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
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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SOURDOUGH | EASY BAKING | EASY COOKING | HOMEMADE FOOD | FOOD FROM SCRATCH | DIY | RECIPES | BREAD | HOW TO
#everythingbagels #bagels #bagelrecipe #homemadebagels #newyorkstylebagels #noknead #bread #easybaking #homemade #easybread #recipe #diy #newyorkbagels #perfectbagel #crunchybagel #chewybagel #chewy #brunch #homemaking #familybaking #homestead #fromscratch #breadrecipe
How To Make Classic Pumpernickel Bread
This is how to make an old world dark robust in flavor German bread. Makes up to two loves or one large one. Leave a comment on how you like the bread. You can fine the recipe with all the measurements on my website at:
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:
#sourdough #artisanbread #homemadebread #breadmaking #pumpernickle #ryebread #molasses #wondermill #freshmilledflour #Farmbread #scandinavian #deliciousness #aromatherapy #fennel #anise #caraway #organic #natural #simpleliving #easyrecipe #bakeathome #sourdoughmadesimple
Rye Bagel Recipe|Beef Tenderloin Steak
Rye bagel and Beef Tenderloin Steak!
The bagel's gloss look pretty good.
It's fantastic to have a bagel sandwich and a glass of wine.
It's a full meal! (๑•᎑•๑)
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 85.0%, Tr (g): 156.2g Strong Flour(Bread Flour)
B's (%): 15.0%, Tr (g): 27.6g Rye flour(bob's red mill)
B's (%): 5.0%, Tr (g): 9.2g Honey
B's (%): 1.8%, Tr (g): 3.3g Salt
B's (%): 0.5%, Tr (g): 0.9g Instant Dry Yeast
B's (%): 56.0%, Tr (g): 102.9g Water(21°C)
■ Process|room temperature : 25℃
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Add honey and dissolve in water.
3. Add instant dry yeast and disperse in water.
4. Add salt and dissolve.
5. After adding rye flour and bread flour,
Mix evenly until the flour is invisible.
(Dough temperature: 25℃)
6. After 15 minutes of rest, the first fold (folding)
7. After 15 minutes of rest,
Dough division: 110g
8. After rounding the dough, 15 minutes of rest
9. Shaping (see video)
10. After putting the dough into an airtight container,
Fermentation in Room temperature(24℃) : 40 minutes
11. Refrigerated fermentation: 4 ℃, 9 hours
12. Oven temperature 250℃ Preheating
Preheat the lodge in a fully-heated oven for at least 20 minutes.
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13. parboil dough into boiling water
Water: 1000g
Sugar: 50g
Honey: 20g
Put water, sugar, and honey in a pot and boil.
When you start to boil, put the dough and turn it over for about 40 seconds.
14. Remove the dough from the boiling water.
15. Put the dough into the preheated lodge 10-inch combo cooker floor
16. Cover the lid of lodge 10-inch combo cooker.
17. Put it in the oven
18. After 5 minutes, cut off the heat below.
Baking for 17 to 20 minutes in total
■ Note: Always be careful when using the oven
(It is very hot, so use it after wearing very thick oven gloves)
#Bagel
#RyeBagle
#BagelSandwich
#KoreanBeef
#TenderloinSteak
#HomeBaking
The Easiest Sourdough BAGEL Recipe on YouTube
I've made these Sourdough Bagels 5x a year for the last three years. I should really make them more often because they're amazing.
- Get 18 of my favorite straightforward sourdough recipes in my ebook, No-Nonsense Sourdough. Check it out here:
- Make your own sourdough starter in just 6-7 days with my free Sourdough Starter Guide:
- Check out the baking tools I use here:
Sourdough Bagel Recipe:
Chapters:
0:00 Sourdough Bagels
00:44 Mixing the Dough
01:57 Kneading the Sourdough Bagel Dough
03:21 Bulk Fermentation (The First Rise)
03:35 Shaping Sourdough Bagels
06:07 Final Proof
07:02 Boiling the Sourdough Bagels
09:03 Baking the Sourdough Bagels
#sourdough #sourdoughbagels #bagels
Legal Notice: The Grant Bakes YouTube channel and website are owned by Farwell Family LLC, an Illinois limited liability company.
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.
Recipe:
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If you want the recipe for those four delicious open-faced sandwiches, you can watch my video here:
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