Black Russian Bagels {Pumpernickel Everything Bagels} + GIVEAWAY

Black Russian Bagels a.k.a. Pumpernickel Everything Bagels at

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 is my all-time best-beloved Black Russian Bagel. A Black Russian is a deep, dark Pumpernickel Everything Bagel. 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 Russians 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.


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 some other Black Russian aficionado 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.

Black Russian Bagels and Everything Topping on

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 a Black Russian Bagel that has 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.

Black Russian Bagels 2

My kids are nutty over them. My hubby is nutty over them. I am BONKERS over them. People, we’ve had bagels five mornings in the last two weeks, and I don’t see signs of it slowing anytime soon.

Black Russian Bagels on a.k.a. Pumpernickel Everything Bagels

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.

5 from 1 reviews
Black Russian Bagels {Pumpernickel Everything Bagels} + GIVEAWAY
This is the one bagel to rule them all. Recipe Source: Very gently adapted with just a couple of small changes from King Arthur Flour
For the Dough:
  • ⅓ cup plus1 tablespoon (or 2 ounces by weight) King Arthur Flour Pumpernickel Artisan Bread Flavor
  • 3¾ cups (1 pound by weight) Unbleached Bread Flour
  • 1¼ cups (10 ounces) lukewarm water
  • 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
To Make the Everything Bagel Topping:
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 425°F.
  5. 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.
  6. 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.
  7. 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.


I contacted the folks at King Arthur Flour when I decided I wanted to run this recipe and they kindly offered to give away 5 bags of the Pumpernickel Artisan Bread Flavor! Hooray! That’s 1 bag each to 5 Foodie with Family readers, total. Thank you, King Arthur!

How do you enter? Let’s make this as easy as possible, shall we? Please leave a comment below telling me your King Arthur Flour Baker’s Catalog wish list, your favourite bagel flavour, or whether you’ve ever made bagels from scratch! Happy holidays! (Five winners will be drawn at random on Saturday, December 14, 2013 at 9am.)

While you’re at it, go visit King Arthur Flour on facebook and give ‘em a little love!


  1. Gina Guthrie says

    I have never made bagels before. I love everything bagels the best, though those pumpernickel bagels look great.

  2. Kim C says

    I made a ton of different flavored bagels from scratch when I was in pastry school. I’ve been meaning to do it again on my own because they really are so easy to make and so good!!

  3. Mollie C. says

    I love everything about the paper baking pans. How cute! I’ve never made bagels but sounds like my next project and I love all bagels. I like the onion and everything bagels… Yum!

  4. Rebecca says

    I love a good everything bagel, toasted with butter. Or better yet, a pork roll, egg, and cheese sandwich on a wheat bagel!

  5. Dani says

    I used to live fairly close to King Arthur Flour and my husband would be bring me there to binge shop for my birthday and mother’s day. I so miss being able to do that! I’ve made some of their other bagel recipes before,and would love to try this one.

  6. Jennifer B. / Brooklyn says

    Oh YUM! My two favorite bagel flavors are everything and pumpernickel; those two together? Outta this world. I’ve been tempted to try my hand at making bagels before, but I’ve never gotten around to it (I live in Brooklyn, NY – I can get some decent bagels!) but now…I may just have to make these!

  7. Karsten says

    These look amazing! Love King Arthur flour….the whole wheat white is the best. Never made bagels from scratch…the everything is a favorite around here.

  8. Amy S. says

    I’ve never made bagels, but they are on my to-do list. I love Asiago cheese bagels, everything bagels, cinnamon bagels… If it’s a bagel, chances are I’m going to love it!

  9. Nora Charles says

    There are so many gadgets I like from King Arthur’s catalog. Special shortbread pans, a madeleine pan — I could fill up my kitchen. Probably tops is the red bread baking crock/dutch oven.

    I made bagels once. I was fourteen years old and had only ever made brownies from a mix or scrambled eggs before, but I decided I could take on bagels. Mistake one of many: I figured my mom’s White Lily flour (soft flour for biscuits) would work just fine. I ended up throwing the results over the fence to the neighbor’s dog, who sniffed them once, then scrupulously avoided them. I think I may be ready to try bagels again, twenty-eight years later.

  10. Jacky says

    I Love all King Arthur products and have one of their cookbooks and love it.. I have never made bagels but would love to try these for starters !!!!!

  11. Sara says

    I love those black russian bagels too and for some reason so does my 3 year old picky eater. They are our sunday breakfast after my grocery shopping. Your recipe looks pretty easy, I can’t wait to try it.

  12. Kelly says

    I would love to try King Arthur’s Toasted Almond Flour, i’ve made bagels from scratch once… they were edible but I could use some more practice!

  13. Jen says

    My family and I love bagels!! Our favorite bagels are from NYC but sadly we leave in MA where. We’ve found some good bagels, but they don’t have the same chew as the ones from NYC. I’ve tried to make my own and they were good, but still not quite right. My girls and I love pumpernickel bagels so I can’t wait to try your recipe! They look DELICIOUS. :-)

  14. Rachel says

    I have never made bagels before but this is inspiring me. I think I need to dig into my Jewish roots and start bagelmaking. These look amazing!

  15. Ellen Renee says

    I have never made bagels before – but would be willing to give it a try. We have a local family owned bakery and I do adore an occasional everything bagel – made into an egg sandwich of some sort.

  16. Karen D. says

    I have never made bagels since we have an excellent bagel shop in the neighborhood, but they do not make Black Russian bagels. I am a sucker for Pumpernickel. They are my favorite. The whole fam loves everything bagels. I would love to try making these.

  17. Peggy in MN says

    I have just started reading your blog and really enjoy it—I have made your kimchee and my family is now waiting for the next batch. I want to try bagels because my family loves pumpernickel. My husband is diabetic and his Dr. told him pumpernickel was the best choice for diabetics. Bonus!! My wish list includes the English muffin baking set, and I always drool over the Kitchen Aid mixers on the King Arthur site. I’m not much of a baker, but I love to cook. For what I have spent buying used Kitchen Aid mixers at yard and estate sales, I probably could have bought a new one.

  18. KirstenInCO says

    I have never made bagels before but would love to try! My favorite are also everything bagels, usually with home made chive cream cheese. I also have an afinity for Black Russian bread, marble rye, anything with that yummy dark bread in it. I regularly bake this recipe of bread so I’m looking forward to trying your bagel recipe too!
    On my King Arthur wish list is (now this pumpernickle mix, but also…) a dough whisk, a rising bucket, a new kitchen thermometer and I’ve always wanted to try the Vermont cheese powder. Thank you for this opportunity!

  19. 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!

  20. 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.

  21. 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.

  22. 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

  23. 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!)

  24. 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!

  25. 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

  26. 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. :-)

  27. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Current ye@r *