Welcome to a culinary journey that will transform your breakfast routine forever. Around our house, there’s one bagel that reigns supreme, a bagel so deeply flavorful and satisfying it has earned its place as the undisputed favorite: the incredible **Black Russian Bagel**. Often affectionately known as the **Pumpernickel Everything Bagel**, this masterpiece is a harmonious blend of rich pumpernickel depth and the vibrant complexity of an everything topping. While we’ve long cherished buying them from specialty bakeries, the sheer joy and unparalleled freshness of crafting them at home is an experience we wouldn’t trade. For those eager to explore more delightful homemade breads, be sure to visit our extensive Bread Recipes page.
Unveiling the Irresistible Charm of Black Russian Bagels
To declare my love for bagels feels like a gross understatement. They occupy a very exclusive list of foods against which I am utterly defenseless, no exceptions. While all bagels hold a special place in my heart – even the sweeter varieties are a welcome treat – my ultimate preference has always leaned towards the savory, the seedy, the garlicky, and the oniony. This craving naturally leads me to the classic Everything Bagel, a burst of flavor in every bite. Yet, even beyond this beloved staple, there exists a superior category: my all-time cherished **Black Russian Bagels**. These aren’t just any bagels; they are an experience. Imagine a deep, dark pumpernickel bagel, profoundly flavored, generously crusted with the iconic Everything Bagel topping. It’s a combination that truly inspires culinary rapture.
The first encounter with these magnificent bagels was a few years ago at my local Wegman’s. I purchased a handful, bringing them home alongside our usual assortment of regular Everything Bagels. My intention was clear: to secure at least two for myself, knowing my children, staunch fans of the classic Everything Bagel, typically turned up their noses at anything pumpernickel. To my utter astonishment, one of them, perhaps by accident, grabbed a Black Russian Bagel. Before I knew it, jubilant cries filled the kitchen, proclaiming an undying love for this “pumpernickel-plus-everything” marvel. Naturally, I had to demand a bite, realizing quickly that enjoying an entire bagel to myself was no longer an option.
And “wowza” truly encapsulates that moment. I was instantly, irrevocably hooked, just like my kids. The only challenge? The nearest Wegman’s is a good thirty-minute drive, transforming these Black Russians into a rare and precious indulgence. They became a coveted prize, picked up only during my monthly shopping trips, and only if other eager Black Russian Bagel aficionados hadn’t already cleared the shelves.
The Quest for Homemade Perfection: A Baker’s Inspiration
This delightful but distant treat eventually sparked a mission. My desire for these bagels grew into a need for a more accessible supply. The turning point arrived last spring during a visit to the esteemed King Arthur Flour’s Baker’s Education Center. There, amidst a treasure trove of baking delights, I stumbled upon a bag of their Pumpernickel Artisan Bread Flavor. It sat on my shelf for some time, a forgotten gem, until a couple of weeks ago. I picked it up, read the label – “Takes bread from average to Artisan in one easy step” – and my mind instantly screamed, “BLACK RUSSIAN BAGELS!”
A quick search on the King Arthur Flour website confirmed my suspicions: they indeed offered a recipe for pumpernickel bagels. True to King Arthur’s reputation, the recipe was practically flawless. With a reliable base now in hand, the path to homemade Black Russian Bagels was clear. My goal was to adapt this excellent recipe, infusing it with an even deeper pumpernickel essence and the perfect Everything Bagel topping, to replicate the magic I had found at Wegman’s.
Crafting Your Own Black Russian Bagel Masterpiece
With the King Arthur Flour recipe as my foundation, I made a slight adjustment, boosting the amount of pumpernickel flavor just a touch to achieve that intensely dark color and robust taste that defines a true Black Russian Bagel. The final flourish was a generous crust of homemade Everything Bagel topping. The result? Bagels so authentic and delicious, they’ve completely cured me of the need to burn an hour’s worth of gas and time driving to the store. The satisfaction of pulling these warm, aromatic, perfectly chewy bagels from my own oven is unparalleled.
For those who prefer a shortcut, King Arthur Flour also conveniently sells jars of pre-mixed Everything Bagel Topping, making the process even simpler without compromising on flavor.
The impact of these homemade bagels has been nothing short of sensational. My kids are absolutely obsessed. My husband is equally smitten. And I? I am utterly bonkers over them. In the past two weeks alone, we’ve enjoyed Black Russian Bagels for breakfast five mornings, and there’s no indication of this delicious trend slowing down anytime soon. They’ve become a beloved ritual, a testament to the fact that some of the best culinary delights are those crafted with love and care right in your own kitchen.
Don’t Fear the Dough: Bagel Baking for Everyone
If you’ve never ventured into the world of bagel making, please don’t be intimidated by the process. Bagel dough is remarkably forgiving and sturdy, making it an ideal project for bakers of all skill levels. Unlike more delicate pastries, you won’t feel as though it’s going to tear or collapse with every touch. It’s a fantastic baking adventure, whether you’re a beginner looking to expand your bread-making repertoire or a seasoned expert seeking a truly satisfying recipe. The steps are straightforward, and the rewards – warm, chewy, flavorful bagels – are immensely gratifying. The distinctive chewiness of a bagel comes from a crucial step: boiling the dough before baking. This brief dip in a simmering, sweetened water bath gelatinizes the starch on the surface, creating that characteristic crisp exterior and dense, chewy interior that we all adore.
The process of making bagels can be broken down into manageable steps: mixing and kneading a stiff dough, allowing it to rise, shaping the individual bagels, a quick boil, and finally, baking until golden brown and delicious. Each step contributes to the bagel’s unique texture and flavor. The kneading develops the gluten, giving the bagel its characteristic chew. The shaping, while seemingly simple, is key to creating that iconic ring. And the boiling, as mentioned, is non-negotiable for achieving the perfect bagel texture. Once you try it, you’ll wonder why you ever hesitated.
Beyond the Bake: Serving Your Homemade Black Russian Bagels
Once your homemade Black Russian Bagels emerge from the oven, fragrant and perfectly crusted, the possibilities for serving are endless. Their robust pumpernickel flavor and savory everything topping make them incredibly versatile. Slather them with a generous helping of cream cheese – plain, scallion, or even a spicy jalapeño cream cheese for an extra kick. For a classic deli experience, pair them with smoked salmon (lox), thinly sliced red onion, and a sprinkle of fresh dill. They also make an outstanding base for a breakfast sandwich, piled high with scrambled eggs, cheese, and your favorite breakfast meats. Their hearty nature means they can stand up to a variety of fillings, making them perfect for breakfast, brunch, or even a satisfying lunch.
Black Russian Bagels {Pumpernickel Everything Bagels}
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Recipe by Rebecca Lindamood
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This is the one bagel to rule them all. Adapted from King Arthur Flour.
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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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:
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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.
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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.
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Turn the dough out onto a 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.
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Preheat oven to 425°F.
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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.
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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.
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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.