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 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.

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!

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.

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!

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.

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.

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.

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.

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.

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.

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.

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!

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!

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 minutes mins

Cook Time40 minutes mins

Rise Time1 hour hr 30 minutes mins

Total Time2 hours hrs 50 minutes 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

Related posts:

Montreal Bagels Roasted Red Pepper Bagels Banana Nut Bagels Roasted Garlic Asiago Bagels