Black Russian Bagel
The Black Russian Bagel is a distinctive twist on the traditional bagel, celebrated for its deep, dark hue and rich, complex flavors reminiscent of pumpernickel bread. Infused with ingredients like rye flour, molasses, and caraway seeds, this bagel offers a hearty and flavorful experience that's both unique and satisfying
Ingredients
3 cups (375g) bread flour
1 cup (125g) rye flour
1 ¼ cups (295ml) warm water (about 110°F or 45°C)
2 tablespoons (30ml) molasses
1 tablespoon (15ml) vegetable oil
2 teaspoons (10g) salt
1 tablespoon (12g) granulated sugar
2 teaspoons (7g) active dry yeast
2 tablespoons (10g) unsweetened cocoa powder
1 tablespoon (10g) instant coffee or espresso powder
1 tablespoon (10g) caraway seeds (optional)
Everything bagel seasoning or sesame seeds for topping (optional)
Instructions
Prepare the Dough:
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
In a large mixing bowl, whisk together bread flour, rye flour, cocoa powder, instant coffee or espresso powder, salt, and caraway seeds if using.
Add the yeast mixture, molasses, and vegetable oil to the dry ingredients. Mix until a shaggy dough forms.
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Shape the Bagels:
Once risen, punch down the dough and divide it into 8 equal pieces.
Roll each piece into a ball, then poke a hole through the center with your finger, gently stretching to form a bagel shape.
Place the shaped bagels on a parchment-lined baking sheet, cover, and let them rest for 15 minutes.
Boil the Bagels:
Preheat your oven to 425°F (220°C).
Bring a large pot of water to a boil. Optionally, add a tablespoon of molasses to the water for added color and flavor.
Boil the bagels in batches, cooking each for 1 minute per side. This boiling process gives the bagels their characteristic chewiness.
Remove the bagels with a slotted spoon and place them back on the parchment-lined baking sheet.
Add Toppings and Bake:
If desired, sprinkle the boiled bagels with everything bagel seasoning or sesame seeds while they're still wet to ensure the toppings adhere.
Bake the bagels in the preheated oven for 20-25 minutes, or until they have a dark, golden-brown crust.
Remove from the oven and let them cool on a wire rack before serving.
Notes
Nutrition Information (per serving):
- Calories: 250
- Total Fat: 1.5g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 400mg
-
Total Carbohydrates: 50g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 9g