Go Back Email Link
+ servings
A plate of 6 golden brown marble rye bagels.
Print Recipe Pin Recipe Save Recipe
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
  • 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.

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