A perfect step-by-step video recipe for sourdough bagels. Make your own sourdough bagels with 30% pumpernickel and caraway seeds at home. These rustic pumpernickel bagels will give you a savory flavor and extra chewiness. Just give it a try! You won't regret it.
Ingredients
175g bread flour
75g pumpernickel flour
250g starter
60g = 1 egg white + water
30g molasses syrup
2 teaspoons caraway seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
Room temperature 74F
Instructions
- In the mixing bowl of your stand mixer, combine all the ingredients together.
- Attach the dough hook attachment to your stand mixer and knead for 16 minutes.
- Place the dough onto a board and divide it into 4 even pieces.
- Shape each piece into a ball.
- Cover with a damp towel and let them rest for 1 hour.
- Pick up your dough, place it on the board, and spread it out flat using your palms.
- Make a rope - roll up the dough and then roll it back and forth.
- Hold one end of the dough with one hand and twist the dough with the other.
- overlap both ends of dough to form a ring shape.
- Put your fingers through the hole and then roll the dough back and forth where the ends overlap to seal them.
- Place the dough on the parchment paper and put them in a plastic bag.
- Transfer your dough to the fridge and let them rise overnight(12-16 hours)
- The next day, take out the dough from the fridge and let it rest for about 3 hours at room temperature(74F)
- The dough will puff up slightly more.
- Preheat your oven to 425F (220C)
- Bring water to a simmer and add some baking soda.
- Gently drop the bagels into the water and cook for 1 minute on each side.
- Bake the bagels for 18 minutes with steam.
- Your sourdough pumpernickel bagels are done. They will be shiny thin-crust outside and soft fluffy inside.