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    Home » Recipes » Homemade Bagels

    Marble Rye Bagels

    Published: Aug 17, 2021

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    Marble Rye Bagels

    A plate of 6 golden brown marble rye bagels.

    If you're looking to put on a batch of bagels, and want to get fancy with it, try my marble rye bagels. Especially great with smoked salmon and cream cheese!

    This past weekend, I finally got around to developing my recipe for Smoked Salmon Pizza, something I’ve been kicking around in my head for a couple weeks now.

    As I was shopping for the smoked salmon to make it, I came across something I had no idea even existed: President’s Choice PEAT Smoked Salmon.

    It definitely wasn’t what I’d had in mind for the pizza recipe, but I couldn’t resist picking up a package, in addition to the regular smoked salmon I’d already selected.

    My husband looooooves peat. He loves Islay Scotch, and his favourite - Laphroaig - straight up smells like death, IMHO.

    He can’t get enough, though!

    A pack of Presidents Choice Peat Smoked Salmon.

    As I was planning out the pizza recipe, I was also considering that second pack of smoked salmon.

    I’d already settled on making a rye-based crust for the pizza, as a play on smoked salmon open-faced bagel sandwiches... so why not put on a batch of bagels for him?

    Homemade bagels feel like such an indulgence, but they’re actually really easy to make.

    10 minutes or so from the start to having the dough rise, a few minutes to form them, let them rise for a bit, and boom - in the oven.

    A plate of 6 golden brown marble rye bagels.

    Homemade Marbled Rye Bagels

    If you’ve never made bagels before, you should check out my post How to Make Bagels, to get a bit of a foundation, and some ideas of where to go with it.

    From there, I’ve got recipes for Jalapeno Cheddar Beer Bagels,
    Pumpernickel Everything Bagels, Seeded Whole Wheat Flax Bagels, and Smoky Cheese Bagels - something for everyone!

    Anyway, after thinking out the possibilities - go with one of my past recipes, make something new, etc - one thing led to another, and I decided to create a marbled rye bagel recipe for the occasion.

    It just felt like such a specialty smoked salmon needed something a bit fancier to put it on!

    While these were designed specifically with smoked salmon in mind, it’s a great all-around bagel, perfect for eating on its own, toasting with some cream cheese, or making sandwiches out of.

    I used milk instead of water to add a little extra richness, and used honey in the boil.

    This not only adds a little sweetness, but also encourages a bit of caramelization during the baking. This gives you a darker browning, and a bit more crisp/crunch to the bagel crust.

    Looking for a rye bagel with a bit less effort? Try my Rye Bagels with Caraway Seeds!

    A plate of 6 golden brown marble rye bagels.

    How to Make Marble Rye Bagels

    Full recipe follows, but here's a pictorial walk-through, for those who like to learn this way!

    Make Your Dough

    Measure warm milk into a microwave-safe bowl. Stir in honey and yeast, allow to stand for 10 minutes – it should get very bubbly.

    A glass measuring cup with milk and yeast, before and after the yeast foamed up.

    In a large mixing bowl, combine flours, caraway seeds and salt. Pour in yeast mixture and oil, stir well to combine.

    Dump the dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, mix in a stand mixer with a dough hook for 5-7 minutes - that’s how I do it!

    An 8 part progress image showing the dough being made, from dry ingredients to finished dough.

    Once the dough is soft, smooth, and elastic, divide it in half. Place half in a greased bowl, cover with plastic wrap, and set aside.

    Dough that's been cut in half, one half placed in a metal bowl.

    Add cocoa and water to the remaining dough half, knead once again until well combined, smooth and elastic. Place in a second greased bowl, cover it with plastic wrap.

    A 4 part progression image showing cocoa being kneaded into the dough.

    Place both bowls in a warm place and allow to rise for one hour, or until doubled in size.

    The two doughs, before and after rising.

    Before and after rising.

    Form Your Bagels

    Once the dough has doubled, pinch off golf-ball-sized pieces of each dough, making a random pile of both doughs.

    Lightly knead the dough balls together to marble, roll it into a bit of a loaf, as shown, before dividing it out.

    Thw two doughts being kneaded together into a marbled loaf of dough.

    We divided the mixture into 6 equally sized slices, for a large bagel. You can divide into 8 for medium-large bagels, or 10- 12 for smaller bagels.

    The loaf of dough cut into 6 equal pieces.

    Pat each slice of dough into a round shape, then poke a finger through the middle of each. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole.

    Once you have all of your bagels formed, set them on a baking sheet to rise for another 30 minutes.

    6 unbaked marbled rye bagels, before and after the final rise.

    Before and after the final rise.

    Boil and Bake Your Marbled Rye Bagels

    Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

    In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.

    Turn heat down a little, allowing water to simmer rather than continue to boil.

    2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.

    A hand placing a bagel into a pot of boiling honey water, 3 bagels floating in the water.

    Drain well, place on the parchment-lined work surface, allow to cool slightly.

    6 unbaked marbled rye bagels on a parchment lined baking sheet.

    Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.

    Bake for about 40-45 minutes (for 6), 37 Minutes (for 8). or 35 minutes (if you're making 10-12), until golden brown.

    A plate of 6 golden brown marbled rye bagels.

    A Note on the Nutritional Content

    The sugars content information shows as higher than it actually is - the recipe software counts all of the ¼ cup of honey in the boil, though it's not actually all taken up by the bagels!

