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    Home » Recipes » Homemade Bagels

    Rye Bagels with Caraway Seeds

    Published: May 2, 2022

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    This Rye Bagels (with caraway seeds!) recipe makes a fantastic, very classic bagel. Making bagels are easier than you may think - I'll show you how!

    A plate of homemade rye bagels.

    Today’s rye bagel recipe is a bit different from my other bagel recipes, in that it requires 3 different kinds of flour (more on than in a bit), and was actually designed around a style of bread. (Rye bread, obviously!)

    Sure, I have a recipe for Pumpernickel bagels - containing cocoa powder, and topped with a mixture of poppy seeds, sesame seeds, onion flakes, and more - but I tend to think of those as their own thing.

    This recipe, though, was developed when I was craving both fresh bagels AND Winnipeg rye bread.

    I didn’t have any cracked rye on hand, though, so they’re not Winnipeg style. They’re slit on the top to LOOK Winnipeg style, though . “Any port in a storm”, right?

    Anyway, this is still a relatively simple recipe, and a great way for first time bagel makers to turn out a good bagel.

    Just follow the directions, don’t substitute any of the flours or their measurements/proportions, and you’ll be happy with the results!

    A plate of fresh baked rye bagels.

    Homemade Rye Bagels

    If you’ve never made bagels before, you can 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 Bagels with “Everything” Topping, Seeded Whole Wheat Flax Bagels, and Smoky Cheese Bagels, Roasted Red Pepper Bagels even a recipe for Marble Rye Bagels- something for everyone!

    This is a great all-purpose bagel. Toast it up and slather it with peanut butter, dress it up with cream cheese and smoked salmon, or use it to make fantastic bagel sandwiches with your choice of fillings.

    Deli meats are an easy go-to, but my Montreal Smoked Meat or Smoked Chicken Salad are *fantastic options as well!

    In this recipe, I used milk instead of warm 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.

    A plate of homemade rye bagels with caraway seeds.

    Ingredients

    Unlike most of my bagel recipes - which tend to use only one kind of bread flour - this one uses 3 different kinds of flour:

    All Purpose flour
    Rye Flour or Dark Rye Flour
    Whole Wheat Flour

    I find that this gives the BEST overall combination of texture and flavour, and each of these should be readily available in almost any grocery store.

    In addition to the flours, you will need:

    Milk
    Honey (Can sub packed brown sugar)
    Active Dry Yeast
    Caraway Seeds
    Salt
    Vegetable Oil
    1 Large Egg

    A plate of homemade rye bagels.

    How to Make Rye Bagels

    Full recipe follows in the recipe card at the end of this post, this is the pictorial walk through, with some additional tips

    Dough

    First thing you’ve got to do? Yeast time!

    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 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 the bowl of a stand mixer with a dough hook for 5-7 minutes - that’s how I do it!

    A 5 part image showing the rye dough being made.

    Once dough is fully kneaded, place the smooth ball of dough in a lightly greased (I use pan spray) bowl and cover loosely with plastic wrap or a lightly damp kitchen towel.

    (You’ll want to prevent it from drying out, for best results!)

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

    A 2 part image showing the rye dough before and after rising.

    Form the Bagels

    Once dough has doubled, punch it down, then divide the lump of dough out into equal pieces - do this on a clean, dry work surface.

    We divided the dough into 6 equally sized balls, for 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, tight ball before poking an index finger though. Once you have the center hole made, stretch the ring of dough out a bit to enlarge the hole.

    Personally, I prefer the latter.

    A 5 part image showing the dough being formed into bagels, as described.

    Once you have all of your bagels formed, set the shaped bagels on a baking sheet lined with parchment paper to rise for another 30 minutes.

    A 2 part image showing a tray of 6 pages, before and after the final rise.

    Boil & Bake the Bagels

    Preheat oven to 350 F. Line 2 baking sheets with parchment paper. If you’d like, scatter a little bit of corn meal across each.

    In a large pot, combine water and honey, bring to a boil over medium heat. 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 gently boiling water, allow to cook for 1 minute, then flip each and allow to cook for another minute.

    Using a slotted spoon, remove them from the water - allowing each to drain well - place on the prepared sheet pan,, allow to cool slightly.

    Repeat with remaining bagels.

    A 2 part image showing the bagels boiling, then laid out on a prepared baking sheet.

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

    If you'd like, use a very sharp knife to cut some slashes in the top 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 - you’re looking for a medium-dark colour, with this recipe..

    Serve hot, or allow to cool to room temperature before storing in an airtight container in the fridge for up to 5 days. Serve toasted, with cream cheese.

    A 5 part image showing the bagels being brushed with egg wash, slashed, and baked.

    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 close up view of a rye bagel.

    More Bagel Recipes

    Looking for more fantastic bagels to make? Here are some great options!

    Banana Nut Bagels
    Blueberry Bagels
    Chai Bagels
    Everything Bagels
    Garden Veggie Bagels
    Gluten-Free Bagels
    How to Make Bagels
    Jalapeno Cheddar Beer Bagels
    Marble Rye Bagels
    Mini Bagels
    Montreal Bagels
    Pumpernickel Everything Bagels
    Rainbow Bagels
    Red Velvet Bagels
    Roasted Garlic Asiago Bagels
    Roasted Red Pepper Bagels
    Seeded Whole Wheat Flax Bagels
    Smoky Cheese Bagels

    ... and a few seasonal / holiday options, too:

    Christmas Bagels
    Gingerbread Bagels
    Heart Shaped Bagels
    Hot Cross Bagels
    Maple Pumpkin Spice Bagels
    Paska Bagels

    A plate of homemade rye bagels with caraway seeds.

    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!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below!

    A plate of homemade rye bagels with caraway seeds.

    A plate of fresh baked rye bagels.
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    5 from 1 vote

    Rye Bagels with Caraway Seeds

    This Rye Bagels (with caraway seeds!) recipe makes a fantastic, very classic bagel. Making bagels are easier than you may think - I'll show you!
    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
    Diet: Vegetarian
    Servings: 6 Large Bagels
    Calories: 317kcal
    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

    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 nice and smooth, place it in a lightly greased (I use pan spray) bowl and cover loosely with plastic wrap.
      Place bowl in a warm place and allow to rise for one hour, or until doubled in size.
    • Once dough has doubled, punch it down, then divide it out. We divided the dough into 6 equally sized balls, for 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.

    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: 317kcal | Carbohydrates: 65g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 814mg | Potassium: 350mg | Fiber: 8g | Sugar: 30g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg

    A plate of homemade rye bagels.

    Related posts:

    Close up photo of a small brown plate, piled with 6 large bagels, in various flavours. They were made with this How to Make Bagels tutorial. How to Make Bagels A plate of homemade everything bagels. Everything Bagels A plate of homemade red velvet bagels. Red Velvet Bagels A platter of brightly coloured homemade rainbow bagels. Rainbow Bagels

    More Homemade Bagels

    • A plate of maple pumpkin spiced bagels. There is a mini pumpkin and 2 dishes of flavoured cream cheese behind the plate.
      Pumpkin Bagels
    • A plate of spiced chai bagels with cinnamon sticks and star anise on the side.
      Chai Bagels
    • A plate of homemade everything bagels.
      Everything Bagels
    • A plate of garden veggie bagels.
      Veggie Bagels

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    Marie Porter


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