Pumpernickel Bagels Nutrition Facts Serving Size 1 Bagel 85g (Approx. 3 oz.) Servings Per Container 4 Amount Per Serving Calories 230 Calories from Fat 10 % Daily Value* Total Fat 1g 2% _Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 400mg 17% Total Carbohydrate 47g 16% _Dietary Fiber 3g 12% _Sugars 5g Protein 9g Vitamin A 0% • Vitamin C 0% Calcium 0% • Iron 25% Folic Acid 20% *  Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. INGREDIENTS: Enriched high-gluten flour (flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, pumpernickel flour, rye flour, caramel, malt, salt, sugar, fructose, onions, cornmeal,yeast, ascorbic acid

The outside was rougher than I would have liked because I couldn't knead the dough enough. It's too much work. Especially with this batch because the pumpernickel flour is so light that the dough needed 3-4 cups of regular flour just to keep it from being a sticky, impossible to work with, mess.

The flour was a gift from Lyn Netzler, the owner of one of the most popular stores in town. In exchange, all she wants is my recipe, which I would gladly give to her for nothing. If her bakery starts pumping out bagels, there are going to be some increibly happy palagis on this island. There might even be a few Samoans who could fall for the spell that bagels seem to cast on the most of the western world.

I don't think I'm going to stop making mine even if Lyn's starts producing them. It's just too much fun and so satisfying.