500ml lukewarm water
~1/4 cup homemade caramel color *
260g dark rye flour
300g bread flour
300g all purpose flour
9g dry yeast
5g onion powder
3g ground caraway seeds
18g salt
30g granulated sugar
*burn 2 heaped tablespoons od granulated sugar in a small saucepan until golden brown. Remove from heat. Be careful, it's hot like lava! Let cool then add ¼ cup boiling water and wait until everything dissolves. It will look like dark beer
In the bowl of a stand mixer add water with sugar and caramel color, add yeast and let foam. Add the rest of ingredients and work 5 minutes on lowest setting using the hook attachment. Wait 10 minutes and run the mixer again for 5-7 minutes. Adjust water or flour if necessary. The dough should leave the sides and bottom of mixing bowl, but it will remain slightly tacky to touch. Form a neat ball, cover and let rise in a lukewarm spot, 45-60 minutes.
Toss on a board, divide in 12-16 pieces, form into neat, tight balls. Cover, let rest 10 minutes. Make bagels. Cover, let rest 15-20 minutes. Meanwhile prepare a large pot of gently boiling water, add 2-3 tablespoons of sugar and 1 teaspoon of malt. When the bagels look nice and puffy, boil them, 2-4 at a time, 1-2 minutes on each side. Fish them out with a slotted spoon, cover in seeds and place on prepared pans. Bake in the oven preheated to 425°F, 20-30 minutes or until golden brown
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Thank you for posting your method. I haven't had a good rye bagel in a long time and look forward the trying yours.
Dave
They don't have a crazy amount of rye flour in them, but are really nice to eat. Next time I'm going to up rye to 50 % and use more caramel for deeper, darker color
My favourite way to enjoy them is to toast the bagels then spread peanut butter and topped with sliced banana (must be ripe with black spots on the skins).
Don't think i've had rye bagels though.
Then I spread homemade cultured plant based cream cheese and add thinly shaved smoked carrots :)
Martadella, I make what used to be a 50/50 bread flour and rye sandwich loaf. I added a small whole wheat poolish a while back so now it's a 43.48/43.48/13.04 bread flour, rye flour and whole wheat. I'd like to see your bagel results if you try the 50/50. I bet they'd taste pretty good, but the dough might be tricky to handle while boiling. My dough for the sandwich loaf can be a little sticky.
My sandwich loaf.
Dave
Your loaf looks very nice! I love the crumb like that. I will post my 50/50 bagels as soon as I make them, even if they are a total disaster 😀