Description
These Black Russian Bagels, inspired by pumpernickel flavors, combine the rich depth of Dutch-process cocoa and espresso powder with the unique touch of activated charcoal. Enhanced by a coffee liqueur infusion and topped with a sweet coffee-sugar-cinnamon blend, these bagels boast a dense, chewy texture with a shiny crust achieved through boiling and baking. Perfect for a sophisticated breakfast or brunch, they offer a bold twist on traditional bagels.
Ingredients
Scale
Dough Ingredients
- 5 cups bread flour
- 2 tablespoons Dutch-process cocoa powder
- 1 tablespoon espresso powder
- 1 teaspoon activated charcoal powder
- 1 tablespoon diastatic malt powder
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- ½ cup instant potato flakes
- 1 ½ cups warm water (110°F)
- 2 tablespoons coffee liqueur
Boiling Bath
- 4 cups water
- 2 tablespoons baking soda
Topping
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon finely ground espresso or coffee powder
Instructions
- Mix the Dough: In a large bowl, whisk together the bread flour, Dutch-process cocoa powder, espresso powder, activated charcoal, diastatic malt powder, kosher salt, instant yeast, granulated sugar, and instant potato flakes. Stir in 1 ½ cups warm water and coffee liqueur to form a shaggy dough. Let it rest for about 20 minutes to allow enzymatic activity that improves texture.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Incorporate the slap-and-fold method every few minutes to build strength without overworking.
- First Rise: Place the dough in a greased bowl, cover, and let it rise at room temperature until it expands to 1.5 times its original size, about 1 hour. Perform a stretch and fold halfway through to strengthen the dough.
- Divide and Shape: Gently deflate the dough, divide into 8 equal pieces, and shape into rounds. Cover and rest for 15 minutes to relax gluten for easier shaping.
- Form the Bagels: Roll each round into an 8-inch rope, then join the ends to form a circle, pinching to seal tightly. Lightly flour hands as needed for smooth surfaces.
- Overnight Rest: Place shaped bagels on a parchment-lined baking sheet, cover tightly, and refrigerate for 8-12 hours to develop flavor through cold retardation.
- Prepare the Water Bath: Bring 4 cups of water to a gentle simmer in a large pot, stir in baking soda. Keep the water at a gentle simmer for boiling the bagels.
- Boil the Bagels: Lower 2-3 bagels gently into the simmering bath and boil for 45 seconds on each side. Remove with a slotted spoon, place on a wire rack, and immediately dip tops into the coffee-sugar-cinnamon topping, pressing lightly to adhere.
- Bake: Preheat oven to 425°F. Place bagels on parchment-lined sheet spaced apart. Bake for 18-22 minutes, rotating halfway until crust is firm and shiny.
- Cool: Transfer baked bagels to a wire rack and cool for at least 15 minutes to allow steam to escape for clean slicing.
Notes
- Resting the dough before kneading enhances texture through enzymatic action.
- The overnight cold fermentation develops complex flavors and can fit into a busy schedule.
- Boiling in a baking soda bath helps create the bagel’s signature chewy crust and shiny appearance.
- The coffee-sugar-cinnamon topping adds a sweet and aromatic finish, complementing the rich, dark flavors.
- Use a gentle simmer for boiling to prevent bagels from bursting or becoming too waterlogged.
