Whether slathered with cream cheese or simply topped with butter and a slice of cheese, bagels are a timeless brunch or lunch favorite. Packed with hearty grains, these multigrain bagels deliver the wholesome goodness you crave so you can enjoy every bite with a little less guilt.
Get the most out of your carbs by transforming plain bagels into hearty multigrain savory bites. Use pantry staple ingredients and an easy, foolproof process.
They’re chewy with an irresistible crunch and a golden crust. Perfect for lunch with cream cheese and smoked salmon or ham.
Learn how to make bakery-worthy multigrain bagels. Using just a handful of everyday ingredients, you’ll whip up bagels that beat anything from the store or your local café. For the exact measurements and step-by-step details, scroll down to the recipe card below.
BAKING TIP: Don’t skip boiling the bagels. It locks in a dense, chewy interior while creating that signature shiny, golden crust. Without it, you’d just have round bread!
Combine sugar-yeast mixture and flour in a bowl of a stand mixer. Knead for 10 mins. until crumbly.
Form a ball and return to the greased bowl. Cover to rise. Divide into 4 equal pieces.
Roll into a ball, flatten, then create a hole in the center for a bagel shape. Rest for 10 mins.
Boil bagel dough as directed. Brush with beaten egg and a sprinkle of sesame seeds. Bake and cool.
Store these multigrain bagels in a sealed container in a dry and cool place. The bagels will keep for a few days, but like any other bread, they will become chewier.
Yes. Freeze them once completely cool for up to 3 months, but no longer. Thaw them overnight in the refrigerator or at room temperature.
The bagel dough can also be frozen. Simply wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to three months.
When you’re ready to use them, thaw the dough overnight in the refrigerator, then proceed with shaping the individual dough balls and following the rest of the recipe.
Reheat leftover bagels at 350°F/175°C (conventional oven) for 5-7 minutes to restore a crisp exterior and soft interior.
You can also reheat the bagels in the microwave by wrapping each bagel in a damp paper towel and heating for 15-20 seconds. This keeps it soft but can reduce the chewy exterior.
Loved making these savory multigrain bagels? Don’t stop here; browse my collection of easy, bakery-style breads for more homemade deliciousness.
There are two main reasons for boiling bagels once the dough has been shaped:
First, it gives the bagels their glossy shine which comes from the dough’s starches gelatinizing. In the oven, those starches turn into a crisp, shiny crust.
Secondly, the boiling also cooks the outer layer of dough, helping the bagels keep their shape during baking.
Brushing the tops of the bagels with beaten egg just before baking adds a golden finish and crisp texture to the tops of the bagels. Another trick is to add honey, maple syrup, or barley malt syrup to the pot of boiling water.
All you need to do is flatten each bagel dough ball slightly, then use your thumbs to poke a hole through the center of each ball. Gently stretch the hole to form a bagel shape, and that’s it!
Feel free to experiment by adding herbs and spices to the bagel dough.
Enjoy these multigrain bagels with cream cheese and smoked salmon or ham. They’re also tasty with a simple spread of butter and a slice of cheese. While I’ve sprinkled these homemade bagels with sesame seeds, feel free to use poppy seeds or sunflower seeds instead.
No. Don’t use bread mix for these whole wheat bagels since those mixes are usually made for bread machines where you only need to add water. Bread flour is simply a type of flour, and for that reason, you still have to add all the other ingredients yourself for this recipe.
You can also freeze them once they have completely cooled. For the best quality, freeze for up to 3 months.
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