12 Delicious Pumpernickel Bagels Recipes

You’re in for a treat! Pumpernickel bagels, with their rich, earthy flavor and satisfying chew, are the unsung heroes of the bread world. Whether you’re toasting them for breakfast, piling them high with your favorite sandwich fixings, or simply enjoying them with a schmear of cream cheese, these 12 delicious recipes will show you just how versatile and delightful pumpernickel bagels can be. Let’s dive in and get baking!

Classic Pumpernickel Bagels with Caraway Seeds

Did you know that making your own pumpernickel bagels at home is easier than you think? These classic bagels, speckled with caraway seeds, offer a deep, rich flavor and a chewy texture that’s downright irresistible.

Ingredients

• 1 1/2 cups warm water (about 110°F, just right to wake up the yeast)
• 2 tbsp molasses (for that signature pumpernickel color and sweetness)
• 1 packet active dry yeast (trust me, check the expiration date)
• 3 1/2 cups bread flour (the high protein content is key for chewiness)
• 1 cup rye flour (for authentic pumpernickel flavor)
• 2 tbsp caraway seeds (because they’re the star of the show)
• 1 tbsp salt (I like sea salt for its clean taste)
• 1 tbsp vegetable oil (just a slick to keep the dough from sticking)
• 1 egg white, beaten (for that glossy finish)

Instructions

1. In a large bowl, mix warm water and molasses until the molasses dissolves. Sprinkle the yeast on top and let it sit for 5 minutes until frothy.
2. Add bread flour, rye flour, caraway seeds, and salt to the bowl. Mix until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
4. Lightly oil a clean bowl, place the dough inside, and cover with a damp towel. Let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch to form a bagel shape.
6. Preheat your oven to 425°F and bring a large pot of water to a boil. Boil each bagel for 1 minute per side, then transfer to a baking sheet lined with parchment paper.
7. Brush the boiled bagels with beaten egg white for shine. Bake for 20-25 minutes until deep brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.

Golden and aromatic, these bagels have a crust that gives way to a dense, flavorful interior. Try them toasted with a schmear of cream cheese and a slice of smoked salmon for a next-level breakfast.

Sweet Honey Pumpernickel Bagels

Did you know that making your own bagels at home is easier than you think? These sweet honey pumpernickel bagels are a game-changer for your breakfast routine, offering a perfect blend of sweetness and depth.

Ingredients

• 1 1/2 cups warm water (110°F, just right for activating yeast)
• 2 tbsp honey (local if you can, it makes a difference)
• 1 packet active dry yeast (check the expiration date to avoid disappointment)
• 3 1/2 cups bread flour (for that chewy texture we love)
• 1 cup pumpernickel flour (the star of the show)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 egg, beaten (room temp eggs here blend better)
• 1 tbsp cornmeal (for that perfect bottom crust)

Instructions

1. In a large bowl, mix warm water, honey, and yeast. Let it sit for 5 minutes until frothy. Tip: This is your yeast waking up, so don’t rush it.
2. Add bread flour, pumpernickel flour, and salt to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
4. Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 8 equal pieces. Shape each into a bagel by making a hole in the center and stretching it gently.
6. Preheat your oven to 425°F and sprinkle cornmeal on a baking sheet. Tip: The cornmeal prevents sticking and adds a nice texture.
7. Boil a large pot of water and cook each bagel for 1 minute per side. This gives them that classic chewy exterior.
8. Place boiled bagels on the prepared baking sheet, brush with beaten egg, and bake for 20 minutes until golden brown.

Golden and glossy, these bagels have a chewy interior with a hint of sweetness from the honey. Try them toasted with cream cheese and a drizzle of honey for an extra treat.

Savory Garlic and Herb Pumpernickel Bagels

Very few things beat the aroma of freshly baked bagels wafting through your kitchen, especially when they’re packed with garlic and herbs. These savory pumpernickel bagels are a game-changer for your breakfast or brunch lineup.

