Pumpernickel bagels

    (16)
    2 hours

    Pumpernickel is a type of rye bagel or bread with a deep brown colour thanks in part to a touch of coffee and a touch of cocoa. The result is a wholesome and flavourful bagel that's perfect for ham sandwiches, egg mayo and lots more.


    4 people made this

    Ingredients
    Serves: 13 

    • 300ml warm water
    • 120g wholemeal flour
    • 15g dried active baking yeast
    • 100g rye flour
    • 160g molasses or black treacle
    • 30g unsweetened cocoa powder
    • 1 tablespoon vegetable oil
    • 1 tablespoon instant coffee granules
    • 1 tablespoon caraway seeds
    • 1 1/2 teaspoons salt
    • 150g plain flour
    • 3L water

    Method
    Prep:30min  ›  Cook:20min  ›  Extra time:1hr10min  ›  Ready in:2hr 

    1. Combine warm water, wholemeal flour and yeast in a small bowl. Let stand until the yeast foams, about 10 minutes.
    2. Mix rye flour, molasses or treacle, cocoa, oil, coffee granules, caraway seeds and salt in a large bowl. Add yeast mixture and plain flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
    3. Transfer dough to greased bowl; cover with warm damp towel or cling film. Let rise in a warm area until doubled in size, about 1 hour.
    4. Preheat an oven to 240 C / Gas 9. Grease a baking tray.
    5. Bring 3L water to the boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the centre of each ball; pull dough to form a 2.5cm (1 in) hole in the centre, keeping dough about 1cm (1/2 in) 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 tray.
    6. Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (15)

    by
    6

    This recipe turned out very well. I added 1 tablespoon of brown sugar because I like my pumpernickel bagels a bit on the sweeter side, and it turned out well. Next time I may decrease the amount of ground coffee just because that flavor came through a bit strong for me, but it could also be the type of ground coffee I used. Also, with regards to the prep time, this definitely took me more like 45 min to prepare, and this wasn't my first time making bagels.  -  24 Mar 2013  (Review from Allrecipes US | Canada)

    by
    2

    This either had too much coco powder or coffee or both. These tasted like burnt coffee grounds. They also were not bagels. They were pumpernickel bread shaped like bagels. There was no chew. There was no density. The outsides did not get nice and crusty. I even tried to boil a batch in malt water to get them crusty on the outside. I make NYC bagels for my own small business food truck that sells NYC bagels and I had requests for Pumpernickel and tried this recipe first to start. No good.  -  12 Jan 2015  (Review from Allrecipes US | Canada)

    by
    2

    This is the first time I have ever seen a recipe for pumpernickel bagels in the UK. My husband has raved about them in New York where he visited a relative for many years. We went there as a family and tasted them when I saw this recipe I tried it straight away. These bagels are exactly what we had in New York a fantastic recipe and it's saves us a lot of money as we were getting them shipped over twice a year from a deli on the lower east side. A recipe well worth the effort double the mix and freeze half no problem. I added a lot more caraway seed because we love the taste of them.  -  13 Oct 2014  (Review from Allrecipes US | Canada)

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