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Chocolate Chip Bagels Recipe

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★★★★★

4.4 from 69 reviews

These homemade Chocolate Chip Bagels are soft, chewy, and studded with mini semisweet chocolate morsels for a delightful twist on the classic bagel. Made from scratch with a yeasted dough, they are boiled then baked on pizza stones for the perfect crust and texture. An overnight proof in the refrigerator develops rich flavor and ensures a tender crumb. Ideal for breakfast or a sweet snack.

Ingredients

Scale

Liquids & Yeast

  • 2 cups plus 2 tablespoons lukewarm water (110°F or 43°C)
  • 1 tablespoon molasses, plus several tablespoons more for boiling
  • 2 teaspoons active dry yeast

Dry Ingredients

  • 7 cups bread flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons Morton kosher salt
  • ¾ cup mini semisweet chocolate morsels
  • Cornmeal for dusting

Instructions

  1. Prepare Yeast Mixture: In a small bowl, whisk together lukewarm water, 1 tablespoon molasses, and active dry yeast until dissolved. Allow it to sit for about 5 minutes until the mixture becomes foamy on top, indicating the yeast is activated.
  2. Mix and Knead Dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, and kosher salt. Add the yeast mixture on low speed until a shaggy dough forms. Increase speed to medium and then medium-high, kneading for around 10 minutes until the dough is flexible, bouncy, and stretchy enough to form a thin web without tearing.
  3. Incorporate Chocolate Chips: Let the dough cool slightly to prevent melting the chocolate, then fold in the mini semisweet chocolate morsels evenly by hand. Shape into a tight ball, place in a clean bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 60 to 90 minutes or until doubled in size.
  4. Prepare Baking Sheets: While the dough rises, generously sprinkle two baking sheets with cornmeal and set aside.
  5. Divide and Shape Bagels: After the dough has risen, gently punch it down to release gas. Transfer to an unfloured surface and divide into 4-ounce (113 gram) pieces. Roll each piece into a ball, then create a hole with your thumbs and stretch it to about 4 inches (10 cm) in diameter, being careful not to flatten the bagel too much. Place shaped bagels 2 inches apart on the prepared baking sheets and cover tightly with plastic wrap.
  6. Overnight Proof: Refrigerate the wrapped bagels overnight for 12 to 18 hours to proof slowly and develop flavor.
  7. Preheat Oven and Pizza Stones: Place racks in the upper and lower thirds of the oven. Position a pizza stone on each rack and preheat the oven to 450°F (230°C) for at least 30 minutes.
  8. Prepare Boiling Water: Fill a large pot or Dutch oven halfway with water and bring to a rolling boil over high heat. Add molasses, a tablespoon at a time, until the water is dark brown.
  9. Boil Bagels: Remove bagels from the refrigerator; they will have puffed slightly. Carefully drop as many bagels as fit comfortably into the boiling water, boiling each side for 30 seconds. Use a slotted spoon to remove bagels and place them on a wire rack to cool.
  10. Bake Bagels: Carefully remove the hot pizza stones from the oven. Transfer cornmeal from the baking sheets onto the pizza stones to prevent sticking. Place boiled bagels on the stones about 2 inches apart. Bake for 15 to 19 minutes, rotating halfway through, until golden brown and shiny on top. Watch carefully to avoid over-browning. Cool completely on a wire rack.

Notes

  • Storage: Store bagels in an airtight container at room temperature for up to 4 days. Toast before serving for best texture.
  • Freezing: Slice bagels in half before freezing in an airtight container or bag. Freeze for up to 6 months and toast directly from frozen for convenience.
  • Hand Kneading: If you do not have a stand mixer, mix flour and salt, add wet ingredients and stir to form a shaggy dough. Knead by hand for 15 minutes until stretchy and elastic, adding flour a tablespoon at a time if the dough sticks.
  • Instant Yeast Substitution: You can substitute active dry yeast for instant yeast in the same quantity.
  • No Pizza Stone? Use a light-colored baking sheet as an alternative to pizza stones for baking.
  • Troubleshooting: Watch the dough elasticity during kneading and proofing times, adjusting as needed based on your kitchen temperature and mixer speed.

Keywords: chocolate chip bagels, homemade bagels, chocolate bagels, chewy bagels, breakfast bread

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