Dark Rye Bagels is a modern Greenlandic recipe for a classic bagel made with rye flour and molasses that's often served for breakfast with halibut. The full recipe is presented here and I hope you enjoy this classic Greenlandic version of: Dark Rye Bagels.
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This is another introduction into Greenland and has become quite a breakfast staple. It's often served with a local delicacy such as poached halibut cheeks.
The bagels start with a sponge and often leftover coffee is used instead of water to prepare it. Note that rye flour is a low gluten flour so you have to combine it with high gluten strong bread flour to give these breads the appropriate chewiness. As with other dark rye breads treacle (molasses) is used as both a sweetener and darkener.
Ingredients:
For the sponge:
300ml leftover coffee (or water)
120g wheat flour
4 tsp active, dry, yeast
For the Bagels:
120ml treacle (molasses)
120g dark rye flour
1 tbsp oil
1 1/2 tsp salt
150g strong white bread flour
Method:
The liquid for the sponge starter (whether coffee, water or a blend) needs to be warm (just slightly hotter than blood temperature to activate the yeast). Stir together the liquid and flour, test to make sure its not too hot (the flour will cool the liquid) then stir in the yeast until dissolved. Cover and set aside to activate the yeast for about 15 minutes.
Now blend the bagel ingredients into the sponge starter, bringing the ingredients together as a dough. The measures here are exact, but it the mixture is a little stiff add a little water and if too wet add a little flour (add in just a tablespoon at a time until your have the right consistency).
Knead the dough in the bowl for 10 minutes, then shape into a ball, cover with a clean tea towel and set aside to proved in a warm place for 60 minutes.
After this time, knock the dough back then divide into 12 equal pieces and pushing a thumb through, make a hole in the centre. Shape them into bagels, then sit on a greased baking as you bring a large pan of water to a boil. In the meantime, pre-heat your oven to 220C.
Once the water is boiling, drop in the shaped bagels (do not over crowd the pan). Boil on one side for 45-60 seconds, then flip over and cook on the other side for the same time. The will puff up. Once boiled use a slotted spoon to transfer back to your greased baking trays.
Once all the bagels have been boiled and are on your baking trays transfer to the centre of your pre-heated oven. Bake for about 8-12 minutes (depending on your oven) until they are nicely browned on their bases.
Remove from the oven and set aside to cool. Either serve warm or allow to cool completely then split in half, toast them and serve.
If you want seeded bagels, then press sesame seeds or caraway seeds into the tops of the bagels before dropping in the boiling water.
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