Description
These Black Russian Bagels, also known as Pumpernickel Everything Bagels, are a rich, flavorful twist on traditional bagels. Infused with Dutch-process cocoa powder, espresso, activated charcoal, and coffee liqueur, these bagels boast a deep, complex flavor profile. Topped with a sweet and aromatic coffee-sugar-cinnamon blend, they offer a perfect balance of savory and sweet, making them ideal for a unique breakfast or snack treat.
Ingredients
Scale
Dough Ingredients
- 5 cups bread flour
- 2 tablespoons Dutch-process cocoa powder
- 1 tablespoon espresso powder
- 1 teaspoon activated charcoal powder
- 1 tablespoon diastatic malt powder
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- ½ cup instant potato flakes
- 1 ½ cups warm water (110°F)
- 2 tablespoons coffee liqueur
Boiling Bath
- 4 cups water
- 2 tablespoons baking soda
Topping
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon finely ground espresso or coffee powder
Instructions
- Mix Dry Ingredients and Combine. In a large bowl, whisk together the bread flour, Dutch-process cocoa powder, espresso powder, activated charcoal, diastatic malt powder, kosher salt, instant yeast, granulated sugar, and instant potato flakes. Stir in 1 ½ cups of warm water and coffee liqueur until a shaggy dough forms. Allow to rest for 20 minutes to activate enzymes and improve texture.
- Knead the Dough. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Use a slap-and-fold technique for 30 seconds every few minutes to build dough strength.
- First Rise. Place the dough in a greased bowl, cover, and let it rise at room temperature until it has nearly doubled in size, about 1 hour. Perform a stretch and fold halfway through to strengthen the dough.
- Divide and Shape. Gently deflate the risen dough and divide it into 8 equal portions. Shape each into rounds, cover, and rest for 15 minutes to relax the gluten for easier shaping.
- Form Bagels. Roll each round into an 8-inch rope and join the ends to form a tight circle, pinching to seal. Dust hands lightly with flour to prevent sticking and keep bagel surfaces smooth.
- Cold Retardation. Arrange shaped bagels on a parchment-lined baking sheet, cover tightly, and refrigerate for 8 to 12 hours. This slow fermentation develops complex flavors.
- Prepare Boiling Bath. Bring 4 cups of water to a gentle simmer in a large pot and stir in the baking soda. Maintaining a gentle simmer is key for a glossy crust.
- Boil Bagels. Lower 2-3 bagels into the bath gently and boil for 45 seconds on each side. Remove with a slotted spoon to a wire rack. Immediately dip the tops into the coffee-sugar-cinnamon topping and press gently to adhere.
- Bake. Preheat oven to 425°F (220°C). Place bagels on a parchment-lined baking sheet spaced apart. Bake for 18-22 minutes, rotating halfway through, until the crust is firm and shiny.
- Cool. Transfer bagels to a wire rack and cool for at least 15 minutes to allow steam to escape, ensuring a perfect crumb and easier slicing.
Notes
- Using Dutch-process cocoa and espresso adds depth and a unique flavor to the bagels.
- Cold retardation in the refrigerator develops flavor and fits well into a busy schedule.
- Be sure to maintain a gentle simmer when boiling bagels to avoid tearing the dough.
- Topping immediately after boiling helps it stick and creates a beautiful finish.
- Allow bagels to cool fully before slicing to prevent a gummy texture.
