Pumpernickel Bagels
Ingredients
- 1 ¼ cups warm water
- 1 cup whole-wheat flour
- 4 teaspoons active dry yeast
- 1 cup rye flour
- ½ cup molasses
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon vegetable oil
- 1 tablespoon instant coffee granules
- 1 tablespoon caraway seeds
- 1 ½ teaspoons salt
- 1 ¼ cups all-purpose flour
- 1 gallon water
Shop ingredients
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Instructions
- Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
- Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
- Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on the prepared baking sheet.
- Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.
Source
Original recipe: View Original