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Pumpernickel Bagels

Rated as 4.19 out of 5 Stars

"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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Ingredients

2 h servings 160 cals
Original recipe yields 13 servings (1 baker's dozen)

Directions

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  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.

Nutrition Facts


Per Serving: 160 calories; 1.9 g fat; 33.6 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 284 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

My dough came out extremely sticky and when I boiled them they literally fell apart!

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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...

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...

It was a good recipe to my taste. I followed the recipe almost as exact. I got 12 small bagels out of this batch, so I imagine 13 would have been very small. I would reccommend baking a whil...

My dough came out extremely sticky and when I boiled them they literally fell apart!

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

This recipe is awesome. I love pumpernickel bread so I wanted to try some pumpernickel bagels and these are absolutely great.

These turned out good. They look great. The kneading took a while and had to add extra bread flour for the gluten to start to develop while kneading. But I’m not sure what they’re supposed to t...

my son didn't care for these. I thought they were ok.