Multiseed laminated bagel

Made with St-Auvent® Omegea 3

Cooking Time

60 mins

Serving Suggestion

60 people


Allergy information


How to make Multiseed laminated bagel


Create the multiseed flour mix by mixing all ingredients together.


Make a dough with the flour, multiseed flour, sugar, salt, yeast, water and St-Auvent Biscuit. Let the dough rest for 10 minutes in the freezer. Give the dough 2 double foldings with the St-Auvent Omega 3 and let is rest for 15 minutes in the fridge.  


Roll the dough 30 cm wide and to 6 mm thick. Apply cream cheese on half of the dough and add the tomatoes on top. Put the other half of the dough on top and cut into 3 cm strips. Twist the dough and put the 2 ends together to form a round shape. Let it proof for 90 minutes at 30°C and 85% humidity. 


Once proofed, egg wash the bagel and decorate with pumpkin, chia and poppy seeds. Bake for 15 minutes at 170°C.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Multiseed flour mix:
250 g strong wheat flour
150 g spelt flour
100 g buckwheat flour
100 g pumpkin seeds
100 g chia seeds
100 g poppy seeds
100 g sunflower seeds
100 g sesame seeds
Multiseed croissant dough:
1000 g flour
1000 g multiseed flower mix
160 g sugar
40 g salt
140 g yeast
750 g water
200 g St-Auvent Biscuit
1000 g St-Auvent Omega 3
400 g cream cheese
400 g sundried tomatoes

Find out more

Have any questions about the recipes?