Pumpernickel Bagels

Ingredients

• Water

  Plain, clean water

  1 cup or 237g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Yeast

  Leavening agents, baker's, active dry

  4 tsp or 16g

• Rye flour

  Dark

  1 cup or 128g

• Honey

  ¼ cup or 85g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ⅓ cup or 27g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 ½ tsp or 9g

• Wheat flour

  White, all-purpose, unenriched

  1 ¼ cup or 156g

• Water

  Plain, clean water

  16 cup or 3.79kg

Directions

1. Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
2. Mix rye flour, honey, cocoa powder, olive oil, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
3. Transfer dough to greased bowl; cover with warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
4. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
5. Bring water to a boil in a large pot. Divide dough into 12 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on prepared baking sheet.
6. Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.