You guys know I’m a huge bagel fan, and have many bagel recipes on here. You can try my Blueberry ones, Cinnamon, Orange Cranberry, and the list goes on. You can click the links to get those recipes. Anyways, I decided it was high time to make chocolate ones, because…why not?!?!
I was going to add chocolate chunks too, but I totally forgot. Have you ever been working in the kitchen, and you just get in a rhythm, and skip things?? Just me?? There were a few things I had going at the time, so it just slipped my mind. How chocolate slips your mind I’m really not sure, but it happened.
Not sure, but I think I’d add more cocoa next time. Just because I love a rich, intense, chocolate flavor.
I think my next recipe will be a raspberry version of my copycat recipe orange cream chocolate. So keep your eye out for that in the near future!!!
As always, please please please, like, share, subscribeadibe, pin, comment, and leave tips or tricks for the kitchen!! For Collabs, DM me @ac_unit or email me at ac_unit18@yahoo.com. You can also find me on Pinterest (Amy Croasmun)
Healthy, Chocolate Bagels! (Vegan Option)
Ingredients
Bagels
- 1 & 1/2 cup Warm water (between 100F-110F)
- 2 & 3/4 tsp Quick rise yeast
- 3 & 1/2 cups Spelt flour
- 1/2 cup Cocoa Powder (Heaping)
- 2 tbsp Pyure (Or preferred sweetener)
- 1 tsp Pure Vanilla Extract
- 1 Pinch Salt
Hot water Bath
- 2 quarts Water
- 1/4 cup Honey
Egg wash
- 1 Egg White (Almond Milk for Vegan option)
Instructions
Making Bagels
- Mix the warm water and yeast. Cover with a tea towel, and let sit for 5 minutes.
- While the yeast mixture sets, pour the rest of the dry ingredients, and vanilla into your food processer, kitchen aid, or whatever mixer you're using, and mix. (I use our ninja, with a dough blade.)
- Knead the dough on a floured surface for 4 minutes, then place the dough in a large bowl that's coated with olive oil. Cover with a towel to rise for 60-90 minutes, or until doubled in size.
- When the time is up, punch the dough down. Divide it into 12 pieces, and roll them into balls. Poke your thumb through the middle, and shape a bagel.
- Place on baking sheets with parchment paper.
- Preheat the oven to 425F.
Hot Water Bath
- Pour 2 quarts of water, and the honey into a large saucepan.
- Bring to a boil.
- Drop the bagels in, about 6 at a time, or as many as you can fit without them touching. (It's ok if they bump into each other, they just gotta have some wiggle room)
- Cook them for 1 minute on each side. Remove and brush them with egg white. (Almond milk for the Vegan option)
- Put the rest in, and repeat.
- Bake for 11 minutes, then turn the baking sheets. Bake for 11 more minutes, or another few minutes if you want them more browned.
- Leave on the cookie sheets for 20 minutes, then place on a cooling rack to cool completely.
- Store in the fridge in an airtight container for up to 2 weeks, or in the freezer up to 6 months.