Ingredients

• 1 1/2 cups warm water (110°F, just right to wake up the yeast)
• 2 tbsp sugar (a little sweetness to balance the savory)
• 1 packet active dry yeast (trust me, check the expiration date)
• 3 1/2 cups bread flour (for that perfect chew)
• 1 cup pumpernickel flour (the star of the show)
• 2 tbsp olive oil (extra virgin is my go-to for flavor)
• 2 tsp salt (don’t skimp, it’s key)
• 3 cloves garlic, minced (the more, the merrier)
• 2 tbsp mixed dried herbs (I love rosemary and thyme here)

Instructions

1. In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be too old.
2. Add bread flour, pumpernickel flour, olive oil, salt, garlic, and herbs. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 8 equal pieces. Shape each into a bagel. Tip: Wet your hands to prevent sticking.
6. Preheat oven to 425°F and bring a large pot of water to a boil. Boil each bagel for 1 minute per side.
7. Place boiled bagels on a baking sheet and bake for 20 minutes or until golden brown.

So there you have it—bagels with a crisp crust, chewy center, and a punch of garlic and herbs. Slice one open while warm and slather with cream cheese for the ultimate treat.

Pumpernickel Bagels with Raisins and Cinnamon

You’ve probably had your fair share of bagels, but pumpernickel bagels with raisins and cinnamon? That’s a game-changer. Imagine biting into a slightly sweet, deeply flavored bagel that’s perfect with your morning coffee or as an afternoon snack.

Ingredients

• 2 cups warm water (about 110°F, just right to wake up the yeast)
• 1 tbsp active dry yeast (because fresh yeast is great, but who has time?)
• 1/4 cup molasses (the secret to that rich pumpernickel color and taste)
• 2 tbsp vegetable oil (or melted butter, if you’re feeling indulgent)
• 1 tsp salt (because every great recipe starts with salt)
• 4 cups bread flour (all-purpose works, but bread flour gives it that chew)
• 1 cup rye flour (for that authentic pumpernickel flavor)
• 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
• 1 tbsp cinnamon (because cinnamon makes everything better)

Instructions

1. In a large bowl, mix warm water, yeast, and molasses. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be old.
2. Stir in vegetable oil and salt. Then, gradually add bread flour and rye flour, mixing until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and knead in the raisins and cinnamon until evenly distributed.
6. Divide the dough into 8 pieces, shape into bagels, and let them rest for 10 minutes. Tip: Boiling them first gives that classic bagel texture.
7. Preheat your oven to 425°F. Boil a large pot of water and cook each bagel for 1 minute per side.
8. Place the bagels on a baking sheet and bake for 20-25 minutes until golden brown.

Let these bagels cool slightly before diving in. The cinnamon and raisins peek through the deep pumpernickel flavor, making each bite a little surprise. Perfect toasted with a schmear of cream cheese or just as is.

Spicy Jalapeno Pumpernickel Bagels

Alright, let’s dive into making these Spicy Jalapeno Pumpernickel Bagels that’ll have your taste buds dancing. You’re in for a treat with this perfect blend of heat and hearty flavor.

Ingredients

• 1 1/2 cups warm water (about 110°F, just right to wake up the yeast)
• 2 tbsp sugar (a little sweetness to balance the heat)
• 1 packet active dry yeast (trust me, fresh yeast makes all the difference)
• 3 1/2 cups bread flour (for that chewy bagel texture we all love)
• 1/2 cup pumpernickel flour (the star that gives it that deep, rich color and flavor)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 2 tsp salt (because flavor)
• 2 finely diced jalapenos (seeds in if you like it extra spicy, like me)
• 1 tbsp cornmeal (for that classic bagel bottom crunch)

Instructions

1. In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be too old.
2. Add bread flour, pumpernickel flour, olive oil, salt, and jalapenos. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should spring back when poked.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide into 8 equal pieces. Shape each into a ball, then poke a hole in the center to form the bagel shape.
6. Preheat oven to 425°F and bring a large pot of water to a boil. Add bagels in batches, boiling for 1 minute per side. Tip: This gives them that iconic chewy texture.
7. Place boiled bagels on a baking sheet sprinkled with cornmeal. Bake for 20 minutes or until golden brown.

