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.
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This post was originally published December 7th, 2013.
Reader's Thoughts...
Mary says
When I found your recipe I about went through the roof and was so anxious to make it. I used to manage a Jewish Deli several years ago and we made these fresh every day. They are my most favorite bagel EVER! I immediately went over to the King Aurthur website to order the Pumpernickel Artisian Bread Flavor to find out they no longer make it. Were you ever able to re-create the King Authur Pumpernickel Artisian Bread Flavor? I would prefer your recipe than theirs. Have you tried KA recipe with the changes they made without using the discontinued ingredient?. Any suggestions….? I really value your opinion! Thank You So Much for your Time…..!!!!!
Rebecca says
Hi Mary! I’m going to get working on this again in earnest. I forgot all about making my own pumpernickel bread flavour, but now I really want some! I’ll check back in when I get it!
Tobin says
King Arthur has, apparently, discontinued the Pumpernickel flavor mix. Any suggestions for a substitute?
Rebecca says
Hi Tobin- I have feelers out to King Arthur Flour to see if they can give me a hint about recreating the pumpernickel flavouring at home.
Jonette Friend says
Ok I’m about to cry… kaf no longer carries the pumpernickel flavor!!!! Do you in your infinite wisdom have any idea how to replicate it or know of another company that might carry something similar? I’m scouring the internet and all I’m finding is coffee and molasses but I just don’t think that’s going to come close. I’m seriously dying inside right now!!! Lol any suggestions would be great. Thanks in advance and o hope you’re having a wonderful holiday season!
Rebecca says
Thanks so much, Jonette! I’m going to try to replicate that here in my kitchen because I was crushed that it was gone, too!
Jonette Friend says
I ordered some stuff too and I’m going to play with it over the holiday… I’ll keep you posted if I can get close. I do have about 1/3rd of a bag left. So sad !!!!
Jonette Friend says
Ok I ordered the kaf pumpernickel and there is nothing brown about mine. They barely look like wheat the color is so light. Am I missing an ingredient? I even mixed a bit of water with just the pumpernickel flour from kaf and it looks like wheat. Am I crazy how do you get that brown?
Rebecca says
You’re not crazy. I also mentioned in the post that I used “Pumpernickel Artisan Bread Flavor” from King Arthur Flour which boosts the darkness. It was easy to miss, so maybe you just didn’t see that part? The recipe does mention using it, though, so I’m thinking perhaps you ordered Pumpernickel flour rather than the “Artisan Bread Flavor”?
…That being said, I bet your bagels still tasted great, right? 😀
Jonette Friend says
Yes I TOTALLY missed the word flavor lol. I was too excited to make them to read it properly but I just got the artisan pumpernickel flavor yesterday just took my first batch out of the oven and omgoodness they are every bit as as delicious as they look. New tie for first place of my favorite recipes you’ve posted. Love your site have a great weekend!!
Rachael Barnett says
Everything bagels are my absolute favourite. My favourite way to eat them is with avocado.
I have to make these!! I just know I will not stop thinking about them until I do.
Thanks for sharing the recipe
Rebecca says
You’re very welcome! And these would be maddeningly delicious with avocado! I need to do that~
Ariella says
How are yours so dark? Mine are way lighter! :did you add any coloring at all?
Rebecca says
I use King Arthur Flour’s Artisan Pumpernickel Flavour, but I don’t add colouring! It definitely gives my bagels that great, deep colour.
Tobi meyers says
I would love the pumpernickel bread flour . My husband loves the Black Russian but would go gaga over seventy thing pumpernickel bagel! We can only get egg everything or Black Russian bagels in Florida!
Jill says
I have made bagels from scratch; my favorite kind are sesame, but you do a pretty good job of selling me on these! I’ll have to give them a try!
Angel Nicholas says
I have such a huge wish list from King Arthur’s catalogue that it’s a bit embarrassing. Whenever a new one arrives in the mail, I cannot wait to rush inside and thumb through it, with much oohing and aahing and even a bit of drooling.
I like to think I’m a fairly skilled baker, but I’ve never thought to try my hand at bagels. The process sounds intimidating! But hey, nothing ventured, nothing gained. I’ll try almost anything once.
I love a wide variety of bagels, as do my children. I’m especially fond of dark, rich bread though, so this pumpernickel recipe is immensely tempting. I’ve never seen dark bagels before! I should get out more. 🙂
Connie @ Sprig and Flours says
These look great! I never thought to make my own bagels! Now I have to try.
laurasmess says
Seriously amazing. I am going to make these quick smart (and then devour that burger patty and cream cheese filling between two glossy pumpernickel halves!) x
Avram Peters says
I’ve never made bagels from scratch, but with the incoming snow, I might have to give it a shot! Thanks for the recipe!
Jym says
I’m made bagels before, but they didnt turn out successful. I’m looking forward to trying these
Rebecca says
You’ll have to let me know how it goes for you, Jym!
Stephani D says
I’m a college student who is broke enough to try to make everything from scratch! Have definitely made bagels before. Pretty much covet every single item from King Arthur Flour. Favorite bagel…Whole grain everything! (have never tried pumpernickel though…Maybe a new favorite!)
Rebecca says
You’ve never tried pumpernickel? Oh goodness. You’re gonna love it! (I hope!)
Christian Wright says
I consider all the items I have bought from KAF fantastic purchases and the
bagel ingredients top that list. . As a (and maybe the only!) Jew on a small island in Alaska the food of my people is a welcome effort.
Everything can be good but onion is my fave
tk says
i’ve never made bagels before but everything bagels are my fave!
Anne says
My KAF baker’s wish list: One of each, please! Seriously, though, I would love to have a high-end bread machine like the Zojirushi BB-CEC20 Home Bakery Supreme, but more realistically, I’m hoping Santa will bring me the Standard Doughnut Pan so I can bake me some doughnuts.
Lori Scatton says
OMG! I made homemade bagels years ago and I can honestly say they were the best bagels I ever ate. Nothing like homemade. Like I said it’s been years, and I would love to try it again.
Anastacia says
I would love to win the chocolates and the bread and soup kit. Pumpernickel bagels sound pretty scrumptious though.
rob says
Your demos are so helpful, thank you. I’ve never made bagels, but I did go on a class trip in 2nd grade (1972 maybe?) to H&H bagels. As any NY-er knows, H&H is the spiritual heart of bagel-dom. I am finally ready to make my own attempt, lacking only the KA artisan bread flavor per your thoughtful arrangement. Thanks!