Recipe: Multigrain Sourdough Bagels


Rated 3.3 stars by 4 users

10 minutes

1 hour

16 Bagels


Milk Kefir Grains

Milk Kefir Starter Kit

Kefir Milk Kefir Starter Kit

Milk Kefir Starter Kit


Designed for beginners, this kefir starting kit contains our Milk Kefir Grains plus 3 tried-and-true culturing supplies to make it easy to get started making milk kefir at home. Just add milk!

Packaging and Equipment in the kit may appear different than pictured.

Heirloom Yogurt Starter Cultures

Yogurt Heirloom Yogurt Starter Cultures

Heirloom Yogurt Starter Culture


Our Heirloom Yogurt Starter Variety Pack is perfect for beginners! It doesn't require the use of a yogurt maker and can culture right on your countertop - just add milk. 

For this variety pack, we’ve carefully collected three of our favorite Scandinavian yogurt strains - simple, rich, drinkable Piima; mild, creamy Viili; and honey-scented Matsoni.

Try them all and find what you like best!

Viili Finnish Yogurt Starter

Yogurt Viili Yogurt Starter Culture

Heirloom Viili Finnish Yogurt Starter


Viili yogurt, a Finnish yogurt variety, is very mild and creamy, with a fairly thick consistency. Viili is a versatile favorite that’s perfect on its own or in any yogurt recipe.

Just add your viili starter to cold milk and let it sit a room temperature for 12-24 hours. The resulting viili yogurt is not only delicious and full of probiotic goodness, but it serves as its own villi yogurt starter for your next batch of Finnish yogurt!

Filmjölk Swedish Yogurt Starter

Yogurt Filmjölk Yogurt Starter Culture

Heirloom Filmjölk Swedish Yogurt Starter


A Swedish yogurt variety, Filmjölk has a tangy flavor reminiscent of cheese and a custard-like texture. Filmjolk yogurt cultures at room temperature for a drinkable probiotic treat. Just add filmjölk yogurt starter to milk and let it sit a room temperature and the culture does the rest.

Matsoni Yogurt Starter Culture

Yogurt Matsoni Yogurt Starter Culture

Heirloom Matsoni Yogurt Starter Culture


Matsoni Yogurt, also known as Caspian Sea Yogurt, is from The Republic of Georgia. Our matsoni yogurt starter has a thin, custard-like texture with notes of honey. Caspian Sea yogurt starter is a popular choice for frozen yogurt.

Piima Yogurt Culture

Yogurt Piima Yogurt Starter Culture

Heirloom Piima Yogurt Starter Culture


Piimä, a Scandinavian yogurt variety, is very thin and drinkable with a mild flavor. Culture it with cream instead of milk to make a tasty sour cream-like topping.

Whole Wheat Sourdough Starter

Sourdough Whole Wheat Sourdough Starter

Whole Wheat Sourdough Starter Culture


One of our favorite sourdough starter cultures, Whole Wheat Sourdough Starter is a Flemish-style starter made with organic whole wheat flour. Make delicious whole wheat bread at home.

Grey Celtic Sea Salt

Artisan Sourdough Bread Kit

Sourdough Artisan Sourdough Bread Kit

Artisan Sourdough Bread Kit


This sourdough bread kit contains everything you need to get started making beautiful, tasty, artisan-style sourdough bread at home! 

    Equipment in the sourdough bread starter kit may appear different than pictured.

    Sourdough Starter Bundle

    Sourdough Kit Sourdough Starter Bundle

    Sourdough Starter Bundle


    Everything you need to get started making beautiful, tasty sourdough bread at home!

    This bundle allows you to try 3 of our best-selling starter cultures at once.


    • 1/2 cup millet
    • 3/4 cup steel-cut oats
    • 2 cups warm water
    • 2 Tbsp. whey, lemon juice, or apple cider vinegar
    • 1 3/4 cup milk, kefir, or thin yogurt, warmed slightly
    • 3 Tbsp. butter
    • 1/4 cup honey
    • 2 1/2 cups fresh spelt or wheat sourdough starter
    • 1/2 cup sunflower seeds
    • 3 to 3 1/2 cups spelt flour (can use regular wheat)
    • 2 tsp. Celtic sea salt + more for boiling bagels


    1. Rinse millet; place millet and oats in medium-sized bowl. Cover with 2 cups warm water and stir in whey or other acid. Cover and let stand 8 hours or overnight. Drain.
    2. In a small saucepan heat milk, kefir, or yogurt; add butter and warm over low heat, just until butter is melted. Stir in honey. Do not boil; just heat gently.
    3. Place sourdough starter in a large bowl. Stir in soaked grains, milk mixture, sunflower seeds and salt. Stir in enough flour to make a stiff dough. Pour onto a smooth surface and knead, adding more flour if necessary, until dough is elastic. (A heavy-duty stand mixer may also be used for this step).
    4. Shape dough into a ball and place in a buttered bowl. Cover and let rise until doubled (may take anywhere from 2-8 hours). The dough may also be refrigerated at this point and left to rise slowly, 24 to 48 hours. If refrigerating, cover with parchment paper, then plastic wrap.
    5. Punch the dough down and divide into 16 pieces about the size of large lemons. Roll into balls, using thumbs to “tuck” dough in tightly. Place your index finger in the middle of the ball and make a hole; carefully stretch into a bagel shape.
    6. Line a baking sheet with parchment paper and sprinkle parchment paper with water. Set shaped dough on the parchment paper, sprinkle water on dough, cover loosely in plastic, and let proof in the fridge overnight.
    7.  The next morning, put a large pot of water on to boil; a 5- to 8-quart size works well. Add 1 Tbsp. salt to the water once it reaches a boil. Reduce heat, cover and let simmer
    8. Drop 4 bagels at a time into the pot of simmering salted water. Increase the heat to keep water gently boiling. Wait until bagels rise to the surface, then use a skimmer or spatula to remove from water. Place on a parchment-lined baking sheet.
    9. Brush tops of bagels with egg white wash (1 egg white whisked with 1 tablespoon water). Place in preheated 400°F oven. Bake about 20 to 25 minutes. Check after 20 minutes to make sure they are not getting too brown.