* 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
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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";
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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.