Out of the oven, these bagels have a crispy crust with a soft, spicy interior. Try them toasted with cream cheese or as the base for an epic breakfast sandwich.

Pumpernickel Bagels Topped with Sunflower Seeds

Did you know that pumpernickel bagels topped with sunflower seeds are the perfect blend of nutty and hearty? You’re going to love how these turn out, especially with that slight crunch from the seeds.

Ingredients

• 1 1/2 cups warm water (around 110°F, just right for waking up the yeast)
• 2 tbsp molasses (the darker, the better for that deep pumpernickel color)
• 1 packet active dry yeast (trust me, check the expiration date)
• 3 1/2 cups bread flour (plus extra for dusting, because things might get sticky)
• 1 cup rye flour (for that authentic pumpernickel taste)
• 2 tbsp cocoa powder (yes, cocoa! It’s the secret ingredient)
• 1 tbsp salt (I like sea salt for its subtle crunch)
• 1/4 cup sunflower seeds (plus more for topping, because you can never have too many)
• 1 tbsp vegetable oil (just a splash to keep the dough happy)

Instructions

1. In a large bowl, mix warm water and molasses. Sprinkle yeast on top and let sit for 5 minutes until frothy.
2. Add bread flour, rye flour, cocoa powder, salt, and sunflower seeds to the bowl. Mix until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour.
4. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide into 8 equal pieces. Shape each into a bagel by making a hole in the center with your thumb.
6. Preheat oven to 425°F and bring a large pot of water to a boil. Boil each bagel for 1 minute per side.
7. Place boiled bagels on a baking sheet, sprinkle with extra sunflower seeds, and bake for 20 minutes until dark and shiny.

Best enjoyed fresh out of the oven, these bagels have a chewy interior with a crispy crust. Try them toasted with a smear of cream cheese for the ultimate breakfast treat.

Cheesy Pumpernickel Bagels with Cheddar

Now, who doesn’t love a good bagel, especially when it’s packed with cheese and has that unique pumpernickel flavor? This cheesy pumpernickel bagel with cheddar is a game-changer for your breakfast or snack time.

Ingredients

• 2 cups pumpernickel flour (trust me, it’s worth the hunt)
• 1 cup warm water (around 110°F, just like a cozy bath)
• 2 tbsp honey (for that slight sweetness)
• 1 packet active dry yeast (the magic maker)
• 1 tsp salt (because every hero needs a sidekick)
• 1 cup shredded cheddar cheese (the sharper, the better in my book)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. In a large bowl, mix the warm water, honey, and yeast. Let it sit for 5 minutes until it’s frothy. Tip: This is your yeast saying hello!
2. Add the pumpernickel flour and salt to the bowl. Mix until a dough forms. Tip: If it’s too sticky, a little more flour won’t hurt.
3. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Tip: Think of it as a mini workout.
4. Place the dough in an oiled bowl, cover it, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 8 pieces. Shape each into a bagel, making a hole in the center.
6. Boil a large pot of water and cook each bagel for 1 minute on each side. Tip: This gives them that classic chewy texture.
7. Preheat your oven to 425°F. Place the boiled bagels on a baking sheet, sprinkle with cheddar cheese, and bake for 20 minutes or until golden brown.

Perfectly chewy with a crispy cheese topping, these bagels are a dream. Try them toasted with a smear of cream cheese or as the base for an epic breakfast sandwich.

Pumpernickel Bagels with a Hint of Coffee

Very few things beat the smell of freshly baked bagels in the morning, especially when they have the deep, rich flavors of pumpernickel and a subtle hint of coffee. You’re going to love how these turn out—perfectly chewy with a crust that’s just right.

Ingredients

• 2 cups warm water (about 110°F, just right for waking up the yeast)
• 1 tbsp active dry yeast (I always check the expiration date to make sure it’s lively)
• 2 tbsp molasses (for that classic pumpernickel color and sweetness)
• 1 tbsp instant coffee (a little goes a long way to add depth)
• 4 cups bread flour (the high protein content is key for chewiness)
• 1 cup rye flour (for authentic pumpernickel flavor)
• 1 tbsp salt (I use sea salt for its clean taste)
• 1 tbsp cornmeal (for dusting the baking sheet, prevents sticking)

Instructions

1. In a large bowl, mix warm water, yeast, and molasses. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be too old.
2. Stir in the instant coffee until fully dissolved.
3. Add bread flour, rye flour, and salt to the bowl. Mix until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should spring back when poked.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide into 8 equal pieces. Shape each into a bagel by poking a hole in the center and stretching.
7. Preheat your oven to 425°F and bring a large pot of water to a boil. Tip: Boiling gives bagels their signature chew.
8. Boil each bagel for 1 minute per side, then transfer to a baking sheet dusted with cornmeal.
9. Bake for 20-25 minutes until deep brown and shiny. Let cool on a wire rack.

Unbelievably good, these bagels have a robust flavor with a slight bitterness from the coffee that pairs wonderfully with cream cheese or smoked salmon. Try toasting them for an extra crunch.

Onion and Poppy Seed Pumpernickel Bagels

Zesty and flavorful, these onion and poppy seed pumpernickel bagels are a game-changer for your breakfast routine. You’ll love the deep, rich flavors and the satisfying chewiness that makes every bite worth it.

Ingredients

• 1 1/2 cups warm water (110°F, just right for activating the yeast)
• 2 tbsp sugar (I like using organic cane sugar for a slight caramel note)
• 1 packet active dry yeast (trust me, check the expiration date!)
• 3 1/2 cups bread flour (the high protein content is key for that perfect chew)
• 1 cup pumpernickel flour (for that signature dark color and earthy taste)
• 2 tbsp vegetable oil (a neutral oil works best here)
• 1 tbsp salt (sea salt adds a nice mineral touch)
• 1/4 cup dried minced onion (soak them in warm water for 10 minutes to rehydrate)
• 2 tbsp poppy seeds (toasted lightly for extra aroma)

Instructions

1. In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add bread flour, pumpernickel flour, vegetable oil, and salt to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces. Shape each into a ball, then poke a hole in the center to form a bagel.
6. Preheat your oven to 425°F and bring a large pot of water to a boil.
7. Boil each bagel for 1 minute per side, then drain and place on a baking sheet.
8. Sprinkle the rehydrated onions and toasted poppy seeds over the bagels.
9. Bake for 20-25 minutes until the bagels are dark and shiny.

Rich in flavor and with a texture that’s both chewy and tender, these bagels are perfect toasted with a schmear of cream cheese or as the base for a hearty sandwich. The onions and poppy seeds add a delightful crunch and aroma that’ll make your kitchen smell amazing.

Pumpernickel Bagels with Dark Chocolate Chips

Unbelievably delicious and slightly indulgent, these pumpernickel bagels with dark chocolate chips are the perfect blend of rich and hearty. You’ll love the deep flavors and the surprise of melty chocolate in every bite.

Ingredients

• 1 1/2 cups warm water (110°F, just right to wake up the yeast)
• 2 tbsp molasses (the secret to that deep color and flavor)
• 1 packet active dry yeast (trust me, check the expiration date)
• 3 1/2 cups bread flour (for that chewy bagel texture we all crave)
• 1 cup pumpernickel flour (this is where the magic happens)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 cup dark chocolate chips (go for the good stuff, it makes a difference)
• 1 tbsp cornmeal (for dusting, keeps things from sticking)

Instructions

1. In a large bowl, mix warm water and molasses until the molasses is fully dissolved. Sprinkle the yeast on top and let it sit for 5 minutes until frothy.
2. Add bread flour, pumpernickel flour, and salt to the bowl. Mix until a dough forms. Tip: If the dough feels too sticky, add a little more bread flour, a tablespoon at a time.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: Use the windowpane test to check if it’s ready—stretch a small piece; if it doesn’t tear, you’re good.
4. Fold in the dark chocolate chips evenly throughout the dough. Let the dough rise in a greased bowl, covered, for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces. Shape each into a bagel by making a hole in the center and stretching it gently.
6. Preheat your oven to 425°F and bring a large pot of water to a boil. Boil each bagel for 1 minute per side, then transfer to a baking sheet sprinkled with cornmeal.
7. Bake for 20-25 minutes until the bagels are dark and sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.

