Pumpernickel Bagels Recipe

In a large mixing bowl, combine pumpernickel flour, all-purpose flour, brown sugar, instant yeast, and salt.

Gradually add warm water and mix until a dough forms.

Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and make a hole in the center with your thumb, stretching to form a bagel shape.

Place the bagels on the prepared baking sheet, cover with a damp cloth, and let them rise for another 20 minutes.

In a large pot, bring water to a boil. Add the vegetable oil and carefully drop the bagels, one by one, into the boiling water. Cook for 1-2 minutes on each side.

Remove the bagels from the water and place them back on the baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds.

Bake for 20-25 minutes, or until the bagels are golden brown.

Remove from the oven and let them cool on a wire rack before serving.