Homemade Multigrain Bagel Recipe

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
• 0.33 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

1. Combine warm water, yeast, and sugar in a bowl. Let stand until yeast and sugar dissolved and a creamy foam begins to form, 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 yeast mixture and honey; stir until no dry spots remain. Cover the bowl with plastic wrap; let dough rest 20 minutes.
3. 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 the bowl with plastic wrap; let rise in a warm, draft-free place for 2 hours.
4. Turn dough onto a floured surface; knead briefly. Cut dough in half; return 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 dough half.
5. Preheat the oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another baking sheet with a flour sack towel, and two other baking sheets with parchment paper sprinkled with cornmeal.
6. Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
7. Meanwhile, flatten 1 dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 ¾-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
8. Reduce heat under brown sugar water until simmering. Add 2 bagels at at time to water; boil 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain, then transfer bagels to the parchment paper-lined baking sheets. Repeat with remaining bagels.
9. Whisk egg white and 1 teaspoon cool water together in a small bowl; brush onto 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 bagels to a wire rack to cool.

Nutrition

• Calories: 258 kcal
• Fat Content: 3 g
• Fiber Content: 6 g
• Sugar Content: 10 g
• Sodium Content: 391 mg
• Protein Content: 11 g
• Cholesterol Content: 2 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g