Pumpernickel Bagels

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Homemade Pumpkernickel Bagels from JensFavoriteCookies.com for #BrunchWeek - These bagels have a rich and complex flavor.Why won’t my family eat pumpernickel?  It makes no sense.  It’s like they don’t appreciate the flavor of rye flour.

For me, the amazing flavor of pumpernickel is the main reason I decided to make bagels in the first place.  The pumpernickel calls to me.

As with most breads, I have been discovering that they are not as difficult or complicated to make as I imagine.  Then, when I realize how easy it is, I go a little crazy with it.  Remember the Soft Pretzels?  I made those about 5 or 6 times in three weeks once I learned how easy they were.

This means that these bagels are seriously dangerous to my diet right now.  But I don’t care.  Someone pass the cream cheese.

Homemade Pumpkernickel Bagels from JensFavoriteCookies.com for #BrunchWeek - These bagels have a rich and complex flavor.

Of course, my kids thought they were chocolate donuts.  When I told them they are bagels and NOT donuts, they responded hopefully with, “But, does this make you feel like you COULD make donuts?”  Which made ME respond with, “Bite your tongue!”

Truth be told, chocolate donuts sound frankly amazing, but you’d think they could let me revel in the glory of my fantastic pumpernickel bagels for five minutes before wishing aloud I had made something else.

Psssh.  Teenagers.

Homemade Pumpkernickel Bagels from JensFavoriteCookies.com for #BrunchWeek - These bagels have a rich and complex flavor.

Homemade Pumpkernickel Bagels from JensFavoriteCookies.com for #BrunchWeek - These bagels have a rich and complex flavor.

This being Brunch Week and all, you should know two things.  First, there are a bunch of amazing bloggers sharing brunch recipes this week!  (See list below)  And second, there are lots of fun giveaways that you can enter!  Giveaways include prizes from California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, and Stemilt and Bonne Maman.  (They provided all the prizes free of charge.  I have not been compensated, nor have I received product for Brunch Week.  All opinions are my own.)

See all of today’s #BrunchWeek recipes here:


Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:


To enter the #BrunchWeek giveaway, click here!

Want more? Check out these classic breakfast ideas:

blueberry-buttermilk-muffins-5Blueberry Muffins choc-chip-scones-7Choc Chip Scones Cinnamon-spice-granola-5Cinnamon Granola

Slightly adapted from AllRecipes

5.0 from 1 reviews
Pumpernickel Bagels
Cook time
Total time
A dark rye and molasses pumpernickel bagel.
Recipe type: Bread
Serves: 12
  • 1¼ cups warm water
  • 1 cup whole wheat flour
  • 4 teaspoons active dry yeast
  • 1 cup rye flour
  • ⅓ cup cocoa powder
  • ½ cup molasses
  • 1 tablespoon vegetable oil
  • 1 tablespoon caraway seeds
  • ½ teaspoon salt
  • 1¼ cups all purpose flour
  • water for boiling
  1. Combine warm water with whole wheat flour and yeast. Let sit for 10 minutes.
  2. In a separate mixing bowl, combine rye flour, cocoa, molasses, oil, caraway seeds, and salt. Add yeast mixture and all-purpose flour and mix until combined.
  3. Knead dough until smooth, about 10 minutes.
  4. Place dough in a greased bowl, cover with a towel or plastic wrap, and leave in a warm place. Let rise until double in size, about 1 hour.
  5. Divide dough into 12 pieces. Roll each piece into a ball, then make a hole in the center. Stretch dough to create a 1-inch to 2-inch hole in the center, keeping the dough at about ½-inch thickness.
  6. Cover formed bagels with a towel or plastic, and let them rise about 30 minutes.
  7. Gently place bagels in boiling water, 2-3 at a time. Boil for 45 seconds, turn, and boil another 45 seconds. Remove from water and let drip for 2-3 minutes.
  8. Place boiled bagels on a greased baking sheet, and bake at 450F for 9-10 minutes.
  9. Store in a plastic bag or other airtight container.


33 thoughts on “Pumpernickel Bagels

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  6. Liz

    I am the same way about bagels…as a bread fiend, no freshly baked bagel is safe within my reach. I’d love one of your pumpernickel gems smeared with butter!

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  19. Stacy

    We’ve lived a lot of places where bagels just aren’t available so I’ve learned to make my own. Usually plain or cinnamon and raisin. But Pumpernickel! It’s just fun to say. Why have I never made pumpernickel bagels? Time to remedy that!

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