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Pumpernickel Bagels

Ingredients

Original recipe makes 1 baker's dozen

1 1/4 cups warm water

1 cup whole-wheat flour

4 teaspoons active dry yeast

1 cup rye flour

1/2 cup molasses

1/3 cup unsweetened cocoa powder

1 tablespoon vegetable oil

1 tablespoon instant coffee granules

1 tablespoon caraway seeds

1 1/2 teaspoons salt

1 1/4 cups all-purpose flour

1 gallon water

Directions

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.

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.

Transfer dough to greased bowl; cover with warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.

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

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 prepared baking sheet.

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

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Boiled Bagels

Ingredients

Original recipe makes 1 dozen

4 1/4 cups all-purpose flour

2 (.25 ounce) packages active dry yeast

1 1/2 cups warm water (110 degrees F/45 degrees C)

3 tablespoons white sugar

1 tablespoon salt

1 tablespoon white sugar

Directions

In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.

Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.

Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.

Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.

When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.

Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

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