Description
These Black Russian Bagels are a bold twist on a classic favorite, infused with the deep flavors of espresso, cocoa, and activated charcoal for a dramatic color and unique taste. Featuring a chewy texture and glossy crust achieved through a traditional boiling step, these bagels are topped with a coffee-sugar blend that complements their rich, bitter notes. Perfect for breakfast or brunch, they offer a sophisticated flavor profile with a hint of sweetness.
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 the warm water and coffee liqueur until a shaggy dough forms. Let rest for 20 minutes to allow enzyme activity for better texture.
- Knead the Dough: Transfer dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Use a slap-and-fold technique every few minutes to strengthen the dough without overworking.
- First Rise: Place dough in a greased bowl, cover, and let rise at room temperature for about 1 hour until it increases to 1.5 times its original size. Perform a stretch and fold halfway through to build dough strength.
- Divide and Shape: Gently deflate the dough and divide into 8 equal pieces. Shape each into a round, cover, and let rest for 15 minutes to relax gluten for easier shaping.
- Form the Bagels: Roll each round into an 8-inch rope and join ends to form a circle, pinching to seal tightly. Dust hands lightly with flour to prevent sticking and keep the surface smooth.
- Overnight Rest: Place shaped bagels on a parchment-lined baking sheet, cover tightly, and refrigerate for 8-12 hours to develop complex flavors and fit your schedule.
- Prepare the Water Bath: Bring 4 cups of water to a gentle simmer in a large pot, then stir in baking soda. Maintain the simmer to create a slippery, alkaline bath for the bagels.
- Boil the Bagels: Gently lower 2-3 bagels at a time into the simmering water. Boil each side for 45 seconds. Remove with a slotted spoon and transfer to a wire rack. Immediately dip the tops into the prepared coffee-sugar topping, pressing lightly to adhere.
- Bake: Preheat oven to 425°F. Place boiled bagels on a parchment-lined baking sheet spaced apart. Bake for 18-22 minutes, rotating halfway through, until crust is firm and shiny.
- Cool: Transfer baked bagels to a wire rack and cool for at least 15 minutes. Cooling allows steam to escape and prevents a gummy crumb for easier slicing.
Notes
- Activated charcoal adds color and mild earthiness but use in moderation.
- The cold overnight rest is key for flavor development and dough handling.
- Boiling with baking soda creates the classic shiny crust and chewy texture.
- Adjust water as needed when kneading if dough feels too dry or sticky.
- Use fresh instant yeast for best rise and texture.
- Ensure water is simmering gently when boiling bagels to avoid bursting.
- The coffee liqueur enhances flavor but can be omitted or substituted with strong coffee for non-alcoholic option.
