Are multigrain bagels healthier?

Yes, especially when made with whole grains like flaxseed, oats, and wheat germ. These provide fiber, protein, and slower-digesting carbs. For more on benefits and what to avoid in store-bought ones, check our bagel nutrition guide

What exactly makes a bagel multigrain?

A multigrain bagel contains two or more different grains—like wheat, rye, oats, or flax. Not all are whole grains, though. Harvard Health breaks down grain types and how they affect nutrition and digestion.

What is the healthiest flour to use for bagels?

Whole wheat flour is the most nutritious and high in fiber. Bread flour adds structure. We use both in this cottage cheese recipe for a chewy, protein-rich base that holds up perfectly.

What toppings taste best on a multigrain bagel?

Try savory combos like herbed cream cheese, smoked salmon, or avocado. Sweet spreads like nut butter or jam also shine. Get creative with these options from our full topping ideas article

Can I freeze homemade multigrain bagels?

Yes, slice them first and wrap tightly. Freeze for up to two months. Reheat in a toaster or oven. USDA offers food-freezing tips to help baked goods stay safe and fresh longer.

Are store-bought multigrain bagels good for you?

Sometimes, but many use enriched flour with only a few seeds. Look for "whole grain" first on the label, or bake your own like our naturally sweet cinnamon version for better control and nutrition.

How to Make Multigrain Bagels Better Than the Bakery- Step by step-

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

Scale

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

Cook Mode Prevent your screen from going dark

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