Black Russian Bagels {Pumpernickel Everything Bagels} are the favourite-in-perpetuity around our house. We love buying them at Wegman’s, but we love making them at home just as much… Visit our Bread Recipes page for more fantastic homemade breads!
To say that I love bagels might be the understatement of the century. They are on a very short list foods against which I am utterly powerless at all times with no exceptions. All bagels are not created equal, though… Sweet bagels are better than a kick in the pants, but my preference is for a pumpernickel or a salty, seedy, garlicky, oniony, popping with flavour Everything Bagel. And even better than either of those are my all-time best-beloved Black Russian Bagels. Black Russian Bagels are deep, dark Pumpernickel Everything Bagels. Holy swoon, Batman.
I ran into these for the first time a few years back at my closest Wegman’s. I brought four home (with the remaining dozen being regular Everything Bagels) thinking it was a sure-fire way to guarantee I got two bagels out of the bunch. My kids are stalwart Everything Bagel boys and they always scrunched their noses up a bit when I had my pumpernickel ones. Somehow, one of them grabbed one of the Black Russian Bagels and before I knew it, there were rapturous boys proclaiming their undying love for pumpernickel-plus-everything. I ordered one of them to give me a bite since I clearly wasn’t going to get to enjoy an entire bagel by myself.
Wowza.
I was hooked and hard just like the kids. The trouble is that the nearest Wegman’s is a thirty minute drive in either direction, so the Black Russians were a rare treat for us. I picked them up when I did my monthly shopping trip (and when other Black Russian Bagels aficionados hadn’t cleaned out the basket before I got there.)
Then I visited King Arthur Flour’s Baker’s Education Center last spring and picked up a bag of the Pumpernickel Artisan Bread Flavor. It languished on my shelf until two weeks ago, when I picked it up and read the label: “Takes bread from average to Artisan in one easy step.” and my brain screamed, “BLACK RUSSIAN BAGELS!”
Sure enough, King Arthur Flour had a recipe for pumpernickel bagels on the site, and -like you can count on King Arthur’s recipes to be- it was practically perfect in every way.
I bumped up the amount of pumpernickel flavour just by a smidge to get it super dark and bursting with pumpernickel and crusted the top with homemade Everything Bagel topping* to make Black Russian Bagels that have cured me of the need to burn an hour’s worth of gas and time.
*If you’re not keen on making your own, King Arthur Flour also sells jars of pre-mixed Everything Bagel Topping.
My kids are nutty over them. My hubby is nutty over them. I am BONKERS over them. People, we’ve had Black Russian Bagels five mornings in the last two weeks, and I don’t see signs of it slowing anytime soon.
Don’t be intimidated if you’ve never made bagels before today. The dough is very forgiving and is sturdy enough that you don’t feel like its going to rip every time you look at it. It’s a great baking project whether you’re beginner-to-intermediate or a full-blown expert.
Black Russian Bagels {Pumpernickel Everything Bagels}
Rate RecipeIngredients
For the Dough:
- 1/3 cup plus1 tablespoon King Arthur Flour Pumpernickel Artisan Bread Flavor or 2 ounces by weight
- 3 3/4 cups Unbleached Bread Flour 1 pound by weight
- 1 1/4 cups lukewarm water 10 ounces
- 2 teaspoons salt
- 1 tablespoon brown sugar
- 1 tablespoon instant yeast
To Boil the Bagels:
- 2 quarts water
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar or raw sugar
For the Egg Wash:
- 1 egg white
- 1 tablespoon water
For the Everything Bagel Topping:
- 3 tablespoons sesame seeds
- 3 tablespoons poppy seeds
- 3 tablespoons dried minced garlic
- 3 tablespoons dried minced onion
- 1 tablespoon pretzel salt or coarse sea salt
Instructions
To Make the Everything Bagel Topping:
- Add all of the ingredients to a pint jar, screw a lid on tightly, and shake to combine. Store in a cool, dark place and use as needed.
