CookPal AI
Pumpernickel Bagels

Pumpernickel Bagels

Cost $6.5, save $10

Source: Recommended by CookPal

  • 120 Min
  • 13 Servings
  • $6.5

INGREDIENTS

  • Dough

    • 💧 1 ¼ cups warm water
    • 1 cup whole-wheat flour
    • 4 teaspoons active dry yeast
    • 1 cup rye flour
    • ½ cup molasses
    • ⅓ cup unsweetened cocoa powder
    • 1 tablespoon vegetable oil
    • 1 tablespoon instant coffee granules
    • 1 tablespoon caraway seeds
    • 🧂 1 ½ teaspoons salt
    • 1 ¼ cups all-purpose flour

  • Boiling Liquid

    • 💧 1 gallon water

STEPS

1

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.

2

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.

3

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.

4

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.

5

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.

6

Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

NUTRIENTS

Per 1 serving

🔥

160

Calories

  • 4
    Protein
  • 34
    Carbs
  • 2
    Fats

💡 If you don't have rye flour, substitute it with additional whole-wheat flour for a lighter taste.For a crunchier crust, you can sprinkle sesame or poppy seeds over the bagels right before baking.For extended storage, freeze the bagels after boiling but before baking. Bake directly from frozen when needed.