Multigrain bagels are a great alternative for regular bagels. They are vegan and made with multigrain cereal. They are easy to make at home and give you complete control over the ingredients! They are chewy in texture and perfect for breakfast, snack, or for making bagel sandwiches.
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Ingredients
Multigrain bagels require very few ingredients. You will need bread flour, whole wheat flour, multigrain cereal, sugar, salt, and instant yeast to make the dough. This recipe is dairy free and egg free.
I have not used any topping for this recipe. However Everything bagel seasoning, sesame seeds, or poppy seeds can be used for topping. For topping the bagels with seasoning, brushing them with milk helps hold the toppings in place.
Instructions
The first step to make multigrain bagels is to make the dough. The dough can be made in the bread machine or in the stand mixer.
Place all the wet and the dry ingredients to make the dough in the bread machine pan. It is best to weigh the flour for consistent results. Start the dough cycle.
To make dough in a stand mixer, add all the ingredients and knead on speed 2 for about 12 minutes. Shape it into a ball, apply some oil at the bottom of the bowl, place the dough, cover it and let it rise in the bowl for about an hour. Check out this detailed post to make dough in stand mixer.
After the first rise, place the dough onto a lightly floured surface and shape it into a ball. Boil a large pot of water, about an inch in depth.
Divide the dough into 8 equal pieces of about 86 grams each and shape each of them into a smooth small ball by tucking all the edges to the bottom and rolling it in between your fingers and palm.
Cover the balls while you finish with all the dough pieces. Then start with the first dough ball and make a hole through its center using your index fingers. Stretch the ring outwards to make the hole about an inch wide.
If the hole is not wide enough, it will close once you boil and bake the bagels and this may cause the bagels to not cook properly and evenly.
Repeat this for a batch of 3-4 dough balls at a time or depending on how wide your pot of water is. Place about 3-4 dough balls in the boiling water and cook on each side for about a minute. Place them on the baking sheet lined with parchment paper. Repeat the above process for the remaining dough balls.
Bake the multigrain bagels in the preheated oven at 400°F for about 20 minutes. The bagels will be slightly golden brown in color. Transfer them to a wire rack to let them cool down completely.
Serving suggestions
You can slice the bagels horizontally and toast them in a toaster. Apply some cream cheese or sour cream on the toasted bagel and enjoy it with your morning coffee or tea.
It can also be served as an after school snack for kids with some jam or peanut butter or make bagel sandwiches or avocado bagel toast.
Substitutions
- Flour - instead of bread flour, all-purpose flour can be used.
- Multigrain cereal - 5 grain, 7 grain, or 10 grain cereal can be used.
Variations
Toppings - you can top it with your favorite toppings like poppy seeds, everything bagel seasoning, or sesame seeds.
Equipment
I have made the multigrain bagels dough in the Zojirushi bread maker using the dough cycle as well as in the KitchenAid stand mixer.
Bagels are baked in the convection oven after the dough balls are cooked in boiling water. A baking tray of size 17 inch by 11 inch or bigger is needed to bake these bagels.
Storage
Multigrain bagels can be stored at room temperature in an airtight container or in a bread box for 2-3 days. You can also freeze them in freezer safe containers for upto 3 months.
To eat frozen bagels, simply defrost them in the microwave, slice them, and then toast them in a toaster.
Top tip
When making holes in the dough ensure that they are at least about an inch wide. Otherwise after boiling and baking the hole can become small and the bagel may not get baked evenly from the inside.
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📖 Recipe
Multigrain Bagels
Equipment
- Bread Machine (or stand mixer)
- Convection Oven
Ingredients
Wet ingredients
- 1 cup + 2 tbsp Water microwave 20 seconds
Dry ingredients
- 2 cup Bread flour 240 grams, or all-purpose flour
- 1 cup Whole wheat flour
- ½ cup Multigrain cereal
- 1 teaspoon Salt
- 1 tablespoon Brown sugar
- 2 ¼ teaspoon Bread Machine yeast 7 grams, or instant yeast
Instructions
Option 1: Making dough in bread machine
- Add the wet and dry ingredients in the bread machine pan in the order recommended by the bread machine manufacturer.1 cup + 2 tbsp Water, 2 cup Bread flour, 1 cup Whole wheat flour, ½ cup Multigrain cereal, 1 teaspoon Salt, 2 ¼ teaspoon Bread Machine yeast, 1 tablespoon Brown sugar
- Start the dough cycle.
- Once the dough cycle is complete, remove the dough from the bread machine pan and knead it on a lightly floured surface for a few seconds to get a soft and smooth dough ball.
Option 2: Make dough in stand mixer
- Place the wet and dry ingredients into the stand mixer bowl.1 cup + 2 tbsp Water, 2 cup Bread flour, 1 cup Whole wheat flour, ½ cup Multigrain cereal, 1 teaspoon Salt, 2 ¼ teaspoon Bread Machine yeast, 1 tablespoon Brown sugar
- Attach the dough hook and knead on setting 2 for about 12 minutes until the dough is well kneaded and attaches to the hook.
- Make a smooth dough ball, apply some oil to the bottom of the bowl and place the dough ball in it for rising.
- Cover the bowl and keep it in a warm place for about 60 minutes until the dough rises and becomes double in volume.
- Remove the dough from the bowl on a lightly floured surface.
Boil water
- Fill a large pot with water. (Water should be at least an inch in depth)
- Bring it to a rolling boil on a medium-high flame while you work on the dough.
Shaping the dough
- Divide the dough into 8 equal parts of about 86 grams each.
- Make a smooth ball from each piece and place it on a baking sheet lined with parchment paper.
- Cover them with a kitchen towel or cling wrap and let them rest for 5 minutes.
- With each dough ball, poke a hole at the center with your index finger. Make the hole about an inch wide by moving the dough in a circular motion between your fingers and also stretching it outside gently.
Preheat oven
- Preheat oven to 400°F.
Boiling bagels
- Depending on the size of the pot in which you boil water, add 2-3 bagels and boil them on each side for about 45 seconds.
- Remove them carefully using a slotted spoon and place them on a baking sheet lined with parchment paper.
- Continue the boiling process for the remaining bagels.
Baking in oven
- Bake the bagels in the oven at 400°F for about 20 minutes or till they are slightly golden brown.
- Place them on a cooling rack until they are completely cooled down.
Notes
- Homemade multigrain bagels can be stored in an airtight container or a bread box for 3-4 days.
- It is best to weigh the flour using a food scale for the best and most consistent results.
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