Easy & Delicious Chocolate Chip Bagel Recipe
This homemade chocolate chip bagel recipe delivers that perfect chewy texture with sweet bursts of chocolate chips in every bite. Surprisingly simple to make, these bagels are a delightful treat for breakfast, brunch, or snacking.
Equipment
- 1 Large Mixing Bowl or stand mixer bowl
- 1 Stand Mixer (Optional) with dough hook
- 1 Measuring Cups and Spoons
- 1 Kitchen Scale (Optional) for accurate weighing
- 1 Large Pot or Dutch Oven for boiling
- 1 Slotted Spoon or Spider Strainer for removing bagels from water
- 2 Baking Sheets
- 1 Parchment Paper
Ingredients
- 2.25 tsp Active Dry Yeast (about 1 standard packet)
- 1.75 cup Warm Water (105-115°F / 40-46°C)
- 0.25 cup Granulated Sugar (for dough)
- 5 cup Bread Flour
- 2 tsp Fine Sea Salt
- 1.5 cup Semi-Sweet Chocolate Chips
- 1 tablespoon Granulated Sugar (for boiling water)
- 1 tablespoon Baking Soda (for boiling water)
Instructions
- In your large mixing bowl (or the bowl of your stand mixer), combine the warm water and 1 tablespoon of the granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until the mixture is foamy. This shows the yeast is alive and ready to work!
- Add the remaining ¼ cup of granulated sugar, salt, and about half of the bread flour to the foamy yeast mixture. If using a stand mixer, attach the dough hook. Mix on low speed until just combined. Gradually add the remaining flour, ½ cup at a time, mixing after each addition until incorporated. The dough will be stiff.
- Increase the stand mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes, incorporating flour as needed, until smooth and elastic. The dough should spring back slowly when poked.
- Once the dough is kneaded, add the 1 ½ cups of semi-sweet chocolate chips. Knead for another 1-2 minutes in the mixer (or by hand) until the chocolate chips are evenly distributed throughout the dough. Be careful not to overmix at this stage, just enough to incorporate the chips.
- Lightly oil a clean large bowl. Form the dough into a ball and place it in the oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until it has almost doubled in size.
- Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 8-10 equal pieces. Cover the pieces with a damp cloth and let them rest for 10 minutes.
- Shape each dough piece into a bagel ring. Place the shaped bagels on your parchment-lined baking sheets, leaving space between them. Cover loosely with plastic wrap and let them rest for another 10 minutes.
- Fill a large pot with water, adding the 1 tablespoon of baking soda and remaining 1 tablespoon of sugar. Bring it to a rolling boil. Gently drop one bagel into a bowl of water. If it floats within a few seconds, they are ready. If it sinks, cover them and let them rest for another 10-15 minutes before re-testing.
- Preheat your oven to 425°F (220°C). Carefully place 2-3 bagels at a time into the boiling water bath. Boil for 30-60 seconds per side. Use a slotted spoon to remove them, letting excess water drain off, and place them back on the parchment-lined baking sheets.
- Place the baking sheets in the preheated oven. Bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped. Rotate the pans halfway through baking.
- Transfer the baked bagels to a wire rack to cool completely before slicing and serving.
Notes
Bagel dough is stiff; this is normal! The float test (Step 8) is crucial for a good texture.