Introduction

Enjoy homemade chocolate chip bagels that combine a chewy, golden crust with pockets of melted chocolate. This recipe guides you through making classic bagels enriched with mini semisweet chocolate morsels—perfect for breakfast or a sweet snack.

A group of golden brown bagels with a rough, crispy crust and small dark chocolate chips scattered throughout each one is arranged on a white marbled surface. One bagel is cut in half and placed on top of the others, revealing a light tan, fluffy inside with dark chocolate pieces embedded inside. The bagels have a slightly uneven shape and a textured surface with tiny grains of cornmeal sprinkled on top. All are resting on a white sheet within a silver tray, creating a warm and inviting appearance. 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
3/4 cup mini semisweet chocolate morsels
Cornmeal (for dusting)

Instructions

Step 1: In a small bowl, whisk together the lukewarm water, 1 tablespoon molasses, and yeast until dissolved. Let sit until foamy on top, about 5 minutes.
Step 2: In a stand mixer bowl, combine the bread flour, sugar, and salt. Attach the dough hook. Start mixing on low speed, gradually adding the yeast mixture until a shaggy dough forms. Scrape down the sides and increase to medium speed to incorporate flour. Once mostly combined, increase speed to medium-high and knead for 10 minutes until the dough is flexible and bouncy. Check for gluten development by stretching a piece; it should stretch thin without tearing.
Step 3: Allow the dough to cool slightly, then fold in the chocolate morsels by hand. Shape the dough into a tight ball, place it in a clean bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 60–90 minutes.
Step 4: While rising, prepare two baking sheets by sprinkling generously with cornmeal. Set aside.
Step 5: Punch down the risen dough to release gas. On an unfloured surface, divide the dough into 4-ounce (113 grams) pieces using a bench scraper or knife.
Step 6: Roll each piece into a ball. Using both thumbs, push through the center to create a hole, then gently stretch the hole to about 4 inches (10 cm) across without flattening the bagel too much. Place shaped bagels 2 inches (5 cm) apart on the prepared baking sheets, cover with plastic wrap, and repeat with remaining pieces.
Step 7: Cover the baking sheets tightly with plastic wrap and refrigerate the bagels overnight for 12–18 hours to proof.
Step 8: Adjust oven racks to the upper and lower thirds and place a pizza stone on each rack. Preheat oven to 450°F (230°C) and allow stones to heat for at least 30 minutes.
Step 9: In a large pot, bring water to a rolling boil. Add molasses one tablespoon at a time until the water turns dark brown.
Step 10: Remove bagels from the refrigerator. Boil as many as fit comfortably in the pot without overcrowding. Boil each side for 30 seconds, then remove with a slotted spoon and place on a wire rack to cool. Repeat for all bagels.
Step 11: Carefully remove hot pizza stones from the oven. Transfer cornmeal from baking sheets onto the stones to prevent sticking. Arrange boiled bagels 2 inches (5 cm) apart on the stones. Bake for 15–19 minutes, rotating halfway, until golden brown and shiny. Watch closely to avoid over-browning. Cool completely on a wire rack before serving.

Tips & Variations

Use a stand mixer with a dough hook for easier kneading, but if unavailable, knead the dough by hand for about 15 minutes until smooth and elastic.
Mini chocolate chips work best to distribute small pockets of chocolate evenly throughout the bagels.
For a different flavor, try substituting molasses with honey in the boiling water for a milder sweetness.
If you like a shiny crust, lightly brush the bagels with an egg wash before baking.

Storage

Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bagels individually in zip-top bags for up to 3 months. To reheat, thaw at room temperature and warm in a toaster or oven until heated through.

How to Serve

The image shows several golden brown bagels with a slightly shiny and textured crust, dotted with dark brown or black spots that appear to be chocolate chips or raisins. One bagel is whole and positioned in the front center, showing a well-rounded ring with a chewy texture and small air bubbles on the surface. There are two bagel halves placed on top of the pile, exposing the soft, light beige interior with evenly scattered dark chips inside. The bagels rest closely together on a white parchment paper-lined silver tray, all placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini ones?

Regular chocolate chips can be used, but mini chips distribute more evenly and melt nicely without creating large pockets which may affect bagel texture.

Is it necessary to proof the bagels overnight in the refrigerator?

Proofing overnight develops better flavor and texture, but if short on time, you can let them proof at room temperature for about 2 hours. The bagels will still be good but with slightly less complex flavor.