The Ultimate Multigrain Bagel Recipe: A Step-by-step Guide To The Perfect Bagel

Indulge in the irresistible allure of homemade multigrain bagels with this comprehensive recipe. Crafted with a blend of hearty grains and fragrant spices, these bagels offer a symphony of flavors and textures that will tantalize your taste buds. Whether you’re a seasoned baker or a novice eager to embark on a culinary adventure, this detailed guide will empower you to create bakery-quality bagels in the comfort of your own kitchen.

Ingredients

For the Dough:

• 3 cups (360g) bread flour, plus more for dusting
• 1 cup (120g) whole wheat flour
• 1 cup (120g) rye flour
• 1 tablespoon (15g) instant yeast
• 2 teaspoons (10g) salt
• 1 teaspoon (5g) sugar
• 1 1/2 cups (360ml) lukewarm water
• 1/2 cup (120g) multigrain cereal, such as rolled oats, flaxseed, and sunflower seeds

For the Topping:

• 1 egg, whisked
• 1 tablespoon (15ml) water
• Multigrain cereal, for sprinkling

Instructions

Making the Dough

1. In a large bowl, combine the bread flour, whole wheat flour, rye flour, yeast, salt, and sugar.
2. Gradually add the lukewarm water while mixing until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
4. Add the multigrain cereal and knead for another minute to evenly distribute it.
5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Shaping the Bagels

1. Punch down the risen dough and divide it into 8 equal pieces.
2. Roll each piece into a long rope, approximately 12 inches in length.
3. Shape each rope into a bagel by bringing the ends together and pinching them to seal.
4. Place the bagels on a parchment paper-lined baking sheet.

Proofing the Bagels

1. Cover the bagels with plastic wrap and let them rise in a warm place for 30 minutes, or until they have visibly puffed up.

Boiling the Bagels

1. Bring a large pot of water to a boil.
2. Carefully drop the bagels into the boiling water and boil for 1 minute on each side.
3. Remove the bagels from the water and drain them on paper towels.

Baking the Bagels

1. Preheat oven to 450°F (230°C).
2. Brush the bagels with the egg wash (egg mixed with water).
3. Sprinkle with multigrain cereal.
4. Bake for 20-25 minutes, or until golden brown and cooked through.
5. Let the bagels cool on a wire rack before slicing and serving.

Tips for Perfect Bagels

• Use high-quality bread flour for a chewy texture.
• Don’t overwork the dough, as this will result in tough bagels.
• Proof the bagels in a warm place to ensure proper rising.
• Boil the bagels for the correct amount of time to create the signature chewy crust.
• Bake the bagels until they are golden brown and sound hollow when tapped.

Serving Suggestions

• Enjoy multigrain bagels with your favorite cream cheese, butter, or jam.
• Use them as sandwich bread for a hearty and flavorful meal.
• Toast the bagels for a crispy exterior and serve with soups or salads.

Storing Multigrain Bagels

• Store multigrain bagels at room temperature for up to 3 days.
• For longer storage, freeze the bagels for up to 2 months.

Nutritional Information

One multigrain bagel provides approximately:

• Calories: 300
• Carbohydrates: 55g
• Protein: 10g
• Fiber: 5g
• Fat: 5g

The Bottom Line: The Joy of Homemade Bagels

Creating homemade multigrain bagels is a culinary endeavor that will reward you with an unforgettable taste experience. By following this detailed recipe and incorporating the tips provided, you can master the art of bagel making and enjoy the delight of fresh, artisanal bagels in the comfort of your own home.

Frequently Asked Questions

Q: Why are my bagels dense and chewy?
A: Overworking the dough or inadequate proofing can result in dense bagels. Ensure that you knead the dough for the recommended time and allow it to rise properly.

Q: How can I make the bagels less chewy?
A: Use a higher proportion of bread flour to rye flour. Bread flour contains more gluten, which contributes to a softer texture.

Q: Can I use different types of multigrain cereal?
A: Yes, you can experiment with various multigrain cereals, such as quinoa, millet, or buckwheat. Adjust the amount of cereal based on your desired texture and flavor.

Q: How can I prevent the bagels from burning on the bottom?
A: Place a baking sheet on the bottom rack of the oven to shield the bagels from direct heat.