If you love bagels but want something a little more nourishing, the multigrain bagel is your new best friend. Packed with whole grains, seeds, and fiber, this bagel is everything you love about the classic chewy, golden, and satisfying with a nutritious boost that supports your day.
Whether you’re slicing one open for a quick breakfast, building a hearty sandwich, or enjoying it with a schmear of cream cheese and avocado, the multigrain bagel delivers texture, flavor, and fuel in every bite.
In this guide, you’ll learn:
- Why multigrain bagels are a smart swap
- What ingredients go into homemade versions
- Chef Lucas Benette’s tips for baking and topping
- How to make your own, step by step
- Grain and seed variations
- FAQs about nutrition, storage, and more
Why Choose a Multigrain Bagel?
A multigrain bagel is more than just a healthier option it’s a taste and texture upgrade. Here’s why more people are making the switch:
More Fiber and Nutrition
Multigrain bagels include ingredients like whole wheat flour, oats, flax, chia, or millet, which naturally add fiber, vitamins, and healthy fats.
Better Flavor and Crunch
Seeds and grains create a satisfying nutty flavor and crunchy crust that’s hard to get with plain bagels.
Balanced Energy
Thanks to complex carbs and protein rich seeds, multigrain bagels help you feel full longer without a sugar crash.
Ingredients for Homemade Multigrain Bagels
Making your own multigrain bagels at home lets you control every element from the type of flour to the blend of seeds on top. Whether you want hearty and chewy or light and crisp, the right ingredients make all the difference.
Dough Ingredients (Makes 8 Bagels):
- 2 cups bread flour (for chewiness)
- 1 cup whole wheat flour (adds fiber and flavor)
- 2 tbsp rolled oats
- 1 tbsp flaxseeds (whole or ground)
- 1 tbsp chia seeds
- 2 ¼ tsp active dry yeast
- 1 ¼ cups warm water (110°F)
- 1 tbsp honey or maple syrup (for natural sweetness)
- 1 ½ tsp salt
Toppings (Choose 2–4):
- Sesame seeds
- Sunflower seeds
- Poppy seeds
- Pumpkin seeds
- Millet or quinoa (cooked and drained)
- Rolled oats (press gently onto top)
Tip: Mix toppings together for a rustic, seeded blend.
For Boiling:
- 2 tbsp barley malt syrup or honey (optional, adds shine and slight sweetness)
- 8 cups water
Ingredient Note:
Whole wheat flour absorbs more water than white flour. If the dough feels too dry, add 1 tbsp water at a time while kneading.
Chef Lucas Benette’s Topping & Toasting Tips
Chef Lucas Benette emphasizes one golden rule: “Texture is everything.”
- Mix Your Toppings:
Combine at least 3 toppings like sesame, sunflower seeds, and oats for flavor and crunch. Brush shaped bagels with egg wash and gently press into a seed mix. - Boil for Authenticity:
Boil each bagel 30–45 seconds per side in water with a bit of honey or barley malt syrup for a glossy, golden crust. - Toast Smart:
Toast only when needed, and pair with spreads like avocado, almond butter, or herbed cream cheese.
Pro Tip: Using sweet toppings? Stick to oats or millet for balance and skip the savory seeds.
How to Make Multigrain Bagels (Step by Step)
Making a multigrain bagel from scratch is simpler than it sounds and incredibly rewarding. With the right method, you’ll get a chewy inside, crispy crust, and that satisfying bite only a real bagel can deliver.
1. Make the Dough
- In a large bowl, dissolve yeast and honey (or maple syrup) in warm water. Let sit 5 minutes until foamy.
- Add the flours, oats, seeds, and salt. Mix until a shaggy dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
2. Shape the Bagels
- Punch down the dough and divide into 8 equal pieces.
- Shape each piece into a ball, then poke a hole through the center with your finger.
- Gently stretch the hole to about 1½–2 inches wide.
- Place shaped bagels on a parchment lined tray. Cover and let rest for 10–15 minutes.
