Caraway Rye Bagels

© Katherine Stetson

Please review Bread Essentials for valuable tips.

Makes eight bagels.

Dry Ingredients:

  • 2 cups unbleached flour
  • 1 cup rye flour
  • 2 teaspoons sea salt
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons Rye Bread Improver, from King Arthur, optional but recommended
  • 1 tablespoon caraway seeds
  • 1 teaspoon diastatic malt powder, optional but recommended

Wet Ingredients:

  • 1.5 cups spring water

Boil Ingredients:

  • 1.5 tablespoons baking soda
  • 4 cups water

Mix the Dough

Combine dry ingredients in a 1 quart bowl and whisk together gently.

Pour the wet ingredients into a 2 quart proofing bowl and warm in the microwave to 100 degrees.

Pour the dry ingredients on top of the wet ingredients in the proofing bowl and stir to combine.  Ensure that all the dry ingredients are incorporated into the dough mass.  Dough will be somewhat stringy and tough, but only a minute or two of mixing is necessary.

Cover the proofing bowl with cello-wrap or a fitted lid.

Proof the Dough

Place the proofing bowl in an 80 degrees, draft-free location with an instant-read thermometer resting on top.  The center of the oven warmed by the interior bulb is ideal.

Check the temperature of the instant-read thermometer periodically to ensure that the temperature does not exceed 90 degrees or dip below 70 degrees.

After two to three hours, the dough will have nearly doubled in volume with a flat and dimpled surface.

Work and Shape the Dough

Liberally flour your counter top and fingertips.  Tip the proofing bowl and gently extract the dough onto the counter.  The dough will be quite sticky.  Keep your fingertips floured as needed.

Smooth the surface of the dough with a little flour and turn it over.

Gently pat the dough into an oblong, approximately 4” by 8”.  Fold both ends inward, like a business letter.  Turn dough over and gently pat the dough into an oblong appromiximately 4” by 8”.  Use a bench knife or sharp knife to divide the dough into eight equal portions and cober and left rest for 10 minutes.  On a lightly floured surface, gently roll dough portions into an 8-9 “ tube and swing ends around and attach to create a bagel shape.  Cover and let rise on greased parchment or wax paper for 30 minutes.

Boil and Bake the Bread

Place a baking stone on the center oven rack.  Preheat oven to 375 degrees.  Bring boil ingredients to a boil and reduce heat to a gentle simmer.  Drop bagels, one at a time, into boil mixture for 30 seconds on each side.  Place boiled bagels on parchment paper atop an inverted or edge-free cookie sheet or pizza peel and top while wet with desired crunchy adornments.

Slide the bagels and its parchment directly onto the baking stone.  Bake for 24 minutes, rotating parchment halfway through.  Turn bagels over and cook and additional 15 minutes or until nicely browned on both sides.

Remove bagels to a cooling rack.  Enjoy straight from the oven or toasted or cooled and stored in a plastic bag.

Overnight Method

This method creates a bread with greater air holes and a hint of sourdough flavor.

Decrease the amount of yeast to ¼ teaspoon.  Increase the proof time to 12-14 hours.

Follow all other instructions as indicated.

Copyright © Katherine Stetson, all rights reserved.