Mmm, these bagels are a game-changer with their chewy texture and bursts of dark chocolate. Try them toasted with a smear of cream cheese for an extra decadent treat.

Whole Wheat Pumpernickel Bagels

Baking your own bagels might sound like a weekend project, but these whole wheat pumpernickel bagels are totally doable and worth every minute. You’ll love the deep, malty flavor and the satisfying chew.

Ingredients

• 2 cups whole wheat flour (I like King Arthur for its consistency)
• 1 cup bread flour (for that perfect chew)
• 1 tbsp unsweetened cocoa powder (the secret to that rich color)
• 1 tbsp molasses (blackstrap gives the best flavor)
• 1 1/2 tsp instant yeast (no need to proof, just mix it in)
• 1 tsp salt (I always use sea salt for a cleaner taste)
• 1 cup warm water (around 110°F, just warm to the touch)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp honey (for a touch of sweetness that balances the molasses)

Instructions

1. In a large bowl, whisk together the whole wheat flour, bread flour, cocoa powder, yeast, and salt.
2. Add the molasses, honey, olive oil, and warm water to the dry ingredients. Mix until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: If the dough sticks, add a bit more flour, but go easy—too much makes tough bagels.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole in the center and stretch to form a bagel shape. Tip: Wet your fingers to prevent sticking.
6. Preheat your oven to 425°F and bring a large pot of water to a boil. Boil each bagel for 1 minute per side, then transfer to a baking sheet.
7. Bake for 20-25 minutes, until the bagels are deep brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway for even browning.

Zesty and hearty, these bagels have a crusty exterior with a soft, dense inside. Try them toasted with cream cheese and smoked salmon for a next-level breakfast.

Pumpernickel Bagels with a Molasses Glaze

Craving something uniquely delicious for your breakfast or snack time? These pumpernickel bagels with a molasses glaze are a game-changer, offering a perfect blend of deep, rich flavors and a satisfying chew.

Ingredients

• 2 cups warm water (about 110°F, just right to wake up the yeast)
• 1 tbsp active dry yeast (I always check the expiration date to ensure it’s lively)
• 1/4 cup molasses (the darker, the better for that deep flavor)
• 2 tbsp brown sugar (for a hint of sweetness)
• 1 tbsp cocoa powder (unsweetened, it’s the secret to the color)
• 2 cups bread flour (for that perfect bagel chew)
• 2 cups whole wheat flour (adds a nutty depth)
• 1 tsp salt (balances the sweetness)
• 1 tbsp vegetable oil (keeps the dough supple)
• 1 egg white, lightly beaten (for that glossy finish)

Instructions

1. In a large bowl, combine warm water, yeast, molasses, and brown sugar. Let sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be sleepy—start over.
2. Stir in cocoa powder, bread flour, whole wheat flour, and salt until a dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size. Tip: No warm spot? Preheat your oven to the lowest setting, turn it off, and let the dough rise inside.
4. Punch down dough and divide into 8 equal pieces. Shape each into a bagel, poke a hole in the center, and stretch to about 1.5 inches in diameter.
5. Boil a large pot of water and gently drop bagels in, 2 at a time, for 1 minute per side. Remove with a slotted spoon and place on a baking sheet.
6. Brush boiled bagels with beaten egg white and bake at 375°F for 20-25 minutes until glossy and firm. Tip: For extra shine, brush with a second coat of egg white halfway through baking.

Perfectly chewy with a crackly crust, these bagels are a delight. Try them toasted with cream cheese or as the base for an epic breakfast sandwich.

Conclusion

Lovingly curated, these 12 pumpernickel bagel recipes offer a treasure trove of flavors for every home cook. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!