Homemade Chocolate Bagels
Easy homemade chocolate bagels that are soft, chewy, and rich in flavor. Made with Dutch cocoa powder and dark chocolate chips for the perfect balance of sweetness and depth.
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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