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    Home » Recipes » Homemade Bagels

    Pumpernickel Everything Bagels

    Published: Jun 6, 2021

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    These deep, dark pumpernickel bagels are loaded with flavour, featuring caraway seeds both inside and out. Easier to make than you may think!

    Originally posted March 26, 2020. Updated 6/6/2021

    Several Everything style Pumpernickel Bagels on a square white plate.

    They say that "Necessity is the Mother of Invention", and I've always found that to be true.

    Lately, the whole ... 2020 situation ... has been bringing that whole theory to reality for a lot of people - including for me and my husband.

    For his part, my husband has been building. I now have a custom set of planters, designed specifically to be attached to the top railings of our back mini-deck, for easy access from the kitchen.

    When I injured my foot badly enough to not be able to put ANY weight on it this past weekend, he went out to the garage and came back less than 2 hours later with a homemade knee scooter, from whatever he had on hand.

    I'd bastardize a quote from Red Green and say "If you can't marry handsome, you should marry handy", but I lucked out and got both 🙂 Anyway!

    Several "Everything" style Pumpernickel Bagels on a square white plate.

    Pumpernickel Bagels

    About a month ago, I kind of put my foot down on certain aspects of grocery shopping.

    I know I probably seemed a little paranoid at the time, but I saw what was coming - so no more buying easily-bruised (and therefore hard to REALLY wash) fruits out of bins... and no more buying fresh bakery goods displayed out in the open.

    Sensible, IMHO... but it meant no more of my husband's favourite bagels for the foreseeable future. (When things go back to normal: Starsky's in Hamilton. Amazing bagels!)

    SO, this morning I finally got around to doing something I've had in the back of my head for a while : retooling my basic bagel recipe *completely*, to create a proper pumpernickel recipe for him.

    Several Pumpernickel "Everything" Bagels on a square white plate.

    Pumpernickel Everything Bagels

    I ended up going a little wild with it, and just completely tricking it out to his taste (and, to a lesser degree... what we have on hand. No whole wheat flour, as a result!).

    I combined his two favourite bagel types - Pumpernickel, and "Everything", tweaking the "Everything" topping to better work with Pumpernickel (No poppyseeds, but adding caraway seeds)...

    ... having caraway seeds in the bagel, adding a little honey in the boil to get a bit of sweet faux-caramelization on the crust during the bake, AND having cornmeal on the bottom (Totally optional, btw).

    A very close up view of an "everything" style Pumpernickel Bagel.

    He took one bite, said "I love you MORE!", and declared them to be even better than Starskys. WOW. I was hoping for "Good enough for a quarantine substitute, for now".

    Luckily, these are easy enough to make, that anyone can do it. It doesn't take any special skills or equipment, just a little bit of patience as the dough rises.

    I hope you enjoy these as much as he does!

    Looking for a more basic rye bagel? Try my Rye Bagels with Caraway Seeds!

    A very close up view of a Pumpernickel "Everything" Bagel.

    How to Make Pumpernickel Everything Bagels

    Make The Dough

    Pour water and coffee into a microwave-safe bowl. Stir in molasses and yeast, allow to stand for 10 minutes – it should get very bubbly.

    A 2 part image showing a measuring cup of dark liquid, before and after the yeast has created a 1" layer of foam on top.

    In a large mixing bowl, combine flours, cocoa powder, caraway seeds and salt.

    A two part image showing the dry ingredients measured into a bowl, then after they're mixed together.

    Pour in yeast mixture and oil, stir well to combine.

    A two part image showing the liquid added to the dry mixture, and then after a few turns of the paddle - the liquid starting to be incorporated into the dough.

    Dump the dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternately, use a stand mixer with a dough hook to "knead" it until smooth and elastic.

    A two part image showing the dough as a rough dough, and after it's been kneaded into a smooth dough.

    Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

    A two part image showing the rich brown dough in a metal bowl, before and after it has risen to twice the original size.

    Form the Bagel Dough

    Once dough has doubled, punch it down, and divide it out. We divided the mixture into 6 equally sized balls, for large bagels.

    A two part image showing the whole dough ball, then after it has been divided into 6 equal sized balls.

    You can divide into 8 for medium-large bagels, or 10- 12 for smaller bagels.

