Pumpernickel Bagels
Cook time
Total time
A dark rye and molasses pumpernickel bagel.
Recipe type: Bread
Serves: 12
  • 1¼ cups warm water
  • 1 cup whole wheat flour
  • 4 teaspoons active dry yeast
  • 1 cup rye flour
  • ⅓ cup cocoa powder
  • ½ cup molasses
  • 1 tablespoon vegetable oil
  • 1 tablespoon caraway seeds
  • ½ teaspoon salt
  • 1¼ cups all purpose flour
  • water for boiling
  1. Combine warm water with whole wheat flour and yeast. Let sit for 10 minutes.
  2. In a separate mixing bowl, combine rye flour, cocoa, molasses, oil, caraway seeds, and salt. Add yeast mixture and all-purpose flour and mix until combined.
  3. Knead dough until smooth, about 10 minutes.
  4. Place dough in a greased bowl, cover with a towel or plastic wrap, and leave in a warm place. Let rise until double in size, about 1 hour.
  5. Divide dough into 12 pieces. Roll each piece into a ball, then make a hole in the center. Stretch dough to create a 1-inch to 2-inch hole in the center, keeping the dough at about ½-inch thickness.
  6. Cover formed bagels with a towel or plastic, and let them rise about 30 minutes.
  7. Gently place bagels in boiling water, 2-3 at a time. Boil for 45 seconds, turn, and boil another 45 seconds. Remove from water and let drip for 2-3 minutes.
  8. Place boiled bagels on a greased baking sheet, and bake at 450F for 9-10 minutes.
  9. Store in a plastic bag or other airtight container.
Recipe by Jens Favorite Cookies at http://jensfavoritecookies.com/2014/05/05/pumpernickel-bagels/