Last updated 6/12/2012 1:19:14 AM. Recipe ID 50486. Report a problem with this recipe.
Title: Pumpernickel bagels
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
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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