Pumpernickel Bagels with Strawberries Recipe

Stainless Steel Bagel Slicer With 3 Thickness Settings

Suggested Cookware
Stainless Steel Bagel Slicer With 3 Thickness Settings

Pumpernickel Bagels with Strawberries Recipe

These chewy and flavorful pumpernickel bagels have a touch of sweetness from the honey and a hint of sourness from the rye flour. They make a delicious and unique breakfast or brunch option when topped with fresh strawberries.

Ingredients

2 tablespoons of honey
3 cups bread flour
1 package active dry yeast
1/4 cup of cornmeal
2 cups of warm water
2 teaspoons of salt
1 cup rye flour
1 cup of chopped strawberries

Time Needed

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Instructions

Dissolve the yeast and honey in warm water in a large mixing bowl and set aside for 5 minutes.
Mix in the salt, rye flour, and 2 cups bread flour until the dough comes together.
Turn the dough out onto a floured surface and knead for 10 minutes, adding 1 cup of bread flour at a time, until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a cloth, and set aside for 1 hour in a warm place.
Preheat the oven to 425 degrees Fahrenheit.
Form the dough into 12 balls by dividing it into 12 pieces.
Make a hole in the centre of each ball and stretch it out into the shape of a bagel.
In a large pot, bring the water to a boil and add the cornmeal.
3-4 bagels at a time, boil for 2 minutes per side.
Remove the bagels from the water and place them on a parchment-lined baking sheet.
Sprinkle chopped strawberries on top of each bagel.
Bake for 20-25 minutes, or until golden brown.
Before serving, let the bagels cool on a wire rack.