3. Boil the Bagels
- Bring 8 cups of water to a boil with 2 tbsp honey or barley malt syrup.
- Carefully add bagels (2–3 at a time). Boil for 30–45 seconds per side.
- Remove and place on parchment lined baking sheet.
4. Top and Bake
- Brush each bagel with water or egg wash (for shine).
- Press tops into your seed/grain mix or sprinkle toppings on generously.
- Bake at 425°F (220°C) for 20–22 minutes, or until deep golden brown.
5. Cool Before Slicing
Let bagels rest for at least 15–20 minutes before cutting. This allows the crumb to finish setting and prevents squishing.
Make Ahead Tip:
You can shape and boil the bagels, then refrigerate overnight before baking the next morning for ultra fresh results.
Grain & Topping Variation Table
Whether you’re baking for breakfast, meal prep, or a weekend brunch, you can tailor your multigrain bagel recipe to suit your flavor profile, texture preferences, and nutritional goals. Here’s a handy chart to help you switch things up.
Customize Your Bagel: Grains, Seeds, and Toppings
| Grain/Seed | Flavor/Texture | How to Use It |
|---|---|---|
| Rolled oats | Soft chew, slightly sweet | Mix into dough or press on top |
| Flax seeds | Nutty, mild crunch | Ground into dough or whole as topping |
| Chia seeds | Moisture binding, light crunch | Add to dough sparingly |
| Sunflower seeds | Buttery and tender | Use on top for visual appeal + texture |
| Pumpkin seeds | Crunchy and earthy | Press into the top before baking |
| Cooked quinoa | Soft and subtle | Fold into dough for added softness |
| Millet | Crunchy and mild | Sprinkle on top for a rustic finish |
| Sesame seeds | Toasty and aromatic | Great for topping, pairs well with oats |
| Poppy seeds | Tiny crunch and classic taste | Use as part of an “everything” mix |
Mix & Match Tip: Combine 3–4 grains/seeds for a multigrain blend that’s both flavorful and eye catching. Try sesame + oats + flax for a balanced combo.
Sweet or Savory?
- For savory bagels, lean on seeds like poppy, sesame, and pumpkin.
- For sweet or breakfast friendly versions, use oats, quinoa, and a dash of cinnamon in the dough.
FAQs About Multigrain Bagels
1. Are multigrain bagels healthy?
Yes, multigrain bagels are generally healthier than traditional plain bagels. They’re often made with whole wheat flour, oats, and seeds, which add fiber, protein, and essential nutrients. Just watch out for added sugars or refined flours in store bought versions homemade or bakery fresh options are usually best.
2. What is a multigrain bagel?
A multigrain bagel is a bagel made with a mix of whole grains and seeds instead of just refined white flour. Common ingredients include whole wheat flour, oats, flaxseeds, sunflower seeds, and sesame seeds. The result is a bagel with a chewy texture, nutty flavor, and more nutritional value than its plain counterpart.
3. What is the healthiest bagel?
The healthiest bagels are usually those made with whole grains, low in added sugar, and high in fiber. A homemade or bakery style multigrain bagel with minimal ingredients ranks high, especially when topped with healthy spreads like avocado, hummus, or almond butter. Avoid overly processed bagels with fillers or sweetened dough.
4. Is Dunkin Donuts multigrain bagel good for you?
Dunkin’s multigrain bagel is better than a plain white bagel in terms of fiber and whole grains, but it still contains a fair amount of refined flour, added sugars, and preservatives. It’s a more nutritious choice on their menu, but not as wholesome as a homemade multigrain bagel made with clean, whole ingredients.
Final Thoughts on Baking or Buying Multigrain Bagels
Whether you’re baking from scratch or grabbing one from your local bakery, a multigrain bagel is a smart, flavorful choice. With hearty grains, rich texture, and endless topping possibilities, it’s a satisfying upgrade to your daily breakfast or lunch routine.
Pair it with:
- A cup of coffee or herbal tea
- A side of fresh fruit or yogurt
- Or build it into a full sandwich with egg, greens, or smoked salmon
