Black Russian Bagels

Black Russian Bagels are a bold twist on pumpernickel-style bagels, featuring rye flour, cocoa powder, and molasses.

Print Recipe Pin Recipe

Prep Time: 25

Cook Time: 25

Total Time: 50

Course: Breakfast, brunch, Snack

Cuisine: American, eastern european

Keyword: black russian bagel, cocoa bagel, Homemade bagels, molasses bagel, NYC bagel, pumpernickel bagel, rye flour bagel

Servings: bagels

Calories: 275kcal

Author: Tanya

Equipment

- Large mixing bowl or stand mixer
- Slotted spoon
- Large pot
- Parchment paper
- Baking sheet
- Oven

Ingredients

Dough:
- 1 ¼ cups warm water
- 2 ¼ tsp active dry yeast
- 1 tbsp brown sugar
- 2 ¼ cups bread flour
- 1 cup rye flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp molasses
- 1 tsp salt
Boiling:
- Large pot of water
- 1 tbsp brown sugar
Topping & Finish:
- 1 egg white for egg wash
- 2 tbsp Everything Bagel seasoning or sesame, poppy, onion flakes

Instructions

Step 1 – Prepare the Dough:
In a bowl, mix warm water, yeast, and brown sugar. Let sit until bubbly.
Add bread flour, rye flour, cocoa powder, molasses, and salt. Mix into a thick dough.
Knead by hand or with a stand mixer for 10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size.
Step 2 – Shape the Bagels:
Divide dough into 8–10 equal parts and shape into smooth balls.
Let rest briefly, then poke a hole in each center and stretch gently to form bagel shapes.
Step 3 – Boil and Bake:
Bring a large pot of water and brown sugar to a gentle boil.
Boil bagels 1 minute per side using a slotted spoon.
Transfer to parchment-lined baking sheet.
Brush tops with egg white and sprinkle toppings.
Bake at 425°F (220°C) for 20–25 minutes until golden brown and crisp.

Notes

💬 FAQs:

What makes Black Russian Bagels unique?
Their use of rye flour, molasses, and cocoa powder gives them a rich, dark color and deep flavor profile—slightly sweet, earthy, and chewy.

Can I use instant yeast instead of active dry?
Yes, but reduce rise time slightly and mix directly with the dry ingredients.

Do I have to boil the bagels?
Yes—boiling helps set the crust and gives them their signature chewy texture.

Nutrition

Tried this recipe?Let us know how it was!