Oh chocolate chip bagels, how I love thee. Chewy but soft in the inside with tiny pockets of chocolate that melt onto my fingers when toasted and make me feel as I am six years old again as I lick it off. Growing up in Los Angeles, I never realized how lucky I was to have 10 different deli’s within a five minute drive. On the weekends, my mom would pick up a bag of fresh out of the oven bagels for breakfast, complete with lox, capers and cream cheese. The dining room lively with conversation, my family would hover around the food. It is a memory I hold dear to my heart.
Once we moved to Seattle though, there weren’t any deli’s to be found. There was a coffee shop on every corner but not a decent place to grab a bagel. Supermarkets don’t count. Whenever I went back to L.A, I would fill my carb quota but when a craving hit and I was in Seattle, I was at a loss. Little did I know how easy bagels are to make. I could have saved myself years of bagel neglect. Like all yeast breads, you need to proof the dough but it isn’t complicated. Really! I turn my oven on to 400 degree’s for one minute then turn it off and stick the dough in to rise. Works like a charm. Plus the hard work pays off. These Chocolate Chip Bagels are better then store bought. Enjoy!
- 2 cups Warm Water (90-100 degrees)
- 2 packets Active Dry Yeast
- 2 Tbsp Honey
- 3 cups Flour
- 3 cups Bread Flour
- 1 tsp Salt
- 1 cup bittersweet chocolate chips
- ⅓ cup brown sugar
- In a stand mixer bowl, gently whisk together the warm water, active dry yeast and honey. Let sit for 10 to 15 minutes or until its foamy and the yeast has activated. Attach dough hook, turn the mixer on low and add flour until combined. If the dough has not formed a soft ball, knead it on your counter until you get a tight ball of dough. Then throw it back into your mixer and knead in the chocolate chips with your dough hook.
- Spray a separate bowl with cooking spray and add in the dough. Roll it around to coat lightly with oil to prevent it from drying out as it rises. Cover and let rise for about an hour or until double in size. As I mentioned above, blast your oven at 400 degrees for one minute, turn it off and stick the bowl in the draft free area.
- Once doubled, punch down the dough and divide into approximately 3 ounce rounds. I used my kitchen scale for this. If you don't have one, I highly recommend getting one. Baking by weight is a lot more precise. Place each round onto multiple baking sheets and let rise for another 30 minutes.
- Pre-heat oven to 350 degrees F.
- Bring water to a boil in a deep pan, adding in the brown sugar. As it boils, poke holes through each round to create the signature bagel look. Place 3 - 4 bagels at a time in the boiling water, cook for 2 minutes then gently flip and cook for an additional 1 minute. Remove bagels and place on cookie sheet. Repeat until all bagels have been put through the water bath. Bake the bagels in the 350 degree F oven for 28 - 30 minutes or until golden brown on top.
Adapted from here