Wholesome Multigrain Bagels

Follow our step-by-step guide on how to make Wholesome Multigrain Bagels.

1. Step 1

   Start by combining the warm water, active dry yeast, and white sugar in a bowl. Let this mixture sit for about 5 minutes until it becomes frothy, signaling that the yeast is active and ready to work its magic.

2. Step 2

   In a large mixing bowl, combine the whole wheat flour, bread flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt. Stir these dry ingredients together until well mixed. Then, pour in the buttermilk, followed by the yeast mixture and orange blossom honey. Mix everything until there are no dry spots left in the dough.

3. Step 3

   Cover the bowl with plastic wrap and let the dough rest for 20 minutes. This short break allows the ingredients to meld beautifully, enhancing the flavor and texture of your bagels.

4. Step 4

   Once rested, turn the dough out onto a floured surface. Knead it gently for about 7 minutes until it feels soft and slightly sticky. If it’s too sticky, sprinkle a little more flour as needed. Shape the dough into a ball, then place it in a greased mixing bowl, turning it to coat. Cover it again with plastic wrap and let it rise in a warm, draft-free spot for about 2 hours, or until it has doubled in size.

5. Step 5

   Preheat your oven to 400°F (200°C). Prepare your baking sheets by lining one with waxed paper, another with a flour sack towel, and the remaining two with parchment paper sprinkled with cornmeal to prevent sticking.

6. Step 6

   In a large pot, combine 3 quarts of water with the brown sugar and bring it to a boil. This sweetened water will give your bagels that classic chewy crust.

7. Step 7

   Once the dough has risen, turn it out onto a floured surface and knead it briefly. Divide the dough in half, covering one half while you work with the other. Shape the first half into a cylinder and cut it into quarters, then cut each quarter in half to yield 8 equal pieces. Shape each piece into a ball and repeat with the remaining dough.

8. Step 8

   To form the bagels, flatten each dough ball slightly. Use your index fingers to poke a hole through the center, stretching it gently to create a hole about 1 3/4 inches in diameter. Place the shaped bagels on the waxed paper-lined baking sheet as you go.

9. Step 9

   Reduce the heat of the boiling water to a simmer. Carefully add 2 bagels at a time to the pot, boiling each for 30 seconds on each side. This step is crucial for achieving that perfect chewy texture. Once boiled, transfer the bagels to the towel-lined baking sheet to drain, then move them to the parchment-lined sheets.

10. Step 10

    In a small bowl, whisk together the egg white and cool water. Brush this mixture over the tops of the bagels for a beautiful golden finish when baked.

11. Step 11

    Bake the bagels in the preheated oven for 12 minutes. After that, flip them over and continue baking for an additional 13 minutes, or until they are golden brown and irresistible.

12. Step 12

    Once baked, transfer the bagels to a wire rack to cool. Enjoy them fresh, or store them for later!