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Pumpernickel Bagels

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Pumpernickel Bagels

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    Cuisine:

    Directions

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    Ingredients :

  • 1?¼ cups warm water
  • 1 cup whole-wheat flour
  • 4 teaspoons active dry yeast
  • 1 cup rye flour
  • ½ cup molasses
  • ? 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
  • Methods :

  • 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 warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
  • Preheat an 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 prepared baking sheet.
  • Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.
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