Rustic Pumpernickel Sourdough Bagels
Rustic Pumpernickel Sourdough Bagels
ingredients
- 1 cup active sourdough starter
- 1 ½ cups warm water (about 110°F)
- 2 cups whole wheat flour
- 1 ½ cups pumpernickel flour
- 2 teaspoons salt
- 1 tablespoon brown sugar
- 1 tablespoon malt extract (or barley malt syrup)
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon baking soda (for boiling)
- Poppy seeds or sesame seeds (for topping, optional)
steps
- 1.
In a large bowl, combine the sourdough starter and warm water, stirring until well mixed.
- 2.
Gradually add the whole wheat flour and pumpernickel flour, mixing until a shaggy dough forms.
- 3.
Add salt, brown sugar, malt extract, and caraway seeds, and knead the dough for about 10 minutes until smooth and elastic.
- 4.
Place the dough in a lightly greased bowl, cover, and let rise at room temperature until doubled in size, about 4-6 hours.
- 5.
Preheat your oven to 400°F and bring a large pot of water to a boil, adding the baking soda.
- 6.
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and poke a hole in the center, stretching it to form a bagel shape.
- 7.
Boil each bagel for 1-2 minutes on each side, then transfer to a baking sheet lined with parchment paper.
- 8.
If desired, sprinkle with poppy or sesame seeds, then bake for 20-25 minutes until golden brown.
- 9.
Let cool for a few minutes on a wire rack before serving.
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