Pumpernickel bagels

I used to attribute the dark color of pumpernickel to its rye flour, but it is in fact artificial, typically contributed by added cocoa powder or caramel color. Even knowing this secret, the rich dark color combined with the slight bitterness of rye adds a certain air of sophistication. Why not bagelize this idea? Or pumpernickelize the bagel? Here’s my approach: replace 20% of the flour with rye flour and 3% with cocoa powder. Double the sugar to counteract the bitterness of the cocoa powder and rye.

I work on new medications, new recipes, and new uses for technology. And sometimes some old things.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.