Pumpernickel Bagels Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 13 servings

• 1 cups warm water
• 1 cup whole-wheat flour
• 4 teaspoons active dry yeast
• 1 cup rye flour
• cup molasses
• cup unsweetened cocoa powder
• 1 tablespoon vegetable oil
• 1 tablespoon instant coffee granules
• 1 tablespoon caraway seeds
• 1 teaspoons salt
• 1 cups all-purpose flour
• 1 gallon water

Directions

1. 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.
2. In a large bowl, mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt.
3. Add the yeast mixture and all-purpose flour to the large bowl. Turn the dough onto a floured surface and knead until smooth and elastic, about 10 minutes.
4. Grease a large bowl and transfer the dough into it. Cover the bowl with a warm, damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
5. Preheat the oven to 450F (230C). Grease a baking sheet.
6. Bring water to a boil in a large pot.
7. Divide the dough into 13 equal pieces and shape them into balls. Press a hole into the center of each dough ball, pulling the dough to form a 1-inch hole, keeping the dough about -inch thick.
8. Carefully drop the dough circles into the boiling water, 3 or 4 at a time. Boil each side for 45 seconds.
9. Remove the bagels from the boiling water with a slotted spoon and drain for about 1 minute.
10. Arrange the boiled bagels on the prepared baking sheet.
11. Bake the bagels in the preheated oven until just starting to brown on the bottom, about 8 to 10 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.