Multigrain bagels are made with multiple grains, providing nutritional benefits such as fiber and essential minerals. However, not all multigrain bagels are whole grain, so consumers should examine labels closely. They have a nuttier texture but don’t have a distinct flavor. Bagel sandwich varieties are usually savory, while breakfast choices are sweeter. The most authentic way to make bagels is by hand, but commercial manufacturing uses molds. Multigrain bagels usually have a slightly darker color than traditional white flour bagels.
A multigrain bagel is a round bread product that is made from a grain dough containing multiple grains. Bulgar, graham and buckwheat are common grain additions, as are oats and seeds such as millet. These grains are typically ground into flour, but can appear as small blobs or particles. More often than not, a multi-grain bagel is more nutritious than one made with plain wheat flour.
Bagels are a ubiquitous baked product in many parts of the world, particularly in Europe and North America. Traditionally, they’re made with standard wheat flour. Adding other grains gives a more complex taste and often leads to a thicker final product as well. Cooks sometimes use grains based on availability, but often add them for health reasons.
The “multigrain” designation indicates that a bagel has been made with multiple different grains, usually at least two in addition to the wheat. Many of these grains provide significant nutritional benefits, particularly in terms of fiber and essential minerals. For this reason, it is commonly perceived that a multigrain bagel is healthier than a standard wheat bagel. This is sometimes true, but not always.
Much of the healthiness of a food is determined by how many nutrients it contains. The benefits of grain are usually only manifested when they appear in whole form, i.e. not sieved or processed before use. A multigrain bagel isn’t necessarily a whole grain bagel. Consumers concerned about the healthiness of their foods should examine labels closely to be sure of exactly what a product contains. More often than not, as long as a bagel contains a few parts of various grains, it can be labeled “multigrain.”
In almost all cases, the multigrain aspect of a bagel is all about the flour. As such, a multigrain bagel is essentially a plain bagel, just with a more substantial base. These varieties often have a nuttier texture, but don’t really have a flavor all their own. It’s not uncommon to find bagel flavors like cinnamon raisin paired with a multigrain base. Adding savory ingredients like onion or cheese is also popular, as is sprinkling finished bagels with poppy seeds or sesame seeds.
Multigrain bagel varieties are typically as common for breakfast as they are for lunch or as a snack. A lot depends on the additional ingredients. Bagel sandwich varieties are usually plain or savory, while breakfast choices are often sweeter. Multigrain bagel toppings and bagel spreads are generally driven by the added favors.
Making bagels usually follows the same process for all varieties, multigrain or not. The most authentic way to make bagels is by hand: cooks twist the dough into a string which is then formed into a loop. Commercial manufacturing generally uses molds to ensure a more uniform product. Once formed, the rings of dough are usually boiled quickly, then baked, resulting in a distinctive crispy crust. Multigrain bagel varieties usually have a slightly darker color than those made with traditional white flour.
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