These chewy and flavorful pumpernickel bagels have a touch of sweetness from the honey and a hint of sourness from the rye flour. They make a delicious and unique breakfast or brunch option when topped with fresh strawberries.
Instructions: Dissolve the yeast and honey in warm water in a large mixing bowl and set aside for 5 minutes. Mix in the salt, rye flour, and 2 cups bread flour until the dough comes together. Turn the dough out onto a floured surface and knead for 10 minutes, adding 1 cup of bread flour at a time, until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and set aside for 1 hour in a warm place. Preheat the oven to 425 degrees Fahrenheit. Form the dough into 12 balls by dividing it into 12 pieces. Make a hole in the centre of each ball and stretch it out into the shape of a bagel. In a large pot, bring the water to a boil and add the cornmeal. 3-4 bagels at a time, boil for 2 minutes per side. Remove the bagels from the water and place them on a parchment-lined baking sheet. Sprinkle chopped strawberries on top of each bagel. Bake for 20-25 minutes, or until golden brown. Before serving, let the bagels cool on a wire rack.
Pumpernickel Bagels with Strawberries
