With a glossy, chewy crust and a deep mocha tint, these black Russian bagel layer coffee liqueur, espresso powder, activated charcoal, and cocoa into a morning treat. They feel fancy yet actually fit into a weekday routine.
This recipe tackles issues of dry texture and dull color in bagels, while ensuring a chewy interior and shiny crust with bold flavors.
I used to end up with bagels that felt tough or tasted flat when I tried a basic bagel recipe. This easy black russian fix knocks out dull color and dry crumb, so I can pop ones in before work.
And I love that you get chewy insides and shiny crust every time. I learned to dust my hands lightly so the bagels stay smooth. After an overnight rest (about 10 hours), I boil briefly and bake twenty minutes in the oven, and the kitchen smells like coffee.
If you want another boiled roll with chew, you might enjoy Sourdough Pretzel Bites next.
Table of contents
Dietary Considerations
- The recipe is not gluten-free due to bread flour.
- The recipe is dairy-free.
- The recipe is vegan and vegetarian.
- The recipe is not keto or low-carb due to high carbohydrate content from bread flour and sugar.
- The recipe is nut-free.
Why You Will Love This Recipe
- Rich mocha-coffee punch I use espresso powder, Dutch-process cocoa and a splash of coffee liqueur so each black russian bagel carries bold coffee notes from start to finish.
- Chewy crumb and glassy skin Potato flakes and diastatic malt yield a soft, springy center while a quick soda boil gives that classic shiny chew you can grab and savor.
- Striking black finish Activated charcoal turns the dough jet-black without taste changes and a dip in coffee-cinnamon sugar adds a crunchy pop of sweetness to the top.
- Overnight flavor buildup I shape the bagels one evening, slide them into the fridge and wake up to dough with deeper taste and almost no morning prep.
Black Russian Bagel Recipe
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 bagels 1x
- Category: breakfast
- Method: boiling and baking
- Cuisine: American
- Diet: vegetarian
Description
These black russian bagels layer coffee liqueur, espresso powder, activated charcoal, and cocoa into a morning treat with a glossy, chewy crust.
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
- 4 cups water for boiling
- 2 tablespoons baking soda for boiling bath
- ½ cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
- 1 tablespoon finely ground espresso or coffee powder (for topping)
Instructions
- 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. Once mixed, stir in 1 ½ cups of warm water and the coffee liqueur. This will result in a shaggy dough. Let the mixture rest for about twenty minutes. This resting period allows enzymes to break down starches and improves the bagels’ texture.
- Transfer the dough onto a lightly floured surface and knead for eight to ten minutes until you achieve a smooth and elastic consistency. A useful technique is to incorporate a slap-and-fold method for thirty seconds every few minutes; this builds strength without overworking the dough.
- Place the dough in a greased bowl and cover it. Allow it to rise at room temperature until it has expanded to about one and a half times its original size, which should take approximately one hour. To strengthen the dough, consider performing a stretch and fold halfway through the rise.
- Once the dough has risen, gently deflate it. Divide it into eight equal pieces, shaping each one into a round. Cover these shaped rounds and let them rest for about fifteen minutes. This rest helps relax the gluten, making the final shaping easier.
- Roll each round into an eight-inch rope, then join the ends to create a circle, pinching to seal tightly. Lightly dust your hands with flour to minimize sticking, ensuring the bagel surface remains smooth.
- Arrange the shaped bagels on a parchment-lined baking sheet, cover them tightly, and place in the refrigerator for eight to twelve hours. This cold retardation helps develop complex flavors and fits well into a busy schedule.
- When ready to prepare the bagels, bring 4 cups of water to a gentle simmer in a large pot, then stir in the baking soda. Maintaining the water at a gentle simmer is crucial for sealing the crust of the bagels, providing that sought-after glossy finish.
- Gently lower two or three bagels into the simmering bath, cooking them for forty-five seconds on each side. After boiling, use a slotted spoon to transfer them to a wire rack. Immediately dip the tops into your prepared coffee-sugar topping, pressing lightly to ensure it adheres.
- Preheat your oven to 425°F. Place the boiled bagels on a parchment-lined baking sheet, ensuring they have space to expand. Bake for eighteen to twenty-two minutes, rotating the pan halfway through, until the crust feels firm and shiny.
- Once baked, transfer the bagels to a wire rack and allow them to cool for a minimum of fifteen minutes. This cooling period lets steam escape, preventing a gummy crumb which can make slicing a challenge.