    Preheat oven to 350 F. Line 1-2 baking sheets with parchment paper, scatter cornmeal across if desired. (Optional!)

    A baking sheet, lined with parchment paper and scattered with cornmeal.

    There are two main ways of forming bagels

    1 - With roll each lump of dough into a thick “snake” and secure the ends together, or

    2 - Roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole.

    Personally, I prefer the latter, pictured.

    A two part image showing 2 hands holding a dough ball.  The first image shows the thumbs being poked through, and the second shows the hole in the center being stretched out.

    Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.

    6 formed balls of pumpernickel dough formed into bagels, on a parchment lined baking sheet.

    Cook the Bagels

    In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.

    Turn heat down a little, allowing water to simmer rather than continue to boil.

    2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.

    A two part image showing a hand holding a raw bagel over a pot of simmering water, then 3 bagels floating in the pot of water.

    Drain well, place on the parchment-lined work surface, allow to cool slightly.

    Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.

    A hand uses a pastry brush to brush egg mixture over the pumpernickel bagels.

    Combine the remaining ingredients in a wide, shallow bowl.

    A two part image showing the ingredients for the topping measured out into a bowl, then after they've been mixed together.

    One at a time, pick up each bagel, gently invert into the bowl, and swirl around to coat the tops and sides.

    A two part image showing a round of bagel dough being  dipped in the topping, then placed on the baking sheet.

    Place topping side up on baking sheets, as you finish each.

    6 Pumpernickel Everything Bagels on a parchment lined baking sheet, 6 Pumpernickel Everything Bagels on a parchment lined baking sheet, ready to go in the oven.

    Bake for about 35 minutes (if you’re making 10-12), 37 minutes (for 8), or 40-45 mins (If you’re doing 6 large ones), until golden brown.

    Several "Everything" style Pumpernickel Bagels on a square white plate.

    More Bagel Recipes

    Looking for more fantastic bagels to make? Here are some great options!

    Banana Nut Bagels
    Blueberry Bagels
    Chai Bagels
    Everything Bagels
    Garden Veggie Bagels
    Gluten-Free Bagels
    How to Make Bagels
    Jalapeno Cheddar Beer Bagels
    Marble Rye Bagels
    Mini Bagels
    Montreal Bagels
    Pretzel Bagels
    Rainbow Bagels
    Red Velvet Bagels
    Roasted Garlic Asiago Bagels
    Roasted Red Pepper Bagels
    Rye Bagels with Caraway Seeds
    Seeded Whole Wheat Flax Bagels
    Smoky Cheese Bagels
    Whole Wheat Spinach Bagels

    ... and a few seasonal / holiday options, too:

    Christmas Bagels
    Gingerbread Bagels
    Heart Shaped Bagels
    Hot Cross Bagels
    Maple Pumpkin Spice Bagels
    Paska Bagels

    Several "Everything" style Pumpernickel Bagels on a square white plate.

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    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A very close up view of a Pumpernickel "Everything" Bagel.

    Several Pumpernickel "Everything" Bagels on a square white plate.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.83 from 17 votes

    Pumpernickel Everything Bagels

    These deep, dark pumpernickel bagels are loaded with flavour, and feature caraway seeds both inside and out. Don’t be intimidated by the idea of making bagels, it’s easier than you might think!
    Prep Time30 minutes mins
    Cook Time37 minutes mins
    Rising Time1 hour hr 10 minutes mins
    Total Time2 hours hrs 17 minutes mins
    Course: Bread, Breakfast
    Cuisine: German
    Servings: 8 Bagels
    Calories: 317kcal
    Author: Marie Porter

    Equipment

    • 2 Baking Sheets
    • Parchment Paper

    Ingredients

    Dough

    • ¾ cup Warm Water
    • ½ cup Brewed Coffee
    • ⅓ cup Molasses
    • 4 teaspoon Active Dry Yeast
    • 2 cups All Purpose flour
    • 1 ¼ cup Rye Flour
    • ⅓ cup Cocoa Powder
    • 1 tablespoon Caraway Seeds
    • 2 teaspoon Salt
    • 2 tablespoon Vegetable Oil

