Pumpernickel Bagels

Pumpernickel Bagels

sueb 176

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


2 h servings 160 cals
Serving size has been adjusted!

Original recipe yields 13 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 9 Ratings


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...

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. T...

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 fam...

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 o...

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 syr...

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 tin...