Multigrain Bagels Recipe

Name: Multigrain Bagels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup warm water (105 degrees F/41 degrees C); 2 (.25 ounce) packages active dry yeast; 1/2 teaspoon white sugar; 4 cups whole wheat flour; 2 cups bread flour; 1 cup rolled oats; 1/4 cup vital wheat gluten; 1/4 cup wheat germ; 1/4 cup organic flaxseed meal; 1 tablespoon sea salt; 3 cups buttermilk; 1/3 cup orange blossom honey; cooking spray; 3 quarts water; 1 1/2 tablespoons brown sugar; 1 tablespoon cornmeal, or as needed; 1 egg white; 1 teaspoon cool water

Servings: persons

1/2 cup warm water (105 degrees F/41 degrees C)
2 (.25 ounce) packages active dry yeast
1/2 teaspoon white sugar
4 cups whole wheat flour
2 cups bread flour
1 cup rolled oats
1/4 cup vital wheat gluten
1/4 cup wheat germ
1/4 cup organic flaxseed meal
1 tablespoon sea salt
3 cups buttermilk
1/3 cup orange blossom honey
cooking spray
3 quarts water
1 1/2 tablespoons brown sugar
1 tablespoon cornmeal, or as needed
1 egg white
1 teaspoon cool water

1
Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
2
Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes.
3
Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place.
4
Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal.
5
Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
6
Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough.
7
Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
8
Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
9
Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels.
10
Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
11
Transfer to a wire rack to cool.

2085

kcal

Calories

151

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup warm water (105 degrees F/41 degrees C), 2 (.25 ounce) packages active dry yeast, 1/2 teaspoon white sugar, 4 cups whole wheat flour, and more.

Yes, Multigrain Bagels falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Multigrain Bagels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions