Multigrain Bagels

Flaxseed meal, rolled oats, wheat germ, vital wheat gluten, and whole wheat flour add extra fiber, nutrition, and taste to homemade multigrain bagels.

• Preparation Time: 45 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 20 mins
• Calories: 258 Calories

Ingredients

• 1 cup rolled oats
• 2 (.25 ounce) packages active dry yeast
• 1 egg white
• 2 cups bread flour
• 4 cups whole wheat flour
• 3 cups buttermilk
• 3 quarts water
• cooking spray
• 1 tablespoon sea salt
• 1 tablespoon cornmeal, or as needed
• 1 teaspoon cool water
• 0.5 teaspoon white sugar
• 1.5 tablespoons brown sugar
• 0.25 cup wheat germ
• 0.25 cup vital wheat gluten
• 0.5 cup warm water (105 degrees F/41 degrees C)
• 0.25 cup organic flaxseed meal
• 0.33333334326744 cup orange blossom honey

Recipe Instructions

Step 1

Combine 3 quarts water and brown sugar in a large pot; bring to a boil.

Step 2

Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.

Step 3

Transfer to a wire rack to cool.

Step 4

Combine warm water, yeast, and sugar in a bowl. Set aside until yeast and sugar dissolved, about 5 minutes.

Step 5

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 yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap; let dough rest 20 minutes.

Step 6

Turn dough out onto a floured surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Coat a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free place for 2 hours.

Step 7

Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form 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.

Step 8

Preheat the 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.

Step 9

Meanwhile, flatten 1 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.

Step 10

Reduce heat under brown sugar-water until simmering. Add 2 bagels at at time; boiling each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain, then transfer bagels to the parchment paper-lined sheets.

Step 11

Whisk egg white and 1 teaspoon cool water together in a small bowl; brush onto tops of bagels.