Pumpernickel Bagels
Submitted by ynot
Homemade pumpernickel bagels with rye flour, pumpernickel flour, and a homemade caramel for color and depth. Chewy, dark, and deeply flavored yeast bagels.
YIELD
20 bagelsPREP
20 minCOOK
20 minREADY
40 minThese homemade pumpernickel bagels get their dark color and molasses-like depth from a simple trick: caramelizing sugar until it’s nearly black, then dissolving it in boiling water to create a liquid caramel that goes right into the dough. Combined with pumpernickel flour and medium rye flour, you get a deeply flavored bagel with real character.
The caramel step is worth paying attention to. Cook the sugar in a dry skillet until it melts into a rich, dark brown. It should look almost burnt but smell like toffee, not smoke. Adding boiling water to the hot caramel will sputter, so be careful and stir until it’s smooth.
This dough is intentionally stiff. Rye and pumpernickel flours are low in gluten, so the all-purpose flour does the structural work. Knead until the dough is no longer sticky and holds its shape. The tapered-end shaping method, where you roll each piece into a snake and pinch the overlapping ends together, gives you a more rustic, bakery-style look than cutting holes in balls.
Chef Tips
- Don’t rush the caramel. Low-to-moderate heat gives you control. High heat goes from golden to bitter in seconds
- The dough should be firm, not soft. Add extra all-purpose flour if it’s too tacky after kneading
- Wet the ends well before pinching so the seam holds together during proofing and baking
- Switch the baking sheets between racks halfway through for even browning
Variations
- Add caraway seeds to the dough for a classic deli-style pumpernickel flavor
- Top with everything bagel seasoning after the egg wash for a loaded version
- Use dark rye flour in place of medium rye for an even more intense flavor
Ingredients
Directions
In very small skillet, bring 3 tb. sugar to boil, stirring it over moerate heat.
Should melt to rich, dark brown.
Carefully add the boiling water and stir to dissolve the caramel.
Pour into dish to cool.
Combine warm water, yeast and remaining teaspoon sugar and let stand til foamy, about 10 min.
In large mixing bowl, combine salt, shortening (butter), cooled milk, and liquid caramel.
Add yeast mixture.
Stir in the pumpernickel and rye flours, then 2 cups of the all purpose flour.
Spread 1 cup of the remaining all purpose flour on work surface and turn the dough out onto it.
Gradually incorporate the flour, kneading in as much more as necessary to make a fairly stiff dough.
Knead well until the dough is no longer sticky.
Form dough into ball and place in greased bowl, turning once or twice.
Cover with plastic and place in not too warm place.
Let proof until double.
Punch dough down, halve it, and roll it into two 10 inch cylinders.
Cover with towel and let rest for 10 min.
Cut each cylinder into 10 pieces Cover with dry towel, then damp one, and let rest another 10 min. Roll each pieces into inch snake abt. 8 inch long, tapered at ends. Wet both ends, overlap about 1 inch, and gently pinch ends together. Place finished bagels on 2 baking sheets covered with parchment, cover with towel and let proof until not quite doubled. When ready, brush tops with egg wash and place in 425℉ (220℃) oven on 2 racks centered in oven. Bake 10 min. Switch pans and bake 5 to 10 min. more until well browned. Cool on racks. Store in plastic bags up to 2 days. Longer freeze.
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