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Pumpernickel Everything Bagel
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Ingredients
Dough
- ¾ cup warm water
- ½ cup brewed coffee
- ⅓ cup molasses
- 4 teaspoons active dry yeast
- 2 cups Arrowhead Mills Organic Spelt Flour
- 1 ¼ cups Arrowhead Mills Organic Rye Flour
- ⅓ cup cocoa powder
- 2 teaspoons salt
- 2 tablespoons vegetable oil
Assembly
- 3 liters hot water
- ¼ cup honey
- 1 large egg
- 1 tablespoon water
- 1 ¾ tablespoons sesame seeds
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons dried minced onion
- 1 tablespoon garlic flakes
- 1 tablespoon coarse salt
Instructions
- Pour water and coffee into a microwave-safe bowl. Stir in molasses and yeast, let stand for 10 minutes (it should get bubbly).
- Combine flours, cocoa powder, and salt. Pour in yeast mixture and oil, stir well to combine.
- Dump the dough out onto a floured surface, knead until soft and elastic (5-10 min). Place dough in a greased bowl, and allow to rise for one hour, or until twice the size.
- Once the dough has doubled, punch it down, and divide it out. We divided the mixture into 12 for smaller bagels.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Roll each lump into a smooth ball before poking a finger through. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole.
- Once formed, set them on a baking sheet to rise for another 10 minutes.
- In a large pot, combine water and honey and bring to a boil.
- Turn heat down a little and 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 and set to cool/dry.
- Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
- Combine the remaining ingredients in a wide bowl. One at a time, pick up a bagel and swirl around to coat the tops and sides with the mixture. Set on baking sheets.
- Bake for about 35 minutes. Finish off with toppings & enjoy!
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