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!
Course: Breakfast, brunch
Cuisine: British, German, Polish
Servings: 6Large Bagels
Author: Marie Porter
1 ¼cupWarm - Not Hot - Milk
4teaspoonActive Dry Yeast
1 ⅓All Purpose flour
1 ¼cupRye Flour
1cupWhole Wheat Flour
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.
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.
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!