    Assembly

    • Cornmeal Optional
    • 3 L Hot Water
    • ¼ cup Honey
    • 1 Large Egg
    • 1 tablespoon Water
    • 2 tablespoon Sesame Seeds
    • 1 ½ tablespoon Caraway Seeds
    • 1 ½ tablespoon Dried Minced Onion
    • 1 tablespoon Garlic Flakes
    • 1 tablespoon Coarse Salt

    Instructions

    • Pour water and coffee into a microwave safe bowl. Stir in molasses and yeast, allow to stand for 10 minutes – it should get very bubbly.
    • In a large mixing bowl, combine flours, cocoa powder, caraway seeds and salt. Pour in yeast mixture and oil, stir well to combine.
    • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
    • Once dough has doubled, punch it down, and divide it out. We divided the mixture into 8 equally sized balls, a medium-large bagel. You can divide into 6 for LARGE bagels, or 10- 12 for smaller bagels.
    • Preheat oven to 350 F. Line 2 baking sheets with parchment paper, scatter cornmeal across if desired. (Optional!)
    • There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
    • Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
    • In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
    • Turn heat down a little, allowing water to simmer rather than continue to boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on the parchment lined work surface, allow to cool slightly.
    • Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
    • Combine remaining ingredients in a wide, shallow bowl. One at a time, pick up each bagel, gently invert into the bowl, and swirl around to coat the tops and sides. Place topping side up on baking sheets, as you finish each.
    • Bake for about 37 minutes (for 8), 35 minutes (if you’re making 10-12), or 40-45 mins (If you’re doing 6 large ones), until golden brown.

    Nutrition

    Calories: 317kcal | Carbohydrates: 60g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 1472mg | Potassium: 443mg | Fiber: 6g | Sugar: 20g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 4mg

    Several "Everything" style Pumpernickel Bagels on a square white plate.

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    Reader Interactions

    Comments

    1. Vanessa

      April 08, 2020 at 12:18 am

      5 stars
      Oh wow - these sound incredible! I must try these and have a big container of cream cheese ready to slather on😋

      Reply
    2. Matt - Total Feasts

      April 11, 2020 at 4:23 am

      5 stars
      I'm picturing one of these, lightly toasted with cream cheese. Delicious!

      Reply
    3. Cynthia

      April 11, 2020 at 10:49 pm

      5 stars
      What is a good substitute for caraway seeds? I have made caraway rye and my husband was not a fan, haha. I want to try attempt making bagels. These look great!

      Reply
      • Marie Porter

        April 12, 2020 at 5:36 am

        Honestly, I'd just leave them out in that case - caraway seeds definitely seem to be optional when it comes to rye bread in general!

        Reply
      • Lauranne

        January 06, 2023 at 10:06 pm

        Fennel seeds are a great replacement for caraway and taste awesome in rye bread

        Reply
    4. Barbara Fitzsimmons

      May 22, 2021 at 12:45 pm

      5 stars
      I have my first batch in the oven right now. I've developed a passion for baking breads, especially bagels, since hubby bought me my first stand mixer for Christmas. I finally picked up some dark rye flour at Bulk Barn this morning and cannot wait to try these beauties in about 20 minutes! I love pumpernickel anything. The dough in this recipe was a dream to work with.

      Reply
    5. Michelle Epstein

      August 05, 2021 at 4:19 pm

      5 stars
      This is a fabulous recipe, easy and the results were luscious! Anyone who thinks they can’t make bagels must give this a try. Thanks so much for the clarity of the recipe.

      Reply
    6. Lisa Marie

      May 29, 2024 at 10:06 pm

      Hello,
      I'm so excited to try this recipe! Should I use dark rye flour?

      Reply
      • Marie Porter

        June 10, 2024 at 5:23 pm

        Ideally!

        Reply
    7. Vanessa Smales

      November 03, 2024 at 5:48 pm

      Did this according to the recipe and the dough did not rise at all and I used new yeast and all newly bought ingredients , a total waste it time and money and such a disappointment !

      Reply
      • Marie Porter

        November 05, 2024 at 6:42 am

        Was your yeast water foamy before incorporating it into the dough?

        If so, the yeast was fine, and the only thing I can think of is that wherever you let the dough rise wasn't warm.

        If not, either the yeast was bad, or you used water that was too hot and killed the yeast.

        Reply
    4.83 from 17 votes (11 ratings without comment)

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