12 hr 0 min
12 hr 0 min
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Hi Gingis, get ready for a mouthwatering adventure with some killer pumpernickel bagels! This recipe is the bomb and will totally rock your breakfast game. These bagels are all about that dense, dark, and slightly sweet vibe that’ll make you weak in the knees. Trust me, the combo of rye, molasses, and chewiness is pure magic. And as you work your magic in the kitchen, the whole place will smell like a bakery dream come true. You’ll be drooling before you even take that first bite, and I promise it won’t disappoint. Now, let’s dig into a bit of history, shall we? Pumpernickel bagels have their roots in Germany, where they first emerged as a regional specialty in Westphalia. The name “pumpernickel” is derived from the German words “pumpern” (meaning flatulence) and “Nickel” (a nickname for the devil). Legend has it that this quirky name was given due to the bread’s reputation for being heavy and hard to digest. But trust me, the taste more than makes up for any potential digestive challenges! So, get ready to channel your inner baker and whip up these legendary pumpernickel bagels. Once you sink your teeth into their flavorful depths, you’ll understand why they’ve been a beloved breakfast staple for generations. Get ready to taste the awesomeness!
Scale
Stand mixer
Dough hook
Bowl
Towel
Pot
Baking tray
Parchment paper
Skimmer
The night before you want to start working on your dough, prepare the biga. Simply mix together water, flour, and a tiny pinch of yeast and give it a quick mix. You don’t need to knead the dough; just simply bring it together. Cover with a lid or plastic wrap and leave in room temperature overnight.
The morning after- In a stand mixers bowl, add water, dates honey, the biga, yeast, bread flour, rye flour, cocoa powder, caraway seeds and salt.
Set the stand mixer on the lowest speed and knead for 5 min. After 5 min, speed up the mixer one notch up and mix for another 7 min until you get a smooth elastic dough.
Round the dough into a tight bowl and place in an oiled bowl, covered with a towel, until doubled in size.
Once the dough has doubled in size, divide it into 90-100 gr pieces.
Round each piece into a tight ball, and set aside, covered with a towel, for about 15 min.
Shaping the bagels- Flip the dough ball upside down, flatten it to a disc shape, roll it on itself then open to a strand.
Wrap the strand around the palm of your hand, pinch to close the edges together, and roll on the working surface to seal it properly.
Set on a lightly oiled tray, covered with a plastic wrap, and place in the fridge for at least 2 hours. You can keep it in the fridge for up to 24 hours until the moment you wanna bake.
Once you want to bake, preheat the oven to 425°F or 220°C and bring water to a boil in a big pot.
To the boiling water, add the dates honey, and the baking soda.
Transfer the cold bagels gently from the baking tray to the boiling water. Boil 2-3 bagels at a time, 1-2 min on each side.
Transfer the boiled bagels to a baking tray with parchment paper and bake for 20-25 minutes or until the interior reaches a temperature of 190°F or 90°C.
Let it cool for 5 minutes, then you can cut it open and fill it up with all the goodies.
YASSS!
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