Pumpernickel Bagels Recipe - Allrecipes.com
Pumpernickel Bagels Recipe
  • READY IN 2 hr

Pumpernickel Bagels

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"Hearty dark rye bagels can be made at home. Rye flour, cocoa, coffee, and caraway seeds make these taste so good!"

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Ingredients Edit and Save

Original recipe makes 1 baker's dozen Change Servings
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Directions

  1. Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
  2. Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
  3. Transfer dough to greased bowl; cover with warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
  4. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  5. Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on prepared baking sheet.
  6. Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 2 hrs
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Reviews More Reviews

Mar 24, 2013

This recipe turned out very well. I added 1 tablespoon of brown sugar because I like my pumpernickel bagels a bit on the sweeter side, and it turned out well. Next time I may decrease the amount of ground coffee just because that flavor came through a bit strong for me, but it could also be the type of ground coffee I used. Also, with regards to the prep time, this definitely took me more like 45 min to prepare, and this wasn't my first time making bagels.

 
Jul 22, 2013

This was my first time making these and these bagels brought me back to NY although I think a few tweaks could be made. I added 2 TSP of vital wheat gluten to the mix. If you have an efficient oven like I do I would drop the temp to 425 and cook slightly longer (if you have a baking stone that is a definite PLUS. I (personally would add more caraway seeds) I would definitely do a 1 egg and 3 TBSP water egg wash over the bagels after they have dried from the boiling water. The bagel insides were slightly wet in some places but because they were hot they continued to cook during the cooling process so don't be alarmed if they seem a little "juicy" in some places. They seemed to be lacking in something taste-wise but I just cannot place what as I have not been to NY in many many many years to have a REAL pumpernickel bagel. They definitely have the denseness of a classic pump bagel which was most certainly a plus. Overall if I can figure out what I am lacking and refine my recipe slightly there is absolutely no reason why these bagels would not deserve 5 stars.

 

5 Ratings

Apr 12, 2013

Great! Will make many more in the future. Used olive oil in place of vegetable oil and no coffee. Perfect! Dave & Sue

 
Nov 25, 2013

I added 1 Tbsp. of brown sugar and 2 tsp. gluten. I also egged the top. The texture is amazing and they taste delicious. But, the recipe does not make 13 bagels unless you are making them tiny. I made 12 and they are equivalent to size as the minis that get sold in the store.

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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