These chocolate bagels are rich, soft, and just the right amount of sweet. They're made with Dutch cocoa and bits of dark chocolate that melt into the dough, creating a smooth, deep flavor.
They're simple to make and taste amazing slightly warm - on their own, with a drizzle of honey, or with a little butter and flaky salt.
This recipe for chocolate bagels follows the same process as my other yeasted bagels, but the cocoa powder and chocolate chips add a beautiful color and flavor twist.
You'll end up with bagels that are chewy on the outside, tender inside, and full of chocolate in every bite. They freeze perfectly, so you can always have one ready for a cozy breakfast or a treat later in the day.
Jump to:
- Ingredients For Chocolate Bagels
- How Cocoa Affects the Bagel Dough
- Equipment Needed To Make Chocolate Bagels
- How to Shape Chocolate Bagels
- Boiling Chocolate Bagels
- Make Ahead Instructions
- How to Store Homemade Chocolate Bagels
- Bagel Pairings: What Goes Well With Chocolate Bagels?
- FAQ
- Homemade Chocolate Bagels
- Related Recipes
- subscribe to get my recipes
Ingredients For Chocolate Bagels
You only need a few pantry staples plus cocoa and chocolate for this dough. It's simple, straightforward, and easy to handle.
- Flour: This recipe calls for bread flour, but yes, you can use all-purpose flour and here is why:
Bread flour is typically recommended for bagels because it has a higher protein content (usually around 12-13%) compared to all-purpose flour, which is closer to 10-11%. The extra protein means more gluten forms when the dough is mixed and kneaded, giving classic bagels their signature chewy, dense texture and strong structure. That structure helps trap gas and hold shape during boiling and baking, which is ideal for that traditional, firm New York-style bagel.
But if you're not aiming for a super dense or high-gluten result, all-purpose flour is a great choice. It has enough protein to create good texture and chew, but less gluten strength means the dough doesn't trap as much gas. The result is a slightly softer, more tender bagel - still chewy, but not tough or overly bready. It's also easier for beginners to handle because the dough feels less stiff and easier to shape.
- Dutch cocoa: Adds rich chocolate flavor and a deep color. Avoid natural cocoa for this recipe - it's more acidic and can change the dough's balance and texture.
- Warm water: Hydrates the flour, activates the yeast, and helps dissolve the cocoa evenly into the dough.
- Yeast: Instant yeast keeps things simple and dependable. You can use active dry yeast instead; just allow for a slightly longer rise.
- Salt: Balances flavor and strengthens the dough.
- Sugar: Adds a touch of sweetness and helps the crust brown during baking.
- Dark chocolate chips or chopped dark chocolate: These melt slightly as the bagels bake, creating pockets of chocolate throughout.
See the recipe card for exact quantities.
How Cocoa Affects the Bagel Dough
Cocoa powder changes the dough in a few small but important ways.
First, it's very absorbent, especially Dutch-process cocoa, which means it soaks up more water than flour does. That's why this recipe uses a bit more water than a typical bagel recipe - even so, the dough hydration ends up about the same overall.
Dutch-process cocoa is also alkalized, which means it's less acidic. This slightly slows down yeast activity, so your dough might take a little longer to rise. Don't worry if the first rise takes 10-15 minutes more than usual - that's completely normal.
Cocoa brings depth and richness but also a hint of bitterness, so this recipe includes a touch more sugar to balance the flavor.
You'll also want to knead the dough a little longer - about 2-3 extra minutes - since cocoa can tighten the gluten slightly.
Equipment Needed To Make Chocolate Bagels
You can knead the dough by hand, but it's a fairly stiff dough that needs about 20 minutes of kneading for proper gluten development.
A stand mixer makes it faster, in only 10 minutes, and much easier and more consistent. Hold your mixer steady while it works - bagel doughs can be a bit dense. If your mixer is older, give it a quick break halfway through.
If you plan to make bagels often or in larger batches, a strong mixer made for bread dough will make your life easier. This is the mixer I use, love, and recommend (use code MARIA for a discount and free shipping).
You'll also need a food scale if you want your bagels to be perfectly uniform in size. If you don't have one, simply divide the dough into four equal pieces, then cut each piece in half to make eight bagels.
Other necessary equipment includes:
- A kitchen scale helps ensure every bagel is the same size, which makes baking even. If you don't have one, divide the dough into four equal parts and then cut each in half for eight bagels.
A large pot to boil your bagels in. A 6qt Dutch oven would be great for this and also for baking other types of bread. - A baking sheet, such as this ½ baking sheet that fits 8 bagels perfectly
- Parchment paper liners for your baking sheets
How to Shape Chocolate Bagels
In this recipe, I'm showing you the simplest way to shape bagels. There are other shaping methods that give a more uniform look, but this simple one works beautifully for this recipe.
After your first rise, divide and roll the dough into balls. Let them rest for 10 minutes to relax the gluten.
Then poke a hole in the center with your fingers and gently stretch it to about 1.5 inches wide.
Boiling Chocolate Bagels
Boiling is what gives bagels their signature shine and chew. The quick heat sets the outer crust, sealing in moisture and keeping them dense rather than fluffy like regular bread.
Gently drop the bagels into boiling water sweetened with honey, barley malt syrup, or molasses. Boil for about 30-40 seconds per side.
Then lift out and briefly blot the bottoms with a paper towel while keeping the tops damp.
The sweetened water helps preserve a nice color and adds depth of flavor that pairs beautifully with the chocolate.
