The Best Chocolate Chip Bagel Recipe You’ll Make Again and Again

Why You’ll Absolutely Love This Chocolate Chip Bagel Recipe

Oh, friends, let me tell you about these bagels. Baking bagels at home might sound a little intimidating, but trust me, it’s unbelievably rewarding – and incredibly fun! I have such vivid memories of weekend mornings growing up, the smell of yeast and warm dough filling our kitchen as my mom would whip up a batch of bagels. There was just something so special about those chewy, slightly sweet circles of joy, especially when studded with melty chocolate chips. The aroma alone was enough to drag even the sleepiest of us out of bed and into the kitchen, ready to devour them fresh from the oven.

Life gets busy, and sometimes those cherished traditions fade into the background. But lately, I’ve been craving that comforting taste of home, that simple joy of a perfect bagel. And you know what? Store-bought bagels just don’t cut it. They’re often too dense, too bland, or just…missing that certain something.

That’s when I decided to dust off my mom’s old recipe, tweak it just a bit to my modern tastes, and rediscover the magic of homemade bagels. And let me tell you, these chocolate chip bagels are a game-changer! They’re soft and chewy on the inside, with that signature bagel ‘bite’ on the outside, and bursting with gooey, melty chocolate chips in every single bite. Plus, the subtle sweetness is just perfect for breakfast, brunch, or even a delightful afternoon treat. Forget those dry, disappointing bagels from the store. This recipe is your ticket to bagel bliss, right in your own kitchen. Let’s dive in and get baking!

Chocolate Chip Bagel Recipe Ingredients

Full Ingredient List

• For the Dough:
  • 1 ½ cups (355ml) warm water (about 105-115°F or 40-46°C)
  • 1 tablespoon granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 4 cups (500g) bread flour, plus more for dusting
  • 1 teaspoon salt
• For the Chocolate Chips:
  • 1 cup (170g) semi-sweet chocolate chips (or milk chocolate, dark chocolate, or mini chips)
• For Boiling:
  • 8 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon barley malt syrup or brown sugar (for shine and chewiness)
• Optional for Egg Wash (for extra shine):
  • 1 large egg, beaten

Easy Ingredient Swaps & Simple Substitutions

Life’s too short to let dietary restrictions keep you from enjoying a good bagel! Here are a few simple swaps to make this recipe work for you:

• Dairy-Free: Simply use dairy-free chocolate chips! There are tons of delicious brands available now, and you won’t even notice the difference.
• Gluten-Free: While traditional bagels rely on gluten for their signature chew, you can experiment with gluten-free bread flour blends. Look for blends specifically designed for yeast baking, and you may need to adjust the liquid slightly as gluten-free flours can absorb moisture differently. Keep in mind the texture will be slightly different, but still delicious!
• Sugar-Conscious: You can reduce the sugar in the dough to just ½ tablespoon or substitute it with a sugar-free sweetener suitable for baking. For the boiling water, you can skip the barley malt syrup or brown sugar if you prefer, though it does contribute to that classic bagel chew.

Smart Shopping & Savvy Savings Tips

Baking bagels at home is already a budget-friendly win compared to buying them every week! But here are a few extra tips to save even more:

• Buy Yeast in Bulk: If you bake often, buying yeast in larger quantities or jars is significantly cheaper than individual packets. Just store it in an airtight container in the fridge or freezer to keep it fresh.
• Bread Flour Power: Bread flour is key for that chewy bagel texture, but all-purpose flour can work in a pinch. You might just get a slightly less chewy result. Look for sales on bread flour at your local grocery store or bulk food stores.
• Chocolate Chip Choices: Keep an eye out for sales on chocolate chips, especially around holidays. Buying larger bags when they’re discounted is a great way to stock up. And don’t forget, you can chop up chocolate bars as a cost-effective alternative to chocolate chips – plus, you get those lovely melty puddles of chocolate!

Storage Tip: Store your bread flour and chocolate chips in airtight containers in a cool, dry place to keep them fresh for longer.