    A toasted bagel open face sandwich with smoked salmon, cream cheese, capers, and onions.

    Smoked Salmon and Cream Cheese on Marbled Rye Bagels

    If you really want to treat yourself, this is how we serve these bagels.

    First, Soften a brick of cream cheese.

    Beat it till it’s smooth, then add some fresh (or dried!) dill weed, along with a little bit of lemon zest.

    Mix until well combined, season with a little salt and pepper.

    Thinly slice some red onion - I like to use my to get them paper thin - and ribbon some green onions.

    Cut your bagel(s) in half, and toast them to your desired level.

    Schmear each cut side of bagel with some dill cream cheese, top with smoked salmon, red and green onions, and some drained capers.

    Garnish with a little sprig of fresh dill, serve immediately!

    A toasted bagel open face sandwich with smoked salmon, cream cheese, capers, and onions.

    More “Capital B” Baking Recipes

    Does the smell of yeast proofing just get cheer you up? Oh, I love the smell of it.

    Anyway, if you’re looking for more excuses to bake something that involves waiting for rise times, here are a few more recipes!

    Apple Cinnamon Buns
    Banana Nut Bagels
    Basil, Roasted Red Pepper, & Asiago Bread Braid
    Beer Pretzels & Jalapeno Jack Dip
    Buffalo Chicken Buns
    Chai Cinnamon Rolls
    Everything Bagels
    Jalapeno Cheddar Beer Bagels
    Jalapeno Popper Stuffed Pretzel Bites
    Maple Walnut Spiced Pumpkin Buns
    Paska - Ukrainian Easter Bread
    Persians Recipe
    Reuben Buns
    Sauerkraut Balls - Pyrizhky
    Spinach Hand Pies
    Za'atar Manakish (With Cheese!)

    A plate of 6 golden brown marbled rye bagels.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A toasted bagel open face sandwich with smoked salmon, cream cheese, capers, and onions.

    A plate of 6 golden brown marble rye bagels.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Marble Rye Bagels

    If you're looking to put on a batch of bagels, and want to get fancy with it, try my marble rye bagels. Especially great with smoked salmon!
    Prep Time40 mins
    Cook Time40 mins
    Rise Time1 hr 30 mins
    Total Time2 hrs 50 mins
    Course: Breakfast, brunch
    Cuisine: British, German, Polish
    Servings: 6 Large Bagels
    Calories: 305kcal
    Author: Marie Porter

    Equipment

    Baking Sheet
    Parchment Paper

    Ingredients

    Dough

    • 1 ¼ cup Warm - Not Hot - Milk
    • ⅓ cup Honey
    • 4 teaspoon Active Dry Yeast
    • 1 ⅓ All Purpose flour
    • 1 ¼ cup Rye Flour
    • 1 cup Whole Wheat Flour
    • 2 tablespoon Caraway Seeds
    • 2 teaspoon Salt
    • 2 tablespoon Vegetable Oil
    • 2 tablespoon Cocoa Powder
    • 2 teaspoon Water

    Assembly

    • 3 L Hot Water
    • ¼ cup Honey
    • 1 Large Egg
    • 1 tablespoon Water

    Instructions

    • Measure warm milk into microwave safe bowl. Stir in honey and yeast, allow to stand for 10 minutes – it should get very bubbly.
    • In a large mixing bowl, combine flours, caraway seeds and salt. Pour in yeast mixture and oil, stir well to combine.
    • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, mix in a stand mixer with a dough hook for 5-7 minutes - that’s how I do it!
    • Once dough is soft, smooth, and elastic, divide it in half. Place half in a greased bowl, cover with plastic wrap, and set aside.
    • Add cocoa and water to the remaining dough half, knead once again until well combined, smooth and elastic. Place in a second greased bowl, cover it with plastic wrap.
    • Place both bowls in a warm place and allow to rise for one hour, or until doubled in size.
    • Once dough has doubled, punch it down. Pinch off fist sized pieces of each dough, making a random pile of both doughs.
    • Lightly knead the dough balls together to marble, then divide it out. We divided the mixture into 6 equally sized balls, a large bagel. You can divide into 8 for medium-large bagels, or 10- 12 for smaller bagels.
    • There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
    • Once you have all of your bagels formed, set them on a baking sheet to rise for another 30 minutes.

    Assembly

    • Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
    • In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
    • Turn heat down a little, allowing water to simmer rather than continue to boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on the parchment lined work surface, allow to cool slightly.
    • Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
    • Bake for about 40-45 minutes (for 6), 37 Minutes (for 8). or 35 minutes (if you're making 10-12), until golden brown.

    Video

    Notes

    Note: The sugars content information shows as higher than it actually is - the recipe software counts all of the ¼ cup of honey in the boil, though it's not actually all taken up by the bagels!

    Nutrition

    Calories: 305kcal | Carbohydrates: 53g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 811mg | Potassium: 321mg | Fiber: 7g | Sugar: 19g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg

    A toasted bagel open face sandwich with smoked salmon, cream cheese, capers, and onions.

    Related posts:

    Several Pumpernickel "Everything" Bagels on a square white plate. Pumpernickel Everything Bagels A pile of smoky cheese bagels on a multicoloured cutting board. Smoky Cheese Bagels A plate of fresh baked rye bagels. Rye Bagels with Caraway Seeds A plate of homemade everything bagels. Everything Bagels
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    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

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