Decadent Double Chocolate Bagels: Your Ultimate Guide to Sweet Homemade Treats

For lovers of rich chocolate and chewy bagels, prepare to meet your new obsession: homemade Double Chocolate Bagels. This unique recipe is a delightful evolution from a previous success, my Chocolate Yeast Bread. The initial idea of transforming that soft, sweet bread into the distinct texture of a bagel felt like an audacious culinary experiment. