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My review
Pumpernickel Bagels
sueb
"Hearty dark rye bagels can be made at home. Rye flour, cocoa, coffee, and caraway seeds make these taste so good!"
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Ingredients
2 h servings 160 calsOriginal recipe yields 13 servings (1 baker's dozen)
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Directions
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Prep
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Ready In
- 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 onto 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.
Nutrition Facts
Per Serving: 160 calories; 1.9 g fat; 33.6 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 284 mg sodium. Full nutrition
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Read all reviews 1516 Ratings
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Most helpful positive review
3/24/2013
This recipe turned out very well. I added 1 tablespoon of brown sugar because I like my pumpernickel bagels a bit on the sweeter side, and it turned out well. Next time I may decrease the amount...
Most helpful critical review
9/26/2015
My dough came out extremely sticky and when I boiled them they literally fell apart!
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3/24/2013
This recipe turned out very well. I added 1 tablespoon of brown sugar because I like my pumpernickel bagels a bit on the sweeter side, and it turned out well. Next time I may decrease the amount...
10/13/2014
This is the first time I have ever seen a recipe for pumpernickel bagels in the UK. My husband has raved about them in New York where he visited a relative for many years. We went there as a fam...
7/30/2016
It was a good recipe to my taste. I followed the recipe almost as exact. I got 12 small bagels out of this batch, so I imagine 13 would have been very small. I would reccommend baking a whil...
9/26/2015
My dough came out extremely sticky and when I boiled them they literally fell apart!
7/22/2013
This was my first time making these and these bagels brought me back to NY although I think a few tweaks could be made. I added 2 TSP of vital wheat gluten to the mix. If you have an efficient o...
4/12/2013
Great! Will make many more in the future. Used olive oil in place of vegetable oil and no coffee. Perfect! Dave & Sue
11/8/2017
This recipe is awesome. I love pumpernickel bread so I wanted to try some pumpernickel bagels and these are absolutely great.
9/11/2017
These turned out good. They look great. The kneading took a while and had to add extra bread flour for the gluten to start to develop while kneading. But I’m not sure what they’re supposed to t...