Black Russian Bagels (Pumpernickel Everything Bagels) Recipe

If you have a craving for bagels that burst with flavor, texture, and a hint of mystery, you absolutely must try this Black Russian Bagels (Pumpernickel Everything Bagels) Recipe. These bagels are not your everyday breakfast treat; with their deep, dark pumpernickel base enriched by espresso and cocoa powders plus a luscious everything-topping twist infused with coffee sugar and cinnamon, they create a bold and unforgettable experience. Whether for a weekend brunch or an impressive homemade bakery stash, this recipe combines classic techniques with unique ingredients to deliver bagels that are chewy, glossy, and packed with rich flavor in every bite.

Ingredients You’ll Need

The beauty of this Black Russian Bagels (Pumpernickel Everything Bagels) Recipe lies in its ingredient list — deceptively simple yet critical in building those complex flavors and the perfect chewy texture. Each component plays a star role, from the robust Dutch-process cocoa powder adding depth and color to the malty richness brought by diastatic malt powder, while coffee liqueur and espresso powder bring an earthy warmth that elevates the whole dough.

• 5 cups bread flour: Provides the structure and chewiness essential for authentic bagels.
• 2 tablespoons Dutch-process cocoa powder: Adds a subtle richness and the signature dark color of pumpernickel.
• 1 tablespoon espresso powder: Intensifies the flavor with a bittersweet coffee undertone.
• 1 teaspoon activated charcoal powder: Enhances the dramatic black hue while being completely safe and tasteless.
• 1 tablespoon diastatic malt powder: A natural enhancer that improves crust color and dough fermentation.
• 2 teaspoons kosher salt: Balances sweetness while strengthening the gluten network.
• 2 teaspoons instant yeast: The leavening agent that gives the bagels their characteristic rise.
• 1 tablespoon granulated sugar: Provides food for the yeast and subtle sweetness.
• ½ cup instant potato flakes: Adds moisture retention and a tender crumb.
• 1 ½ cups warm water (110°F): Activates the yeast and binds ingredients together.
• 2 tablespoons coffee liqueur: Infuses the dough with a complex coffee note and sweet depth.
• 4 cups water for boiling: Used for the crucial boiling bath that sets the crust.
• 2 tablespoons baking soda for boiling bath: Alkaline agent that boosts crust browning and chewiness.
• ½ cup granulated sugar (for topping): Mixed with spices to create a sweet, crunchy coating.
• 1 tablespoon ground cinnamon (for topping): Provides a warm, fragrant spice contrast.
• 1 tablespoon finely ground espresso or coffee powder (for topping): Reinforces the signature coffee flavor on top.

How to Make Black Russian Bagels (Pumpernickel Everything Bagels) Recipe

Step 1: Mix and Rest the Dough

Start by combining the dry ingredients — bread flour, Dutch-process cocoa powder, espresso powder, activated charcoal, malt powder, salt, yeast, sugar, and potato flakes — in a large bowl. Adding the warm water and coffee liqueur turns this mix into a shaggy dough that’s full of flavor layers. Letting it rest for about twenty minutes is a game-changer, as the enzymes break down starches, boosting texture and taste before kneading.

Step 2: Knead for Strength and Elasticity

Transfer the dough to a lightly floured surface and knead for eight to ten minutes until it’s smooth and elastic. The secret is in the slap-and-fold technique — short bursts of slapping the dough then folding it back add strength without overworking it. This process builds a resilient gluten network that will give your bagels their classic chew.

Step 3: First Rise for Flavor Development

Place your dough in a greased bowl and cover it, letting it rise at room temperature until it nearly doubles in size, around one hour. If you want to take it a step further, perform a stretch and fold midway through this rise to strengthen the dough’s structure, enhancing its ability to hold gases and provide a nice crumb.

Step 4: Divide and Rest the Dough Balls

Now gently deflate the dough and divide it into eight equal portions, shaping each into a smooth round. The fifteen-minute rest that follows relaxes the gluten, making it easier to shape perfect bagel rings without shrinking back.

Step 5: Shape the Bagel Rings

Roll each dough ball into an eight-inch rope, then join the ends, pinching tight for a perfect circle. Lightly dust your hands with flour to keep things smooth and prevent sticking. Achieving a neat, taut surface here sets the stage for a glossy finished bagel with a satisfying bite.

Step 6: Cold Retard for Depth of Flavor

Place the shaped bagels on a parchment-lined sheet, cover tightly, and refrigerate for eight to twelve hours. This slow, cold fermentation deepens the flavors beautifully and fits easily into any schedule, allowing you to enjoy fresh bagels with less morning fuss.

