Tall, dark, and handsome! The pumpernickel bagel is the swarthiest of bagel flavors, and (to some) the most mysterious. What is pumpernickel, and where did it come from? Let’s take a journey back to the old country…
Pumpernickel refers to a type of rye bread hailing from Germany. It is traditionally made from dark rye flour or rye berries and sourdough culture. In its birthplace, the Westphalia region of Germany, it has been baked for centuries in lidded pans at low temperatures. The low temperature means a long bake time—often around 14 hours in the oven! Nowadays, pumpernickel bread often uses commercial yeast and is made from a mixture of rye and wheat flours to cut down on the long prep time. Some recipes even call for a little bit of coffee grounds to deepen the dark, rich flavor.
What makes pumpernickel special is its dark brown color and earthy, slightly sweet taste. Spices like caraway and onion add an exotic bite that is simply delicious. Pumpernickel has no crust, and is dense and hearty. It’s a healthy choice, too—rye flour packs less carbs than wheat, and supplies a good amount of fiber, vitamins, and minerals as well. It goes well with ingredients that benefit from an extra element of nuttiness. As a base for a lox, cream cheese, and onion sandwich, it strikes a powerful Central European chord.
It makes sense that pumpernickel bagels first appeared in New York, where immigrants from across the pond brought their tastes and traditions. Northern, Central, and Eastern Europeans had long enjoyed varieties of “black” bread made with rye flour. Thus the bagel, a Polish-Jewish invention, bumped into the other breads popular among Europeans in the big city, and a star was born. This bagel flavor became highly sought after by New Yorkers, and the rest of the world has since caught on. The pumpernickel bagel is an excellent example of old-world tradition and hard-hitting deliciousness.
