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Black Russian Bagel

Our Black Russian Bagel [Pumpernickel Everything Bagels] will always be the “favorite-in-perpetuity” in our house. Despite the fact that we love buying them from Wegman’s much as we love making them at home, you can find more fantastic bread recipes on our Bread Recipes page!

What exactly is a Black Russian bagel?

This bagel reminds us of the dark bread you used to find on the salad bar of old steakhouses. While the Black Russian bagel sounds exotic, it is simply an extra dark, extra pungent pumpernickel bagel that pairs perfectly with a Reuben or egg sandwich. It is available roughly three days a month throughout the year.

Black Russian Bagel
Black Russian Bagel

How do I shape my Black Russian Bagel?

It’s easier than it looks to shape your Black Russian Bagel. Use your fingers to poke a hole in the middle of the dough, and then widen it until it is about 1.5 – 2 inches wide. You’re done! The bagels don’t have to be perfect, and I don’t do anything fancy. Mine are never perfect!

What To Top my Black Russian Bagel with?

I like my bagel with toppings, but there is nothing wrong with a plain bagel. Here are a few of my favorites; brush each bagel with egg wash, then brush on your toppings before baking:

  • Poppyseeds
  • Sesame seeds
  • Shredded cheese, Asiago, or sharp cheddar are great options.
  • Everything bagel mix

How To Make Black Russian Bagel?

  1. Put all the ingredients in a pint jar, screw the lid on tightly, and shake well. Refrigerate or keep in a dark, cool place and use as needed.
  2. On low speed, mix all the dough ingredients together with a stand mixer fitted with a dough hook, then knead it for 10 minutes. Don’t crank up the speed above low unless you want your machine damaged! You can combine the dough ingredients with a sturdy spoon before turning it out onto a clean counter and kneading it for 15 minutes if you do not have a stand mixer. No matter how you prepare the dough, it will be quite stiff. Don’t be tempted to add water to loosen it up.
  3. After removing the dough from the stand mixer bowl, oil it (or oil another bowl). Put the dough in, flip it once, and then cover it with a clean, dry tea towel. Allow it to rest and rise in a warm, draft-free place for an hour to 90 minutes or until it has doubled in size.
  4. Lay the dough out on a clean work surface, divide it into 8 equal pieces, and roll each piece into a smooth ball. It’s easiest to do this by rolling it on the countertop in a circular motion while cupping your hand over it. Allow the dough balls to rest for 30 minutes, covered with a clean towel.
  5. Preheat the oven to 425°F.
  6. In a large, high-sided skillet over high heat, combine the bagel and boil ingredients while the dough rests. As soon as the sugars have dissolved and the water has reached a gentle boil (not a rolling one), turn your attention to the rested dough.
  7. Take your index finger and poke it down the center of each dough ball. Stretch the dough ball gently until the hole you made is about 2 inches across. Be careful not to deflate the dough too much.
  8. Then repeat with the remaining dough. After each bagel is done, lower one into the water at a time by lowering the side facing up onto the counter first. Do not overcrowd the pan. Boil no more than four bagels at a time.
  9. After boiling the bagels for 2 minutes on the first side, flip the bagels carefully and boil the second side for 2 minutes. Transfer the bagels to a parchment or Silpat-lined baking sheet using a slotted spoon.
  10. While they will not expand much while baking, they should still have a little space between them to allow for good heat circulation. Do this with the remaining bagels.
  11. Stir together the water and egg white until frothy. Rub the boiled bagels with the brush then generously top them with the Everything Bagel Topping. Let them bake for 25 minutes. Finished bagels should be at least 190°F internally.

What To Serve With Black Russian Bagel?

When having breakfast, you might want to consider serving your Black Russian Bagel with:

Black Russian Bagel
Black Russian Bagel

Can I Store Fresh Black Russian Bagel In The Fridge?

No, it can be tempting to store the extra Black Russian Bagels in the refrigerator, but this will lead to them drying out quickly. If you have leftover Black Russian Bagel, store them in a plastic bag at room temperature for up to 5 days. Squeeze out as much air as possible from the bag. Make sure your bagels are not still warm when you put them in bags; otherwise, they may get soggy.

