Pumpernickel Bagels

Preparation info
  • Makes


    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

These have little in common with water bagels except their shape. They are really grainy, nicely puffed pumpernickel rolls in a doughnut form. Because the crust of a pumpernickel roll is the best part, and rolls in this shape have more crust than others, it might be argued that these are the best of all possible pumpernickel rolls! Incidentally, what looks like a lot of sugar in the recipe isn’t. The deeply browned sugar used to color and flavor the dough loses almost all sweetness in its c