Double Chocolate Bagels are an offshoot of the Chocolate Yeast Bread recipe I made a few months back. I wasn’t sure if turning the yeast bread into bagels would actually work, but it did. The bagels are awesome!
My goal was for the bagels to be sweet and chocolate-y, and the recipe came through. I’ve made it three times with good results, and am already thinking of variations. For this version I used chocolate chips. Worried they might melt during the boiling process, I buried them in the dough and was relieved to find that wasn’t a problem.
That didn’t stop me from trying to add more chocolate, so I tried scattering a few chocolate chips and chunks on some hot bagels right out of the oven and letting the chips melt just enough to adhere. Those bagels tasted good, but didn’t look as pretty as the plain ones. But as you can see by the first photo, they didn’t stay plain for long. I let them cool completely and then drizzling melted chips over the top.
I loved these and can’t wait to try making hazelnut, peanut butter and chocolate cherry varieties. If you try the recipe, let me know how it works for you.
Double Chocolate Bagels
- 1 2/3 cups bread flour
- 2 tablespoons unsweetened cocoa powder Natural or Dutch
- 3/4 tablespoon honey
- 3/4 tablespoon molasses
- 2 tablespoons brown sugar don’t pack too tightly
- 1/2 teaspoon salt plus an extra pinch
- 1/2 teaspoon instant espresso powder optional
- 1/2 packet quick rising yeast 1 1/8 teaspoons
- 1/2 teaspoon vanilla extract
- 1/2 cup very warm water 120 degrees F.
- 2 ounce chopped 70% chocolate melted with 1/2 tablespoon butter
- 1/2 cup Ghirardelli bittersweet chocolate chips approximate!
- 8 cups water
- 1 generous tablespoon brown sugar
- In a stand mixer bowl, combine 1 1/3 cups of the flour, (reserve 1/3 cup for last), cocoa powder, honey, molasses, brown sugar, salt, espresso powder and yeast. Add 1/2 cup warm water and stir with a mixing spoon or heavy duty scraper until well blended, then add melted chocolate /butter mixture. Stir well, adding remaining 1/3 cup of flour a tablespoon or so at a time or just until the dough feels pretty stiff.
- Attach the dough hook to the mixer and knead for 8 minutes or until dough is smooth and elastic. It should leave the sides of the bowl as it’s being kneaded, but might stick to the bottom.
- Put the dough in an oiled bowl and roll it around so it’s slick, then cover and let rise for 2 hours. It will rise a bit, but don’t expect it to double in bulk.
- Punch down dough and divide it into 6 balls. Working one ball at a time, press flat, put about 7 chocolate chips in the middle, then squish back into a ball and shape into a bagel. Make sure the chips are completely enveloped by the dough.
- Set on a greased parchment lined baking sheet, cover (I use an upside down 13×9 inch pan) and let rise in a warm place for about an hour. .
- Preheat oven to 400 degrees F. In a deep stockpot, bring 8 cups of water to a gentle boil. Add the brown sugar. Reduce heat to a good simmer or very low boil. Carefully drop in as many bagels as will fit and boil them very gently for 2 minutes, turning halfway through. Drain with a slotted spoon or spatula and return to the parchment lined baking sheet.
- Bake the bagels for about 20-22 minutes at 400 degrees F. Allow them to cool completely or serve while warm. If you like, let them cool and then drizzle with melted chocolate.