How To Freeze Black Russian Bagel?

Place your leftover Black Russian Bagel in a freezer-safe Ziploc bag or stasher bag. For the best quality, remove as much air as possible and freeze for 3 to 4 months. Place each half of the bagels into a freezer-safe bag after cutting them in half lengthwise.

How To Reheat Black Russian Bagel In The Oven?

After soaking the Black Russian Bagel for 15 seconds in warm water, place it in the oven at 375° F for 4 to 5 minutes.

Recipe Tips

  • Make sure your flour is weighed. It is a good idea to weigh the flour used in this bagel recipe since it uses a lot of it. By doing so, you will be able to estimate the amount of flour you need. Cup measurements are much less precise, as they are affected by a number of factors (your particular measuring cups, how tightly you pack flour, etc.).
  • Place the dough somewhere warm to rise. Yeast responds to warmth, so place the dough somewhere warm for a faster rise. We like to place ours on a sunny window sill!
  • Cover it. Cover the bagel dough with plastic wrap when you are not working with it to keep it moist and pliable. During its initial rise, its overnight rise, and while you shape the bagels, cover any dough you are not working with.
  • Don’t boil the bagels until they float. Place one bagel in a small bowl of water before you start boiling it to see if it floats. When it does, the bagels are ready! If not, let it proof for another 30 minutes, or until one float. When you do this, you ensure that the dough contains plenty of air – you don’t want your homemade Black Russian Bagel to be dense if you cook them too soon.
Black Russian Bagel
Black Russian Bagel

FAQ Section

How Long Can Fresh Black Russian Bagel last?

As soon as bagels are left out, they will become stale, so it’s essential to store them properly. When dealing with a fresh, cooled, and sealed Black Russian Bagel, you can expect it to remain fresh for five days. However, you can greatly extend their shelf life by freezing them.

How To Reheat Black Russian Bagel In The Microwave?

Heat a Black Russian Bagel for 20 seconds on the highest power level or setting on a microwave-safe plate (like ceramic or thick glass). Allow your Black Russian Bagel to cool for 30 seconds after microwaving it, and then enjoy.

How To Reheat Frozen Black Russian Bagel?

Thaw your Black Russian Bagel for about 30 minutes on the counter after removing it from the freezer. Preheat your oven to 400° then place the Black Russian Bagel on a baking sheet and bake for 4 minutes.

Pumpernickel Bagels are made of what?

Besides Enriched Unbleached Wheat Flour, Rye Meal, Rye Flakes, Sugar, Malted Barley Flour, and Niacin, the Pumpernickel Bagel is also packed with Rye Meal, Rye Flakes, Malted Barley Flour.

Are there bagels in Russia?

Ukrainian bublik is larger and with a larger hole than an Ashkenazi bagel (like what you would find in a bagel of that time). The majority of Bubliks are packaged in drier, denser packages that have a higher density and flavor. Among the Russian barankas I know (available as Cyrillic characters: “р…”; pl. ), they are quite simple. The baranki is the smallest and thinnest of the three basic dough rings.

How Healthy Is Black Russian Bagel?

Black Russian Bagel is less energetic than its crust-forming cousin. Furthermore, rye flour is healthy – it contains fewer carbohydrates than wheat, and its fiber, vitamins, and minerals will keep you satisfied. It is perfect when combined with nuts.

Black Russian Bagel
Black Russian Bagel

Try More Recipes:

Black Russian Bagel Nutrition Facts

Amount Per Serving

  • Calories 280
  • Total Fat 3.5g
  • Sodium 520mg
  • Total Carbohydrate 54g
  • Dietary Fiber 3g
  • Sugars 4g
  • Protein 11g
  • Vitamin A 0%

Nutrition Facts Source: Source

Black Russian Bagel

Difficulty:BeginnerPrep time: 25 minutesCook time: 30 minutesRest time:2 hours Total time:2 hours 55 minutesServings:6 servingsCalories:280 kcal Best Season:Available

Description

Our Black Russian Bagel [Pumpernickel Everything Bagels] will always be the “favorite-in-perpetuity” in our house. Despite the fact that we love buying them from Wegman’s much as we love making them at home, you can find more fantastic bread recipes on our Bread Recipes page!

