PUMPERNICKEL BAGEL RECIPES

Steps:

• 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.

Steps:

• To make bagel dough & shape bagels: Whisk 1 1/2 cups lukewarm water, 3 tablespoons brown sugar, yeast, baker's caramel (or Kitchen Bouquet) and malt syrup (or powder) in a large bowl until the yeast dissolves. Stir in rye flour, onions, 2 tablespoons cornmeal, caraway seeds and 1 tablespoon salt. Stir in enough of the bread flour to make a soft dough, about 2 cups.
• Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more bread flour, until the dough is resilient and quite firm, 10 to 12 minutes (the dough will remain slightly sticky because of the rye flour). Cover the dough with a towel and let rest for 10 minutes.
• Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
• To kettle & bake bagels: Meanwhile, preheat oven to 450 degrees F. Line 1 large or 2 small baking sheets with parchment paper, sprinkle with the remaining 2 tablespoons cornmeal and set aside. Bring water, 2 tablespoons brown sugar and 1 teaspoon salt to a boil in a large pot.
• Slip several risen bagels at a time into the pot--the water should be at a healthy simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs, and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place on the prepared baking sheet(s). Brush the bagels with egg white. Place in the oven, reduce heat to 425 degrees F and bake for 12 minutes. Turn over and bake until well browned, about 5 more minutes.