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However, there are no rules: If you want, you can use sourdough, pumpernickel, whole grain, etc.

One of my favorite creations is to have it on a piece of pumpernickel bread, topped with thinly sliced cucumbers and toasted until piping hot.

Toss in some chopped apples and golden raisins, sandwich in between rye or pumpernickel bread with a copious amount of crisp lettuce and you'll be stunned by its outrageous flavor.

“And I said, ‘Do you know the etymology of the word ‘pumpernickel?’

Bagel snobs will be pleased that this Montlake bakery does pumpernickel, which some readers have complained that local bagel shops don’t offer enough of.