Ingredients

    For the Dough:

  • To Boil the Bagels:

  • For the Egg Wash:

  • For the Everything Bagel Topping:

Instructions

  1. Put all the ingredients in a pint jar, screw the lid on tightly, and shake well. Refrigerate or keep in a dark, cool place and use as needed.
  2. On low speed, mix all the dough ingredients together with a stand mixer fitted with a dough hook, then knead it for 10 minutes. Don’t crank up the speed above low unless you want your machine damaged! You can combine the dough ingredients with a sturdy spoon before turning it out onto a clean counter and kneading it for 15 minutes if you do not have a stand mixer. No matter how you prepare the dough, it will be quite stiff. Don’t be tempted to add water to loosen it up.
  3. After removing the dough from the stand mixer bowl, oil it (or oil another bowl). Put the dough in, flip it once, and then cover it with a clean, dry tea towel. Allow it to rest and rise in a warm, draft-free place for an hour to 90 minutes or until it has doubled in size.
  4. Lay the dough out on a clean work surface, divide it into 8 equal pieces, and roll each piece into a smooth ball. It’s easiest to do this by rolling it on the countertop in a circular motion while cupping your hand over it. Allow the dough balls to rest for 30 minutes, covered with a clean towel.
  5. Preheat the oven to 425°F.
  6. In a large, high-sided skillet over high heat, combine the bagel and boil ingredients while the dough rests. As soon as the sugars have dissolved and the water has reached a gentle boil (not a rolling one), turn your attention to the rested dough.
  7. Take your index finger and poke it down the center of each dough ball. Stretch the dough ball gently until the hole you made is about 2 inches across. Be careful not to deflate the dough too much.
  8. Then repeat with the remaining dough. After each bagel is done, lower one into the water at a time by lowering the side facing up onto the counter first. Do not overcrowd the pan. Boil no more than four bagels at a time.
  9. After boiling the bagels for 2 minutes on the first side, flip the bagels carefully and boil the second side for 2 minutes. Transfer the bagels to a parchment or Silpat-lined baking sheet using a slotted spoon.
  10. While they will not expand much while baking, they should still have a little space between them to allow for good heat circulation. Do this with the remaining bagels.
  11. Stir together the water and egg white until frothy. Rub the boiled bagels with the brush then generously top them with the Everything Bagel Topping. Let them bake for 25 minutes. Finished bagels should be at least 190°F internally.

Notes

  • Make sure your flour is weighed. It is a good idea to weigh the flour used in this bagel recipe since it uses a lot of it. By doing so, you will be able to estimate the amount of flour you need. Cup measurements are much less precise, as they are affected by a number of factors (your particular measuring cups, how tightly you pack flour, etc.).
  • Place the dough somewhere warm to rise. Yeast responds to warmth, so place the dough somewhere warm for a faster rise. We like to place ours on a sunny window sill!
  • Cover it. Cover the bagel dough with plastic wrap when you are not working with it to keep it moist and pliable. During its initial rise, its overnight rise, and while you shape the bagels, cover any dough you are not working with.
  • Don’t boil the bagels until they float. Place one bagel in a small bowl of water before you start boiling it to see if it floats. When it does, the bagels are ready! If not, let it proof for another 30 minutes, or until one float. When you do this, you ensure that the dough contains plenty of air – you don’t want your homemade Black Russian Bagel to be dense if you cook them too soon.
Keywords:Black Russian Bagel
Nutrition Facts

Servings 6


Amount Per Serving
Calories 280
% Daily Value *
Total Fat 3.5g6%
Sodium 520mg22%
Total Carbohydrate 54g18%
Dietary Fiber 3g12%
Sugars 4g
Protein 11g22%

Vitamin A 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.