Introduction

Chocolate chip bagels offer a delightful twist on the classic chewy bagel, combining a soft, bouncy dough with pockets of melty semisweet chocolate. Perfect for breakfast or a sweet snack, they bring both heartiness and a touch of indulgence to your table.

A pile of round bagels with a rough, golden brown crust dotted with dark chocolate chips is shown, some whole and some cut into halves and quarters, revealing a soft, light brown inside with a slightly dense texture and scattered chocolate chips throughout. The bagels rest on white paper inside a metal tray placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups plus 2 tablespoons lukewarm water (110°F or 43°C)
1 tablespoon molasses, plus several tablespoons for boiling
2 teaspoons active dry yeast
7 cups bread flour
3 tablespoons granulated sugar
2 teaspoons Morton kosher salt
¾ cup mini semisweet chocolate morsels
Cornmeal for dusting

Instructions

Step 1: In a small bowl, whisk together warm water, 1 tablespoon molasses, and yeast until dissolved. Let sit until foamy on top, about 5 minutes.
Step 2: In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt. Slowly add the yeast mixture on low speed until a shaggy dough forms. Increase to medium speed and mix until the dough comes together, then knead on medium-high for 10 minutes until flexible and bouncy. (If hand kneading, mix ingredients until shaggy dough forms, then knead for 15 minutes.)
Step 3: Allow the dough to cool slightly to prevent melting the chocolate. Fold the chocolate morsels into the dough by hand. Shape the dough into a ball, place in a clean bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 60–90 minutes.
Step 4: Prepare two baking sheets by sprinkling them generously with cornmeal. Punch down the risen dough and turn it onto a clean, unfloured surface. Divide into 4-ounce (113-gram) pieces using a bench scraper or knife.
Step 5: Shape each piece into a ball, then use your thumbs to push through the center and stretch gently to form a 4-inch (10 cm) bagel shape without flattening it. Place shaped bagels on the prepared sheets about 2 inches apart and cover tightly with plastic wrap. Refrigerate overnight for 12–18 hours to proof.
Step 6: Position oven racks in the upper and lower thirds and place a pizza stone on each rack. Preheat oven to 450°F (230°C) and heat for at least 30 minutes along with the stones.
Step 7: Bring a large pot of water to a rolling boil, then add molasses gradually until the water turns dark brown.
Step 8: Remove bagels from the refrigerator. Boil them in batches for 30 seconds on each side without overcrowding. Remove with a slotted spoon and drain on a wire rack.
Step 9: Carefully transfer cornmeal from baking sheets onto the hot pizza stones to prevent sticking. Arrange bagels on the stones about 2 inches apart. Bake for 15–19 minutes, rotating halfway, until golden brown and shiny. Cool completely on a wire rack before serving.

Tips & Variations

Substitute instant yeast for active dry yeast using the same amount for faster rising.
If you don’t have a pizza stone, use a light-colored sheet pan instead to bake the bagels.
For added flavor, try mixing in cinnamon or replacing semisweet with white chocolate chips.
When hand kneading, add flour a tablespoon at a time if dough sticks excessively.
To test dough readiness, stretch a small piece; it should form thin webbing without tearing.

Storage

Store bagels in an airtight container at room temperature for up to 4 days. Reheat by toasting lightly to refresh texture. For longer storage, freeze sliced bagels in an airtight bag for up to 6 months, then toast directly from frozen.

How to Serve

The image shows a pile of chocolate chip bagels with a golden-brown crust and a chewy texture. One bagel is cut in half on top, revealing a soft, light beige interior filled with dark chocolate chips evenly spread inside. The bagels have a slightly rough surface with visible baked bubbles and a few darker spots where the chocolate melted. All the bagels rest on a white tray lined with white parchment paper, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used in the same amount and will work well, often speeding up the rising time slightly.

What if I don’t have a pizza stone?

You can bake the bagels on a light-colored baking sheet instead. It won’t provide the same direct heat as a pizza stone but will still give good results.