How to make Pumpernickel Bagels?

Looking for a delicious alternative to traditional bagels? If so, you’re in luck! Pumpernickel bagels are a perfect option.

Not only are these delectable treats packed with nutrition, but they also provide an extra crunchy texture and savory flavor compared to traditional white or wheat flour bagel varieties.

Plus, learning how to make homemade pumpernickel bagels is simple and rewarding — all it takes is some crucial ingredients and the right techniques.

So if you’re interested in discovering just how easy it can be to whip up your own pumpernickel delights from scratch, then keep on reading!

What is Pumpernickel Bagels?

Pumpernickel bagels are a type of bagel that is made with a combination of rye flour and wheat flour, giving them a distinctive dark color and slightly nutty flavor.

The dough is often mixed with ingredients like molasses, caraway seeds, and cocoa powder, which also contribute to their unique flavor profile.

Like other types of bagels, pumpernickel bagels are typically boiled before being baked, which gives them a chewy texture and shiny crust.

They are often enjoyed with toppings like cream cheese, smoked salmon, or deli meats, and can be used in a variety of sandwiches and other dishes.

How to make Pumpernickel Bagels

Ingredients:

• 1 cup of warm water
• 1 tablespoon of active dry yeast
• 2 tablespoons of dark molasses
• 2 tablespoons of vegetable oil
• 1 teaspoon of salt
• 1/2 cup of rye flour
• 2 cups of bread flour
• 1/4 cup of cornmeal
• 1 egg white
• 1 tablespoon of water
• 2 tablespoons of caraway seeds

Tools:

• Large mixing bowl
• Wooden spoon
• Measuring cups and spoons
• Kitchen scale
• Plastic wrap
• Large pot
• Slotted spoon
• Baking sheet
• Parchment paper
• Pastry brush

Instructions:

Step 1: Proof the yeast

In a large mixing bowl, combine warm water, active dry yeast, and molasses. Stir to dissolve the yeast and let it sit for about 5 minutes until the mixture becomes foamy.

Step 2: Add the dry ingredients

Add vegetable oil, salt, rye flour, and bread flour to the yeast mixture. Stir with a wooden spoon until the dough comes together.

Step 3: Knead the dough

Turn the dough onto a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic.

Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough for 5-7 minutes.

Step 4: Let the dough rise

Place the dough in a large bowl greased with oil, cover with plastic wrap, and let it rise in a warm place for about an hour or until it doubles in size.

Step 5: Shape the bagels

Divide the dough into eight equal pieces and shape each piece into a ball.

Poke a hole in the center of each ball and stretch it until it’s about 3 inches wide.

Place the bagels onto a parchment-lined baking sheet, cover with plastic wrap, and let them rest for 15 minutes.

Step 6: Boil & bake

In a large pot over medium heat, bring 2 quarts of water to a gentle boil.

Add caraway seeds to the boiling water and then drop four bagels at a time into the pot using a slotted spoon.

Boil for 1 minute on each side before transferring them back to the baking sheet.

Preheat oven to 375°F (190°C).

In a small bowl, whisk together egg white and water. Brush each bagel with the egg wash and sprinkle with cornmeal. Bake in preheated oven for 20 minutes or until golden brown.

Enjoy your homemade pumpernickel bagels!

How to reheat Pumpernickel Bagels

Method 1: Toaster

The toaster is a popular and convenient way to reheat bagels. To use this method, follow these steps:

Set the toaster to a low or medium setting.

Slice the pumpernickel bagel in half.

Place the bagel halves in the toaster, cut side up.

Toast the bagel for 1-2 minutes or until it is warm and lightly crispy.

Remove the bagel from the toaster and let it cool for a minute before adding any toppings.

Method 2: Oven

Using an oven is the best way to reheat pumpernickel bagels if you want to get them nice and crispy.

To use this method, follow these steps:Preheat the oven to 350°F (175°C).Slice the pumpernickel bagel in half.

Place the bagel halves on a baking sheet lined with parchment paper cut side up.

Bake for 10 minutes or until they are heated through and lightly golden brown.

Remove from the oven and let cool for a minute before adding any toppings.

Method 3: Microwave

Reheating pumpernickel bagels in the microwave is quick and easy, but can make them soggy. To use this method, follow these steps:

Slice the pumpernickel bagel in half.

Place the bagel halves on a microwave-safe plate cut side up. Microwave for 30 seconds or until warm.

Remove the bagels from the microwave and let cool for a minute before adding any toppings.

