What is a version of Black Russian Bagels?

A version of these bagels is a type of bagel made with dark rye flour, molasses, and sometimes cocoa powder. Therefore, it has a dark color and a rich, slightly sweet flavor . It differs from a normal bagel thanks to the blend of ingredients.

What are the dark bagels called?

Dark bagels are often referred to as a version of these bagels . Additionally, they might be called pumpernickel bagels or dark rye bagels. The exact name may depend on the region or bakery.

What are these rye bagels called?

In addition to a version of these bagels , you might also hear them called Russian rye bagels, or simply dark bagels in some cases. Furthermore, some bakeries may have specific names for them.

How many calories are in these dark bagels?

A version of these bagels typically contains between 250-350 calories. This count varies based on ingredients and recipes . Check the nutritional information of the bakery or use a calculator if you make them at home.

Black Russian Bagels: Sinfully Rich Kahlúa Glaze in 10 Steps!

Name: Black Russian Bagels: A Deep Dive Into Flavor
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Jewish-American
Ingredients: 1 1/4 cups warm water (110°F); 2 teaspoons active dry yeast; 1 tablespoon molasses; 1 cup rye flour; 2 1/2 cups bread flour (plus more as needed); 1 1/2 teaspoons salt; 1 tablespoon caraway seeds; 1 tablespoon cocoa powder (for color); 1 tablespoon instant coffee or espresso powder; 1 tablespoon vegetable oil; Water for boiling; 1 tablespoon molasses (for boiling water); Optional: extra caraway seeds for topping

Description

Black Russian bagels are bold and flavorful, made with dark rye flour, molasses, caraway seeds, and a striking deep color. Chewy on the outside and tender inside, they’re perfect for hearty sandwiches or cream cheese spreads.

Ingredients

Scale

1 1/4 cups warm water (110°F)

2 teaspoons active dry yeast

1 tablespoon molasses

1 cup rye flour

2 1/2 cups bread flour (plus more as needed)

1 1/2 teaspoons salt

1 tablespoon caraway seeds

1 tablespoon cocoa powder (for color)

1 tablespoon instant coffee or espresso powder

1 tablespoon vegetable oil

Water for boiling

1 tablespoon molasses (for boiling water)

Optional: extra caraway seeds for topping

Instructions

1. In a bowl, mix warm water, yeast, and 1 tablespoon molasses. Let sit for 5–10 minutes until foamy.

2. In a large mixing bowl, combine rye flour, bread flour, salt, caraway seeds, cocoa powder, and coffee powder.

3. Add yeast mixture and oil. Mix and knead for 8–10 minutes until smooth and elastic. Add flour as needed.

4. Place dough in an oiled bowl, cover, and let rise until doubled, about 1 hour.

5. Punch down dough and divide into 8 equal pieces. Shape each into a ball, then poke a hole in the center and stretch to form a bagel shape.

6. Place bagels on a parchment-lined tray, cover lightly, and let rest for 15–20 minutes.

7. Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add 1 tablespoon molasses.

8. Boil bagels 30 seconds per side. Remove and place on baking sheet. Sprinkle with extra caraway seeds if desired.

9. Bake for 20–25 minutes until dark and crusty. Cool on a rack before serving.

Notes

For extra chew, let shaped bagels rest overnight in the fridge.

Cocoa and coffee give color and depth but don’t overpower the flavor.

Great with smoked salmon, pastrami, or sharp cheddar.

Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking + Boiling
Cuisine: Jewish-American

Nutrition

Serving Size: 1 bagel
Calories: 240
Sugar: 3g
Sodium: 430mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg

Keywords: black russian bagels, rye bagels, dark bagels, caraway bagels