Pumpernickel Bagels

Ingredients

• 1.25 cups warm water
• 1 cup whole-wheat flour
• 4 teaspoons active dry yeast
• 1 cup rye flour
• 0.5 cups molasses
• 0.33 cups unsweetened cocoa powder
• 1 tablespoon vegetable oil
• 1 tablespoon instant coffee granules
• 1 tablespoon caraway seeds
• 1.5 teaspoons salt
• 1.25 cups all-purpose flour
• 1 gallon water

Instructions

1. 1

   Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.

2. 2

   Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.

3. 3

   Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.

4. 4

   Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.

5. 5

   Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on the prepared baking sheet.

6. 6

   Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.