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Basic Pumpernickel Bagels Recipe

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This recipe for Basic Pumpernickel Bagels, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeff Lanum
Added: Sunday, July 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cup water
2 T. vegetable oil
2 T. malt powder
2 T. unsweetened cocoa powder
1 1/2 tsp. salt
1 c. dark rye flour
1/2 c. whole wheat flour
3 c. bread flour
2 T. vital wheat gluten
3 tsp. active dry yeast.

Directions:
Directions:
Mix dry ingredients.
Add oil and water.
Mix in mixer with dough hook until all ingredients are mixed then mix another 5 minutes. Dough should be sticky. If the dough does not work its self around the dough hook and mix, then add extra flour or water to get correct consistency.
Let dough rise 2 hours covered with a wet towel.
Divide dough into 18 bagels. Form bagels by working dough into a ball then pushing a hole in the middle.
Place formed bagels on cookie sheet.
Let bagels rise 45 minutes.
Bring large pot full of water and 2 T Malt powder to boil.
Boil each bagel 30 seconds on each side.
Place bagels on wire rack to drain.
Heat oven to 420. I cook my bagels on a pizza stone covered with corn meal.
Bake bagels 24-28 minutes.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
You can substitute 1/2 cup Harvest Grains (King Arthur flour) in place of cocoa power to make a whole grain bagel.

 

 

 

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