“Everything Bagel” Soda Bread

January 19, 2011  •  Breads, Popular

I adore a good everything bagel – the kind that leaves you with garlic and onion breath, but that I can’t resist when lightly toasted and slathered with some good butter. There’s only one problem: they are calorie dense and low on nutrients. You know, the kind of foods that make your blood sugar spike but leave you starving an hour later. So I avoid them, and in the process I feel just a bit deprived and sorry for myself.But today I had an idea. I adore the Irish Soda Bread recipe I adapted from my trip to Ireland last summer and I was musing over some versions of an oat flour based soda bread online last week. And then it came to me – all I needed to do was put all of those delicious seeds and garlic and onion on top of a loaf of bread and it would taste like an everything bagel, but in a much healthier version. A hefty slice of this weighs in at only 140 calories with 4 grams of fiber and 7 grams of protein. It also happens to taste great and stay with you longer than a bagel.Don’t be concerned about making a bread recipe if you’re not a baker – I’m not either, which is why I love soda bread recipes. No yeast, no kneading, just a quick mix and pour it into a baking pan. Then sprinkle with all of the toppings and bake it. It’s as simple as that!

"Everything Bagel" Soda Bread
Prep time
Cook time
Total time
Serves: 16-20
  • 12 ounces oats, rolled (raw)
  • 4 ounces all-purpose flour
  • 3 ounces oats, pinhead or steel-cut
  • 2 ounces wheat bran
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 eggs, beaten
  • 3 cups buttermilk
  • 1 tablespoon sesame seeds
  • 1 tablespoon dried onion flakes
  • 1 tablespoon oats, rolled (raw)
  • 1 tablespoon garlic (dried crystals or minced roasted)
  • 1 tablespoon poppy seeds, optional
  1. Process the oats in a food processor until they finely cut into oat flour, about 2 minutes. Combine dry ingredients in a large bowl and mix well. Combine egg and buttermilk, then pour into bowl and mix to form a soft dough similar in texture to zucchini bread batter. Pour dough into a greased loaf pan and sprinkle with sesame seeds, onion flakes, dried oats, garlic crystals, and poppy seeds, pressing down into the batter just enough so they stick. Bake at 375 degrees for about 50 minutes. Cool on a wire rack before slicing.


19 Comments  •  Comments Feed

  1. Jun says:

    Great! Thanks for sharing this recipe! I’m going to bake this, real soon!

  2. whitney says:

    Wow! great recipe. It is prefect because I am allergic to yeast. Love that you included the nutrition facts.Thanks

  3. Jessica says:

    Oh man this sounds delicious! I love the everything bagel!

  4. Mary @ Delightful Bitefuls says:

    What a great alternative, love this! I’m all about soda breads so this is right up my alley! I can’t wait to try it, thanks!

    Great blog; happy I found you!

  5. Jenn C says:

    This looks like such a simple and delicious solution to the problem of craving bagels but avoiding them because they aren’t very good for you. I noted that you wrote the yield as 20 slices (which is usually more slices than I get out of a loaf pan). Does your nutrition info apply to one slice (i.e., 1/20th of the recipe)? Thanks!

    • Michele says:

      Jenn, loaf pans do vary in size – mine is a Calphalon 10″, which means the TOP of it measures 10″ x 5.25″ x 3″ deep. This recipe makes that size loaf, and I get about 20 slices out of it – I’d say about 1/2″ to 5/8″ thick. Nutrition info applies to a slice, or 1/20 of the recipe!

  6. Jenn C says:

    One more question for you…I see that you listed 12 ozs rolled oats and 3 oz steel cut oats. Do you put all of that in the food processor to make your oat flour? Do you know the final yield after food processing? I may be able to buy it already as oat flour, but I don’t know the amount. Thanks again!

    • Michele says:

      The 12 ounces of rolled oats are used to make oat flour – I did NOT measure the flour after it was processed, but I think it would be about 2 cups, as I based this off of my regular soda bread recipe. The steel cut oats are mixed into the batter in their regular form (little hard kernels) and the buttermilk does its job of “rehydrating” them while it cooks. You can probably find oat flour in the health food aisle of any grocery – I just find it easier to grind my own as I always have oats on hand and it’s one less thing I have to stock in my pantry!

  7. Jenn C says:

    Michele, thank you so much for your quick responses! I look forward to trying this!

  8. sweetie says:

    hello michele, great recipe. can you confirm that it’s 3 CUPS of buttermilk? seems like a ton but i guess the oats soak all the liquid?

    thanks. will let you know how it turns out.

    • Michele says:

      Yes, it’s 3 CUPS of buttermilk! The pinhead oats absorb much of the liquid. This batter is quite wet looking – kind of like muffin batter – and I’ve noticed many soda bread recipes actually result in a dough that you shape and bake. This one, however, is definitely one you pour into a pan and bake. PS I’ve found it is really best toasted with some butter on it!

  9. Emily says:

    This recipe made me so happy! Trying to eat healthier, but I’m such a sucker for breads. Bagels, rolls, sweets…oh man. This is exactly what I’ve been looking for to get my fix without undoing all that hard work. 🙂

    Never made soda breads before, but it sounds easier than yeast breads so I’m excited! Thankyou <3

  10. Jenn {Cookies Cupcakes Cardio} says:

    Your bread looks delicious! I can’t wait to try it…I love everything bagels 🙂 and I love soda breads. THANKS for posting 🙂

  11. Jenn C says:

    I finally got around to making this tonight. My husband and I both tried it, and it is delicious! Can’t wait to toast it in the morning for breakfast!

  12. Bread Making says:

    I absolutely love your blog and find many of your post’s to be precisely what I’m looking for. can you offer guest writers to write content for you? I wouldn’t mind publishing a post or elaborating on some of the subjects you write about here. Again, awesome web log!

    • Michele says:

      I do occasionally use guest writers to post while I’m traveling – if you have a blog post you’d like to suggest please email me your ideas and a sample of your work. thanks!

  13. Debbie (Accidently Delish) says:

    could you sub anything for the buttermilk? i have everything but that and just curious is almond milk or other substance would work. i’ve never made bread so i’m unsure.

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