Multigrain Bagels

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
liquid	514%	66%
salt	2%	2%
yeast	2%	1%
total sugar	19%	5%
flour strength	2.0	1.2

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

118 g	0.5 cup warm water (105 degrees F/41 degrees C)
14 g	2 (.25 ounce) packages active dry yeast
2 g	0.5 teaspoon white sugar
480 g	4 cups whole wheat flour
240 g	2 cups bread flour
80 g	1 cup rolled oats
	0.25 cup vital wheat gluten
	0.25 cup wheat germ
	0.25 cup organic flaxseed meal
18 g	1 tablespoon sea salt
735 g	3 cups buttermilk
113 g	0.33333334326744 cup orange blossom honey
	cooking spray
2839 g	3 quarts water
20 g	1.5 tablespoons brown sugar
	1 tablespoon cornmeal, or as needed
50 g	1 egg white
5 g	1 teaspoon cool water

Method: 11 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“These are the best multigrain bagels I've ever made. I only had 1 1/2 cups of buttermilk, so I added a cup of old, thin sourdough starter and 1/2 cup of kefir. I didn't have wheat germ, so used wheat bran. I feel confident that I could make again without the m” — a cook, 5★

“The bagels came out good, a bit sweet. I needed to add a little bit of extra flour when kneading the dough to get it less sticky. I divided the dough into 2 bowls and added 1Tbs. Rosemary at the kneading step and the other half I added dried blueberries and so” — a cook, 5★