Pumpernickel Bagels

Serves: 5
Total Calories: 446
Yield: 12 bagels


2 cups lukewarm water
2 tablespoons liquid sweetener
1 tablespoon blackstrap molasses
2 teaspoons active dry yeast
1 1/2 cups unbleached flour
1/2 teaspoon salt
1 tablespoon carob powder
2 tablespoons cornmeal
1/2 cup buckwheat flour
1 cup rye flour
1 cup whole wheat flour
1 cup unbleached flour


In a medium mixing bowl, combine the warm water, liquid sweetener, blackstrap molasses, yeast, and flour to form a sponge which will bubble up. Let set undisturbed for 15 minutes. While the sponge is forming, fill a pot which is at least 9 inches wide with 3-4 quarts of water to a depth of 3¹??-4 inches, and bring to a boil. Preheat the oven to 350°F. .

Add the remaining ingredients to the sponge mixture, and mix well with a wooden spoon. Follow the directions for making bagels in the Bagels recipe.

Nutritional Facts:

Serves: 5
Total Calories: 446
Calories from Fat: 4

This Pumpernickel Bagels recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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