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Close-up featured image showcasing delicious Chocolate Chip Bagels.

Chocolate Chip Bagels

These homemade chocolate chip bagels are a delightful twist on a classic breakfast staple. Studded with chocolate chips in every bite and boasting a chewy texture, they are surprisingly easy to make at home and perfect for a weekend treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups warm water 105-115°F
  • 2 ¼ teaspoons active dry yeast 1 packet
  • 1 tablespoon granulated sugar
  • 4 cups bread flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup chocolate chips semi-sweet or milk chocolate
  • 8 cups water
  • 2 tablespoons honey or malt syrup
  • 1 tablespoon water for egg wash
  • Extra chocolate chips for topping

Equipment

  • Large bowl
  • Measuring cups and spoons
  • Wooden spoon or stand mixer with dough hook
  • Lightly floured surface
  • Plastic wrap or clean kitchen towel
  • Lightly oiled bowl
  • Baking sheet
  • Parchment paper
  • Large pot
  • Slotted spoon
  • Wire rack

Method
 

  1. In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until foamy.
  2. Add the bread flour and salt to the yeast mixture.
  3. Mix with a wooden spoon or your hands until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Use a stand mixer with a dough hook for about 6-8 minutes on medium speed if preferred.
  5. Gently knead in the chocolate chips until they are evenly distributed throughout the dough.
  6. Place the dough in a lightly oiled bowl, turning to coat.
  7. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  8. Punch down the dough to release the air.
  9. Divide the dough into 8 equal pieces.
  10. Roll each piece into a rope about 8-10 inches long.
  11. Bring the ends of the rope together to form a circle, overlapping the ends by about an inch.
  12. Press down firmly on the overlapped area to seal the bagel.
  13. Place the shaped bagels on a baking sheet lined with parchment paper.
  14. Cover loosely with plastic wrap and let rise for 30 minutes.
  15. Preheat your oven to 425°F (220°C).
  16. Bring the water and honey (or malt syrup) to a boil in a large pot.
  17. Carefully drop the bagels, one or two at a time, into the boiling water.
  18. Boil for 1 minute per side.
  19. Remove the bagels with a slotted spoon and place them back on the prepared baking sheet.
  20. If desired, brush the bagels with egg wash and sprinkle with extra chocolate chips.
  21. Bake for 20-25 minutes, or until golden brown.
  22. Let the bagels cool on a wire rack before slicing and enjoying.

Notes

Store bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. Slice before freezing for easy toasting. For a cinnamon swirl, incorporate 1-2 teaspoons of ground cinnamon into the dough. Try adding chopped walnuts, pecans, or almonds for a nice crunch. Experiment with different chocolate chips like white chocolate or dark chocolate.