These pumpernickel bagels can be made at home with hearty dark rye flour. Cocoa, coffee, and caraway seeds make these taste so good!
Ingredients
- ¼ cups warm water: 1 piece
- whole-wheat flour: 1 cup
- active dry yeast: 4 tsp
- rye flour: 1 cup
- molasses: 0.5 cup
- unsweetened cocoa powder: 0.33333 cup
- vegetable oil: 1 Tbsp
- instant coffee granules: 1 Tbsp
- caraway seeds: 1 Tbsp
- ½ teaspoons salt: 1 piece
- ¼ cups all-purpose flour: 1 piece
- gallon water: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
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Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
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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 the prepared baking sheet.
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Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.