To Make the Dough:
- Mix all of the dough ingredients together in a stand mixer fitted with a dough hook on low speed then allow the mixer to knead it for 10 minutes. Do not crank the speed above low unless you'd like to damage your machine! If you do not have a stand mixer, use a sturdy spoon to combine the dough ingredients before turning it out onto a clean counter and kneading it for 15 minutes. Either way, the dough will be quite stiff... Don't be tempted to add water to loosen it up.
- Remove the dough from the stand mixer bowl and oil it (or oil another mixing bowl). Put the dough in, flip it once, then cover the bowl with a clean, dry tea towel and let it rest and rise in a warm, draft-free place for 1 hour to 90 minutes or until doubled in bulk.
- Turn the dough out onto clean work surface, divide into 8 equal pieces, and roll each piece into a smooth ball. This is easiest to do if you roll it around on the countertop in a repetitive circular pattern with your hand cupped gently over it. Let the dough balls rest, covered with a clean towel, for 30 minutes.
- Preheat oven to 425°F.
- While the dough rests, combine the bagel boil ingredients in a large, high-sided skillet over high heat. When the sugars have dissolved and the water is at a gentle boil (not a full, rolling one) turn your attention to the rested dough.
- Poke your index finger down through the center of each dough ball to the counter. Pick the dough ball up and gently stretch the hole you made until it is about 2 inches in diameter. Take care not to deflate the dough too much. Place it back on the mat and repeat with the remaining dough. Once they're all done, lower one bagel at a time into the water (lowering the side that was facing up on the countertop into the water first.) Do not overcrowd the pan. Each batch for boiling should be no larger than 4 bagels. Boil those 4 bagels for 2 minutes on the first side, carefully flip the bagels and boil the second side for 2 minutes. Use a slotted spoon to transfer the bagels to a parchment or silpat lined baking sheet. They will not expand greatly while they bake, but should still have a little space between them to allow heat to circulate well. Repeat with the remaining bagels.
- Whisk together the water and egg white until frothy. Brush the boiled bagels then generously crust the top of the bagels with the Everything Bagel Topping. Bake for 25 minutes. The internal temperature of a finished bagel should be at least 190°F.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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This post was originally published December 7th, 2013.
Reader's Thoughts...
Carol Mackey says
Thank you for the recipe! “Everything” Bagels are my favorite, with a touch of Parm. Add a schmear of lox and cream cheese, or cream cheese and chives; heaven! The Pump will be a neat treat. KAF has a permanent place in my Bookmarks-I realy like their ‘no yeast sourdough starter’. Makes yummy bread.,
Karen D says
My fav are everything bagels…have yet to try everything pumpernickel…but we do love our pumpernickel…. better get baking! I have made bagels from scratch. I’m a sucker for kitchen gadgets…love K.A. products.
Debbie D says
I love making bagels. It is a fun thing to do early in the morning with company helping. Great way to pass along a recipe to a younger generation.
Sandy N says
I’ve never made bagels before, but would love to try them. I’ve never had a pumpernickel bagel but I love pumpernickel bread. Thanks for the opportunity to win!
Patricia says
Oh, how timely that you posted this this morning! I was longing for a bagel, but it’s about 27 degrees here (that’s COLD for Austin!) and I just couldn’t bear to send the Dear One out into that to hunt bagels.
Nope, I’ve never made them, but I’d love to try! Thanks for the giveaway, and fervent thanks for not using Rafflecopter, an application that I am finding increasingly annoying.
Kirsten/ComfortablyDomestic says
You are speaking my love language, what with all the “everything” and “pumpernickel” married so beautifully together. Pumpernickel always reminds me of my grandmother, for whom I was named. I think I’ll make these for Christmas morning to enjoy with a cup of her favorite tea, so that it’ll be as if she still with us.
As far as my KAF wish list goes, I’m currently stalking the baker’s couche.
Elizabeth says
I have never made Bagels from scratch, but there’s always a first time=) Thanks for the recipe…those Black Russian Bagels look divine…will have to try! I always buy King Arthur Organic Flour.
