WebSourdough Pumpernickel Bread. 1 ½ cups ripe (fed) sourdoughstarter. 1 ½ cup room temp. water or black coffee. ¼ cup minced dehydrated onions. 2 Tbsp. Kitchen Bouquet …
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Using thumb and forefinger, poke 1-inch hole in center of each ball and shape into bagel. Place bagels on baking sheet and cover with towel for 10 minutes. Meanwhile, bring large pot of water to boil. Drop bagels in boiling water one or two at a time. Boil 30 seconds, then flip over with slotted spoon and boil another 30 seconds.
This Sourdough Pumpernickel Bread recipe makes the perfect sandwich bread. It’s a hearty loaf made with whole grain rye flour, whole wheat flour, bread flour and a couple of unusual ingredients. As I mentioned in my Overnight Rye Bread post, I grew up in New Jersey, just outside of New York City.
Pumpernickel Bagels These soft and chewy bagels are a classic base for smoked salmon and cream cheese. But they taste equally delicious with just plain butter and jam, peanut butter, or any of your other favorite toppings.
Bring the water, malt powder, and sugar to a very gentle boil in a wide-rimmed pot. Preheat the oven to 425°F. Cut or poke a hole through the center of each ball. Stretch the hole with your fingers until it's 2" in diameter. Place the bagels on a lightly greased or parchment-lined baking sheet.