Homemade Pumpernickel Bagels

Name: Homemade Pumpernickel Bagels
Prep time: 30 min
Cook time: 25 min
Total time: 145 min
Yield: 8 bagels
Cuisine: American
Ingredients: 2 cups bread flour; 1 cup rye flour; 2 tablespoons dark cocoa powder; 1 teaspoon salt; 1 tablespoon instant yeast; 1 1/4 cups warm water (around 40°C (104°F)); 1/4 cup molasses; 1 tablespoon vegetable oil; 4 cups water; 1 tablespoon baking soda

145 min 8 bagels Medium

All Recipes

Discover the rich, earthy flavours of homemade pumpernickel bagels with this easy-to-follow recipe.

Prep

30 min

Cook

25 min

Total

145 min

Servings

Difficulty

Medium

Pumpernickel bagels offer a delightful twist on the classic brunch staple, bringing a rich, earthy flavour with a hint of sweetness to your breakfast table. Perfect for those who love the deep taste of rye bread, these bagels are a heartier option that can be enjoyed with your favourite spreads or toppings. This version of pumpernickel bagels combines traditional ingredients like rye flour and molasses with the modern convenience of a home kitchen. Whether you're a seasoned baker or a beginner, this recipe guides you through creating a delicious homemade treat.

Instructions

Prepare the dough

In a large bowl, combine bread flour, rye flour, dark cocoa powder, salt, and instant yeast. Stir in warm water, molasses, and vegetable oil until a dough forms.

Pro tip: Ensure the water is not too hot to avoid killing the yeast.

Knead the dough

Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.

Pro tip: If the dough is sticky, add a bit more bread flour.

First rise

Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for about 60 minutes or until doubled in size.

Pro tip: A warm oven with the light on can speed up the rising process.

Shape the bagels

Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch to form a ring.

Pro tip: Aim for a hole about 3 cm (1.2 inches) wide as it will shrink during boiling and baking.

Second rise

Place the shaped bagels on a baking sheet, cover with a damp towel, and let rest for 30 minutes.

Preheat the oven

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

Boil the bagels

Bring water and baking soda to a boil in a large pot. Boil each bagel for about 1 minute per side, then transfer to the prepared baking sheet.

Pro tip: Boiling helps create a chewy crust.

Bake the bagels

Bake in the preheated oven for 20-25 minutes until the bagels are golden brown.

Pro tip: They should sound hollow when tapped on the bottom.

💡

Tips & Tricks

Use bread flour for a chewier texture.
Dark cocoa powder adds depth to the pumpernickel flavour.
Boil bagels in water with baking soda for a chewy crust.

Frequently Asked Questions

What makes pumpernickel bagels different?

Pumpernickel bagels use rye flour, molasses, and cocoa powder, giving them a distinct dark colour and rich, earthy flavour.

How many calories are in a pumpernickel bagel?

A homemade pumpernickel bagel contains approximately 250 calories.

Can I freeze pumpernickel bagels?

Yes, you can freeze them. Wrap individually and store in an airtight container for up to three months.

What is the best way to reheat frozen bagels?

Reheat frozen bagels in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through.

Why is baking soda added to the boiling water?

Baking soda increases the water's alkalinity, enhancing the bagels' chewy crust.

Can I make the dough ahead of time?

Yes, you can prepare the dough, let it rise, shape the bagels, and then refrigerate overnight. Boil and bake when ready.

Serving Suggestions

Serve your homemade pumpernickel bagels warm with cream cheese, smoked salmon, or a simple pat of butter. For a hearty breakfast option, pair them with eggs and avocado. These bagels can be made ahead and stored in an airtight container for up to three days. For longer storage, freeze them individually wrapped. Simply reheat in the oven to enjoy them as fresh as the day they were made.

Nutrition per serving

250

Calories

Protein

Fat

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