Pumpernickel Bagels Recipe

Cooking Directions

• STEP 1.In a large mixing bowl, combine the rye flour, bread flour, cocoa powder, yeast, salt, and sugar.
• STEP 2.Add the warm water and molasses to the dry ingredients and mix until a dough forms.
• STEP 3.Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
• STEP 4.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
• STEP 5.Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and then flatten it slightly to form a bagel shape.
• STEP 6.Bring a large pot of water to a boil and add the baking soda. Boil the bagels, a few at a time, for about 1 minute on each side.
• STEP 7.Remove the bagels from the water using a slotted spoon and place them on a baking sheet lined with parchment paper.
• STEP 8.Preheat the oven to 425°F (220°C).
• STEP 9.Bake the bagels for 20-25 minutes, or until they are golden brown and have a slightly crisp crust.
• STEP 10.Allow the bagels to cool on a wire rack before serving.
• STEP 11.Store the bagels in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Cooking Tips

• For a stronger pumpernickel flavor, you can add caraway seeds or fennel seeds to the dough.
• To achieve a chewier texture, you can boil the bagels for a longer time, up to 2 minutes on each side.
• To freeze the bagels, let them cool completely, then place them in a freezer bag or container. They can be frozen for up to 3 months.

Storage and Serving

• Pumpernickel bagels are best served fresh, either toasted or untoasted.
• They are delicious with cream cheese, smoked salmon, or your favorite sandwich fillings.
• To reheat frozen bagels, simply toast them in a toaster or warm them in the oven.