Introduction
Bagels, those iconic round doughy treats with a hole in the middle, are a favorite breakfast item, perfect for slathering with cream cheese, making sandwiches, or simply enjoying with butter and jam. But if you’re looking for something a bit more wholesome and nutrient-packed, Multigrain Seeded Bagels are the way to go. This recipe combines the chewy texture of a traditional bagel with the richness of whole grains and seeds, making them not only delicious but also packed with fiber, protein, and healthy fats.
In this post, we’ll guide you step by step on how to make these Multigrain Seeded Bagels, from the ingredients to the baking process, along with tips for variations and answers to frequently asked questions. Whether you’re an experienced baker or just starting, this recipe is easy to follow, and the end result will impress everyone at your breakfast table.
What Are Multigrain Seeded Bagels?
Multigrain Seeded Bagels are a twist on the classic bagel. While the traditional bagel is typically made from white flour, these bagels incorporate a mix of bread flour, whole wheat flour, and a multigrain cereal or rolled oats, making them more hearty and nutritious. What sets them apart is the addition of seeds like sesame, flax, sunflower, poppy, and pumpkin. These seeds not only add texture but also provide a boost of healthy fats, protein, and essential minerals.
The texture of these bagels is slightly chewier than your average bagel, and the multigrain flours give them a pleasant depth of flavor, making them perfect for a nutritious breakfast or a satisfying snack. The seeds on top add a delightful crunch, and the egg wash or plant-based milk gives them a golden, glossy finish.
The Origin of Bagels
Bagels have a rich and fascinating history that dates back centuries. It is believed that bagels originated in Poland in the early 17th century. According to one theory, bagels were created by Jewish bakers as a tribute to the king of Poland, who was fond of circular breads. The unique hole in the middle of the bagel is said to have been designed to represent the reign of the king, or possibly to help bakers transport large batches of bread by hanging them on rods.
The bagel made its way to the United States in the 19th century, brought over by Jewish immigrants. It was in New York City that the bagel became iconic, often served as a breakfast item with lox, cream cheese, or butter. Over the years, the bagel evolved, and today, we have a wide variety of bagel types, including the hearty, wholesome Multigrain Seeded Bagels we’re about to make!
Key Ingredients for Multigrain Seeded Bagels
Before diving into the steps, let’s review the key ingredients that make these Multigrain Seeded Bagels a nutritious delight.
1. Bread Flour (2 cups)
Bread flour is essential for giving the bagels their chewy texture. It has a higher protein content than all-purpose flour, which helps develop gluten and gives the bagels their characteristic chewiness.
2. Whole Wheat Flour (1 cup)
Whole wheat flour adds a nutty, earthy flavor to the bagels and boosts their fiber content, making these bagels more filling and nutritious.
3. Multigrain Cereal or Rolled Oats (½ cup)
This ingredient is the star of the show, adding texture, flavor, and nutrients. You can use a multigrain cereal, which typically contains a blend of grains like barley, millet, and oats, or rolled oats for a softer texture.
4. Instant Yeast (2¼ tsp)
Yeast is what makes bagels rise. Instant yeast works well in this recipe because it doesn’t need to be activated in water beforehand. It can be mixed directly into the dry ingredients.
5. Brown Sugar (1 tbsp)
A small amount of brown sugar provides food for the yeast, ensuring it activates properly and helps the dough rise. It also contributes to the bagel’s golden-brown color.
6. Salt (1 tsp)
Salt enhances the flavor of the dough and helps balance out the sweetness of the sugar. It also regulates yeast activity.
7. Warm Water (1 cup)
Warm water is necessary to activate the yeast. The temperature should be between 100°F (37°C) and 110°F (43°C). If the water is too hot, it can kill the yeast.
8. Olive Oil (Optional: 1 tbsp)
Olive oil is optional but adds a subtle richness to the dough, making the bagels even softer and more flavorful.
9. Topping Seeds (¼ cup total)
A mix of sesame, flax, sunflower, poppy, and pumpkin seeds are used to top the bagels, adding flavor, crunch, and additional nutrients.
10. Egg Wash or Plant-Based Milk (1 egg or plant-based milk for vegan version)
The egg wash gives the bagels a glossy, golden finish. For a vegan option, you can use plant-based milk, like almond or soy milk.
Step-by-Step Directions for Making Multigrain Seeded Bagels
1: Mix the Dough
- In a large mixing bowl, combine the bread flour, whole wheat flour, multigrain cereal (or oats), instant yeast, brown sugar, and salt.
- Add warm water and olive oil (if using). Stir with a wooden spoon or your hands until the dough comes together.
- Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.
2: Let the Dough Rise
- Transfer the dough into a lightly oiled bowl and cover it with a damp cloth or plastic wrap.
- Let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
3: Shape the Bagels
- Once the dough has risen, punch it down to release the air.
- Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
- Use your thumb to poke a hole in the center of each dough ball, then gently stretch the hole to form a ring. Aim for about a 2-inch diameter hole in the center.
4: Let the Bagels Rest
- Place the shaped bagels on a parchment-lined baking sheet.
- Cover the bagels with a clean towel and let them rest for about 10 minutes. This allows the dough to relax and makes shaping easier.
5: Boil the Bagels
- In a large pot, bring water to a boil. Add 1 tbsp of sugar to the water.
- Carefully drop each bagel into the boiling water, one at a time. Boil for 1 minute per side, then use a slotted spoon to remove them and place them on a towel to drain.
6: Top and Bake the Bagels
- Preheat your oven to 220°C (425°F).
- Brush the top of each bagel with an egg wash or plant-based milk for a vegan version.
- Sprinkle the seeds generously over the top.
- Bake the bagels for 20–25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
7: Cool and Serve
- Let the bagels cool on a wire rack for a few minutes before slicing and serving.
Variations of Multigrain Seeded Bagels
While this Multigrain Seeded Bagel recipe is fantastic on its own, there are many variations you can try:
- Cheese Bagels: Add some shredded cheddar cheese or parmesan to the dough for a cheesy twist.
- Herb Bagels: Incorporate dried herbs like rosemary, thyme, or oregano into the dough for an aromatic bagel.
- Sweet Multigrain Bagels: Add a bit of cinnamon and raisins to the dough for a sweet, breakfast-style bagel.
FAQs About Multigrain Seeded Bag
Can I use all-purpose flour instead of bread flour?
You can, but the bagels may not have the same chewy texture. Bread flour contains more protein, which gives bagels their characteristic texture.
Can I make these bagels gluten-free?
Yes! Use a gluten-free flour blend in place of the bread flour and whole wheat flour. You may need to adjust the liquid to get the right dough consistency.
How long will these bagels stay fresh?
Multigrain Seeded Bagels will stay fresh for up to 3 days if stored in an airtight container. For longer storage, freeze them and toast when ready to eat.
Conclusion: Why You Should Try These Bagels Today
There’s something special about making your own bagels at home. With this Multigrain Seeded Bagel recipe, you get to enjoy a warm, fresh-out-of-the-oven bagel that’s not only delicious but also packed with wholesome grains and seeds. Whether you’re looking for a hearty breakfast option, a delicious snack, or a meal prep winner, these bagels are the perfect choice. The best part? They’re easy to make, customizable, and a great way to start your day on a nutritious note. So, roll up your sleeves, gather your ingredients, and give these multigrain beauties a try—you won’t regret it!
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The Ultimate Guide to Making Multigrain Seeded Bagels: A Hearty, Chewy, and Nutritious Delight
- Total Time: 1 hour 45 minutes – 2 hours 15 minutes
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
Multigrain Seeded Bagels are a twist on the classic bagel. While the traditional bagel is typically made from white flour, these bagels incorporate a mix of bread flour, whole wheat flour, and a multigrain cereal or rolled oats, making them more hearty and nutritious. What sets them apart is the addition of seeds like sesame, flax, sunflower, poppy, and pumpkin. These seeds not only add texture but also provide a boost of healthy fats, protein, and essential minerals.
Ingredients
- 2 cups bread flour
- 1 cup whole wheat flour
- ½ cup multigrain cereal or rolled oats
- 2¼ tsp instant yeast
- 1 tbsp brown sugar
- 1 tsp salt
- 1 cup warm water
- Optional: 1 tbsp olive oil
- Topping seeds: sesame, flax, sunflower, poppy, pumpkin (about ¼ cup total)
- 1 egg (for egg wash) or plant-based milk for vegan version
Instructions
- Make the Dough
- Mix flours, oats, yeast, sugar, and salt.
- Add warm water and olive oil (if using). Knead until smooth and elastic (8–10 min).
- Cover and let rise in a warm spot for 1 hour until doubled.
- Shape the Bagels
- Divide dough into 8 equal pieces. Roll into balls, poke a hole in the center, and stretch to form rings.
- Let rest for 10 minutes.
- Boil the Bagels
- Bring a large pot of water to a boil. Add 1 tbsp sugar.
- Boil bagels 1 min per side. Drain on a towel.
- Top & Bake
- Brush with egg wash or plant milk. Sprinkle seeds generously.
- Bake at 220°C (425°F) for 20–25 min until golden brown.
- Cool on a wire rack.
Notes
These multigrain seeded bagels are hearty, chewy, and packed with wholesome seeds for extra crunch and nutrition. Perfect for breakfast or brunch, enjoy them toasted with cream cheese, avocado, or your favorite spread. They also freeze well, making them ideal for meal prep.
- Prep Time: 20 minutes (plus 1–2 hours for rising)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: None
Keywords: Whole grain bagels, seeded bagels, healthy bagels, homemade bagels, multigrain bagel recipe, chewy bagels
