Pumpernickel bagels
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Pumpernickel bagels
Last updated 6/12/2012 1:19:14 AM. Recipe ID 50486. Report a problem with this recipe.
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      Title: Pumpernickel bagels
 Categories: Breads
      Yield: 20 Servings
      3 tb Sugar + 1 tsp.
    1/4 c  Boiling water
      1 c  Warm (110 F.) water
      2 pk Dry yeast
      1 tb Salt
      2 tb Melted butter
      1 c  Skim milk,scalded & cooled>>
           To room temp.
      1 c  Pumpernickel flour
  1 1/2 c  Med. rye flour.
      4 c  A/P flour, or as needed

MMMMM--------------------------EGG WASH-------------------------------
      1    Egg beaten with 1 tb. water
  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
  Combine warm water, yeast and remaining tsp. sugar and let stand til
  foamy. Abt. 10 min.
  In lge 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 A/P flour. Spread 1 cup of the
  remaining A/P 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 2 10" cylinders.
  Cover with towel and let rest for 10 min.
  Cut each cylinder into 10 pcs.  Cover with dry towel, then damp one,
  and let rest another 10 min.
  Roll each pc. into "snake" abt. 8" long, tapered at ends. Wet both
  ends, overlap abt. 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 F. 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.

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Recipe ID 50486 (Apr 03, 2005)

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