How To make Pumpernickel Bagels
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
EGG WASH:
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 cool. 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. Longer--freeze.
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Easy Cinnamon Raisin Bagels | New York Style Bagel Recipe | No Stand Mixer
After living in New York City for 5 years, I became pretty picky about my bagels. I couldn’t find ones I liked in San Francisco so I learned how to make my own. These are the perfect homemade cinnamon raisin bagels - crunchy on the outside, chewy on the inside with lots of wonderful flavor, and freeze really well. I'll show you how to make bagels that are better than store bought!
Recipe (Yields 8 bagels)
400 g bread flour (approximately 2 ⅔ cup)
150 g whole wheat flour (approximately 1 cup)
1 tsp himalayan pink salt
2 Tbs white sugar
1 tsp active dry yeast
1 Tbs barley malt syrup
1 cup of raisins
2 tsp cinnamon
1 ½ cups warm water
Water bath + 1 Tbs barley malt syrup
1 egg white for egg wash
Bake at 425 deg F until crust is dark brown, about 35-40 minutes
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How to Make Marbled Rye bagels
If you're looking to put on a batch of bagels, and want to get fancy with it, try my marble rye bagels. Especially great with smoked salmon!
For the full recipe text, photos, and more information, see our post on the Celebration Generation blog, here:
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The Best New York Style Bagels at home
High gluten flour, New York water, vital wheat gluten, 48-hour cold fermentation, barley malt syrup, and lye... I'm not gonna lie New York-style bagels can be complex if you want to go down that path, but do you need all of those things to make some great bagels at home? Nope, because I didn't, let's make some bagels.
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Music: Provided by Epidemic Sound
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How to make Pumpernickel Bagels
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Danish RYE BREAD recipe - 100% sourdough rye bread recipe - Smørrebrød
Watch this healthy and delicious Danish rye bread recipe. It is very easy. I will also show you four classic Danish open-faced sandwich recipes.
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Bonnie’s Best Creations/ Baking/ Pumpernickel Bread
I am baking my favourite bread of all time!
Yes! Pumpernickel Bread
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1 cup strong coffee
1/2 cup molasses
2 tablespoons Butter or margerine
1tablespoon salt
1 tablespoon active dry yeast
1/2 cup warm water
2 1/2 cups bread flour
1cup whole wheat flour
2 Cups rye flour
1/4 cup unsweetened cocoa powder