Rye bagels

Here is an up close picture of the rye bagels I made today.  I enjoyed receiving a pound of rye flour and a small bottle of caraway seeds from one of my first grade classmates' moms.  She knew I would put it to good use.  Even the boys liked these.  Here is the recipe:

2 cups dark rye flour
2 cups all purpose flour
2 tbsp caraway seeds
1/4 cups sugar
pinch salt
1 1/2 c water
1 tbsp years
1 cup water
1 tbsp baking solda

Mixed all the ingredients in a large bowl.  In a separate bowl warm the 1 1/2 cups of water to approximately 100 degrees F and dissolve yeast.  Let stand for 10-15 minutes and add to the dry ingredients.  Mix well.  Knead for approximately 5 minutes, adding extra all purpose flour as necessary so that the dough does not stick to your hand.  Cover and let risk for 1 hour.

Punch down the dough, adding a little more flour.  Break into 12 equal pieces.  Dissolve baking soda in 1 cup of cold water. Form each piece into a ball and push a hole in the middle.  Form into a bagel shape and dip in cold water with dissolved baking soda.  Flip the bagel in the water.  Place on parchment paper on a pan.  Bake for 14 minutes.