (top & bottom heat) or 200C (fan-forced) for 15 minutes.
    2. Bake in a preheated oven for about 20 - 22 minutes, or until golden brown.
    3. Remove bagel from oven and let them cool on rack.

Yudane Dough
Yudane Dough
 
Butter Toasted Oats Porridge

Main Dough






Tips for Perfect Results


  1. Use an active, healthy sourdough starter – A strong starter ensures proper fermentation, good rise, and better flavor. Feed your starter regularly before baking.
  2. Choose the right flour – Bread flour or high-protein flour provides structure, chewiness, and oven spring. Whole wheat flour adds flavor but should be balanced with bread flour for strength.
  3. Prepare Yudane early – Mix flour with boiling water and let it rest at least 4 hours or overnight. This improves softness and helps bread stay fresh longer.
  4. Toast oats in butter gently – Remove from heat once golden and aromatic. Over-toasting may cause bitterness.
  5. Cool the oat porridge fully before adding it to the dough to avoid stickiness and uneven fermentation.
  6. Add water gradually – Don’t add all the liquid at once. Different flours and porridges absorb water differently, so add in stages until the dough feels right.
  7. Don’t under- or over-proof during final fermentation – Use the finger poke test: gently press your finger into the dough. If it springs back slowly and leaves a slight dent, it’s ready to bake.
  8. Cold retard overnight – Enhances flavor complexity and makes shaping easier.
  9. Bake at the right oven temperature – Generally, 200–220°C (390–430°F) works well. But each oven behaves differently, so know your oven and adjust temperature or timing accordingly.
  10. Cool completely before slicing – Letting the bread rest allows moisture to redistribute, preventing gummy crumbs.

FAQs about Butter-Toasted Oat Porridge Sourdough Bagels


Q: What’s Yudane and why use it?
Yudane is a method of mixing flour with boiling water to form a gel—this improves softness and moisture retention. 

Q: Can I substitute butter with oil?
Yes, but butter provides unique aroma and flavor; using oil will be milder.

Q: Why boil bagels before baking?
Boiling gelatinizes the crust surface, giving that characteristic chew and shine. 

Q: How long do these stay fresh?
They remain soft and flavorful for a couple of days—toast to refresh later.

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Have a Question or Tried This Recipe?


I’d love to see how your Butter-Toasted Oat Porridge Sourdough Bagels turned out! Share your photos, leave a comment, or tag @bakewithpaws  on Instagram. Happy baking—and enjoy the hearty aroma and chewy goodness!





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