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Pumpernickel Bagels

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 13 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet


  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.
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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.

Lynn Eleen

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.