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
1 HOUR BAGELS
Learn how to make fresh homemade bagels in just one hour. No-one will know you didn't spend an entire day on them. Get a free bag of fresh coffee with any Trade subscription at
FULL RECIPE & INSTRUCTIONS @ :
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INGREDIENTS
▪265g or 1c + 2T beer
▪475g or 4c bread flour
▪12g or 2t salt
▪10g or 2 1/2t sugar
▪6g or 2t yeast
▪60g or 3T molasses
▪Sesame seeds or any other topping you like
CHAPTERS:
0:00 intro
0:30 Mixing and proofing the bagel dough (food processor)
2:38 How to mix the bagel dough by hand
3:18 Shaping and proofing the bagels
4:20 Sipping on independent roasters from Trade (ad)
5:21 Boiling and baking the bagels
8:10 Let’s eat this thing
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Let's Bake Pumpernickel Rye Bread
If you like rye bread, you'll like this recipe for hearty, dark pumpernickel bread. The color comes from a combination of molasses, unsweetened cocoa powder, and water darkened by boiling raisins. This bread is great for sandwiches, or, cut into small pieces, as a foundation for hors d'oeuvres. Here's the recipe:
150 g dark rye flour (just over 1 cup)
300 g bread flour (just over 2 cups)
50 g whole wheat flour (1/3 cup)
280 g cool water (1-1/3 cups)
70 g raisin water (1/3 cup)
2 Tbsps unsweetened cocoa
2 tsps instant yeast
2 tsps sea salt
1 Tbsp molasses
1 Tbsp vegetable oil
2 tsps caraway seeds
NOTE: After boiling the raisins, don't include them in the recipe. You can eat them, discard them, or save them for a future recipe.
Pumpernickel Bagels / Bonnie’s Best/ Step by Step to get “You” baking
Mouth watering chewy bagels. Easier than you think. Choose my selection of toppings or use your own. My kitchen now open!!!
Ingredients:
3/4 cup warm water
1/2 cup brewed coffee
1/4 cup molasses
4 teaspoons yeast
2 cups white flour
1 1/4 cup rye four
1/3 cup cocoa powder
1 tablespoons caraway seed
2 teaspoons salt
2 tablespoons oil
12 cups water plus 1/4 cup honey
Eggwash -1 egg + 1 tablespoon water
Toppings
1/2 tablespoon coarse salt
2 tablespoon sesame seed
1 1/2 tablespoon minced dry onion
1tablespoon dry garlic flakes
Bakes @ 350 for 10- 12 minutes, or more for bigger bagels
Makes 6 large. I made 10 smaller ones
Pumpernickel Bread Link:
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:
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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
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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!
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#sourdough #artisanbread #homemadebread #breadmaking #pumpernickle #ryebread #molasses #wondermill #freshmilledflour #Farmbread #scandinavian #deliciousness #aromatherapy #fennel #anise #caraway #organic #natural #simpleliving #easyrecipe #bakeathome #sourdoughmadesimple
How to Make Bagels | Homemade Bagel Recipe
In this video, I will guide you through the process of making delicious homemade bagels that are chewy and golden. Whether you're a bagel enthusiast or a novice baker, this step-by-step bagel recipe will help you achieve bakery-quality results right in your own kitchen.
Learn the secrets to creating the perfect texture and taste as we share our foolproof techniques for boiling and baking bagels. We'll also explore various options, from classic plain to allowing you to personalize your bagel creations.
If you follow along with my easy-to-follow instructions, you'll be enjoying fresh, homemade bagels in no time.
Don't miss out on this bagel-making adventure! Subscribe to my channel and hit the notification bell to stay updated on my latest videos. Get ready to impress your friends and family with your newfound bagel-making skills. Let's get started on this delicious journey together!
Thanks for watching!
How to Make Bagels: Chewy and Golden Homemade Bagel Recipe
500g x Strong White Bread Flour
5g x Dried Yeast
10g x Fine Salt
250ml x Warm Water
20g x Caster Sugar
50ml x Vegetable oil + Extra for greasing
To Glaze
1 x Free Range Egg (beaten)
Seeds of Choice
1. Place the flour, yeast, salt, water, caster sugar, and vegetable oil into a bowl.
2. Mix to form a dough and then turn it out onto a clean work surface and knead for 5 to 10 minutes until smooth and elastic. Shape into a ball and place into an oiled bowl, cover with a clean damp tea towel, and allow to rise until it has doubled in size.
3. Once doubled in size knock the air out and divide the dough into 12 equal-sized pieces.
4. Roll each dough piece into 12 to 15-cm sausage shapes. Wet each end with water and press together to form a ring. Leave to prove on a lightly oiled metal or plastic tray and cover with a damp clean cloth until doubled in size.
5. Preheat the oven to 200°C, lightly oil some baking sheets and place a large, wide pan over medium heat with roughly 10cm depth of water in and bring to a boil.
6. Once they have doubled in size they are ready for poaching, you will need to do this in batches. Turn the water down to a simmer and gently place the bagels in and cook for one minute on each side. Place onto a clean tea towel to drain.
7. Place the poached bagels onto the oiled baking trays and brush them with the beaten egg. Sprinkle with seeds of your choice or leave plain. Bake in the preheated oven for 15 minutes until glossy and golden brown. Place on a cooling rack to cool.
Enjoy!
#bagels #recipe #bagelrecipes
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