The Essential Equipment for This Recipe

Good news! You don’t need a ton of fancy equipment to make amazing chocolate chip bagels. Here’s what you’ll need:

• Large Mixing Bowls: You’ll need at least two – one for mixing the dough and another for letting it rise.
• Measuring Cups and Spoons: For accurate ingredient measurements – baking is a science, after all!
• Kitchen Scale (Optional but Recommended): For even more precise measurements, especially for flour, a kitchen scale is a baker’s best friend.
• Stand Mixer or Dough Whisk (Optional): While you *can* knead bagel dough by hand (and get a good arm workout!), a stand mixer with a dough hook or a sturdy dough whisk makes the process much easier.
• Large Pot: You’ll need a large pot to boil the bagels before baking – make sure it’s wide enough to comfortably fit a few bagels at a time.
• Slotted Spoon or Spider Skimmer: For safely removing the bagels from the boiling water.
• Baking Sheets: You’ll need at least two baking sheets to bake the bagels.
• Parchment Paper: To prevent sticking and make cleanup a breeze.

How to Make Chocolate Chip Bagels: Step-by-Step Instructions

1. Step 1: Proof the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. This step is crucial to ensure your yeast is active and ready to make those bagels rise!
2. Step 2: Mix the Dough: Add the bread flour and salt to the yeast mixture. If using a stand mixer, use the dough hook to mix on low speed until a shaggy dough forms. If mixing by hand, use a dough whisk or your hands to combine the ingredients.
3. Step 3: Knead the Dough: Increase the mixer speed to medium-low and knead for 6-8 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic. It should be slightly tacky but not sticky. This kneading develops the gluten, giving bagels their signature chew.
4. Step 4: First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size. Patience is key here!
5. Step 5: Punch Down and Divide: Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal portions.
6. Step 6: Shape the Bagels: Roll each portion into a smooth ball. Then, poke a hole through the center of each ball with your finger and gently stretch and shape it into a bagel shape, about 3-4 inches in diameter.
7. Step 7: Second Rise (Proofing): Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof for 20-30 minutes. While they proof, preheat your oven to 425°F (220°C).
8. Step 8: Boil the Bagels: Bring the water, baking soda, and barley malt syrup (or brown sugar) to a boil in a large pot. Gently drop 2-3 bagels into the boiling water at a time. Boil for 1 minute per side. This boiling step is what gives bagels their characteristic chewy crust!
9. Step 9: Add Chocolate Chips: After boiling, place the bagels back on the parchment-lined baking sheet. Gently press chocolate chips into the top of each bagel while they are still damp. Don’t be shy with the chocolate!
10. Step 10: Bake the Bagels: If using, brush the bagels with egg wash for extra shine. Bake in the preheated oven for 20-25 minutes, or until golden brown.
11. Step 11: Cool and Enjoy! Let the bagels cool on a wire rack for at least 15 minutes before slicing and enjoying. Freshly baked bagels are best enjoyed warm!

Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes

Expert Insights: Tips, Tricks, and Culinary Hacks for Success

Want to take your homemade chocolate chip bagels from good to *amazing*? Here are a few insider tips I’ve learned along the way:

• Tip 1: Water Temperature is Key: Make sure your water for proofing the yeast is warm, not hot. Too hot and you’ll kill the yeast; too cold and it won’t activate properly. Aim for that sweet spot of 105-115°F (40-46°C). A kitchen thermometer is your best friend here!
• Tip 2: Don’t Skimp on Kneading: Kneading develops the gluten, which is essential for that chewy bagel texture. Whether you’re using a mixer or kneading by hand, make sure you knead the dough for the full recommended time until it’s smooth and elastic.
• Tip 3: The Boiling Secret: Don’t skip the boiling step! It’s what gives bagels their signature chewy crust and dense interior. The baking soda in the water helps to create that classic bagel flavor and texture.
• Tip 4: Chocolate Chip Placement: Press the chocolate chips into the bagels *after* boiling and *before* baking. This helps them adhere to the bagels and prevents them from burning in the oven.
• Tip 5: Freshness Factor: Homemade bagels are best enjoyed fresh, ideally within a day or two. For longer storage, slice and freeze them in airtight bags. You can then toast them directly from frozen – perfect for a quick bagel fix anytime!

