Walnut Rye Bagels
The natural nuttiness of rye flour is enhanced by the addition of toasted walnuts.
INGREDIENTS | YIELDS 6–8 BAGELS
- 1 cup plus 1 quart water
- ½ cup Sourdough Starter
- 1 tablespoon honey
- 1¾ teaspoons active dry yeast (1 package)
- 1 tablespoon vegetable oil
- ½ teaspoon plus 1 pinch kosher salt
- 1 cup medium rye flour
- 1 tablespoon caraway seeds, toasted and ground
- 1 cup walnuts, toasted and chopped
- 3–5 cups bread flour
- 2 tablespoons cornmeal
- 1 quart whole milk 1 egg
In a large bowl, combine 1 cup water, starter, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add oil, ½ teaspoon salt, rye flour, caraway seeds, walnuts, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes.
Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
Spray a baking sheet with pan spray and sprinkle with cornmeal. Turn risen dough onto a floured surface. Shape into a rope, about 3″ thick. Slice into 2″ pieces, then roll each into a tight ball. Leave balls on the floured surface, dust with flour, cover loosely with plastic wrap, and proof for 10 minutes.
Preheat oven to 425°F. Combine milk and 1 quart water in a large, deep skillet. Bring to a boil, then reduce to a simmer.
Working with one roll at a time, poke your finger down through its center, and on a well-floured surface, spin the roll to open up a large center hole. Make the hole large, as it will close in during baking.
Drop each formed bagel into simmering milk and water, and poach 30 seconds on each side. Remove, tap off excess liquid, and place on baking sheet, seam-side down. Mix egg with a pinch of salt and brush lightly onto bagels.
Place a pan of water on the oven floor to create steam, and bake until brown, about 20–25 minutes. Cool completely on a rack.
