Pumpernickel Bagels

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Recipe photo
Hands-on time:
Baking time:
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Yield: 8 bagels

Recipe photo

These bagels use a favorite product of ours, Pumpernickel Artisan Bread Flavor, which adds rich rye flavor to this soft and chewy bagel.

Pumpernickel Bagels

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 bagels
Published: 09/19/2012

Ingredients

Dough

Water bath

Tips from our bakers

  • To top your bagels with our Everything Bread & Bagel Topping, sesame seeds, salt, poppy seeds, etc., simply brush the unbaked bagels with a glaze made of 1 egg white beaten until frothy with 1 tablespoon of water. Sprinkle heavily with your chosen topping just before baking.
  • Turning the bagels over after about 15 minutes of baking will help them stay round.

Directions

1) Combine the dough ingredients in a mixing bowl and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for 10 minutes. The dough will be quite stiff.

2) Place the dough in a lightly greased bowl. Let it rise, covered, until noticeably puffy, 60 to 90 minutes.

3) Divide the dough into eight pieces. Roll one piece at a time into a smooth ball. Let the balls rest, covered, for 30 minutes; they'll puff slightly.

4) Bring the water, malt powder, and sugar to a very gentle boil in a wide-rimmed pot. Preheat the oven to 425°F.

5) Cut or poke a hole through the center of each ball. Stretch the hole with your fingers until it's 2" in diameter. Place the bagels on a lightly greased or parchment-lined baking sheet.

6) Transfer bagels, four at a time, to the simmering water. Cook for 2 minutes on one side, flip over gently, and cook for another minute.

7) Remove the bagels from the water and return to the baking sheet. Repeat with the remaining bagels.

8) Bake the bagels for 25 minutes, until they're set and an instant-read thermometer inserted into the center of one registers at least 190°F.

9) Remove the bagels from the oven, and cool on a rack.

Yield: 8 bagels.

Reviews

1
  • star rating 04/14/2015
  • jweissmn from KAF Community
  • These make the best quickish bagels I know of. I lowered the yeast to 2 tsp, which yields something denser and closer to my ideal bagel. If you have time to retard them overnight after forming, it helps but isn't necessary for decent results. Pumpernickel bread base/flavoring is the closest thing to a prepared mix I use in baking, because it gives such good results in bread and rolls and bagels. Worth dropping my purist prejudices for.
  • star rating 04/11/2015
  • Geoff from Merida
  • I made the same mistake it seems others are prone to making-- I used pumpernickel FLOUR instead of pumpernicke FLAVOR. So now I have to order the flavor and wait another whole week before I can make these. 😥 Please make the word "flavor" bold, red font, italics, all caps!!!!!!
  • star rating 03/06/2015
  • Clarice from WashingtonmDC
  • I had some of the pumpernickel bread flavor sitting on my shelf and decided to try these. I couldn't find my packet of non-diastatic malt powder so I substituted your malt syrup. These were fantastic! Chewy on the inside, crispy on the outside. Absolutely delicious and super easy to make.
  • 03/17/2014
  • Helen from Fort Collins, CO
  • I did not make these so cannot rate it but what makes these look as dark as they are in the photo? I would like to make them but fear they will be light, like ordinary bagels.
    The dark color is supplied by the Pumpernickel Artisan Bread Flavor.~Jaydl@KAF
  • star rating 01/10/2013
  • Donna from Danville, VT
  • Excellent flavor. I found that they need a little more water. I use a bread machine to mix and knead the dough. I also replace some of the bread flour with pumpernickel flour. Very easy to make. These are now a staple in our home.
  • star rating 12/16/2012
  • Susan from Cedar Crest, NM
  • Delicious. I used a bread machine, following ingredients and directions exactly and they turned out perfectly. Not always the case at our altitude of 6500 feet. This will be a staple at our house.
  • 10/22/2012
  • kodiak60 from KAF Community
  • I just received KAF Pumpernickel Flour in a shipment today... can I use that in lieu of the Pumpernickel Artisan Bread Flour, with my own sourdough starter and caraway seeds? My husband loves Pumpernickel bread and bagels, and this would send him into orbit if he could have both in one! :)
    If you could give our baker's hotline a call, it may be easier to answer your question. Here is the number: 802-649-3717
  • 10/07/2012
  • jovina from KAF Community
  • I made this recipe today following the exact directions but the color of the bagels look nothing like the picture. Mine looked more like a light rye than pumpernickel. Any idea why?
    Using the Pumpernickel Artisan Bread Flavor is key - it will result in that dark color and wonderful pumpernickel flavor. If that's not the case, please call and chat with a baker at 802-649-3717. Irene @ KAF
1
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