Recipe by sueb
"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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1 1/4 cups
active dry yeast
unsweetened cocoa powder
instant coffee granules
1 1/2 teaspoons
1 1/4 cups
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.
This either had too much coco powder or coffee or both. These tasted like burnt coffee grounds. They also were not bagels. They were pumpernickel bread shaped like bagels. There was no chew. There was no density. The outsides did not get nice and crusty. I even tried to boil a batch in malt water to get them crusty on the outside. I make NYC bagels for my own small business food truck that sells NYC bagels and I had requests for Pumpernickel and tried this recipe first to start. No good.
This is the first time I have ever seen a recipe for pumpernickel bagels in the UK. My husband has raved about them in New York where he visited a relative for many years. We went there as a family and tasted them when I saw this recipe I tried it straight away. These bagels are exactly what we had in New York a fantastic recipe and it's saves us a lot of money as we were getting them shipped over twice a year from a deli on the lower east side. A recipe well worth the effort double the mix and freeze half no problem. I added a lot more caraway seed because we love the taste of them.
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.
Great! Will make many more in the future. Used olive oil in place of vegetable oil and no coffee. Perfect!
Dave & Sue
Have made this by recipe directions and we loved it, also have put my own touches to it. Our family loves dark rustic breads and flavors.
This was my first time making bagels at home, and wow are they tasty! I did not have coffee crystals, so I used brewed coffee in place of water. I was also out of molasses and subbed maple syrup. The dough was overly sticky so I ended up added extra flour during kneading ~1.5 cups.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/13 of a recipe
Servings Per Recipe: 13
Amount Per Serving
Calories from Fat: 17
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