Hearty dark rye bagels can be made at home. Rye flour, cocoa, coffee, and caraway seeds make these taste so good!
Original recipe makes 1 baker’s dozen
1 1/4 cups warm water
1 cup whole-wheat flour
4 teaspoons active dry yeast
1 cup rye flour
1/2 cup molasses
1/3 cup unsweetened cocoa powder
1 tablespoon vegetable oil
1 tablespoon instant coffee granules
1 tablespoon caraway seeds
1 1/2 teaspoons salt
1 1/4 cups all-purpose flour
1 gallon water
- Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
- Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
- Transfer dough to greased bowl; cover with warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on prepared baking sheet.
- Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.
Calories: 160 kcal
Carbohydrates: 33.6 g
Cholesterol: 0 mg
Fat: 1.9 g
Fiber: 3.7 g
Protein: 4.2 g
Sodium: 284 mg