Sourdough Pumpernickel Bagels Recipe


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.


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


  1. In the mixing bowl of your stand mixer, combine all the ingredients together.
  2. Attach the dough hook attachment to your stand mixer and knead for 16 minutes.
  3. Place the dough onto a board and divide it into 4 even pieces.
  4. Shape each piece into a ball.
  5. Cover with a damp towel and let them rest for 1 hour.
  6. Pick up your dough, place it on the board, and spread it out flat using your palms.
  7. Make a rope - roll up the dough and then roll it back and forth.
  8. Hold one end of the dough with one hand and twist the dough with the other.
  9. overlap both ends of dough to form a ring shape.
  10. Put your fingers through the hole and then roll the dough back and forth where the ends overlap to seal them.
  11. Place the dough on the parchment paper and put them in a plastic bag.
  12. Transfer your dough to the fridge and let them rise overnight(12-16 hours)
  13. The next day, take out the dough from the fridge and let it rest for about 3 hours at room temperature(74F)
  14. The dough will puff up slightly more.
  15. Preheat your oven to 425F (220C)
  16. Bring water to a simmer and add some baking soda.
  17. Gently drop the bagels into the water and cook for 1 minute on each side.
  18. Bake the bagels for 18 minutes with steam.
  19. Your sourdough pumpernickel bagels are done. They will be shiny thin-crust outside and soft fluffy inside.

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