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Black Russian Bagels recipe
Tanya

Black Russian Bagels

Black Russian Bagels are a bold twist on pumpernickel-style bagels, featuring rye flour, cocoa powder, and molasses.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 bagels
Course: Breakfast, brunch, Snack
Cuisine: American, eastern european
Calories: 275
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Step 1 – Prepare the Dough:
  2. In a bowl, mix warm water, yeast, and brown sugar. Let sit until bubbly.
  3. Add bread flour, rye flour, cocoa powder, molasses, and salt. Mix into a thick dough.
  4. Knead by hand or with a stand mixer for 10 minutes until smooth and elastic.
  5. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size.
  6. Step 2 – Shape the Bagels:
  7. Divide dough into 8–10 equal parts and shape into smooth balls.
  8. Let rest briefly, then poke a hole in each center and stretch gently to form bagel shapes.
  9. Step 3 – Boil and Bake:
  10. Bring a large pot of water and brown sugar to a gentle boil.
  11. Boil bagels 1 minute per side using a slotted spoon.
  12. Transfer to parchment-lined baking sheet.
  13. Brush tops with egg white and sprinkle toppings.
  14. 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.
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