Multigrain Bagels


I added flaxseed meal, wheat germ, rolled oats, and whole wheat flour to a recipe I adapted from the Minneapolis Star-Tribune. The recipe yields 16 bagels that won't 'get lost' in your toaster. These bagels are best served toasted. My kids love them topped with cream cheese and thin layer of strawberry jam. Store in a resealable plastic bag.

Prep Time:
45 mins
Cook Time:
35 mins
Additional Time:
2 hrs 25 mins
Total Time:
3 hrs 45 mins
16 bagels


  • ½ cup warm water (105 degrees F/41 degrees C)

  • 2 (.25 ounce) packages active dry yeast

  • ½ teaspoon white sugar

  • 4 cups whole wheat flour

  • 2 cups bread flour

  • 1 cup rolled oats

  • ¼ cup vital wheat gluten

  • ¼ cup wheat germ

  • ¼ cup organic flaxseed meal

  • 1 tablespoon sea salt

  • 3 cups buttermilk

  • cup orange blossom honey

  • cooking spray

  • 3 quarts water

  • 1 ½ 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.

Cook's Notes:

You will need four 11x17-inch baking sheets for this recipe.

Flipping the bagels over after baking for 12 minutes prevents the bottoms from becoming too heavily crusted.

Nutrition Facts (per serving)

258 Calories
3g Fat
50g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 258
% Daily Value *
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 391mg 17%
Total Carbohydrate 50g 18%
Dietary Fiber 6g 20%
Total Sugars 10g
Protein 11g
Vitamin C 1mg 3%
Calcium 82mg 6%
Iron 7mg 37%
Potassium 289mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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