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Rye Bagels
Created by: Howcan Team
Ingredients
- 2 cups of rye flour
- 1 1/2 cups of bread flour
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
- 1 tablespoon of instant yeast
- 1 cup of warm water
- 1 tablespoon of cornmeal
- 1 egg white
- 1 tablespoon of water
Instructions
- In a large bowl, combine 2 cups of rye flour, 1 1/2 cups of bread flour, 1 tablespoon of brown sugar, 1 teaspoon of salt, and 1 tablespoon of instant yeast.
- Gradually stir in 1 cup of warm water until the dough comes together.
- Turn the dough out onto a floured surface and knead for 10 minutes, or until smooth and elastic.
- Divide the dough into 8 equal pieces and shape each piece into a ball. Use your finger to poke a hole through the center of each ball and gently stretch the hole to form a bagel shape.
- Place the shaped bagels on a baking sheet sprinkled with cornmeal. Cover with a clean kitchen towel and let them rise for 20 minutes.
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together 1 egg white and 1 tablespoon of water. Brush the egg wash over the risen bagels.
- Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown.
- Allow the bagels to cool on a wire rack before slicing and serving. Enjoy!
Rye bagels have a rich history dating back to the Jewish communities of Eastern Europe. These bagels are made with a combination of rye flour and wheat flour, giving them a distinct flavor and slightly denser texture than traditional bagels. The addition of caraway seeds adds a unique earthy and slightly sweet flavor to the dough. In the early 20th century, Jewish immigrants brought the tradition of rye bagels to the United States, particularly to cities like New York, where they became a beloved staple of delis and bakeries. Today, rye bagels are enjoyed across the country, with notable versions found in iconic New York delis and bakeries. The key to a perfect rye bagel lies in the balance of rye and wheat flour, as well as the proper boiling and baking process to achieve the signature chewy texture and crust. Some chefs also incorporate malt syrup or honey into the dough for added depth of flavor. Whether enjoyed with a schmear of cream cheese or used as the base for a classic deli sandwich, rye bagels continue to be a beloved and iconic part of American culinary tradition.
55 min
8
250 calories
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