Indulge in the rich and earthy flavors of these homemade Pumpernickel Bagels. Perfect for breakfast or a savory snack, these bagels combine the deep taste of rye with a hint of sweetness, creating a unique and delicious treat.
Preparation time
1h 30min
Cooking time
25min
Ingredients
8 Servings
- 7 g active dry yeast
- 15 g baking soda
- 500 g bread flour
- 50 g brown sugar
- 10 g caraway seeds
- 30 ml molasses
- 120 g rye flour
- 10 g salt
- 15 g vital wheat gluten
- 240 ml warm water
Directions
Step 1
In a large bowl, combine warm water and molasses. Sprinkle the yeast over the top and let it sit for about 5 minutes, until foamy.
Step 2
Add the bread flour, rye flour, vital wheat gluten, salt, and caraway seeds to the bowl. Mix until a dough forms.
Step 3
Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for about 1 hour, or until doubled in size.
Step 5
Preheat the oven to 220°C (425°F).
Step 6
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and then poke a hole in the center with your finger, stretching the hole to form a bagel shape.
Step 7
Bring a large pot of water to a boil. Add the brown sugar and baking soda to the boiling water.
Step 8
Boil the bagels, a few at a time, for 1 minute on each side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
Step 9
Bake the bagels in the preheated oven for 20-25 minutes, until golden brown.
Step 10
Remove from the oven and let cool on a wire rack before serving.