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Multigrain Bagels
Multigrain Bagels
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
225 minutes
Boost homemade bagels with flaxseed meal, rolled oats, wheat germ, vital wheat gluten, and whole wheat flour for added fiber, nutrition, and flavor.
Ingredients:
  • 0.5 cup warm water (105 degrees F/41 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 0.5 teaspoon white sugar
  • 4 cups whole wheat flour
  • 2 cups bread flour
  • 1 cup rolled oats
  • 0.25 cup vital wheat gluten
  • 0.25 cup wheat germ
  • 0.25 cup organic flaxseed meal
  • 1 tablespoon sea salt
  • 3 cups buttermilk
  • 0.33333334326744 cup orange blossom honey
  • cooking spray
  • 3 quarts water
  • 1.5 tablespoons brown sugar
  • 1 tablespoon cornmeal, or as needed
  • 1 egg white
  • 1 teaspoon cool water
Instructions:
  • In a bowl, mix together warm water, yeast, and sugar. Allow the mixture to rest until the yeast is fully dissolved, approximately 5 minutes.
  • In a large bowl, mix bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt. Stir in buttermilk, followed by the yeast mixture and honey until no dry spots remain. Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
  • Transfer the dough to a floured work surface and knead for about 7 minutes until soft and slightly sticky. Add extra flour if necessary. Shape the dough into a ball. Coat a mixing bowl with cooking spray, place the dough inside, and cover with plastic wrap. Allow it to rise for 2 hours in a warm, draft-free spot.
  • Preheat your oven to 400 degrees F (200 degrees C). Prepare an 11x17-inch baking sheet lined with waxed paper, another with a flour sack towel, and the other two with parchment paper sprinkled with cornmeal.
  • In a large pot, mix 3 quarts of water with brown sugar and bring to a boil.
  • Transfer the dough to a floured surface and gently knead it. Divide the dough in half, covering one half in the bowl. Shape the other half into a cylinder and cut it into quarters, then cut each quarter in half to get 8 equal-sized pieces. Shape each piece into a ball and repeat with the remaining dough.
  • Gently flatten each dough ball and use your index fingers to create a 1 3/4-inch hole in the center. Place the shaped bagels on a baking sheet lined with wax paper and repeat with the rest of the dough balls.
  • Simmer the sugar-water mixture and boil 2 bagels at a time for 30 seconds on each side. Drain the boiled bagels on a towel-lined baking sheet before transferring them to parchment paper-lined sheets.
  • Combine egg white and a teaspoon of cold water in a small bowl, then brush the mixture onto the tops of the bagels.
  • After preheating the oven, bake the bagels for 12 minutes until they are lightly golden. Flip the bagels over and bake for an additional 13 minutes or until they are a beautiful golden brown color.
  • Place on a wire rack to cool.

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