Multigrain Bagel Product Image

Multigrain Bagel

Product Code: OK1030

A healthy alternative for busy families, our multigrain bagel packs a tasty punch thanks to its nutritious blend of flax seeds, rye flakes, barley flakes, millet, oat flakes, oat bran and sunflower seeds. With its hearty flavor and chewy texture, this bagel is perfect for sandwiches and snacks and as a complement to breakfast and lunch menu options. Trans fat free. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Wheat Flour, Water, Seed Base (Flax Seeds, Rye Flakes, Barley Flakes, Millet, Oat Flakes, Sunflower Seeds, Oat Bran, Corn Meal), Untreated Pastry Flour, Yeast, Sugar, Salt, Canola Oil, Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase), Wheat Gluten, Caramel Color

Nutritional Facts Amounts Per 1 Bagel (120g) % Daily Value
Calories 290
+ Trans

Carbohydrate 53g
Fibre 3g 12%
Sugars 5g 5%
Protein 10g
Cholesterol 0mg
Sodium 560mg 24%
Potassium 125mg 3%
Calcium 20mg 2%
Iron 3.5mg 19%

1. Breakout & Thaw

Break product out onto flat baking pans lined with parchment paper. Space 12 bagels (3 x 4) on baking sheet. Remember to keep belt mark of bagel down.Cover rack and put in retarder or cooler overnight to thaw.

2. Morning

Remove rack from retarder, remove plastic cover. Top bagel with multigrain topping; put back into proofer or keep plastic cover on if floor proofing product until space is available in proofer. Proof until product is about 2 – 3 times its original size. This should take approximately 60 minutes.

TOPPING: Multigrain

3. Bake Time


Bake at 350 – 400˚F for 15 – 20 minutes. When bake cycle is complete, remove from oven and let product completely cool before packaging.

*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.

Product Handling

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