Pumpernickel bagel with cream cheese
A pumpernickel bagel with cream cheese is a hearty, dark-colored bagel made with coarsely ground rye flour, typically topped with seeds and served with a generous schmear of cream cheese. The bagel itself has a dense, chewy texture and a deep, slightly sweet, malty flavor, while the cream cheese provides a cool, tangy contrast. This combination is a staple of New York-style delis and Jewish-American cuisine.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the bagel and fat from the cream cheese, providing a substantial source of energy. It offers key nutrients like B vitamins, iron, and selenium from the rye, along with calcium and protein from the dairy spread.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 12 g |
| Carbs | 52 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 680 mg |
| Iron | 3.2 mg |
| Thiamin (B1) | 0.4 mg |
| Niacin (B3) | 3.8 mg |
| Folate | 60 mcg |
| Selenium | 18 mcg |
| Calcium | 80 mg |
| Phosphorus | 150 mg |
| Magnesium | 40 mg |
Per 1 bagel (113 g) with 2 tablespoons (30 g) cream cheese · estimated, varies by recipe
💡 What's interesting
Pumpernickel's dark color and distinctive flavor come from the long, slow baking of rye flour, a traditional German technique. Nutritionally, the whole rye flour provides more fiber and a lower glycemic index than many white-flour bagels, making it a more sustained energy source.
