I love a fresh bagel in the morning. Toast it and slather it with cream cheese, and you’ve got a delicious (and filling) treat.
But combine bagels and chocolate? Now you’re talking. A few years ago my brother and I used to pick up a chocolate chip bagel every day after swimming. Did that negate our workout? Quite possibly…but a girl’s gotta eat!
Anyway, they’re pretty difficult to find these days, so I set my sights on trying to make them myself.
They turned out perfectly. Lightly browned, crispy on the outside, and a chewy center exposed with each bite.
You can follow this recipe for plain bagels, or throw a couple chocolate chips into the mix – or poppy seeds, grains, cheese, etc. The beauty is that there are really no limits.
Can we just admire these beauties once more? Crackling fresh from the oven, oozing bits of semisweet chocolate.
Below is the recipe for 5 bagels. I saved 2 to eat fresh and wrapped the other 3 up in freezer bags to save them for later.
– ½ teaspoon yeast (instant)
– 1 cup + 2 Tablespoons water
– 1 ½ cups bread flour
– 1 cup + 3 Tablespoons bread flour
– ½ teaspoon yeast (instant)
– ½ teaspoon sugar
– ½ teaspoon salt
– ¼ cup sugar
– 1 teaspoon baking soda
– 2 egg whites
– 1 teaspoon water
– seeds, fruit, cheese, chocolate chips etc
Step One: Whisk starter ingredients together in a large bowl, cover with plastic wrap.
Step Two: Whisk flour mixture ingredients together (using only 1 cup of the flour), then sprinkle it overtop the starter and recover with plastic wrap. The starter will expand and break through the layer of flour. Let rise for 1 hour.
Step Three: Mix your dough together on low speed with a dough hook (speed #2) for 1-2 minutes. Then, raise speed (#4) and knead for 7 minutes. (Or do so by hand for 10 minutes). Place dough back into bowl, cover, and let rise for 1 hour.
Step Four: Gently remove dough from bowl, press it down, and give it a business letter turn (check out my previous posts if you don’t know what a “business letter turn” is). Place back in bowl, cover, and place in the fridge for 3-4 hours. Then, remove from fridge and let stand at room temperature for 30 minutes.
Step Five: Transfer the dough onto the counter, then cut into 5 equal pieces. Let rest for 10 minutes.
Step Six: Shape your bagels by rolling each piece into a long rope (12 inches approximately), then make a ring using your hand to lift one edge over the other. Let the edges overlap by about 2 edges, and then roll that part of your bagel so it sticks together.
Step Seven: Mix the water bath ingredients in a pot of boiling water.
Step Eight: Place each bagel in the pot of boiling water for 45 seconds per side. Then transfer the bagel to a piece of parchment paper to dry. This is when you will add your seeds or other ingredients onto your bagels.
Step Nine: Glaze each bagel with two coats of the glaze mixture. Transfer to a baking sheet.
Step Ten: Insert a baking stone onto the lowest shelf of your oven and preheat to 500F. Once heated, place the baking sheet on top of the stone and bake for 5 minutes. Then, reduce the temperature to 450F and bake for 20 minutes. Then, turn off the oven and let the bagels sit inside for 5 minutes with the door open.