Homemade Multigrain Bagels

Name: Homemade Multigrain Bagels
Prep time: 60 min
Cook time: 25 min
Total time: 115 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 cups bread flour; 1 cup whole wheat flour; 1/2 cup oats (quick-cooking or rolled); 1/4 cup sunflower seeds (toasted); 1 tablespoon brown sugar; 2 teaspoons salt; 2 1/4 teaspoons instant yeast; 1 1/4 cups warm water (about 43°C (110°F)); 2 litres water; 2 tablespoons malt syrup; as needed sesame seeds; as needed poppy seeds

115 min 8 servings Medium

All Recipes

Deliciously chewy and wholesome multigrain bagels perfect for breakfast or brunch.

Prep

60 min

Cook

25 min

Total

115 min

Servings

Difficulty

Medium

There's nothing quite like the satisfaction of making your own bagels at home, and these multigrain bagels are a wholesome twist on the classic. Packed with the goodness of whole grains, they bring a nutty flavour and chewy texture that pairs perfectly with your favourite toppings. This recipe is designed for home bakers who want to explore beyond the usual plain bagel. The incorporation of a variety of grains not only enhances the nutritional profile but also adds depth to every bite. It's a fantastic way to start your day with a hearty breakfast, or serve them at brunch to impress your guests.

Ingredients

Servings

For the dough

For boiling

Optional toppings

Instructions

Prepare the dough

In a large bowl, mix together the bread flour, whole wheat flour, oats, sunflower seeds, brown sugar, salt, and yeast.

Pro tip: Ensure the yeast does not come into direct contact with the salt.

Mix and knead the dough

Add the warm water to the dry ingredients and mix until a dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.

Pro tip: If the dough is too sticky, add a little more flour.

Let the dough rise

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Pro tip: To create a warm environment, place the bowl in an oven with the light on.

Shape the bagels

Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the centre with your thumb and gently stretch to form a bagel shape.

Pro tip: Spin the dough around your finger to widen the hole.

Preheat the oven

Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.

Boil the bagels

Bring 2 litres of water and the malt syrup to a boil in a large pot. Boil the bagels 2 at a time for 1 minute on each side.

Pro tip: This will give the bagels their chewy texture.

Bake the bagels

Place boiled bagels on the prepared baking sheet. Sprinkle with optional toppings if desired. Bake in the preheated oven for 20-25 minutes, or until golden brown.

Pro tip: Rotate the pan halfway through for even baking.

Cool and serve

Remove from oven and let cool on a wire rack before serving.

Pro tip: Bagels are best enjoyed fresh on the day they're made.

💡

Tips & Tricks

Use bread flour for chewier texture.
Shape the bagels by hand for a rustic look.
Boil bagels in malt syrup water for authentic flavour.

Frequently Asked Questions

What makes a bagel multigrain?

A multigrain bagel includes a variety of grains like whole wheat flour, oats, and seeds, adding texture and flavour.

How do you make multigrain bagels chewy?

Using bread flour and boiling the bagels in malt syrup water helps achieve a chewy texture.

Can you freeze homemade multigrain bagels?

Yes, you can freeze them after shaping and before boiling, or freeze fully baked bagels for up to 3 months.

How many calories are in a multigrain bagel?

Each multigrain bagel in this recipe contains approximately 250 calories.

What is the best way to store bagels?

Store them in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

What toppings work well with multigrain bagels?

Cream cheese, smoked salmon, avocado, and butter are excellent choices for topping multigrain bagels.

Serving Suggestions

Serve these multigrain bagels warm from the oven with a generous spread of cream cheese or your preferred toppings. They pair beautifully with smoked salmon, avocado, or simply butter. To make ahead, you can freeze the shaped bagels before boiling, and then boil and bake them fresh when needed. Store fully baked bagels in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

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