Did you know? Bagels are traditionally boiled before baking, a unique step that sets them apart from other breads and gives them their distinctive texture and flavor. It’s a culinary hack that’s been around for centuries!

Recipe Swaps & Variations for Chocolate Chip Bagels

Once you’ve mastered the basic chocolate chip bagel, the possibilities are endless! Get creative with these fun variations:

• Cinnamon Raisin Bagels: Add 1 teaspoon of ground cinnamon and ½ cup of raisins to the dough.
• Blueberry Bagels: Gently fold in ¾ cup of fresh or frozen blueberries into the dough after kneading.
• Everything Bagels: Skip the chocolate chips and instead, top the boiled bagels with everything bagel seasoning before baking.
• Savory Bagels: Omit the chocolate chips and sugar in the dough. Add shredded cheese, chopped herbs, or roasted garlic to the dough for a savory twist.
• Vegan Bagels: This recipe is already naturally vegan! Just ensure your chocolate chips are dairy-free.

Perfect Pairings: What to Serve with Chocolate Chip Bagels

Chocolate chip bagels are delicious on their own, but they’re even better with the right accompaniments! Here are a few of my favorite pairings:

• Classic Cream Cheese: You can’t go wrong with a generous schmear of plain cream cheese.
• Flavored Cream Cheese: Elevate your bagel with flavored cream cheeses like strawberry, chive and onion, or maple walnut.
• Peanut Butter and Banana: A surprisingly delicious and satisfying combo!
• Yogurt Parfait: Crumble a chocolate chip bagel into a yogurt parfait with fresh fruit and granola for a fun brunch idea.
• Coffee or Tea: A warm cup of coffee or tea is the perfect beverage pairing for a sweet chocolate chip bagel.

Occasion Ideas: These bagels are perfect for weekend brunch, a fun baking project with kids, or a special treat for holiday mornings. They also make a wonderful homemade gift!

Presentation Tip: Slice your bagels and arrange them on a platter with a variety of cream cheeses and toppings for a beautiful and inviting brunch spread.

Storing Your Chocolate Chip Bagels

Freshly baked bagels are truly the best, but here’s how to keep them as delicious as possible:

• Room Temperature: Store bagels in an airtight bag or container at room temperature for up to 2 days.
• Freezing: For longer storage, slice the bagels and freeze them in airtight freezer bags for up to 2-3 months. Thaw them at room temperature or toast them directly from frozen.
• Reheating: To reheat bagels, toast them in a toaster or toaster oven until warmed through and slightly crispy. You can also reheat them in a regular oven at 350°F (175°C) for about 5-7 minutes.

Food Safety Pointer: Always store baked goods properly to prevent them from drying out or becoming stale. And remember to consume frozen bagels within the recommended timeframe for the best quality.

Leftover Hack: Day-old bagels make fantastic bagel chips! Slice them thinly, brush with olive oil, sprinkle with salt or your favorite seasonings, and bake at 350°F (175°C) until crispy. Perfect for snacking or dipping!

Printable Recipe Card

Chocolate Chip Bagel Recipe

Indulge in the delightful experience of homemade Chocolate Chip Bagels with this easy-to-follow recipe! Learn how to bake soft, chewy bagels bursting with melty chocolate chips, perfect for breakfast, brunch, or a sweet treat. This recipe includes expert tips, ingredient swaps, and storage instructions to ensure bagel baking success every time. Impress your family and friends with these irresistibly delicious homemade bagels!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 8 bagels

Calories 320 kcal

Equipment

• 2 Large Mixing Bowls For mixing dough and rising.
• Measuring Cups and Spoons For accurate measurements.
• Kitchen Scale Optional, for precise flour measurement.
• Stand Mixer or Dough Whisk Optional, for easier kneading.
• 1 Large Pot For boiling bagels.
• 1 Slotted Spoon or Spider Skimmer For removing bagels from boiling water.
• 2 Baking Sheets For baking bagels.
• Parchment Paper To prevent sticking.

