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Pumpernickel Bagels

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Recipe

 

Yield

20 bagels

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 tablespoons sugar
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1 teaspoon sugar
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¼ cup water
boiling
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1 cup water
warm
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2 each yeast, active dry
packages, dry
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1 tablespoon salt
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2 tablespoons butter
melted
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1 cup milk
skim,scalded, cooled to room temp.
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1 cup all-purpose flour
pumpernickel
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1 ½ cups all-purpose flour
medium rye
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4 cups all-purpose flour
,
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Egg wash
1 each eggs
beaten with 1 tb. water
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Ingredients

Amount Measure Ingredient Features
45 ml sugar
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5 ml sugar
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59 ml water
boiling
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237 ml water
warm
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2 each yeast, active dry
packages, dry
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15 ml salt
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3E+1 ml butter
melted
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237 ml milk
skim,scalded, cooled to room temp.
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237 ml all-purpose flour
pumpernickel
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355 ml all-purpose flour
medium rye
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946 ml all-purpose flour
,
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Egg wash
1 each eggs
beaten with 1 tb. water
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 371g (13.1 oz)
Amount per Serving
Calories 87510% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 1832mg 76%
Total Carbohydrate 56g 56%
Dietary Fiber 5g 22%
Sugars g
Protein 49g
Vitamin A 7% Vitamin C 0%
Calcium 11% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
 

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