Sourdough Multigrain Bagel



  1. Weigh all the ingredients for the multigrain bagel, put all ingredients together in a dough mixing bowl
  2. Make a dough with a spiral attachment on low speed for 3 minutes and on medium speed for 5 minutes
  3. Dough Temperature should be at 25°C
  4. Bulk fermentation for 15 minutes
  5. Scale the dough at 40g or as desired
  6. Shape into bagels
  7. Poach in shimmering Honey Water, remove the Bagels with a spatula, as they rise to the surface
  8. Sprinkle with Sesame Seeds and refridgerate for 30 minutes, remove from the refrigerator and score with cuts if desired (optional)
  9. You could also brush with water and sprinkle with white sesame seeds to decorate before baking
  10. Bake at 200°C for 18-20 minutes giving steam for 20 seconds in closed damper
  11. When baked remove from the oven, cool on cooling racks before serving. If the bagels need to be packed, allow them to come down to room temperature before you do so.

Sourdough Multigrain Bagel

Complexity level:  

Breakfast is the most important meal of the day therefore it is important to eat a healthy breakfast. This sourdough multigrain bagel gives you the nutrients of 11 grains and seeds and the the fantastic natural flavour of sourdough.