Tips for Reheating Pumpernickel Bagels

For optimal results when reheating pumpernickel bagels, consider these tips:

• Before reheating your bagels, brush them lightly with some melted butter to help keep them from becoming dry and tough.

• If you are using an oven, place a baking sheet filled with ice cubes at the bottom of the oven to help create steam, which will make the bagels more moist.

• If you want your bagels to be extra crispy, heat them in an oven for 5-10 minutes at 400°F (200°C).

• To keep your reheated bagels from becoming soggy, let them cool before adding any toppings.

• For added flavor, sprinkle some garlic powder or dried herbs on top of the bagel before reheating.

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How to store Pumpernickel Bagels

Allow the bagels to cool down:

When you purchase or bake pumpernickel bagels, it’s important to let them cool down to room temperature before storing them.

This helps to prevent condensation from forming inside the bag, which can lead to moisture buildup and mold growth.

Wrap the bagels in plastic:

To keep the bagels fresh for longer, wrap them tightly in plastic wrap or a resealable plastic bag.

Press out as much air as possible before sealing the bag to prevent staleness and freezer burn.

Freeze the bagels:

If you’re not planning on consuming the bagels within a few days, freeze them for later use.

Pumpernickel bagels can be stored in the freezer for up to six months without losing their quality.

Place the wrapped bagels in a freezer-safe container or bag to protect them from freezer burn.

Thaw the bagels properly:

When you’re ready to eat the frozen pumpernickel bagels, remove them from the freezer and let them thaw at room temperature for a few hours.

Do not thaw them in the microwave or oven as this can cause them to become tough and chewy.

Reheat the bagels:

If you prefer warm bagels, you can reheat them in the oven or toaster.

Preheat the oven to 350°F, wrap the bagels in aluminum foil, and bake for about 10 minutes.

Alternatively, you can toast the bagels in a toaster or toaster oven until they are warm and crispy.

Tips to cook perfect Pumpernickel Bagels

Use the right flour

One of the key ingredients in pumpernickel bagels is rye flour.

To get the best flavor and texture, it is important to use a high-quality rye flour that is fresh and free from impurities.

Look for flour that has a high protein content and a strong gluten structure, as this will help the bagels to rise properly.

Add malt powder

Malt powder is often used in bagel recipes to help give them a slightly sweet flavor and a chewy texture.

For pumpernickel bagels, you can use dark malt powder, which will give the bagels a richer, more complex flavor.

Use a sponge or starter

Sponges or starters are mixtures of flour, water, and yeast that are allowed to ferment for several hours or overnight.

Adding a sponge or starter to your pumpernickel bagel dough can help to develop the flavor and improve the texture of the finished product.

Add caraway seeds

Caraway seeds are a common ingredient in pumpernickel bread and can also be added to pumpernickel bagels for a slightly nutty, slightly sweet flavor.

You can either add the seeds directly to the dough or sprinkle them on top of the bagels before baking.

Boil the bagels

Boiling the bagels before baking them is a key step in the bagel-making process. This helps to create a chewy exterior and a dense, moist interior.

To boil your pumpernickel bagels, bring a large pot of water to a rolling boil and then carefully lower the bagels into the water.

Boil for 1-2 minutes on each side before transferring them to a baking sheet.

Bake at a high temperature

Baking bagels at a high temperature helps to create a crispy crust and a chewy interior.

Preheat your oven to 450°F and bake your pumpernickel bagels for 15-20 minutes, or until they are golden brown and cooked through.

Use steam in the oven

Adding steam to your oven while baking bagels can help to create a crispy crust and improve the rise of the bagels.

You can achieve this by placing a pan of boiling water on the bottom rack of your oven or by spraying the bagels with water before baking.

Let the bagels cool

After baking your pumpernickel bagels, it is important to let them cool completely before slicing or serving.

This allows the interior to set and ensures that the bagels retain their shape and texture.

In conclusion, by following these tips and techniques, you can cook perfect pumpernickel bagels that have a rich, complex flavor and a chewy, satisfying texture.

Experiment with different ingredients and methods to find the recipe that works best for you, and enjoy the delicious results!

Five mistakes to avoid when cooking pumpernickel bagels:

Not Using the Right Flour

The first mistake that many people make when cooking pumpernickel bagels is not using the right flour. Pumpernickel bagels require a combination of rye flour and wheat flour.

Rye flour is a key ingredient in pumpernickel bread, as it gives the bread its distinctive flavor and color.

However, rye flour can be difficult to work with, as it has a lower gluten content than wheat flour. This means that it can be harder to form the dough into the correct shape for bagels.

