Dark Rye Bagels

This recipe is oh so delicious. When the kids were young, bagel making day was an event. We usually made garlic and onion or maybe plain ones. Now I am really into whole grains and this recipe gives you a nice small bagel – not an oversized one. But it is light and tasty and can be a breakfast, lunch or dinner- depending on how you want to dress it up.

You can use leftover coffee instead of water in the first step. Just heat it to a nice warm, not hot temperature first.

1 1/4 cup water (or leftover coffee)
1 cup wheat flour (I used white wheat)
4 tsp. active dry yeast

Stir together and let sit for 15 minutes to see some yeast action. Keep in a warm place (here that would be outside in the sun) and watch for bubbles.

Add 1/2 cup molasses
1 cup dark rye flour
1/3 cup dark cocoa (unsweetened)
2 T. caraway seeds
1 T oil
1.5 tsp salt
1.25 cups white flour (or white wheat)

Knead 10 minutes or use mixer with dough hook about same amount of time. The flour measures were exact- but if you need more add a couple tablespoons at a time until it pulls cleanly from the bowl.

Cover with a clean towel and let rise about an hour in a warm place. Cut dough into 12 pieces and pushing thumbs through, make a hole in the center. Shape them and sit on a cookie sheet while water boils. Bring large pot of water to a boil and drop in 4 at a time. Heat oven to 425. Butter or grease the cookie sheet. Boil each side 45 seconds to one minute. They puff up more. Use a slotted spoon and place on the greased pan.
Baking took me 8 minutes- may take 10 or 12 depending on your oven- keep a close eye. Once you have browning on the bottoms- pull them out and try to let them cool a bit before trying them. Great as turkey sandwich, with cream cheese or peanut butter.

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