pumpernickle everything bagels

Pumpernickel Everything Bagel

Servings12 bagels
Prep Time20 minutes
Bake Time16 minutes




  • 3 liters hot water
  • ¼ cup honey
  • 1 large egg
  • 1 tablespoon water
  • 1 ¾ tablespoons sesame seeds
  • 1 ½ tablespoons poppy seeds
  • 1 ½ tablespoons dried minced onion
  • 1 tablespoon garlic flakes
  • 1 tablespoon coarse salt


  • Pour water and coffee into a microwave-safe bowl. Stir in molasses and yeast, let stand for 10 minutes (it should get bubbly).⁠
  • Combine flours, cocoa powder, and salt. Pour in yeast mixture and oil, stir well to combine.⁠
  • Dump the dough out onto a floured surface, knead until soft and elastic (5-10 min). Place dough in a greased bowl, and allow to rise for one hour, or until twice the size.⁠
  • Once the dough has doubled, punch it down, and divide it out. We divided the mixture into 12 for smaller bagels.⁠
  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper. ⁠
  • Roll each lump into a smooth ball before poking a finger through. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. ⁠
  • Once formed, set them on a baking sheet to rise for another 10 minutes.⁠
  • In a large pot, combine water and honey and bring to a boil. ⁠
  • Turn heat down a little and 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well and set to cool/dry. ⁠
  • Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.⁠
  • Combine the remaining ingredients in a wide bowl. One at a time, pick up a bagel and swirl around to coat the tops and sides with the mixture. Set on baking sheets.⁠
  • Bake for about 35 minutes. Finish off with toppings & enjoy!⁠
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