adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpernickel Bagels
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
120 minutes
Elevate your homemade bagels with rye flour, cocoa powder, instant coffee, and caraway seeds for an irresistible pumpernickel twist.
Ingredients:
  • 1.25 cups warm water
  • 1 cup whole-wheat flour
  • 4 teaspoons active dry yeast
  • 1 cup rye flour
  • 0.5 cup molasses
  • 0.33333334326744 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee granules
  • 1 tablespoon caraway seeds
  • 1.25 cups all-purpose flour
  • 1 gallon water
Instructions:
  • In a small bowl, mix warm water, whole-wheat flour, and yeast. Allow the mixture to sit for about 10 minutes until the yeast softens and starts to froth and bubble.
  • Combine the rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Mix in the yeast mixture and all-purpose flour. Knead the dough on a floured surface until smooth and elastic for about 10 minutes. Grease a large bowl.
  • Place the dough in a greased bowl and cover it with a warm damp towel or plastic wrap. Allow it to rise in a cozy spot until it doubles in size, approximately 1 hour.
  • Heat the oven to 450 degrees F (230 degrees C) and grease a baking sheet.
  • Boil water in a large pot. Divide dough into 13 pieces and shape into balls. Press a hole in the center of each dough ball and stretch to form a 1-inch hole, maintaining a 1/2-inch thickness. Boil dough circles in batches of 3 or 4 for 45 seconds on each side. Drain for 1 minute, then place on a baking sheet.
  • Bake bagels in the preheated oven until the bottoms are lightly browned, about 8 to 10 minutes.

Similar Recipes