Notes
- Activated charcoal is used for color only; it doesn’t alter the flavor. If you prefer a mocha-colored bagel, simply skip it.
- Diastatic malt powder can be found in the baking aisle and is essential for enhancing yeast activity and crust browning. Avoid using non-diastatic malt as a substitute.
- Coffee liqueur adds sweetness and depth; Kahlúa is a personal favorite. If you want a non-alcoholic alternative, use strong cold-brew coffee and add a tablespoon of sugar.
- For storage, these bagels can be kept in an airtight container in the refrigerator for up to four days, or frozen for up to one month. To refresh, simply warm them in a 350°F oven for about five minutes.
- If you’re looking for a slight variation, using cold-brew concentrate instead of coffee liqueur adds an interesting twist—the concentrate will require 2 tablespoons, along with an additional tablespoon of sugar.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Ingredient Notes
- Bread flour: look for high-protein bag flour for extra chew; store cool and sealed. You can swap in high-gluten flour if needed.
- Dutch-process cocoa powder: pick a deep-dark variety for true color and mild bitterness. Sift it first to keep lumps out of the dough.
- Espresso powder: choose a fine grind so it melts right into the mix and boosts coffee notes. No good substitute for that punch.
- Granulated sugar: plain white sugar sweetens and fuels the yeast. Keep it in a dry, airtight jar. Brown sugar will change texture, so skip it.
- Instant potato flakes: pick light, fluffy flakes for a tender crumb and bounce. In a pinch mash boiled potato and drain off extra water.
- Coffee liqueur: I like Kahlúa for its mellow sweetness. It deepens flavor. You can use strong cold-brew and a pinch of sugar instead.
- Sugar (topping): regular granulated sugar gives a crisp snap on top. Mix it fresh so it stays dry; other sugars may clump up.
- Ground cinnamon: pick a recently opened jar for lively spice notes. Whisk or shake well before topping to avoid cinnamon pockets.
Recipe Baking Tips
- If dough feels too stiff during kneading, add 1 Tbsp warm water 2 minutes into kneading.
- When dough shows no windowpane 10 minutes into kneading, use 30-second slap-and-fold to boost gluten.
- If bagels bake dense, extend cold retard to 12 hours in fridge before boiling.
- When shine is dull after baking, boil at steady 190°F bath with 2 Tbsp baking soda 45 seconds per side.
- If coffee-sugar topping falls off, dip bagels immediately after boiling and press gently for 5 seconds.
Serving Suggestions
Serve black Russian bagel halves with smoked salmon spread and diced cucumber salad alongside pickled onion rings on serving board. Pair black russian bagel with orange pomegranate salad and chiffonade mint garnish while presenting whipped mascarpone infused with vanilla bean extract.
Use black Russian bagel to create French toast stack topped with bourbon maple syrup and roasted walnut crumble on plate. Turn leftover bagel into savory bread pudding featuring garlic thyme custard and aged cheddar oven bake in individual ceramic ramekins.
Top sliced black Russian bagel with espresso honey glaze and lightly scatter crushed pistachio bits for crunch across glossy top. Finish bagel halves with whipped mascarpone swirl drizzled with spiced cherry compote on handmade porcelain plates beside folded linen napkins.
Recipe variations
- You can use cold-brew concentrate 2 Tbsp and 1 Tbsp sugar instead of coffee liqueur, maintain mocha notes with potato flakes, serve with Onion Bagels.
- Add 1 Tbsp roughly chopped dark chocolate atop each bagel before baking to infuse extra cocoa richness, complementing espresso powder, diastatic malt, and potato flakes.
- Either activated charcoal or extra Dutch-process cocoa powder can color the bagels; use 1 Tbsp charcoal or 3 Tbsp cocoa, alongside espresso powder and malt.
- If using a half batch, use 2 1/2 cups flour, 1 Tbsp cocoa, 1 tsp espresso powder, 1 Tbsp potato flakes, and 3/4 cup water.
Save This Recipe!
How to Store?
To keep your black russian bagel fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep bagels whole, stacked loosely to preserve chew.
Refrigeration: Place in an airtight container in the refrigerator up to 4 days. Warm bagel in a preheated oven before serving.
Freezing: Wrap in plastic wrap, then place in a freezer bag up to 1 month. Thaw at room temperature before warming.
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