Chocolate Chip Bagels with Cocoa Dough
Dense, chewy bagels studded with semisweet chocolate chips and enriched with cocoa powder for deep chocolate flavor. The dough is boiled before baking to create the characteristic bagel crust and chewy interior. Perfect for breakfast or brunch, this homemade version offers more intense chocolate flavor than store-bought bagels. The combination of chocolate chips and cocoa powder creates layered chocolate taste without being overly sweet.
Ingredients
- 1 ½ cup water, warm
- 2 package (0.25 oz each) instant yeast
- 1 ½ ounce sugar
- ½ ounce salt
- 3 ¼ cup whole wheat flour
- ½ cup semisweet mini chocolate chips
- ¼ cup baking cocoa
- 2 quart water, for boiling
- 1 egg white, beatenmilk wash1:1vegandairy-freeeggs-freeadds dairy
produces less shine but still acceptable browning
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Instructions
- 1
Combine yeast, sugar, and warm water. Let stand 3 minutes.
- 2
Mix flour, salt, and cocoa in a large bowl. Add yeast mixture and stir until combined.
- 3
Slowly mix in remaining flour and chocolate chips.
- 4
Knead on floured surface for 5 minutes, adding flour as needed until dough is firm.
- 5
Place dough in greased bowl, cover, and let rise until doubled.
- 6
Punch down dough and divide into 12 balls. Rest 4 minutes.
- 7
Bring 2 quarts water to boil. Reduce to simmer.
- 8
Shape each ball by making a thumb hole and pulling open about 2 inches to form bagel shape.
- 9
Place shaped bagels on cookie sheet, cover, and rest 10 minutes.
- 10
Preheat oven to 350 degrees.
- 11
Boil bagels 2-3 at a time for 45 seconds, turning once. Drain on greased baking sheets.
- 12
Brush tops with beaten egg white.
- 13
Bake for 35 minutes, turning once halfway through, until golden brown and shiny.
Tips
Ensure water is warm (around 110F) when mixing with yeast to activate properly without killing cultures.
Monitor boiling time carefully; under-boiling creates dense centers, over-boiling makes bagels fall apart.
For crispier exterior, brush with egg white just before baking and place on lower oven rack.
Good to Know
Keep bagels in airtight container at room temperature up to 3 days, or freeze in freezer bag up to 3 months. Thaw at room temperature or toast from frozen.
Prepare dough through first rise up to 8 hours ahead. Refrigerate covered. Shape, rest, and boil before baking the next day. Or freeze shaped bagels (pre-boil) up to 2 months; boil directly from frozen, adding 10-15 seconds to boiling time.
Serve warm from oven or toasted. Pair with cream cheese, chocolate spread, or butter for breakfast. Also suitable for afternoon snack or dessert.
Common Mistakes
Use lukewarm water to avoid killing yeast
Knead adequately to develop structure and avoid dense bagels
Keep water at simmer, not rolling boil, to prevent bagels from bursting
Turn bagels while boiling to ensure even texture throughout
Substitutions
Dairy-Free Swaps
produces less shine but still acceptable browning
Gluten-Free Swaps
FAQ
Can I use all-purpose flour instead of whole wheat?
Yes, substitute 1:1. All-purpose creates lighter, less dense bagels with milder flavor. Omit the whole grain component if using refined flour exclusively.
What if my bagels are too dense after baking?
Likely causes: under-boiled (bagels need full 45 seconds), dough over-proofed, or oven temperature too low. Ensure vigorous first rise until clearly doubled and monitor boil time precisely.
How long can I freeze baked bagels?
Freeze up to 3 months in airtight freezer bag. Thaw at room temperature or toast directly from frozen for 3-4 minutes until warmed through and crust is crispy.