Black Russian Bagels (Pumpernickel Everything Bagels) are our household favorite. We enjoy buying them at Wegman’s, but making them at home is just as rewarding. Visit our Bread Recipes page for more homemade bread ideas.
I love bagels—perhaps more than I should. Some bagels are better than others: sweet varieties have their place, but I prefer bold, savory bagels. A classic Everything Bagel is salty, seedy, garlicky and oniony, bursting with texture and flavor. Even better are Black Russian Bagels: deep, dark pumpernickel bagels topped with everything seasoning. They combine the rich, slightly bitter notes of pumpernickel with the bright, crunchy topping for a truly irresistible result.
I first discovered these at my local Wegman’s a few years ago and immediately brought several home. My kids usually prefer traditional Everything Bagels and were skeptical of pumpernickel, but one bite changed their minds—suddenly everyone was raving about the pumpernickel-everything combination. I tasted one too and was hooked.
Because our nearest Wegman’s is a half-hour drive away, Black Russians became an occasional treat. That changed after a trip to King Arthur Flour’s Baker’s Education Center, where I picked up a packet of Pumpernickel Artisan Bread Flavor. It sat on the shelf until one day I read the label—“Takes bread from average to artisan in one easy step”—and immediately thought: Black Russian Bagels.
King Arthur’s site also has a pumpernickel bagel recipe that’s nearly perfect as written. I made just a small adjustment—adding a touch more pumpernickel flavor to deepen the color and taste—and finished the bagels with a generous homemade Everything Bagel topping. The result: bakery-worthy Black Russian Bagels at home, saving me time and gas trips.
These bagels have become a family obsession. We’ve had Black Russian Bagels many mornings over the past few weeks, and they remain a favorite for everyone at the table.
Don’t be intimidated if you haven’t made bagels before. The dough is forgiving and sturdy, so it’s a good project for beginners through experienced bakers. The method—mixing, kneading, shaping, boiling briefly, and baking—yields bagels with a satisfying chew and crisp crust.
Black Russian Bagels {Pumpernickel Everything Bagels}
Rebecca Lindamood
Ingredients
For the Dough:
- 1/3 cup plus 1 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:
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Combine all topping ingredients in a pint jar, seal tightly, and shake to mix. Store in a cool, dark place and use as needed.
To Make the Dough:
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Mix the dough ingredients in a stand mixer fitted with a dough hook on low speed, then knead for 10 minutes. If you don’t have a mixer, combine with a sturdy spoon and knead by hand on a clean surface for about 15 minutes. The dough will be stiff—resist adding extra water.
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Oil the mixing bowl, place the dough inside, flip once to coat, then cover with a clean towel. Let the dough rise in a warm, draft-free place for 1 to 1½ hours, until doubled in size.
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Turn the dough onto a clean work surface, divide into 8 equal pieces, and shape each into a smooth ball by rolling in a circular motion with a cupped hand. Cover and rest for 30 minutes.
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Preheat the oven to 425°F.
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While the dough rests, bring the boiling ingredients to a gentle boil in a large, high-sided skillet. Dissolve the sugars and keep the water at a simmer rather than a rolling boil.
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Create bagel holes by pushing your finger through the center of each dough ball to the counter, then stretching the hole to roughly 2 inches. Be careful not to deflate the dough. Boil up to four bagels at a time for 2 minutes per side, lowering them into the water with the side that sat face-up on the counter going in first. Transfer boiled bagels to a parchment- or silpat-lined baking sheet. Leave a little space between bagels for heat circulation and repeat with remaining dough.
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Whisk the egg white and water until frothy, brush the boiled bagels, then generously top with the Everything Bagel Topping. Bake for about 25 minutes, until the internal temperature reaches at least 190°F.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.
Did you make this recipe?
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This post was originally published December 7, 2013.