To ensure that your pumpernickel bagels turn out perfectly, make sure that you use a high-quality rye flour and wheat flour that is specifically designed for bagel-making.

Overworking the Dough

The second mistake that many people make when cooking pumpernickel bagels is overworking the dough.

Overworking the dough can cause the bagels to become tough and dense. When making pumpernickel bagels, it is important to knead the dough just enough to form a smooth, elastic ball.

This should take about 10 minutes of kneading by hand or 5 minutes in a stand mixer.

After the dough has been kneaded, it should be allowed to rest for at least 10 minutes before shaping into bagels.

Not Boiling the Bagels

The third mistake that many people make when cooking pumpernickel bagels is not boiling the bagels before baking them.

Boiling the bagels helps to set the shape and gives them their characteristic chewy texture.

To boil the bagels, bring a large pot of water to a rolling boil and add 1-2 tablespoons of honey or sugar.

Gently place the bagels in the water and boil for 1-2 minutes on each side. After boiling, transfer the bagels to a baking sheet lined with parchment paper.

Not Adding Toppings

The fourth mistake that many people make when cooking pumpernickel bagels is not adding toppings.

Pumpernickel bagels are traditionally topped with caraway seeds, which add a unique flavor and texture to the bagels.

To add the toppings, brush the boiled bagels with an egg wash and sprinkle the toppings on top.

You can also experiment with other toppings, such as sesame seeds, poppy seeds, or sea salt.

Baking at the Wrong Temperature

The fifth mistake that many people make when cooking pumpernickel bagels is baking at the wrong temperature.

Pumpernickel bagels should be baked at a high temperature, around 425-450°F, for 15-20 minutes.

Baking at a lower temperature can cause the bagels to become dense and doughy, while baking at a higher temperature can cause them to burn.

To ensure that your bagels are cooked perfectly, use an oven thermometer to monitor the temperature of your oven.

How to serve Pumpernickel Bagels

Pumpernickel Bagel Breakfast Sandwich

A pumpernickel bagel breakfast sandwich is a delicious and satisfying way to start the day.

To make this dish, you will need a toasted pumpernickel bagel, scrambled eggs, cheese, and your choice of protein, such as bacon or sausage.

The bagel can be sliced in half and toasted before assembling the sandwich. The scrambled eggs and protein are then added to the bagel, along with a slice of cheese.

This sandwich can be customized to suit your tastes, by adding vegetables or other toppings.

Pumpernickel Bagel Pizza

Pumpernickel bagel pizza is a creative and flavorful twist on traditional pizza.

To make this dish, you will need a toasted pumpernickel bagel, tomato sauce, cheese, and your choice of toppings.

The bagel can be sliced in half and toasted before adding the sauce, cheese, and toppings. The pizza can then be baked in the oven until the cheese is melted and bubbly.

The molasses and cocoa powder in the bagel provide a unique flavor profile that sets this pizza apart from other types of pizza.

The dark color of the bagel also makes for an interesting and visually appealing crust.

The dense texture of the bagel holds up well to the weight of the toppings and provides a satisfying chewiness to the pizza.

Pumpernickel Bagel French Toast

Pumpernickel bagel French toast is a decadent and flavorful breakfast dish that is perfect for a special occasion or a lazy weekend morning.

To make this dish, you will need a sliced pumpernickel bagel, eggs, milk, cinnamon, vanilla extract, and butter.

The bagel slices are dipped in the egg mixture and cooked in a skillet until golden brown. The French toast can be topped with butter, syrup, or other toppings of your choice.

The unique flavor profile of pumpernickel bagels adds depth and richness to this classic breakfast dish.

The molasses and cocoa powder in the bagel provide a subtle sweetness that pairs well with the cinnamon and vanilla in the egg mixture.

The dense texture of the bagel holds up well to the egg mixture and provides a satisfying chewiness to the French toast.

Pumpernickel Bagel Grilled Cheese

Pumpernickel bagel grilled cheese is a hearty and satisfying sandwich that is perfect for a cold winter day.

To make this dish, you will need a sliced pumpernickel bagel, cheese, butter, and any additional toppings you desire, such as tomato or bacon.

The bagel slices are toasted in a skillet with butter before adding the cheese and other toppings.

The sandwich can be grilled until the cheese is melted and the bagel is crispy.

The unique flavor profile of pumpernickel bagels adds depth and richness to this classic sandwich. The molasses and cocoa powder in the bagel pare wonderfully with the cheese, creating a delectable flavor combination.

