My rye bread dough didn’t rise. I never had dough that didn’t rise before. Some rise more than others but this didn’t rise at all. I even put my bowl of dough in a warm oven and it still didn’t rise. I thought maybe if I boiled the dough something good might happen and it did!

I knew my dough was for 8 portions so I cut the dough into 8 pieces. I rolled each one into a log. Then I dipped the ends in water to make them stick together. I boiled them in medium boiling water for 7 minutes turning them halfway though.

Placed them on baking sheets sprayed with non stick spray.

Sprinkled them with caraway seeds and French salt flakes.

Put them in a 425 F degree preheated oven for 15-20 minutes. Some 15. Some up to 20.

They accidentally came out better than any bagel in Phoenix and were more like an east coast bagel than any bagel here….warm, moist, a little dense, delicious and chewy!

By accident they came out Forking AMAZING!

As for my update********the next day I made the recipe again. This time I used my regular yeast ( one packet of Fleischman’s Active Dry Yeast) The dough was completely different. I also needed to use one less cup of flour too. The Sour dough yeast made the dough much stickier.

Ingredients for 8 servings

3 cups + 2 Tablespoons bread flour (possibly some more flour for kneading and more for sitting inn a bowl)

1 cup + 2 Tablespoons dark rye flour

2 Tablespoons dark brown sugar

1 Tablespoon (heaping slightly) kosher salt

1 – .63 packet sour dough yeast (maybe the secret to this recipe…usually I use regular yeast) (purchased it from WinCo)

2 Tablespoons caraway seeds + plus extra for topping bagels

1 1/2 cups water

1/4 cup canola oil

French sea salt flakes for topping (finishing) bagels

non stick spray to spay on to baking sheets

Instructions.

Flours, sugar, salt, yeast, caraway seeds, water and oil all go in your mixer bowl in your stand mixer. Mix lightly with a spoon so when you mix the flour doesn’t explode all over the place. Connect your hook attachment and bring the mixing up to medium high. Let it go around ten minutes. It’s done when the dough pulls away from the bowl and turns into a big dough ball. (If it didn’t then you might need to add a small amount of bread flour) Take the dough ball out and knead it into a ball.

The dough ball sits in a bowl with some flour and some flour on top of it. Cover with plastic wrap.

Mine didn’t rise………If yours rises it will make nice bread or rolls. I Don’t know if it will make the nice bagels mine did.

After 90 minutes of mine not rising I put a pot of water on a medium boil. Rolled out 8 sections of dough into logs and dipped the ends one at a time in water so the dough would glue it’s self together in a circle shape.

Using a mesh spoon I put three at a time bagels in my pot of boiling water for 7 minutes turning them halfway threw. Took them out with slotted spoon on to a non stick sprayed sheet pan and topped the bagels with caraway seeds and French flake sea salt.

They went in my pre-heated 425 F degree oven for 15 – 20 minutes. I took them out when they seemed cooked all the way threw.

This is the yeast I used.

Honestly the bagels came out with an incredible amazing flavor. Usually I bloom the yeast in water when I make a yeast dough but this time I didn’t because sometimes you don’t when you make bread. It came out FORKING GREAT anyway.

If you find yourself in the same situation maybe you can make your dough that doesn’t rise into bagels too.