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Multigrain Bagel
Created by: Howcan Team
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 2 tablespoons flaxseeds
- 1 tablespoon chia seeds
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 cup warm water
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- Optional toppings: sesame seeds, poppy seeds, or dried onion flakes
Instructions
- In a large mixing bowl, combine 1 cup whole wheat flour, 1/2 cup all-purpose flour, 1/2 cup rolled oats, 2 tablespoons flaxseeds, 1 tablespoon chia seeds, 1 tablespoon honey, and 1 teaspoon salt.
- In a small bowl, dissolve 1 tablespoon active dry yeast in 1 cup warm water. Let it sit for 5 minutes until frothy.
- Add the yeast mixture and 1 tablespoon olive oil to the dry ingredients. Mix until a dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 6 equal portions. Shape each portion into a ball, then poke a hole in the center and gently stretch to form a bagel shape.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of water to a boil. Carefully drop the bagels into the boiling water, 2 at a time, and boil for 1 minute on each side. Remove with a slotted spoon and place on the prepared baking sheet.
- Brush the boiled bagels with beaten egg and sprinkle with your choice of toppings, if desired.
- Bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
- Allow the bagels to cool on a wire rack before slicing and serving. Enjoy!
The multigrain bagel has a rich history dating back to the early 1990s when health-conscious consumers sought out more nutritious alternatives to traditional bagels. This wholesome variation is made with a blend of whole grains such as wheat, oats, flaxseeds, and barley, offering a hearty and satisfying texture. Renowned chefs and bakeries across the United States, particularly in New York City, have perfected the art of crafting these multigrain delights. Today, the best versions of this dish can be found in artisanal bakeries and health-focused cafes, where the key to achieving the perfect multigrain bagel lies in the quality and combination of grains used in the recipe.
55 min
6
280 calories
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