The dense texture of the bagel holds up well to the weight of the toppings and provides a satisfying chewiness to the sandwich.

Pumpernickel Bagel Chips

Pumpernickel bagel chips are a crunchy and flavorful snack that can be enjoyed as is or used in recipes.

To make this dish, you will need sliced pumpernickel bagels, oil, salt, and any other seasonings you desire.

The bagel slices are brushed with oil and seasoned before being baked in an oven at 350°F for 10 minutes or until golden brown.

The unique flavor profile of pumpernickel bagels adds depth and richness to this snack.

The molasses and cocoa powder in the bagel provide a subtle sweetness that pairs well with the salt and other seasonings.

The dense texture of the bagel holds up well to the baking process and provides a satisfying crunchiness to the chips. Pumpernickel bagel chips make an excellent addition to salads, soups, and other dishes.

You can also customize the flavor of the chips to suit your tastes, by adding herbs, spices, or other seasonings.

5 Difficulties and solutions when making Pumpernickel bagels

Difficulty #1: Achieving the right texture

Pumpernickel bagels have a denser texture than regular bagels due to the use of rye flour, which contains less gluten than wheat flour.

Achieving the right texture can be challenging as the dough can easily become too dense or too sticky.

Solution: Use a mixture of rye and wheat flour to balance the gluten content and achieve the right texture. Additionally, add vital wheat gluten or bread flour to increase the gluten content and improve the texture.

Difficulty #2: Shaping the bagels

Shaping bagels can be challenging even for experienced bakers. Pumpernickel bagels can be especially difficult as the dough can be stickier and harder to shape.

Solution: Make sure the dough is well-floured and not too sticky.

Use the proper technique to shape the bagels, which involves rolling the dough into a rope and forming it into a circle, then boiling and baking.

Difficulty #3: Boiling the bagels

Boiling bagels is an important step in the process as it helps to create the chewy texture and shiny crust.

However, boiling pumpernickel bagels can be challenging as the dough is more delicate and can easily fall apart.

Solution: Use a slotted spoon or spider to carefully lower the bagels into the boiling water. Make sure the water is at a gentle boil and not too vigorous, which can cause the bagels to break apart.

Difficulty #4: Baking the bagels

Pumpernickel bagels require a longer baking time than regular bagels due to their denser texture. However, baking them for too long can cause them to become dry and hard.

Solution: Keep a close eye on the bagels as they bake and remove them from the oven when they are golden brown and sound hollow when tapped.

Use a lower temperature (around 375°F) and a longer baking time (around 25-30 minutes) to ensure they are cooked through without becoming dry.

Overall, making pumpernickel bagels requires attention to detail and careful technique. With the right ingredients, tools, and methods, however, it is possible to achieve delicious and satisfying results.

7 benefit of Pumpernickel Bagels

Rich in Fiber:

Pumpernickel bagels are made from a combination of rye flour and wheat flour, which are both excellent sources of fiber.

Fiber is essential for maintaining healthy digestion and regulating blood sugar levels.

One pumpernickel bagel can provide up to 4 grams of fiber, which is about 16% of the recommended daily intake.

Lowers Cholesterol:

The rye flour used to make pumpernickel bagels contains a type of fiber called beta-glucan, which has been shown to lower cholesterol levels.

Beta-glucan works by binding to cholesterol in the gut and preventing it from being absorbed into the bloodstream.

Eating pumpernickel bagels on a regular basis can help lower your LDL cholesterol levels and reduce your risk of heart disease.

Boosts Immune System:

Pumpernickel bagels are rich in vitamins and minerals that help boost the immune system. Rye flour contains zinc, which is essential for maintaining a healthy immune system.

Additionally, pumpernickel bagels are often topped with seeds like sesame, which are high in antioxidants that help fight off free radicals and protect the body from oxidative stress.

Provides Sustained Energy:

Pumpernickel bagels are a great source of complex carbohydrates, which provide sustained energy throughout the day.

Unlike simple carbohydrates, which are quickly absorbed into the bloodstream and cause a rapid spike in blood sugar levels, complex carbohydrates are broken down slowly, providing a steady stream of energy over time.

This makes pumpernickel bagels a great breakfast or snack option for people who need sustained energy throughout the day.

Supports Weight Loss:

Pumpernickel bagels are a low-calorie, nutrient-dense food that can help support weight loss.

One pumpernickel bagel contains about 200 calories, which is significantly lower than the calorie count of many other types of bagels.

Additionally, the high fiber content of pumpernickel bagels can help you feel fuller for longer, reducing the likelihood of overeating.

