Black Russian Bagels (Pumpernickel Everything Bagels) Recipe

If you’re craving an adventure for your taste buds, the Black Russian Bagels (Pumpernickel Everything Bagels) Recipe is a true game-changer. These bagels are a marvelous blend of rich, dark pumpernickel infused with espresso and cocoa powder, creating a deep, complex flavor that’s perfectly balanced by the crunchy, flavorful everything-style topping. Imagine biting into a chewy, glossy bagel with hints of coffee and chocolate weaving through every bite – it’s a delightful twist on a classic that you’ll want to share with everyone you know!

Ingredients You’ll Need

Creating these stunning Black Russian Bagels might seem elaborate, but the ingredients list is surprisingly straightforward. Each item plays a pivotal role in building the bagels’ signature dark color, chewy texture, and that irresistible flavor punch.

• Bread flour: Provides the gluten structure necessary for chewy, hearty bagels.
• Dutch-process cocoa powder: Adds rich color and subtle chocolate notes without sweetness.
• Espresso powder: Boosts the coffee flavor profile that makes the bagels so unique.
• Activated charcoal powder: Deepens the dark pumpernickel color and adds an earthy note.
• Diastatic malt powder: Enhances the bagel’s crust and aids in fermentation.
• Kosher salt: Balances flavors and strengthens the dough’s gluten network.
• Instant yeast: Vital for the rise and airy crumb inside the bagels.
• Granulated sugar: Feeds the yeast and contributes to the crust’s caramelization.
• Instant potato flakes: Give the bagels a tender texture and help retain moisture.
• Warm water (110°F): Activates the yeast and helps blend the dough.
• Coffee liqueur: Adds a subtle depth of flavor and wakes up the chocolate and espresso notes.
• Water for boiling: Prepares the bagels for their shiny, chewy crust.
• Baking soda: Creates an alkaline bath that gives bagels their characteristic shine.
• Sugar, cinnamon, and finely ground espresso (topping): Mix together for a smoky-sweet topping that finishes the bagels beautifully.

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

Step 1: Mixing the Dough

Start by whisking together the dry ingredients—bread flour, Dutch-process cocoa powder, espresso powder, activated charcoal, diastatic malt powder, kosher salt, instant yeast, granulated sugar, and potato flakes—in a large bowl. Once well combined, stir in warm water and coffee liqueur until a shaggy dough forms. This rest period for about twenty minutes is key—it allows enzymes to work their magic, improving texture and flavor depth.

Step 2: Kneading for Perfection

Transfer the dough onto a floured surface and knead for eight to ten minutes until it feels smooth and elastic. Try the slap-and-fold method every few minutes for thirty seconds—it’s a baker’s secret weapon for building strength without exhausting the dough. You’ll feel the transformation as the dough becomes supple and springy.

Step 3: First Rise

Place your dough in a greased bowl, cover it, and let it rise until it nearly doubles in size—about an hour. To develop structure and flavor, perform a gentle stretch and fold halfway through this rise. This little step helps build strength and airiness inside the dough.

Step 4: Pre-Shaping Rest

After the rise, gently deflate the dough and divide it into eight equal parts. Shape each into rounds, cover them, and allow them to rest for 15 minutes. Relaxing the gluten here makes the final shaping much easier and ensures a better crumb texture.

Step 5: Shaping Your Bagels

Roll each round into an approximately eight-inch rope, then form into circles by joining the ends and pinching them securely. Dust your hands with flour if needed to keep the dough manageable, but take care to keep the surface smooth—this will help when boiling and baking for a shiny finish.

Step 6: Cold Retardation

Arrange the shaped bagels on a parchment-lined baking sheet, cover tightly, and refrigerate for 8 to 12 hours. This slow fermentation enhances flavor complexity and fits conveniently into your schedule if you want fresh bagels ready in the morning or evening.

