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A whole wheat and flax bagel, sliced and served on a small plate. The top side of the bagel is covered in a mix of seeds - pumpkin, sunflower, sesame, chia, and poppy.
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5 from 1 vote

Seeded Whole Wheat Flax Bagels

If you're looking for a bagel that's not only loaded with flavour, but also full of fibre, look no further!
Prep Time30 mins
Cook Time37 mins
Rising Time1 hr 10 mins
Total Time2 hrs 17 mins
Course: Bread, Breakfast
Cuisine: Polish
Servings: 8 Bagels
Calories: 447kcal
Author: Marie Porter


Baking Sheet
Parchment Paper



  • 1 ⅓ cup Warm Water
  • cup Liquid Honey
  • 4 teaspoon Active Dry Yeast
  • 1 ½ cups All Purpose flour
  • 1 ½ cup Whole Wheat Flour
  • ½ cup Flax Meal
  • ½ cup Mixed seeds We used flax, sunflower, poppy, and pepita
  • 2 teaspoon Salt
  • 2 tablespoon Vegetable Oil


  • 3 L Hot Water
  • ¼ cup Honey
  • 1 Large Egg
  • ½ cup Mixed seeds We used flax, sunflower, poppy, and pepita


  • Pour water into a microwave safe bowl. Stir in honey and yeast, allow to stand for 10 minutes – it should get very bubbly.
  • In a large mixing bowl, combine flours, flax meal, seeds and salt. Pour in yeast mixture and oil, stir well to combine.
  • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
  • Once dough has doubled, punch it down, and divide it out. We divided the mixture into 6 equally sized balls, a large bagel. You can divide into 8 for medium sized bagels, or 10- 12 for smaller bagels.
  • Preheat oven to 350 F. Line 2 baking sheets with parchment paper, scatter cornmeal across if desired. (Optional!)
  • There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
  • Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
  • In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
  • Turn heat down a little, allowing water to simmer rather than continue to boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on the parchment lined work surface, allow to cool slightly.
  • Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
  • Place seeds in a wide, shallow bowl. One at a time, pick up each bagel, gently invert into the bowl, and swirl around to coat the tops and sides. Place topping side up on baking sheets, as you finish each.
  • Bake for about 37 minutes (for 8), 35 minutes (if you’re making 10-12), or 40-45 mins (If you’re doing 6 large ones), until golden brown.


Calories: 447kcal | Carbohydrates: 64g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 603mg | Potassium: 398mg | Fiber: 12g | Sugar: 21g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 4mg