Gluten-Free Option:

While traditional pumpernickel bagels contain gluten, there are now gluten-free versions available for those who are gluten intolerant or have celiac disease.

These gluten-free pumpernickel bagels are typically made from a combination of gluten-free flours like rice flour, tapioca flour, and sorghum flour, which are all good sources of fiber and essential nutrients.

Versatile and Delicious:

Finally, pumpernickel bagels are simply delicious and incredibly versatile.

They can be topped with a range of ingredients, including cream cheese, smoked salmon, avocado, tomato, and cucumber.

Pumpernickel bagels also pair well with a variety of spreads, including hummus, nut butter, and pesto.

Whether you’re looking for a quick breakfast on the go or a tasty snack, pumpernickel bagels are an excellent choice.

FAQs about Pumpernickel Bagels

1. How many calories are in a pumpernickel bagel?

Answer: A single pumpernickel bagel typically contains about 200 calories.

2. Are pumpernickel bagels healthy?

Answer: Yes, pumpernickel bagels are a nutrient-dense food that can help support weight loss and provide sustained energy throughout the day.

They are also rich in fiber and vitamins, which can help boost the immune system and lower cholesterol levels.

3. What is the difference between rye bread and pumpernickel bagels?

Answer: Pumpernickel bagels are made with a combination of rye flour and wheat flour, while rye bread is made from only rye flour.

Pumpernickel bagels also have a denser texture and sweeter flavor than most types of rye bread.

4. Are there gluten-free pumpernickel bagels?

Answer: Yes, there are now gluten-free versions of pumpernickel bagels available in stores and online.

These gluten-free pumpernickel bagels are typically made with a combination of gluten-free flours like rice flour, tapioca flour, and sorghum flour.

5. What are the benefits of eating pumpernickel bagels?

Answer: Pumpernickel bagels can help lower cholesterol levels, boost the immune system, provide sustained energy throughout the day, and support weight loss.

Additionally, they are a good source of complex carbohydrates, vitamins, and fiber.

6. What toppings can be added to pumpernickel bagels?

Answer: Pumpernickel bagels can be topped with a variety of ingredients including cream cheese, smoked salmon, avocado, tomato, cucumber and more.

They also pair well with spreads like hummus, nut butter or pesto.

7. How should pumpernickel bagels be stored?

Answer: Pumpernickel bagels should be stored in an airtight container at room temperature for up to three days.

To keep them from getting stale faster than that, you can place them in the refrigerator.

8. Are pumpernickel bagels vegan?

Answer: Yes, most pumpernickel bagels are vegan-friendly as they are made without any animal products.

However, it is important to double check the ingredients list on store bought versions to make sure there are no hidden animal products.

9. Can pumpernickel bagels be frozen?

Answer: Yes, you can freeze pumpernickel bagels for up to three months.

To freeze them, wrap each one individually in plastic wrap or place a layer of wax paper between each one and then place them in an airtight container before freezing.

10. How long do pumpernickel bagels last?

Answer: Pumpernickel bagels will last for up to three days if stored in an airtight container at room temperature.

To keep them from getting stale faster than that, you can place them in the refrigerator.

11. How should pumpernickel bagels be reheated?

Answer: The best way to reheat pumpernickel bagels is by placing them on a baking sheet and heating them in the oven at 350°F (175°C) for 8-10 minutes.

Alternatively, you can toast the bagel lightly in a toaster or over an open flame on the stovetop.

12. What makes pumpernickel bagels unique?

Answer: Pumpernickel bagels are unique because of their dark color and dense texture.

They also have a slightly sweet flavor due to the combination of rye flour and wheat flour that is used in the dough.

13. Are pumpernickel bagels good for sandwiches?

Answer: Yes, pumpernickel bagels are an excellent choice for sandwiches as they provide a hearty base with plenty of flavor.

The dense texture helps them hold up well when filled with heavier ingredients like meats or cheeses.

Conclusion about Pumpernickel Bagels

Pumpernickel bagels are a delicious and nutritious way to start your day.

They are made with a combination of rye flour and wheat flour, giving them a dense texture and sweet flavor.

They are packed with complex carbohydrates, vitamins, fiber, and other beneficial nutrients that can help lower cholesterol levels, boost the immune system, and provide sustained energy throughout the day.

Pumpernickel bagels can be topped with a variety of ingredients or eaten plain as a snack.

Additionally, they can be stored at room temperature for up to three days or frozen for up to three months.

With their unique dark color and sweet flavor profile, pumpernickel bagels make an excellent addition to any breakfast or lunch spread.