Step 7: Preparing the Boiling Bath

Bring water to a gentle simmer and add baking soda. Maintaining the right temperature is essential; too hot and the bagels might blister, too cool and you miss the perfect crust stage. This alkaline bath seals the bagel’s surface for that glossy, chewy crust we all crave.

Step 8: Boiling and Topping

Lower two or three bagels at a time into the bath, boiling each side for 45 seconds. Once out, place them on a wire rack and immediately dip the tops in the coffee-sugar-cinnamon topping. This step adds a smoky-sweet crunch that complements the dark dough beautifully.

Step 9: Baking to Perfection

Preheat your oven to 425°F. Bake bagels on a parchment-lined pan, spaced apart, for 18 to 22 minutes. Remember to rotate the pan halfway through baking for an even, golden crust. The bagels should come out firm, shiny, and utterly irresistible.

Step 10: Cooling

Allow your bagels to cool on a wire rack for at least fifteen minutes. This might test your patience, but it’s worth it—cooling prevents a gummy inside and helps the bagels slice beautifully without crumbling.

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

Garnishes

These bagels shine on their own but can be elevated by a selection of vibrant garnishes. Try spreading cream cheese or mascarpone for creaminess, or add smoked salmon and fresh dill for a luxurious brunch. A smear of honey butter is a simple, delicious way to enhance the coffee-chocolate-hint in the dough.

Side Dishes

Pair your Black Russian Bagels with fresh, crisp salads or a bowl of warm soup. Lentil or butternut squash soups complement the bagel’s earthy notes wonderfully. For a lighter touch, sliced cucumbers, pickled onions, or a colorful beet salad balance the richness perfectly.

Creative Ways to Present

Serve these bagels sliced and toasted with a variety of spreads lined up in beautiful bowls for a bagel bar experience. Or hollow them slightly and fill with scrambled eggs, avocado, and spicy mayo for a creative breakfast sandwich that will impress everyone at your table.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover bagels in an airtight container or resealable bag at room temperature for up to two days. This will keep them chewy and fresh. Avoid refrigeration if possible, as it can dry the bagels out faster.

Freezing

If you want to enjoy these Black Russian Bagels on your own timeline, freeze them individually wrapped in plastic and then placed in a freezer bag. They keep excellently for up to three months without losing their wonderful texture or flavor.

Reheating

To reheat frozen or leftover bagels, slice them first, then toast gently. For best results, spritz a little water on the cut surfaces before toasting to refresh the crumb and bring back that chewy, pillowy bite you love.

FAQs

Can I substitute regular yeast for instant yeast in this recipe?

Yes, you can substitute active dry yeast for instant, but you’ll need to activate it first in warm water before adding it to your flour mixture. The rising times might be slightly longer, so watch the dough rather than the clock.

What does the activated charcoal powder do in these bagels?

Beyond contributing to the striking deep black color, activated charcoal gives a subtle earthy tone that complements the chocolate and espresso flavors beautifully. It also helps to deepen the overall aesthetic appeal.

Is coffee liqueur necessary, or can I leave it out?

The coffee liqueur enhances the rich, robust flavor profile but isn’t mandatory. If you prefer to skip it, you can replace it with an equal amount of strong brewed coffee or water without losing too much character.

Why do I need to boil the bagels before baking?

Boiling sets the crust and creates that iconic chewy texture and shiny exterior. The addition of baking soda in the water raises the pH, helping to develop a blistered crust and rich color during baking.

Can I make this recipe vegan?

Absolutely! This recipe is naturally vegan as it contains no dairy or eggs. Just double-check your coffee liqueur for any animal-derived additives if that’s a concern.

Final Thoughts

Making the Black Russian Bagels (Pumpernickel Everything Bagels) Recipe at home is such a rewarding experience—the aroma alone will brighten your day. The chewy texture, the layered flavors of coffee, cocoa, and malt, combined with the crunchy, sweet-spiced topping, make this bagel a true showstopper. Whether breakfast, snack time, or a special brunch, these bagels are sure to impress and become a delicious new favorite!

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