Yield: 20 Servings
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
1 Egg beaten with 1 tb. water
In very small skillet, bring 3 tb. sugar to boil, stirring it over moderate 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 until foamy. aprox. 10 min. In large 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" about. 8" long, tapered at ends.
Wet both ends,
overlap about. 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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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart