So as you may already know, I’ve been going back and forth between Klondike bar recipes, and bagel recipes. Because really, who needs anything else?? Besides God of course. Anyways, long story short, we now have Chocolate Chip Bagels!!
I am a fan of anything with Chocolate! Who is with me?!?!?! So obviously i’m gonna add it to my BAGELS!! When I had these for breakfast, I slathered natural peanut butter on top, and then added bananas and WOW!! Yumma!!
Am I really that dark?? Yes, Yes I am. My day job is a supervisor on a racehorse farm, sooo, I’m outside A LOT!! Believe me… I work hard for my tan!! (Sidenote: I make my own sunscreen using Myrrh Essential oil [Young Living] and a carrier oil. Don’t want to put chemicals on my skin!! It’s just as bad as consuming unhealthy foods!!)
Now that I’ve started making homemade bagels, it’s honestly my Go-To breakfast! It’s quick and easy, plus I’ve missed eating bagels SO MUCH, that I have to make up for lost time RIGHHTTTT?!?!?! Peep my Hawaiian cutting board I got as a souvenir for my mom when I went to HAWAI’I!! (I linked a cool one kinda like it)
OOOHHH…. just LOOK at THAT!!! You honestly need to get in your kitchen RIGHT NOW and MAKE these!! If you don’t you are missing out!! Your friends will love! You will love you!!
Feel free to Share, like, repost, comment, or ask questions!! Also i’m always up for recipe requests and suggestions!!
Chocolate Chip Bagels
Ingredients
For Bagels
- 1 & 1/2 cup warm water (between 100-110F, 38-43C)
- 2 & 3/4 tsp Quick rise yeast (I use Red Star)
- 4 cups spelt flour (or whole wheat)
- 1/4 tsp salt
- 1 tsp Pure Vanilla extract (I used Watkins)
- 2-3 tbsp Pyure (Or preferred sweetener)
- 3 Chopped Moser Roth 85% bars (3-4 oz. Chocolate of choice for Vegan option or if you don't have Moser Roth)
Water Bath
- 2 quarts water
- 1/4 cup Honey (Maple Syrup for Vegan option)
Egg Wash/Milk Wash
- 1 Egg white (Almond Milk for Vegan option)
Instructions
- Whisk together the warm water and yeast. Cover and let sit for 5 minutes.
- Add the flour, salt, vanilla, and sweetener. Mix until combined. (I use my ninja so it only takes about 20 seconds. If using a stand mixer it takes about 2 minutes.)
- Knead the dough for 4 minutes. Then press the chocolate chunks into the dough so they're all well incorporated.
- Spray a large bowl lightly with olive oil or coconut oil and place the dough in the bowl. Be sure to flip the dough to coat all sides with the oil. Cover with a clean kitchen towel and let rise for 60-90 minutes. (until doubled in size)
- Preheat the oven to 425F
- Line 2 baking sheets with parchment paper.
- When the dough is ready, punch it down. Divide the dough into 8 roughly equal pieces. (As much as i'd like them to be perfectly even, they never seem to turn out that way.) Shape each piece into a ball and then poke your index finger through the middle and form your bagel. Let them sit while you prepare the water bath.
Water Bath
- Fill a large pot or pan with 2 quarts of water and add the honey. (or maple syrup if using) Bring the mixture to a boil and then turn the heat back to med/high. Drop the bagels in a few at a time. (Be sure to leave room for them to float free)
- Cook the bagels for 1 minute on each side to get that nice chewy texture!!
Egg Wash/Milk Wash
- After cooking the bagels, brush the tops and sides with your egg white or almond milk for a nice shiny coat.
Baking
- Place 4 bagels on each baking sheet. Bake for 20-25 minutes. Turn halfway through. (Bake to desired brownness)
- Remove from the oven and let cool on baking sheets for 20 minutes.
- Transfer to cooling racks to completely cool.
- Eat INSTANTLY!! Haha really you should, but you can store them in a big Ziploc. They will be okay the first day or 2 on the counter. You should refrigerate them after 2 days at most! These are good toasted with cream cheese. (I put peanut butter on them and bananas...but that's just me!)
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