Pumpernickel bagels –Are you ready to elevate your bagel game with a delicious twist? Today, we’re diving into the world of Pumpernickel Bagels! These delightful bagels are not only beautiful to look at, but they are also packed with rich, earthy flavors that will tantalize your taste buds. Perfect for a breakfast treat or a savory sandwich, these bagels are sure to impress. Let’s roll up our sleeves and get started on this scrumptious recipe!
Pumpernickel Bagels
Before we jump into the ingredients, feast your eyes on this mouthwatering image of our Pumpernickel Bagels:
Now that we’ve got your appetite whetted, let’s gather the ingredients you’ll need to create these incredible bagels.
Ingredients:
- 2 cups warm water (110°F to 115°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1/2 cup pumpernickel flour
- 2 teaspoons caraway seeds (optional)
- 1 tablespoon baking soda (for boiling)
- Toasted sesame seeds or additional caraway seeds for topping
Instructions:
- In a large mixing bowl, combine the warm water, yeast, and brown sugar. Let it sit for about 5-10 minutes until it becomes frothy.
- Add the molasses, salt, all-purpose flour, whole wheat flour, and pumpernickel flour to the yeast mixture. If you like a bit of an earthy flavor, toss in the caraway seeds!
- Mix everything together until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
- Once the dough has risen, preheat your oven to 425°F (220°C). Punch down the dough and divide it into 8 equal pieces. Shape each piece into a round ball and use your finger to poke a hole through the center, stretching the hole to form a bagel shape.
- In a large pot, bring water to a boil and add the baking soda. Carefully drop each bagel into the boiling water, cooking for about 1 minute on each side. Use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper.
- Sprinkle the tops with toasted sesame seeds or extra caraway seeds if you wish.
- Bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown. Let them cool before serving.
These Pumpernickel Bagels are not just a feast for the eyes; they are a wonderful addition to any meal. Enjoy them toasted with cream cheese, or use them as a base for the ultimate sandwich. Bon appétit!