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Seven Grain Bagel

Some weeks back I got a “Good Food Box” which had various vegetables and fruits in it as well as a bag of 7 Grain Cereal. It also included a recipe for how to use that cereal, specifically, how to make Seven Grain Bagels with it. By the way: “The Good Food Box is an alternative food distribution system that provides a variety of top-quality, fresh, nutritious foods at an affordable price.” (via CHEP)

I like bagels and enjoy them once in a while, however, I never made them at home. It’s like making doughnuts at home, something about it is a big scary because you are not sure if you will be able to produce the same consistency as the store bought one. Nevertheless, I seized the opportunity and tried the recipe. The worst that could happen would be a hard bagel that no one would like to eat.


– 1 tsp. active dry yeast
– 1/4 cup butter
– 1 egg yolk
– 1 cup Seven Grain cereal (soaked overnight)
– 1 1/4 cup warm milk
– 2 tbsp. sugar
– 1 tsp. salt
– 3 cups flour

Tip: I got my Seven Grain cereal from New Life Organic Food, which is a local producers.

Slightly heat 1/4 cup of milk in the microwave, make sure it is not too hot, otherwise the yeast will die. Add the yeast and stir a little bit, set aside in a warm spot for 10 min. Heat the rest of the milk, again, not too hot, and pour into a big bowl, add the yeast-milk mix as well as butter (softened), yolk, sugar, and salt. Squish the butter pieces a bit so that you will be able to combine the dough better. Add one cup of flour, mix, and repeat until you used all three cups.

You should have a workable dough by now, which means you can add the soaked cereal. Knead to combine and add flour if necessary. I think I had to add another cup until I had a dough that was not stick. Cover the bowl with plastic wrap and place in a warm spot. (On top of the oven is good, if it is already turned on.) The dough needs to double in size, which takes about an hour.

After rising, remove the dough from the bowl and place on a surface dusted with flour. Knead shortly and then portion it into as many as you like. I got 10 good sized bagel out of it, you might get more if you want thinner ones. Form a roll and tuck both ends together. Place them on the side and let them rise for another 10 min.

Boil some water and drop each bagel into the water, one at a time, and let it cook until each floats on the surface. Frankly, mine floated right away but I think I gave each at least 10 to 20 seconds. Remove from the water and place on a baking sheet lined with baking paper/parchment paper.

Bake at 200°C for 20 to 25 min or until golden brown. Remove and let them cool on a wire rack.

They turned out perfect and I love the taste and texture. Slightly toasted with butter and jam/Nutella they are awesome.

Happy baking!


About andreamacleod

Take a KitchenAid Artisan machine, a young wife, time, creativity and mix it well. You end up with endless options of baking goodies from German torte to North American cupcakes. Follow me on my baking and cooking adventures and throw in your cent or two. There are no limits!

7 responses »

  1. wow! these look just as good as the shop bought kind!

  2. where can you find seven grain cereal?

  3. Did you use all purpose flour or bread flower?

  4. Michelle C. In Northern BC

    Thanks for the wonderful recipe! I used my bread maker, so I used 1.5 tsp. of bread machine yeast in place of the active yeast. I also melted the butter (not too hot!). I put all the wet ingredients in first, then put the sugar, salt, cereal and bread machine flour next (in that order). Made a well in the top for the yeast to sit in and put it on my “dough” setting in the bread machine. Once the cycle was done, I turned out the dough onto the counter and followed your instructions and they turned out perfect! Now my family has delicious, multi-grain homemade bagels anytime!


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