pumpernickel bagels

Ingredients

• Servings: 1
• 1 1/4 cups warm water
• 1 cup whole-wheat flour
• 4 teaspoons active dry yeast
• 1 cup rye flour
• 1/2 cup molasses
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon vegetable oil
• 1 tablespoon instant coffee granules
• 1 tablespoon caraway seeds
• 1 1/2 teaspoons salt
• 1 1/4 cups all-purpose flour
• 1 gallon water

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs


• 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 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.