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Pumpernickel Bagels
3 Tbsp. sugar
1/4 cup boiling water
1 cup warm (110 F.) water
2 tsp. sugar
2 pkg. dry yeast
1 Tbsp. salt
2 Tbsp. butter, melted
1 cup milk,scalded & cooled to room temp.
1 cup pumpernickel flour
1 1/2 cups rye flour
4 cups white flour
1 egg beaten
1 Tbsp. water
In small skillet, bring 3 Tbsp. sugar to boil, stirring it over moderate heat. Should melt to rich, dark brown. Add the boiling water slowly and stir to dissolve the caramel. Let cool. Combine warm water, yeast and 2 tsp. sugar and let stand until foamy. aprox. 10 min. In large mixing bowl, combine salt, butter, cooled milk, and liquid caramel. Add yeast mixture. Stir in the pumpernickel and rye flours, then 2 cups of the white flour. Spread 1 cup of the remaining A/P flour on work surface and turn the dough out onto it. Gradually incorporate the flour, kneading in as much more as necessary to make a fairly stiff dough. Knead well until the dough is no longer sticky. Form dough into ball and place in greased bowl, turning once or twice. Cover with plastic and place in warm place until doubled. Punch dough down, halve it, and roll it into 2 10" cylinders. Cover with towel and let rest for 10 min. Cut each cylinder into 10 pcs. Cover with damp towel and let rest another 10 min. Roll each piece into "snake" about. 8" long, tapered at ends. Wet both ends, overlap dough about. 1 inch, and gently pinch ends together. Place finished bagels on 2 baking sheets covered with parchment, cover with towel and let proof until not quite doubled. When ready, brush tops with egg wash and place in 425 F. oven on 2 racks centered in oven. Bake 10 min. Switch pans and bake 5 to 10 min. more until well browned. Cool on racks.
Makes 20 bagels.
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