Are multigrain bagels healthier?

Yes, multigrain bagels are generally healthier than plain white bagels, especially when made at home using ingredients like oats, flaxseed, chia, and whole wheat flour. These grains are naturally rich in fiber, essential fatty acids, and slow-digesting carbs that help stabilize blood sugar and support digestion. Unlike traditional bagels that can cause energy crashes, multigrain bagels offer longer-lasting fuel. For an added protein boost, I love using cottage cheese in the dough like in these cottage cheese bagels , a game-changer for flavor and fullness.

What are the ingredients in a multigrain bagel?

Multigrain bagels are built on a blend of flour, often a mix of unbleached white flour for tenderness and whole or sprouted grains for density and nutrition. Common mix-ins include ground flaxseed, oats, sunflower seeds, millet, and sesame. I also use olive oil or egg for moisture and protein, and a touch of honey or maple for subtle sweetness. You can go savory with herbs or sweet with cinnamon and raisins, like I do in my cinnamon raisin protein bagels , which balance fiber, flavor, and family appeal.

Can bagels be whole grain?

Definitely. Whole grain bagels are made with flours that include the entire grain kernel, bran, germ, and endosperm, which helps preserve vitamins, minerals, and fiber. They often have a heartier bite and a more complex flavor than refined bagels. Some bakers use 100% whole wheat, while others blend it with white flour for a softer chew. In my high-protein bagel collection , I show how to make them flavorful and approachable, even for picky eaters.

What is the secret to chewy bagels?

The chewiness of a great bagel comes down to three things: gluten development, boiling, and flour balance. Kneading activates gluten, which gives structure. Boiling before baking gelatinizes the surface, creating that shiny crust and dense bite. I often use bread flour or a strong white flour base to support that chew. In my 3-ingredient cottage cheese bagel , I skip commercial yeast and still get chew thanks to the moisture and protein from dairy. Technique matters, but so does using the right ingredients in the right ratio.

What is the healthiest bagel you can eat?

The healthiest bagel is one that’s made with whole or multigrain flours, minimal added sugar, no refined oils, and ideally, higher in protein and fiber. That way, you get lasting energy without the crash. What you put on it also matters, instead of cream cheese, try smashed avocado, eggs, Greek yogurt, or almond butter for a balanced plate. I love making high-protein meal prep bagel sandwiches ahead of time, so we’ve always got a fast, nourishing option ready.

What's healthier, croissant or bagel?

While croissants are delicious, they’re made with layers of butter and white flour, low in nutrients, high in saturated fat, and lacking in fiber. A multigrain bagel, especially when homemade, can be far more balanced. It offers complex carbs, dietary fiber, and when paired with protein-rich toppings, can become a complete meal. If you’re aiming for nutrition, a homemade multigrain bagel is a smarter everyday choice, providing sustained energy and keeping hunger at bay longer than a flaky pastry ever could.

Healthy Multigrain Bagel Recipe You’ll Love. Powerful & Easy

Name: Healthy Multigrain Bagel Recipe
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 12 bagels
Cuisine: American
Ingredients: 1½ cups warm water (about 110ºF); 1 tbsp sugar; 1 tbsp active dry yeast; 2 cups white flour; 2 cups multigrain flour; 2 tsp salt; 1 large egg, beaten; ¼ cup mixed multigrain seeds (such as flaxseed, rolled oats, sesame, sunflower seeds); 3 tbsp oil (canola or olive); ~¼ cup extra flour (if needed while kneading); 1 tbsp sugar or molasses (for boiling water)

Description

These chewy, golden multigrain bagels are made with pantry staples and perfect for a balanced, protein-rich breakfast. They’re freezer-friendly, kid-approved, and naturally higher in fiber and protein, without any preservatives.

Ingredients

Scale

1½ cups warm water (about 110ºF)

1 tbsp sugar

1 tbsp active dry yeast

2 cups white flour

2 cups multigrain flour

2 tsp salt

1 large egg, beaten

3 tbsp oil (canola or olive)

¼ cup extra flour (optional, for kneading)

1 tbsp sugar or molasses (for boiling water)

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Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Add egg, oil, salt, and both flours. Stir until a rough dough forms.

3. Turn dough out and knead for 8 minutes, adding flour only if needed. Dough should be smooth and elastic.

4. Divide into 12 equal pieces. Shape into ropes and form circles, or poke a hole in each ball and stretch to shape.

5. Place on greased or parchment-lined trays. Cover and let rise 45–60 minutes, until puffy but not overproofed.

6. Meanwhile, bring water to a gentle boil with 1 tbsp sugar or molasses.

7. Boil 2–3 bagels at a time, 20–30 seconds per side. Return to tray.

8. Optional: Brush with egg wash and add toppings like oats or seeds.

9. Bake at 375°F for 30–35 minutes, until golden brown and hollow-sounding when tapped.

10. Let cool before slicing. Store or freeze as needed.

Notes

For extra flavor and nutrition, you can add flaxseed, oats, or dried fruit to the dough.

Boiling the bagels is non-negotiable, it gives that signature chewy crust.

Freeze bagels sliced for easy toasting straight from the freezer.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Breakfast, Baking
Method: Boiled, Baked
Cuisine: American, Homestyle

Nutrition

Serving Size: 1 bagel
Calories: 240
Sugar: 2g
Sodium: 320mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 9g
Cholesterol: 20mg