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pumpernickel bagels

Pumpernickel Bagels

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  • Author: Adapted from All Recipes
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 12 bagels 1x

Ingredients

Scale
  • 1 cup whole wheat flour
  • 4 teaspoons active dry yeast
  • 1 1/4 cups warm water (about 110 to 115 degrees F)
  • 1 cup dark rye flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon caraway seeds
  • 1 tablespoon instant espresso granules
  • 1 1/2 teaspoons salt
  • 1/2 cup molasses
  • 1 tablespoon vegetable oil
  • 1 1/4 cups bread flour, plus more as needed

Instructions

  1. In medium bowl, whisk wheat flour and yeast into warm water until well combined. Let sit 10 minutes until slightly foamy.
  2. Meanwhile, in large bowl or bowl of stand mixer, whisk rye flour, cocoa powder, caraway seeds, instant espresso and salt until combined. Pour in molasses, oil and yeast mixture. Stir until just combined. Add bread flour and stir just until dough forms. Knead dough by hand on lightly floured surface 10 to 15 minutes, adding just enough extra bread flour as needed until smooth, soft, elastic and only slightly sticky dough forms; OR, use dough hook to knead dough in stand mixer 5 minutes on low speed, adding just enough extra bread flour as needed until smooth, soft, elastic and only slightly sticky dough forms (it should pull away from sides of bowl).
  3. Shape dough into ball and transfer to lightly oiled large bowl. Turn once to coat. Cover bowl with plastic wrap and let dough rise 1 hour to 1 hour 30 minutes until doubled.
  4. Meanwhile, heat oven to 425 degrees F. Line baking sheet with parchment paper or silicone mat, or lightly grease with oil or cooking spray.
  5. Punch down dough. Divide and shape into 12 equal-size balls (about 3 ounces each in weight). Using thumb and forefinger, poke 1-inch hole in center of each ball and shape into bagel. Place bagels on baking sheet and cover with towel for 10 minutes.
  6. Meanwhile, bring large pot of water to boil. Drop bagels in boiling water one or two at a time. Boil 30 seconds, then flip over with slotted spoon and boil another 30 seconds. Use slotted spoon to carefully remove and drain bagels. Return to baking sheet. Repeat with remaining bagels.
  7. Bake bagels 15 minutes until baked through and lightly browned on bottom. Transfer to cooling rack to cool completely.

Find it online: https://www.girlversusdough.com/pumpernickel-bagels/