Dark Rye and Currant Pumpernickel Bagels

Name: Dark Rye and Currant Pumpernickel Bagels
Yield: Makes 8-10
Ingredients: 2½ to 3 cups white bread flour; 1 cup currants, plumped and dried; 6 quarts water; 2 teaspoons malt powder or brown sugar; 1 cup warm water; 2 teaspoons salt; 1 cup coarse or dark rye for pumpernickel flour; ¼ cup brown sugar; ⅓ cup brown sugar; 2 tablespoons caraway seeds; 1 teaspoon salt; 2 teaspoons baker’s caramel or Kitchen Bouquet Gravy Browning; ¼ teaspoon cinnamon; ¼ cup white bread flour; 1 tablespoon instant yeast; ½ cup warm water

Preparation info

Makes
8-10

Difficulty
Medium

Appears in

Best Bagels

By Marcy Goldman

Published 2018

About

A short sponge starter greatly enhances the flavor and texture of these fragrant rye bagels. Great for sweet and savory snacks, or topped with cheese with a cup of tea or coffee. Don’t forget to buy coarse or dark rye flour.

Ingredients

Quick Sponge

1 cup warm water
1 tablespoon instant yeast
2

Dessert
Snack
Vegetarian

Method

For the sponge, an hour before making dough, mix together the water, yeast, caraway seeds, malt powder or sugar, rye flour, white bread flour and caraway seeds. Stir to make a thick gloppy mixture and let stand one hour.

To make the bagel dough, stir down sponge mixture and add (from Dough ingredients) water, baker’s caramel, salt, sugar, cinnamon and most of white bread flour. Stir unt