Step 7: Prepare the Boiling Bath

Before baking, bring 4 cups of water to a gentle simmer and stir in the baking soda. This alkaline bath is crucial — it seals the crust, promoting a shiny, chewy exterior that makes a bagel unmistakably a bagel.

Step 8: Boil the Bagels and Add Toppings

Lower two or three bagels into the simmering bath, boiling each side for forty-five seconds. Immediately after, dip their tops into the coffee-sugar-cinnamon mixture to create a crunchy, flavorful coating that contrasts perfectly with the dense dough.

Step 9: Bake to Perfection

Preheat your oven to 425°F and place the boiled bagels on a parchment-lined baking sheet. Bake for eighteen to twenty-two minutes, rotating halfway, until the crust is firm, shiny, and fully set. This heat seals in moisture, resulting in the iconic chewy interior.

Step 10: Cool Before Enjoying

Remove your bagels to a wire rack and let them cool for at least fifteen minutes. This step is key — it releases trapped steam so the crumb sets nicely, preventing a gummy texture and ensuring clean, satisfying slices.

How to Serve Black Russian Bagels (Pumpernickel Everything Bagels) Recipe

Garnishes

Because these bagels are so flavorful on their own, garnishes should complement rather than overpower. A schmear of cream cheese, maybe with a touch of smoked salmon, capers, or thinly sliced red onion, pairs beautifully. You could also elevate them with whipped butter mixed with fresh herbs or a drizzle of honey for contrast.

Side Dishes

Consider serving these bagels alongside a crisp arugula salad dressed with lemon vinaigrette or a bowl of hearty vegetable soup to balance the rich flavors. Their density and depth make them perfect for filling breakfast sandwiches with eggs, cheese, and sautéed mushrooms too.

Creative Ways to Present

Turn your Black Russian Bagels into gourmet sliders using roast beef, horseradish cream, and pickled onions, or make an adventurous bagel board with spreads like beet hummus, olive tapenade, and avocado mash. Arranging bagel halves with assorted toppings creates a festive, interactive meal perfect for brunch parties.

Make Ahead and Storage

Storing Leftovers

If you have extra bagels, store them in a paper bag inside an airtight container at room temperature for up to two days. Avoid plastic alone, as this can make the crust soggy. For a slight chewier texture the next day, toast them lightly before serving.

Freezing

Black Russian Bagels freeze wonderfully. Wrap cooled bagels individually in plastic wrap and place in a freezer-safe bag for up to three months. This preserves their flavor and texture so whenever a craving hits, you’re just minutes from fresh-tasting bagels after reheating.

Reheating

To bring frozen or leftover bagels back to life, slice them and toast directly, or warm them in the oven at 350°F for about 5 to 7 minutes. This method restores their chewy crust and warms up the rich flavors perfectly.

FAQs

Can I substitute regular flour for bread flour?

While you can use all-purpose flour, bread flour’s higher protein content gives bagels their characteristic chew and structure. Using bread flour ensures the best texture for this Black Russian Bagels (Pumpernickel Everything Bagels) Recipe.

What is the purpose of the activated charcoal powder?

Activated charcoal here is mainly for the dramatic black color and subtle earthiness it imparts. It’s tasteless in the amounts used and perfectly safe to consume, adding to the signature look of the bagels.

Can I make this recipe without coffee liqueur?

If you prefer no alcohol, you can substitute the coffee liqueur with brewed espresso or strong coffee. The flavor complexity will remain, though the slight sweetness and depth from the liqueur will be less pronounced.

How important is the cold retardation step?

The overnight refrigeration significantly enhances flavor complexity through slow fermentation and helps build the signature bagel texture. While you can skip this for a quicker bake, the taste and chew benefits are worth the wait.

Can I add different toppings instead of the coffee cinnamon sugar?

Absolutely! While the coffee cinnamon sugar topping is unique and delicious, classic everything bagel seasonings like sesame seeds, poppy seeds, onion flakes, and garlic flakes can also be used to customize your bagels.

Final Thoughts

Making Black Russian Bagels (Pumpernickel Everything Bagels) Recipe at home is an adventure in flavor and technique that rewards you with bagels quite unlike any you’ve had before. With their dark, rich dough and the exciting coffee-spiced crust, they’re a perfect way to elevate your breakfast or brunch game. Once you try them, you’ll find yourself reaching for this recipe again and again — trust me, your taste buds will thank you.

Print