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Pumpernickel Bagels

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 23 Jul 2015 14:55:12 -0700
v115.n029.2
* Exported from MasterCook *

                             Bagels, Pumpernickel

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Low Fat                         Posted

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          dough:
       1/3           cup  Pumpernickel Artisan Bread Flavor
    3 3/4           cups  King Arthur Unbleached Bread Flour
    1 1/4           cups  water
    2          teaspoons  salt
    1         tablespoon  brown sugar -- or  non-diastatic malt powder
    1         tablespoon  instant yeast
                          water bath:
    2             quarts  water -- (8 cups)
    2        tablespoons  non-diastatic malt powder -- or brown sugar
    1         tablespoon  granulated sugar

Hands-on time:	25 mins. to 40 mins.
Baking time:	25 mins. to 2 hrs 5 mins.
Total time:	2 hrs 20 mins. to 3 hrs 5 mins.

Combine the dough ingredients in a mixing bowl and knead vigorously, 
by hand for 10 to 15 minutes, or by machine on medium-low speed for 
10 minutes. The dough will be quite stiff.

Place the dough in a lightly greased bowl. Let it rise, covered, 
until noticeably puffy, 60 to 90 minutes.

Divide the dough into eight pieces. Roll one piece at a time into a 
smooth ball. Let the balls rest, covered, for 30 minutes; they'll 
puff slightly.

Bring the water, malt powder, and sugar to a very gentle boil in a 
wide-rimmed pot. Preheat the oven to 425F.

Cut or poke a hole through the center of each ball. Stretch the hole 
with your fingers until it's 2" in diameter. Place the bagels on a 
lightly greased or parchment-lined baking sheet.

Transfer bagels, four at a time, to the simmering water. Cook for 2 
minutes on one side, flip over gently, and cook for another minute.

Remove the bagels from the water and return to the baking sheet. 
Repeat with the remaining bagels.

Bake the bagels for 25 minutes, until they're set and an instant-read 
thermometer inserted into the center of one registers at least 190F.

Remove the bagels from the oven, and cool on a rack.

Yield: 8 bagels.

tips from our bakers:
To top your bagels with our Everything Bread & Bagel Topping, sesame 
seeds, salt, poppy seeds, etc., simply brush the unbaked bagels with 
a glaze made of 1 egg white beaten until frothy with 1 tablespoon of 
water. Sprinkle heavily with your chosen topping just before baking.

Turning the bagels over after about 15 minutes of baking will help 
them stay round.

Description:
    "Pumpernickel Artisan Bread Flavor, which adds rich rye flavor to 
this soft and chewy bagel."
Source:
    "kingarthurflour"
S(Internet Address):
    "http://www.kingarthurflour.com/recipes/pumpernickel-bagels-recipe";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 255 Calories; 1g Fat (4.1% 
calories from fat); 8g Protein; 52g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 545mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean 
Meat; 1/2 Other Carbohydrates.