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Chocolate Chip Bagels Recipe

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4.4 from 51 reviews

These homemade Chocolate Chip Bagels feature a chewy texture with bubbly caramelized crusts and pockets of melted semisweet chocolate morsels. Made from scratch with a slow overnight proofing process and boiled before baking on pizza stones, these bagels offer a bakery-quality taste and chew in your own kitchen. Ideal for breakfast, brunch, or a sweet snack, this recipe delivers tender dough and just the right amount of sweetness with every bite.

Ingredients

Scale

Liquid Mixture

  • 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

Dry Ingredients

  • 7 cups bread flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons Morton kosher salt

Additional Ingredients

  • 3/4 cup mini semisweet chocolate morsels
  • Cornmeal (for dusting baking sheets and preventing sticking)

Instructions

  1. Activate Yeast: Add warm water, 1 tablespoon molasses, and yeast to a small bowl and whisk together until dissolved. Allow the mixture to sit until it’s foamy on top, about 5 minutes, indicating the yeast is active.
  2. Mix and Knead Dough: Whisk together the bread flour, sugar, and kosher salt in a stand mixer bowl. Fit with a dough hook. Combine the yeast mixture with the flour on low speed until a shaggy dough forms. Scrape the sides down and increase speed to medium, incorporating the flour. Then knead on medium-high for 10 minutes until the dough is flexible, bouncy, and can stretch thin without tearing.
  3. Add Chocolate Chips and First Rise: Allow the dough to cool slightly to avoid melting chocolate, then hand fold the mini semisweet chocolate morsels into the dough. Shape into a tight ball and place in a clean bowl. Cover with plastic wrap and allow to rise in a warm, draft-free spot until doubled in size, about 60-90 minutes.
  4. Prepare Baking Sheets: While dough rises, generously sprinkle two baking sheets with cornmeal to prevent sticking. Set aside.
  5. Divide and Shape Dough: Punch down the risen dough to release gas. On a clean un-floured surface, divide the dough into 4-ounce (113 grams) pieces using a bench scraper or knife. Cover remaining dough to prevent drying.
  6. Form Bagels: Roll each piece into a ball, then push through the center with both thumbs to make a hole. Stretch the hole to about 4 inches (10 cm) diameter, taking care not to flatten the bagel excessively. Place shaped bagels about 2 inches (5 cm) apart on the prepared baking sheets and cover with plastic wrap. Repeat for all pieces.
  7. Cold Proof: Cover the baking sheets tightly with plastic wrap so no air can get in. Refrigerate overnight for 12-18 hours to allow slow proofing and flavor development.
  8. Preheat Oven and Pizza Stones: Arrange oven racks in the upper and lower thirds. Place a pizza stone on each rack and preheat oven to 450°F (230°C). Allow stones to preheat for at least 30 minutes for optimal baking conditions.
  9. Boil Water and Add Molasses: Fill a large pot or Dutch oven halfway with water and bring to a rolling boil over high heat. Add molasses one tablespoon at a time until the water turns dark brown, enhancing bagel crust flavor and color.
  10. Boil Bagels: Remove bagels from the refrigerator; they will have puffed slightly. Gently lower as many bagels as comfortably fit into the boiling molasses water. Boil for 30 seconds on the first side, then flip and boil another 30 seconds. Remove with a slotted spoon and place on a wire rack to cool briefly.
  11. Bake Bagels: Carefully remove hot pizza stones from the oven. Transfer cornmeal from original baking sheets to the hot stones to prevent sticking. Place boiled bagels on stones about 2 inches (5 cm) apart. Bake for 15-19 minutes, rotating pans halfway through baking, until golden brown and shiny on top. Watch carefully without opening the oven door to avoid over-browning.
  12. Cool: Remove the baked bagels from the oven and allow them to cool completely on a wire rack before serving to set the crust and finish the texture.

Notes

  • If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 15-20 minutes until elastic and smooth.
  • Ensure water for yeast activation is lukewarm (110°F/43°C) to activate yeast without killing it.
  • The overnight cold proof in the refrigerator helps develop flavor and texture but can be adjusted if needed.
  • Using pizza stones helps achieve a crisp crust and authentic bagel texture.
  • Boiling bagels with molasses in the water adds flavor and creates a shiny crust.
  • Let bagels cool completely before slicing to avoid gummy interiors.

Keywords: Chocolate Chip Bagels, Homemade Bagels, Breakfast Bagels, Sweet Bagels, Chewy Bagels, Molasses Bagels, Bagel Recipe

Find it online: https://dailysimplerecipe.com/chocolate-chip-bagels-recipe/