Description
Soft, chewy multigrain bagels with a golden crust—made from scratch with wholesome ingredients. This foolproof recipe makes bakery-quality bagels right at home, perfect for weekend brunch or meal prep.
Ingredients
2¼ tsp active dry yeast
1½ cups warm water (110°F)
2 tbsp brown sugar
1½ tsp salt
1½ cups bread flour
1½ cups whole wheat flour
½ cup rolled oats
¼ cup ground flaxseeds
2 tbsp sunflower seeds
1 tbsp olive oil
Instructions
In a small bowl, combine warm water and yeast. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, whisk together flours, oats, flaxseeds, sunflower seeds, salt, and brown sugar.
Add the yeast mixture and olive oil to the dry ingredients. Mix and knead until smooth and elastic (8–10 minutes).
Cover the dough and let it rise in a warm spot for about 1 hour or until doubled in size.
Divide dough into 8 equal pieces. Roll each into a ball, then poke a hole in the center and stretch to form a ring.
Let shaped bagels rest for 10 minutes. Meanwhile, preheat oven to 425°F and bring a large pot of water to boil.
Boil each bagel for 1–2 minutes per side. Drain and place on a parchment-lined baking sheet.
Bake for 20–22 minutes or until golden brown and firm. Cool on a wire rack.
Notes
Top with oats, sesame, or everything seasoning before baking.
Freeze sliced bagels for easy weekday toasting.
Swap sunflower seeds for pumpkin seeds or hemp hearts.
- Prep Time: 20 min
- Rising + Boiling: 100 min
- Cook Time: 20 min
- Category: Protein Bagels, Bread, Breakfast, Baking
- Cuisine: American
Nutrition
- Serving Size: 8 bagels
- Calories: 220
- Sugar: 3g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 0.5mg
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg