July 13, 2023 - 11:43am
Pumpernickel Bagels
I could use a little help with my pumpernickel bagels. I understand I'm making them the "American" way, but they taste good and people like them. The problem is that they come out too heavy, meaning I don't get a good rise, even after 3 rises, and the bagels remain on the small side. I'm guessing it's because there are too many ingredients in the dough, molasses, coffee, cocoa powder, caraway seed, rye flour, bread flour, white flour, yeast, sugar and salt. I added the white flour to try and lighten them up, it's better but not the way they should be. Less of what, more of what? Anyone have some suggestions?
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When making pumpernickel bagels, achieving a good rise and a lighter texture can be a challenge due to the density of the ingredients involved. Here are some suggestions to help improve your bagels:
1. Adjust the flour ratio: Reduce the amount of dense flours like rye flour and bread flour, and increase the proportion of white flour. This adjustment can help lighten the texture of the bagels.
2. Increase yeast quantity or rise time: If the bagels are not rising enough, consider using a bit more yeast or allowing them to rise for a longer period. This extra rise time will give the yeast more opportunity to ferment and create air pockets in the dough.
3. Experiment with hydration: Ensure that the dough is adequately hydrated. If it's too dry, the bagels may become dense. Adjust the water content gradually, as needed, to achieve a slightly softer and more pliable dough.
4. Simplify the ingredient list: If you're open to it, try simplifying the recipe by reducing the number of additional ingredients like molasses, coffee, cocoa powder, and caraway seeds. While they add flavor, they may contribute to the heaviness of the bagels.
5. Consider using vital wheat gluten: Adding a small amount of vital wheat gluten to the dough can improve the bagels' structure and help with the rise. It's a common ingredient used to enhance gluten development and create a lighter texture.
Remember to experiment and make adjustments in small increments until you achieve the desired results. Happy baking, and enjoy your pumpernickel bagels!
Thanks for all the suggestions. I'm going to be incorporating your ideas into future doughs. I do have vital gluten but I thought it would just make the bagels heavier. I'll be doing some experimenting.