Bagels, multigrain

Multigrain bagels are boiled briefly then baked, the classic bagel method that gives them a chewy, dense interior and a glossy, slightly crisp crust, with a mix of grains folded into or topping the dough for a nuttier flavor and speckled crust than a plain bagel. They're a breakfast and brunch staple, split and toasted, then topped with cream cheese, smoked salmon and capers, nut butter, or eggs; they also hold up well as a sturdy sandwich bread for heartier fillings like turkey or roast beef.

Bagels are best eaten fresh or toasted, and freeze well sliced so a single one can be pulled and toasted straight from frozen; at room temperature they firm up within a day or two. One 81-gram bagel has 241 calories per 100 grams, about 195 calories per bagel, with 6.2 grams of fiber (22% DV) and 9.9 grams of protein (20% DV) per 100 grams, plus 20% DV magnesium and 12% DV iron. Sodium is notable at 359 milligrams per 100 grams, so it's worth pairing with lower-sodium toppings if that's a consideration, but the fiber content makes it a more substantial breakfast base than a plain bagel, especially when split and toasted rather than eaten soft.