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!
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.