Pumpernickel Bagels Recipe | Allrecipes

Ingredients

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Yeast

  Leavening agents, baker's, active dry

  4 tsp or 16g

• Rye flour

  Medium

  1 cup or 102g

• Molasses

  ½ cup or 168g

• Cocoa

  Dry powder, unsweetened

  ⅓ cup or 29g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Coffee

  Instant, regular, powder

  1 tbsp or 3g

• Caraway seed

  Spices

  1 tbsp or 7g

• Salt

  Table

  1 ½ tsp or 9g

• Wheat flour

  White, all-purpose, unenriched

  1 ¼ cup or 156g

• Water

  Plain, clean water

  3.75kg

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. Step 2 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. Step 3 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. Step 4 Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Step 5 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. Step 6 Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

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