Pumpernickel Bagels

Recipe View In a small bowl, combine warm water, whole-wheat flour, and yeast. Let stand until the yeast softens and begins to froth and bubble (approximately 10 minutes).

Recipe View In a large bowl, mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt. Add the yeast mixture and all-purpose flour. Turn the dough onto a floured surface and knead until smooth and elastic (approximately 10 minutes). Grease a large bowl.

Recipe View Transfer the dough to the greased bowl, cover with a warm, damp towel or plastic wrap. Let it rise in a warm area until doubled in size (approximately 1 hour).

Recipe View Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Recipe View Bring water to a boil in a large pot. Divide the dough into 13 pieces and shape them into balls. Press a hole into the center of each dough ball and pull the dough to form a 1-inch hole, keeping the dough about 1/2-inch thick. Drop the dough circles into the 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 the boiled bagels on the prepared baking sheet.

Recipe View Bake the bagels in the preheated oven until they are just starting to brown on the bottom (8 to 10 minutes).