Christopher Sorel says
everything bagels are the best but never had one made with pumpernickel. Love to get some espresso powder and some of the flour to make these
Krystal Ray says
I’ve always wanted to try the cheese powder and fiori di sicilia
Katrina @ In Katrina's Kitchen says
Seriously Rebecca I gasped when I saw this! You just took my breath away . THAT’s how much I love everything bagels…and pumpernickel…and you…you…you just made me a happy lady! I have dragged my feet on making homemade bagels (why?) but I think you just gave me the motivation I needed because these will haunt me in my dreams until I taste one. Dramatic? Maybe. But truer words were never spoken. 😉 xoxo- K
Rebecca says
I knew we were kindred, Katrina. 😀 I always dragged my feet, too… I think because somewhere along the line I tried a homemade bagel recipe that WAY overcomplicated the issue and I was soured on it. The truth is, these are some of the best bagels I’ve ever had AND THEY WERE SO EASY! I hope you love them the way I do!
Nicole ~ Cooking for Keeps says
Whaaaaaaa why have I never heard of black russian bagels??? I am ridiculously obsessed with everything bagels, and pumpernickel comes in at a close second, so I’ve definitely been missing out. We don’t have a Wegmans within five hours of us, so now that I know these exist I must make them. Like as soon as possible.
Rebecca says
I felt the same way the first time I saw Black Russian Bagels. Make ’em! Make ’em!!!
Kathy Pittman says
I love all things KAF. Would love a dough bucket!
Rebecca says
Let me tell you this… their store is a very dangerous place to be with a credit card.
Brittany B says
Everything Bagels are by FAR my favorite, but I feel like these bagels would steal that spot pretty quickly!
Rebecca says
They sure stole the spot quickly for me!
Wendy says
I like ALL bagels 🙂 As for KAF … it’s like the Sears Christmas catalog for bakers. So many glorious things!
Rebecca says
I know. It is my sit with a cuppa tea catalog. Boy, how I love them.
Rie says
That’s it Wendy!!!!! I love the KA catalog too. When I read your comment it took me back. Instead of the Sears Christmas Catalog, it’s any KA one.
Deitan says
I love pumpernickel and everything bagels…and then you go and put them together!! Brilliant! I’ve been meaning to try my hand at making bagels for a while now, this might just be the catalyst, thank you 🙂
Rebecca says
Oh do it! It’s crazy how easy they are and how the payoff is so huge! And you are very welcome!
MaryAnne W. says
My KAF wish list is too long to put here! I have never been disappointed by one of their products. I have made bagels from scratch (as well as bialys) and my absolute favorite flavor is everything.
Rebecca says
Oh gosh. I love bialys, too. Now I know what I’m making this afternoon!
MotorCityMich says
I love pretty much everything on King Arthur Flour’s website, but I especially love with the snowflake shortbread pan right now… so lovely!
I tend to love oatmeal-ish bagels, but have never made my own. Perhaps it’s time to rise to the challenge! The idea of the pumpernickel ones has captured my imagination!
Rebecca says
Man. I love toasted oatmeal bagels with strawberry freezer jam on them. Now I’m drooling!
MotorCityMich says
I have strawberry jam…. so now you’ve got me wanting bagels. *sigh*
And… forgot to give you total props for the LOTR/bagel mash up!
Jennifer says
These look fantastic! We love pumpernickel bread but haven’t tried the bagels. We are big English muffin fans, so I would like to try King Arthur’s mix and ring set.
As a bonus, we are traveling the many miles needed to get back to family in the Midwest for Christmas. My dad would swoon over the bagels.
Rebecca says
I know my dad was drooling over the phone while I talked to him about working on this recipe. Do all dads love pumpernickel?
Lynne Stockwell says
My wish list would be WAY too long! I have been a huge KAF fan for years…attended a baking demo when they were in Northern Michigan and made sure to visit their campus when we were on vacation in Vermont. Bagels…. pumpernickel rocks!
Rebecca says
Did you go in their store, too, Lynne? Ooof… I didn’t want to leave!
sharon taylor says
I have never made bagels from scratch but would love to try and pumpernickel is my all time favorite flavor. I hope I win this prize cause these would be my go to when friends are here.
Rebecca says
Oh, make some bagels, Sharon! You’ll be so happy you did!