Chocolate Walnut Cranberry Bagels
Chewy bagels with cocoa dough studded with roasted walnuts and tart dried cranberries. The unsweetened cocoa adds subtle earthiness that complements the nutty-fruity mix, while the traditional boiling step creates that signature dense, tender crumb. Make these for weekend brunch or to impress with homemade bagels that rival bakery versions. This version combines cocoa with the warm flavors of walnuts and cranberries, a less common pairing that feels modern yet comforting.
Ingredients
- 2 ¼ cups bread flour
- 2 ¾ tbsp unsweetened cocoa powderinstant coffee powder (same qty)1-2 tspwarm_nutty
Reduces chocolate note, adds coffee depth
Full guide → - 11 tbsp water
- ½ tbsp honey
- ⅛ cups granulated sugar
- ⅛ oz salt
- ⅛ oz instant dry yeast
- 1 oz roasted walnuts
- 1 oz dried cranberries
- 4 cups water, for boiling
- ¼ cups granulated sugar, for boiling syrup
Instructions
- 1
Combine bread flour, cocoa powder, water, honey, sugar, salt, and yeast in stand mixer bowl with hook. Mix on low speed until dough is smooth and elastic.
- 2
Add walnuts and cranberries, mix until evenly distributed.
- 3
Shape dough into a round, cover with cling wrap, and rest 10 minutes.
- 4
Divide dough into 6 pieces, shape each into a round, cover with cling wrap, and rest 20 minutes. Prepare 6 pieces of baking paper.
- 5
Roll each piece into a stick, flatten one end, wrap around and seal into a ring. Place each bagel on baking paper on a tray.
- 6
Cover tray with a damp cloth, place in oven on proving mode for 30 minutes.
- 7
While bagels proof, combine sugar and water in a saucepan over high heat. Once bubbling, reduce to low heat and maintain at a gentle simmer.
- 8
Remove bagels from oven and preheat oven to 375°F with steam bake setting.
- 9
Working one at a time, gently place bagels in simmering sugar syrup for 20-30 seconds per side. Transfer to baking paper-lined tray using a slotted utensil.
- 10
Bake on middle shelf for 20 minutes.
- 11
Cool on a wire rack before serving.
Tips
Keep the sugar syrup warm but not boiling after the initial bubbles appear; too-high heat toughens the bagel exterior before the crumb cooks through.
Handle proved bagels gently when transferring to the syrup and back, as they are fragile. A slotted skimmer or slotted spoon prevents tearing.
Steam bake mode is essential for chewy bagels. If your oven lacks this, place a shallow pan of boiling water on the lower rack during baking.
Good to Know
Keep in an airtight container at room temperature for up to 3 days. Wrap individually in foil or plastic wrap before freezing for up to 2 months.
Bagels can be shaped and refrigerated overnight before the final proving step. Bring to room temperature before the oven prove. Alternatively, freeze baked, cooled bagels and reheat gently wrapped in foil.
Slice horizontally and toast if desired. Serve warm or room temperature with cream cheese, lox, butter, or as a simple breakfast with coffee. Pairs well with fruit or pickled vegetables.
Common Mistakes
Over-proof in the oven (longer than 30 min) to avoid collapsed bagels that won't puff during baking
Boil syrup too aggressively to avoid tough, crusted bagel exteriors
Skip the steam bake setting to avoid dense, dry bagels instead of chewy ones
Substitutions
Vegan Options
General Alternatives
Reduces chocolate note, adds coffee depth
Full guide →FAQ
Can I make the dough the night before?
Yes. After the first 10-minute rest, shape into a round, place in an oiled bowl, cover, and refrigerate up to 12 hours. Divide and shape the next day, then proceed with the 20-minute rest and final steps.
What if I don't have a stand mixer?
Mix by hand for 8-10 minutes until dough is smooth and elastic. Knead in walnuts and cranberries until evenly distributed. The process takes longer but the result is identical.
Can I freeze bagels after boiling but before baking?
Yes. Place boiled bagels on a tray, freeze until solid (2-3 hours), then transfer to a freezer bag for up to 1 month. Bake from frozen at 190C for 25-30 minutes, adding 5 minutes to the standard time.