Ingredients

  

• 1 ½ cups Warm Water (105-115°F or 40-46°C)
• 1 tablespoon Granulated Sugar
• 2 ¼ teaspoons Active Dry Yeast (1 packet)
• 4 cups Bread Flour plus more for dusting
• 1 teaspoon Salt
• 1 cup Semi-sweet Chocolate Chips (or milk, dark, or mini chips)
• 8 cups Water
• 2 tablespoons Baking Soda
• 1 tablespoon Barley Malt Syrup or brown sugar
• 1 Large Egg beaten, optional

Instructions

 

• In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
• Add the bread flour and salt to the yeast mixture. Mix until a shaggy dough forms.
• Knead for 6-10 minutes until the dough is smooth and elastic.
• Place dough in oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
• Punch down dough, divide into 8 equal portions.
• Roll each portion into a ball, poke a hole, and shape into bagels.
• Place bagels on baking sheet, cover, and proof for 20-30 minutes. Preheat oven to 425°F (220°C).
• Boil water with baking soda and barley malt syrup. Boil bagels for 1 minute per side.
• Place boiled bagels on baking sheet, press chocolate chips into tops.
• Brush with egg wash (optional). Bake for 20-25 minutes until golden brown.
• Cool bagels on a wire rack for 15 minutes before serving.

Notes

For extra shine, brush bagels with egg wash before baking. For cinnamon raisin bagels, add 1 tsp cinnamon and 1/2 cup raisins to the dough. Bagels are best enjoyed fresh but can be frozen for longer storage.

Keyword bagels, baking, breakfast recipe, brunch recipe, chocolate chip bagels, homemade bagels

Nutrition Breakdown: Calories, Protein, Fats & More

Per serving (estimated, based on 1 bagel, without toppings):

• Calories: 320
• Protein: 9g
• Fat: 8g
  • Saturated Fat: 4g
• Carbohydrates: 55g
  • Sugar: 12g
• Sodium: 450mg

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Recipe FAQ

• Q: Can I use all-purpose flour instead of bread flour?
  A: Bread flour is recommended for the best chewy texture, but all-purpose flour can be used in a pinch. The bagels might be slightly less chewy.
• Q: Can I make the dough ahead of time?
  A: Yes! You can prepare the dough through the first rise, then refrigerate it overnight. Let it come to room temperature for about 30-60 minutes before proceeding with shaping and baking.
• Q: Why do I need to boil the bagels?
  A: Boiling is essential for creating the signature chewy crust and dense interior of bagels. It sets the outside of the dough before baking.
• Q: Can I freeze unbaked bagels?
  A: Freezing unbaked bagels is not recommended as it can affect the texture. It’s best to bake them and then freeze the cooked bagels.
• Q: My bagels are dense, not fluffy. Is that normal?
  A: Yes, bagels are meant to be dense and chewy, not fluffy like bread rolls. This recipe is designed to create that classic bagel texture.
• Q: Can I use instant yeast instead of active dry yeast?
  A: Yes, you can substitute instant yeast. You can skip the proofing step and add the instant yeast directly to the dry ingredients.

Happy Cooking & Share Your Results!

There you have it – my treasured chocolate chip bagel recipe, ready for you to bake and enjoy! I truly believe there’s nothing quite like the satisfaction of biting into a warm, homemade bagel, especially one bursting with chocolate chips. It’s a little taste of heaven, baked right in your own kitchen.

I’m so excited for you to try this recipe and create your own delicious bagel memories. Once you taste these, you’ll never look at store-bought bagels the same way again! And remember, baking is all about practice and a sprinkle of love – so don’t be afraid to experiment and make this recipe your own.

Now, tell me in the comments below: What’s your favorite way to enjoy a chocolate chip bagel? And if you bake these beauties, be sure to snap a picture and share it with me on Instagram and Pinterest using #FingerLickingRecipes – I can’t wait to see your bagel creations! Happy baking, friend!