*  Exported from  MasterCook  *
 
                            PUMPERNICKEL BAGELS
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Sugar + 1 tsp.
      1/4   c            Boiling water
    1       c            Warm (110 F.) water
    2       pk           Dry yeast
    1       tb           Salt
    2       tb           Melted butter
    1       c            Skim milk,scalded & cooled>>
                         To room temp.
    1       c            Pumpernickel flour
    1 1/2   c            Med. rye flour.
    4       c            A/P flour, or as needed
                         -----EGG WASH-----
    1                    Egg beaten with 1 tb. water
 
   In very small skillet, bring 3 tb. sugar to boil,
   stirring it over moerate heat.  Should melt to rich,
   dark brown. CAREFULLY add the boiling water and stir
   to dissolve the caramel. Pour into dish to cool.
   
   Combine warm water, yeast and remaining tsp. sugar and
   let stand til foamy. Abt. 10 min.
   
   In lge mixing bowl, combine salt, shortening (butter),
   cooled milk, and liquid caramel. Add yeast mixture.
   Stir in the pumpernickel and rye flours, then 2 cups
   of the A/P flour.  Spread 1 cup of the remaining A/P
   flour on work surface and turn the dough out onto it.
   Gradually incorporate the flour, kneading in as much
   more as necessary to make a fairly stiff dough. Knead
   well until the dough is no longer sticky.
   
   Form dough into ball and place in greased bowl,
   turning once or twice. Cover with plastic and place in
   not too warm place.  Let proof until double. Punch
   dough down, halve it, and roll it into 2 10
   cylinders. Cover with towel and let rest for 10 min.
   
   Cut each cylinder into 10 pcs.  Cover with dry towel,
   then damp one, and let rest another 10 min.
   
   Roll each pc. into “snake” abt. 8 long, tapered at
   ends.  Wet both ends, overlap abt. 1 inch, and gently
   pinch ends together.  Place finished bagels on 2
   baking sheets covered with parchment, cover with towel
   and let proof until not quite doubled.  When ready,
   brush tops with egg wash and place in 425 F. oven on 2
   racks centered in oven.  Bake 10 min.  Switch pans and
   bake 5 to 10 min. more until well browned.  Cool on
   racks.  Store in plastic bags up to 2 days.
   Longer--freeze.
  
 
 
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