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.
How To make Pumpernickel Bagels's Videos
How To Make a Pumpernickel-Rye Sourdough Loaf | A Simple Recipe for Artisan Bread Lovers
Welcome to Farmbread! Today I'm sharing one of my favorite recipes - an easy yet incredibly flavorful Pumpernickle-Rye Sourdough loaf. I use the simple molasses technique to create a beautiful dark color and add three different types of seeds for a full aromatic experience!
Recipe for 1 Loaf:
adapted from Artisan Sourdough Made Simple by Emilie Raffa:
Ingredients:
50 g active starter
365 g warm water
40 g molasses
120 g rye flour
380 g bread flour
9 g pink himalayan salt or sea salt
20 g olive oil
5 g each of fennel, caraway and anise seeds
Directions:
In a large bowl, whisk together the starter, water and molasses. Add the flours and salt and stir to combine well. Cover with a damp cloth and let rest for 45 minutes.
After the dough has rested, add the oil and seeds. Massage into the dough by folding the sides up and over the center. Continue until the seeds and oil are well integrated. Then shape into a ball and cover with plastic wrap and a towel.
For the bulk rise, let the dough rest at room temperature until double in size, about 8-10 hours.
Once the dough has doubled in size, remove it from the bowl onto a floured surface to shape it. Shape the dough according to your proofing basket. Let it rest for 10 minutes, and then gently use a bench scraper to lift the dough and set it into the floured proofing basket, seam side up.
Cover the dough and let it rest until it's puffy but not quite doubled in size, about 1.5 - 2 hours. At the 1-1.5 hour mark, preheat your oven to 450 degress f. Make sure to have your bake ware preheating in the oven at this time as well.
Once the dough is ready to bake, remove your pan from the oven and gently flip your dough into the pan. Score as you'd like. Then bake for 20 minutes covered, followed by 30 minutes uncovered.
I'd love to hear if you try this out! Feel free to reach out with any questions. As always, thanks so much for watching!
Below are links to products that I use and highly recommend. Some of these are Amazon affiliate links. I will earn a commission from Amazon when you click on the link and purchase the product. Please know I would never recommend a product I don’t use and love! Thank you for your support!
Artisan Sourdough Made Simple:
Bench Scraper:
Danish dough whisk:
Lame:
Oblong baker: or
Oblong proofing basket:
Scale:
Wondermill:
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How To Make New York Style Bagels
You can make a pretty darn good New York Style bagel no matter where you live. Here is how you're gonna do it.
Recipe:
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How to Make Pumpernickel Bread | Flour, Water, Salt, No Leavening
Baking pumpernickel had been on my projects list for years. I always hesitated because the internet was full of various recipes using many different methods, so it was hard to tell what is real and what isn’t. You know that I don’t care too much for sticking to tradition, but I wanted to make this one right.
Recently I read Stanley Ginsberg’s ‘The Rye Baker’, a book that every rye bread enthusiast should definitely consider reading. It’s not only full of valuable information regarding the principles of rye bread baking, but it also contains lots of rye bread recipes from all over the world. You can find it in my Amazon store.
Almost at the very end of the book is a recipe for Westphalian pumpernickel. The short description mentions that real pumpernickel must not contain anything else but rye, salt, and water. That immediately piqued my interest. I had never made an unleavened loaf of bread. And the fact that the ever-elusive pumpernickel had turned out to be as basic as this was quite surprising to me.
Another surprise was the rye required for the recipe. It is not rye flour, rather it is rye meal or cracked rye. Flour is milled fine while cracked rye is essentially just coarsely broken up rye grain.
On my first attempt I tried using wholegrain rye flour instead – it did not work at all. Get yourself a bag of cracked rye and all will be good. You’ll end up with an incredibly flavourful and extremely dense bread that will last weeks if you don’t devour it too quickly.
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Easy New York Style Bagels | No Knead | No Stand Mixer
I spent 5 years living in NYC and was sad I couldn’t find comparable bagels when I moved to San Francisco so I decided to make my own! They are the perfect homemade everything bagels - crunchy on the outside, chewy on the inside with lots of wonderful flavor, and freeze really well. I’ve been making these bagels almost every 2 weeks for the last few years!
Recipe (Yields 8 bagels)
Dough:
550g flour total (I usually use a combination of 450g bread flour and 100g sprouted whole wheat flour but 100% bread flour tastes more authentic)
10g pink himalayan salt (2 tsp)
1 Tbs white sugar
1 tsp active dry yeast
1 Tbs barley malt syrup
1 ½ c warm water (might need a few tbs more or less depending on humidity)
Any topping you want (everything seasoning, sesame seeds, poppy seeds, etc.)
3L Water bath + 1 Tbs barley malt
1 egg white for egg wash
Bake at 425 deg F until crust is dark brown, about 35-40 minutes
Other videos you might enjoy:
- How to make cinnamon raisin bagels:
- Insanely easy way to make sourdough bread:
- The easiest bread I've ever made:
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- Barley malt syrup:
- Everything bagel seasoning:
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- Stackable cooling rack:
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Pumpernickel bagels in the boil! #realbagelsareboiled
Part of the process for creating the best bagels I can.
How to make Pumpernickel Bagels
This video is about How to Make Pumpernickel Bagels