Rich Chocolate Chip Bagels: A Delightful Homemade Treat
Rich Chocolate Chip Bagels: A Delightful Homemade Treat
Inspired by the popular rainbow bagels from a few years ago, I’ve created a special chocolate version that’s perfect for enjoying at home! While I made mine quickly due to time constraints, I encourage you to use this recipe as a base and craft your own even more beautiful bagels. Enjoy the chewy exterior and moist, rich chocolate interior of these delicious homemade bagels.
Bagel Dough Ingredients- 160g Bread Flour
- 40g Whole Wheat Flour
- 4g Sugar
- 2g Salt
- 120g Water (approx. 30-35°C / 86-95°F)
- 8g Fresh Yeast
- 6g Grapeseed Oil
Chocolate Filling Ingredients- 50g Dark Chocolate (couverture or chips), finely chopped
- 10g Unsalted Butter
- 50g Dark Chocolate (couverture or chips), finely chopped
- 10g Unsalted Butter
Cooking Instructions
Step 1
In a large bowl, combine bread flour, whole wheat flour, sugar, and salt. Make a well in the center and add the fresh yeast. Pour in the warm water and stir to dissolve the yeast. Add the grapeseed oil and mix with a spatula or your hands until the ingredients just come together into a shaggy dough. Transfer the dough to a lightly floured surface and knead for about 20 minutes, or until it becomes smooth and elastic. (The dough might be slightly sticky). For the chocolate filling, melt the dark chocolate and butter together over a double boiler (bain-marie) until smooth, then let it cool slightly. Divide the kneaded dough into two equal portions. To one portion, add half of the prepared chocolate filling and knead until the chocolate is evenly incorporated, forming a chocolate-flavored dough. Keep the other portion as plain dough.
Step 2
Place each dough portion in separate bowls, cover with plastic wrap, and let them undergo their first proof in a warm place for 50 minutes. The dough should increase in size by about 1.5 to 2 times.
Step 3
Once the first proof is complete, gently punch down the dough on a lightly floured surface to release the gases. Shape each dough portion into a ball (round) and cover with plastic wrap. Let them rest for 15 minutes. This intermediate proofing makes the dough more pliable and easier to shape.
Step 4
After the intermediate proof, roll out each dough ball into a rectangular shape. Use a rolling pin to flatten them evenly to approximately 20cm x 15cm. Then, place one rectangle on top of the other.
Step 5
Cut the stacked dough in half lengthwise. Stack these two pieces on top of each other again. Repeat this layering and stacking process until you have a stack about 2 to 2.5 cm high. This layering technique will create beautiful chocolate marbling when the bagel is baked.
Step 6
Gently press down on the top layer of the stacked dough to secure the layers and prevent them from separating. Ensure the striped pattern is facing upwards for a nice visual effect.
Step 7
Spread the remaining chocolate filling evenly over the top of the dough, leaving a small border around the edges to prevent leakage. Pinch the bottom edge of the dough upwards to enclose the filling, then gently roll and lengthen the dough with the palm of your hand to form a cohesive log. Be careful not to press too hard.
Step 8
To shape the bagel, hold one end of the dough log firmly with your left hand. Use the palm of your right hand to gently twist and pull the dough outwards, lengthening it to about 15-20 cm.
Step 9
Bring the two ends of the lengthened dough together to form a ring shape. Pinch the seam firmly to seal it so the bagel holds its shape. Once shaped, let the bagels undergo their second proof in a warm place (around 33°C) with 80% humidity for 30 minutes. They should puff up slightly.
Step 10
Preheat your oven to 190°C (375°F). Meanwhile, bring a pot of water to a rolling boil. Once boiling, carefully remove the proofed bagels from the proofing rack and dip them into the boiling water for 5 seconds on each side. This boiling step is crucial for achieving a chewy crust. Using two spatulas, gently lift the boiled bagels out of the water, drain any excess water, and place them on a baking sheet, leaving some space between them.
Step 11
Bake in the preheated 190°C (375°F) oven for 20 minutes. To control the browning, you can cover the top of the bagels with a Teflon sheet or parchment paper after about 15 minutes of baking if they start to brown too quickly. Adjust baking time as needed to achieve your desired golden-brown color.
Step 12
Once baked, remove the bagels from the oven and let them cool completely on a wire rack. Allowing them to cool fully ensures the exterior becomes crisp and the interior remains delightfully chewy.
Step 13
For an extra touch of sweetness, I like to slice the cooled bagels in half, spread a generous layer of New*ra jam, and sprinkle with crunchy chocolate flakes. It adds another dimension of flavor and texture!
Step 14
I personally find that having the portion of dough mixed with the chocolate filling on the inside makes the bagel easier to eat and tastier. The chocolate flavor is more concentrated and harmonizes beautifully with the bread. Enjoy them in a way that suits your preference!
