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black russian bagel

Black Russian Bagel Recipe

These Black Russian bagels combine the rich, earthy flavor of dark rye flour with the subtle sweetness of molasses. Perfect for breakfast or brunch, they have that authentic chewy texture and deep brown color that makes them irresistible. Great with cream cheese, smoked salmon, or your favorite toppings.
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Prep Time 30 minutes
Cook Time 25 minutes
1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 8 bagels
Course: Breakfast, brunch
Cuisine: American, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Bagels:
  • - 1 cup warm water 110°F
  • - 2¼ teaspoons active dry yeast 1 packet
  • - 3 tablespoons granulated sugar divided
  • - 2 cups bread flour
  • - 1 cup dark rye flour
  • - 2 teaspoons salt
  • - 3 tablespoons blackstrap molasses
  • - 2 tablespoons vegetable oil
For Boiling:
  • - 8 cups water
  • - 1 tablespoon sugar
Optional Toppings:
  • - Sesame seeds
  • - Poppy seeds
  • - Coarse sea salt
  • - Everything bagel seasoning

Method
 

Make the Dough:
  1. In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let sit 5-10 minutes until foamy.
  2. In a large mixing bowl, whisk together bread flour, rye flour, salt, and remaining 2 tablespoons sugar.
  3. Stir molasses and oil into the yeast mixture until well combined.
  4. Pour wet ingredients into flour mixture and stir until a shaggy dough forms.
  5. Turn dough onto lightly floured surface and knead 8-10 minutes until smooth and elastic. Dough will be slightly dense due to rye flour.
First Rise:
  1. Place dough in oiled bowl, cover with damp towel, and let rise in warm place for 1 hour until increased by 50%.
Shape the Bagels:
  1. Divide dough into 8 equal pieces (about 4 oz each).
  2. Roll each piece into a 10-inch rope. Overlap ends by 1 inch and roll seam to seal, creating a 2-inch hole in center.
  3. Place shaped bagels on parchment-lined baking sheets. Cover and let rise 30 minutes.
Boil and Bake:
  1. Preheat oven to 425°F. Bring 8 cups water and 1 tablespoon sugar to rolling boil in large pot.
  2. Working in batches of 3-4, gently lower bagels into boiling water. Boil 60 seconds on each side.
  3. Remove with slotted spoon and return to parchment-lined baking sheets.
  4. Sprinkle with desired toppings if using.
  5. Bake 20-25 minutes until deep brown and hollow-sounding when tapped.
  6. Cool on wire rack before slicing.

Notes

Recipe Notes
- Dark rye flour is essential for authentic flavor and color. Light rye won't give the same results.
- Don't skip the boiling step - this is what gives bagels their characteristic chewy texture.
- Bagel holes should be large (2 inches) as they'll shrink during rising and boiling.
- Store at room temperature up to 3 days or slice and freeze up to 3 months.
- Make-ahead tip: After shaping, refrigerate overnight and continue with boiling step in morning.
Nutrition Information (Per Bagel)
- Calories: 285
- Carbohydrates: 57g
- Protein: 9g
- Fat: 4g
- Fiber: 3g
- Sugar: 8g
- Sodium: 585mg
Recipe Tips
- Test water temperature with thermometer - too hot will kill yeast
- Dough should feel slightly sticky but manageable when kneading
- Don't overcrowd pot when boiling - bagels need room to float
- For extra shine, brush with beaten egg before baking