These Chocolate Chip Bagels are a sweet twist on the classic breakfast! Soft and chewy, they are packed with yummy chocolate chips that melt in your mouth.
Perfect for breakfast or a snack, I love to sprinkle a little extra chocolate on top before baking. It makes them even more fun to enjoy! 🥯🍫
Key Ingredients & Substitutions
Bread Flour: Using bread flour is key for bagels because it has a higher protein content, giving them a chewy texture. You can use all-purpose flour in a pinch, but the texture won’t be quite the same.
Instant Yeast: Instant yeast is my go-to for a quick rise. If you only have active dry yeast, that’s fine too! Just dissolve it in the warm water first before mixing with your dry ingredients.
Chocolate Chips: I divided the chocolate chips for both mixing and topping. Feel free to swap them for dark or white chocolate chips if you prefer. Dried fruits or nuts could also be great for a different flavor!
Baking Soda: Don’t skip the baking soda in the boiling water! It helps create a shiny and chewy crust. If you’re out, you could try adding a bit of malt syrup to the water instead.
Egg Wash: The egg wash gives a beautiful golden crust. You can use milk or a dairy-free alternative if you’re looking for a vegan option. Just know that the color won’t be as rich!
How Do I Knead Dough Properly?
Kneading the dough is an important step for developing gluten, which gives bagels their chewy texture. Here’s how to do it effectively:
- Flour your surface lightly to prevent sticking.
- Push the dough away with the heel of your hand, then fold it back over itself.
- Rotate it a quarter turn and repeat this process.
- Knead for about 8-10 minutes until the dough feels smooth and elastic.
Remember to keep your hands and the surface lightly floured as needed during the process. If the dough feels too sticky, sprinkle a bit more flour on it and continue kneading. This will help it develop that perfect chewy bagel texture!
How to Make Chocolate Chip Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 4 cups bread flour (plus extra for kneading)
- 1 tablespoon granulated sugar
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water (about 110°F/43°C)
- 1 1/2 cups chocolate chips (divided)
For the Boiling Water:
- 1 tablespoon baking soda
- 1 tablespoon honey or malt syrup (optional, for extra shine)
For the Egg Wash:
- 1 egg
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and mixing, plus around 2 hours for rising and baking. You’ll spend about 30 minutes shaping, boiling, and baking the bagels. The entire process results in homemade bagels that are soft, chewy, and filled with chocolatey goodness!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour, granulated sugar, instant yeast, and salt. Gradually add the warm water while mixing with a spoon or your hands until a rough dough forms. It’s okay if it looks a bit shaggy at first; we’ll smooth it out next!
2. Knead the Dough:
Transfer the dough to a floured surface. Knead the dough for about 8-10 minutes, pushing it down and away with your palms, then folding it over itself. Keep going until the dough is smooth and elastic. If it’s too sticky, sprinkle a little more flour as needed.
3. Incorporate Chocolate Chips:
Gently knead in about 1 cup of chocolate chips into the dough. Make sure they’re evenly distributed so every bagel has chocolatey goodness inside!
4. First Rise:
Place the dough into a lightly oiled bowl and cover it with plastic wrap or a damp towel. Let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size. This is where the magic happens!
5. Shape Bagels:
Once risen, punch down the dough to release some air. Divide it into 8 equal pieces. Roll each piece into a ball. Then, use your thumb to poke a hole through the center of each ball, and gently stretch the dough to form a bagel shape about 3-4 inches in diameter.
6. Second Rise:
Place the shaped bagels on a parchment-lined baking sheet. Cover them and let rise for another 20-30 minutes. This second rise helps them puff up a bit more before boiling.
7. Prepare Water Bath:
In a large pot, bring water to a boil. Add the baking soda and, if you want, the honey or malt syrup. This step helps create that shiny crust we love!
8. Boil Bagels:
Carefully drop each bagel into the boiling water, a couple at a time, to avoid crowding. Boil for about 1 minute on each side. Using a slotted spoon, remove them and place them back on the parchment-lined baking sheet.
9. Add Remaining Chocolate Chips:
While the bagels are still wet from boiling, gently press the remaining 1/2 cup of chocolate chips on top of each bagel. This will give them a beautiful chocolate topping!
10. Egg Wash:
Beat the egg and lightly brush it over the tops of the bagels. This will give them a shiny, golden crust when baked.
11. Bake:
Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes or until they are golden brown and look irresistible!
12. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. They are delicious fresh or toasted, especially with your favorite spread. Enjoy your yummy chocolate chip bagels!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour, but you may need to adjust the liquid amount since it absorbs more moisture. Start with a little less water and add more as needed to achieve the right dough consistency.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months!
Can I Omit the Egg Wash for a Vegan Option?
Absolutely! If you want to make vegan bagels, you can skip the egg wash and instead brush the tops with a bit of almond milk or simply leave them unbrushed. They’ll still bake up beautifully!
What if My Dough Doesn’t Rise?
If your dough isn’t rising, make sure your yeast is fresh and the water is at the correct temperature (around 110°F/43°C). If everything is correct, try placing the dough in a warmer spot, or let it rise for a longer time. Yeast can sometimes be slow, especially in cooler temperatures.