What is Pumpernickel Everything Bagel?
A pumpernickel everything bagel, a delightful twist on the classic everything bagel, with the addition of pumpernickel flavor and texture. This delicious creation features a dark and hearty pumpernickel bagel adorned with a flavorful blend of toppings, including sesame seeds, poppy seeds, garlic, onion flakes, and salt. The combination of the deep, earthy taste of pumpernickel with the savory and aromatic blend of seeds creates a truly unique flavor experience. Enjoy this rich and satisfying bagel as a breakfast treat or a delicious base for your favorite sandwich.
Ingredients
All purpose flour comes from wheat and though wheat is cultivated all around the world today, it was first cultivated in Turkey 10,000 years ago. All purpose flour is white in color and has a soft texture. This incredibly versatile flour is used in everything from breads, cakes, pastries, crackers, pasta, sauces and much more because of its pleasing and mild flavor that is slightly nutty and buttery. The gluten protein is what helps hold together breads and other products, part of what makes all purpose wheat flour so popular.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Rye is a grain in the wheat family and is used for baked goods, beer and distilled alcohols. Rye is a grain that produces a darker bread than a fully wheat based bread. The flour is finely milled and has a pale tan/cream color. The flavor is earthy, nutty and full with a hint of sweetness. Rye flour makes hearty, dark loaves of European style bread.
Coffee is made by infusing ground coffee beans with hot water. The mixture is steeped and the liquid is poured separate from the coffee grounds. The result is a beverage that can be served hot or cold. It is dark brown or black in color and has a wonderfully nutty and chocolatey aroma with a similar taste to match that is bitter, full and smooth.
Molasses is a thick syrup-based sweetener and can be made from sugarcane, sugar beets, pomegranate, sorghum, carob and dates. In the US, sugarcane and sugar beet varieties are most popular and is made by boiling down the juice of these plants into a thick, dark syrup. The flavor is rich and sweet. Light molasses is milder in flavor, while blackstrap molasses has a bitter edge. Pomegranate and sorghum molasses are made in the same way. Pomegranate is another popular variety and has a dark red color and a fruity tartness. Carob and date molasses need additional ingredients to extract the flavor and syrup. Molasses is often used in baked goods, but can pair well in sauces and certain savory dishes.
Honey is made by the honey bee. The bees collect flower nectar and then deposit it into the honeycombs in the beehive. Once inside the honeycomb, the nectar breaks down into simple sugars. Evaporation via the fanning of the bees wings and the shape of the honeycomb helps excess liquid to evaporate, creating the sweet syrup that is used around the world. Honey is an amber color that can vary from pale yellow to dark brown. The texture is of an extra thick syrup. All honey is sweet, but the flavor can change considerably from floral to herbal and even nutty, depending on the flowers that the bees collected honey from. Honey is used in both sweet and savory dishes, as well as in tea as a sweetener.
Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.
Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.
Cocoa powder is made from the fermented and dried cocoa bean and ground into a delicate powder. This powder is extremely fine, brown and tastes earthy like cocoa. It is bitter until sweetened and used in many baked goods and some savory dishes. Cocoa is a key ingredient in brownies.
Sesame seeds are the tiny oblong seeds from the flowering sesame plant. They are between 3 to 4 mm long and 2 mm in width. They are generally off white or black, with some that are a medium shade of brown. The flavor of the sesame seed is nutty and earthy. When roasted, these tastes come through strongly and provide a savory garnish to many East Asian dishes. Sesame seeds are also found in Western cuisine.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Yeast is a single celled organism used in food and beverage production. It both naturally occurs and is added in to certain foods such as breads, beer and wine. Specific kinds of yeast are used to add depth of flavor to savory foods. Yeast is usually sold as tiny beige granules. It leavens bread, ferments beer and imparts a satisfying umami flavor.
Garlic flakes are made from fresh garlic that is thinly sliced and dried for use in cooking. They are added to dishes such as soups and stews where they will soften and add the intense, savory taste of garlic to the dish as it cooks.
The onion is a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. Shallots are small and mild onions. Vidalias are sweet, while red onions are strong and sharp. The onion is usually round and has a thin dry skin around its juicy layers. This skin depends in the color of the onion, as does the flesh. The flesh, or body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
Caraway seeds are tiny seeds with a thin, gently curved body and earthy brownish grey color. They are collected from the caraway plant that has many edible parts, including roots and leaves. These seeds have a flavor that is reminiscent of fennel and anise, though stronger and less sweet. They are commonly used in European and American breads and soups.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
