Description
These black russian bagels layer coffee liqueur, espresso powder, activated charcoal, and cocoa into a morning treat with a glossy, chewy crust.
Ingredients
Scale
- 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