This study aimed to develop functional whole-grain bulgur alternatives to wheat bulgur and evaluate their quality characteristics. Bulgur produced from durum wheat, barley, sorghum, triticale, oat, and millet were investigated. The current study assessed the influence of two cooking methods (boiling or autoclave) and two drying processes (sun or oven) on the quality of the produced bulgur samples. Physicochemical, functional and sensorial acceptability were evaluated. The results showed that oven-drying significantly reduced drying time (approximately 6 hours) compared to sun-drying (about 48 hours). In terms of sensory evaluation, the obtained data revealed high acceptability (over 83%) for all bulgur samples except triticale, which received lower scores for taste, texture, and mouthfeel. Durum wheat, millet, oat, and barley bulgur were generally preferred over sorghum and triticale. Interestingly, the sensory properties of the produced bulgur from various grains were not significantly affected by the cooking or drying methods. The optimal cooking time varied depending on the grain and processing method. Durum wheat bulgur required the longest cooking time, while millet bulgur was the fastest. Autoclave cooking resulted in a longer cooking time and a higher volume increase ratio compared to boiling method. Meanwhile, oven-drying led to shorter cooking time compared to sun- drying one. Sorghum and millet bulgur are suitable alternatives for people with gluten intolerance. Additionally, barley rich in β-glucan, presents a nutritious and convenient whole-grain option for bulgur production.