Baking Tip
Bake your bagels on the middle rack for even browning. Keep an eye on them near the end - chocolate doughs can darken quickly, so it's best to judge doneness by texture rather than color.
Make Ahead Instructions
After shaping, place the chocolate bagels on a parchment-lined baking sheet lightly dusted with semolina. Cover the tray with plastic wrap and refrigerate overnight (up to 18 hours). The slow, cold rise adds flavor and makes the dough easier to handle.
When ready to bake, remove from the fridge, let them rest at room temperature for about 20-30 minutes while you bring your water to a boil and preheat the oven, then boil and bake as usual.
If you'd like to freeze before baking, freeze the shaped bagels (unboiled) on a tray until solid, then transfer to a freezer bag. When ready to bake, thaw overnight in the fridge, rest for 30 minutes at room temperature while you boil the water and preheat the oven, and proceed with boiling and baking.
How to Store Homemade Chocolate Bagels
Once baked and fully cooled, store your chocolate bagels in an airtight container or zip-top bag at room temperature for up to 4 days.
Avoid refrigerating, as that tends to dry them out. If you won't eat them within a few days, slice them in half and freeze for up to 3 months.
Thaw overnight in the refrigerator and toast or warm in a 350°F (175°C) oven for about 5-7 minutes, or bake from frozen in a preheated 350°F oven for 10-12 minutes until soft and warm.
Reheating tip
Lightly brush or mist the cut sides with water before heating to restore that fresh-baked texture.
Bagel Pairings: What Goes Well With Chocolate Bagels?
Chocolate bagels are delicious eaten on their own but also great with:
- Butter and flaky salt - simple and balanced.
- Honey or maple syrup - for a touch of sweetness.
- Cream cheese - plain, vanilla, or even a berry-flavored one.
- Peanut butter or almond butter with sliced banana.
- Mascarpone with fresh berries.
- Chocolate hazelnut spread - for an extra indulgent version.
FAQ
Flat bagels usually happen when the dough is under-kneaded or overproofed.
If the dough isn't kneaded enough, it won't develop enough gluten to trap air and hold its shape during boiling and baking. Make sure you knead until the dough feels smooth, elastic, and slightly bouncy when pressed.
We are using instant yeast which causes the dough to rise fast, so you must move quickly through the steps. If your dough rises too long, it becomes weak and collapses easily once it hits the boiling water. To avoid this, keep an eye on your proofing time following the instructions on the recipe.
A tough crust usually means the bagels were boiled for too long. Boiling sets the crust early, and a long boil gives you an overly thick, chewy exterior. For the best texture, keep the boil short - 1 minute per side is plenty.
If you prefer a softer crust, you can even reduce it to 30-40 seconds per side. The bagels will still have that signature chew but stay lighter and easier to bite.
In my experience, all you need to do to get a golden, shinny crust is boil the bagels in water with honey, barley malt syrup, or molasses, as explained in the recipe. Other recipes might call for baking soda instead of the ingredients I recommend here, and in those cases you might need to do an egg wash before baking.
Bagels trace their roots to 17th-century Poland, where Jewish communities made them as a festive bread for special occasions or as gifts during childbirth due to their symbolic meaning of life and eternity. The name likely comes from the Yiddish word beygal, meaning "ring" or "bracelet." Immigrants brought bagels to New York City in the late 1800s, where they became a bakery staple sold by pushcart vendors and later in delis - still boiled before baking, keeping that signature chewy texture that defines a true bagel.
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Homemade Chocolate Bagels
Ingredients
Ingredients For the Dough
- 693 grams (5 ½ cups + 4 tablespoons) bread flour
- 30 grams (¼ cup + 2 tablespoons) Dutch-process cocoa powder
- 26 grams (2 tablespoons) sugar
- 8 grams (1 ½ teaspoons) salt
- 7 grams (2 ¼ teaspoons) instant yeast
- 436 milliliters (1 ¾ cups) warm water 120-130°F (49-54°C)
- 100 grams (½ cup) dark chocolate chips
Ingredients For Boiling
- 2 liters (8 cups) water
- 15 milliliters (1 tablespoon) honey, barley malt syrup, or molasses
Instructions
- Mix all the dry ingredients in a stand mixer bowl with a dough hook. Add the warm water, and mix on speed 1 until smooth, then knead on speed 3 for about 10 minutes until dough is firm and elastic.
- Add the dark chocolate chips and continue kneading for 1-2 more minutes on low speed (speed 1). The goal is to fold in the chocolate chips evenly without melting them.
- Cover with a damp cloth and let rise in a warm spot for 1 hour, or until the dough doubles. You can do this in an oven that's turned off, but with the light on.
- Turn dough onto a clean surface. Divide into 8 portions of about 162 grams each and shape each piece into a tight ball. Cover with a damp towel and rest for 10 minutes.
- Meanwhile, preheat oven to 450°F (230°C). Line baking sheet with parchment paper. Bring a large pot of water to a boil and stir in honey, barley malt syrup, or molasses.
- Poke a hole through each dough ball and very gently stretch while spinning it to form a bagel shape. Handle lightly to avoid degassing.
- Gently drop the bagels into the simmering water, 3-4 at a time depending on the size of the pot. Boil for 30-40 seconds per side. Remove with a slotted spoon and briefly blot bottoms on a towel (keep tops wet for toppings).
- Sprinkle with your favorite toppings. Arrange on lined baking sheets and bake for 20-25 minutes at 450°F (230°C), or until golden.
- Remove from baking sheet and place them on a cooling rack.
- Slice and fill them up with your desired fillings
- Store in a sealed bag at room temperature for up to 4 days.
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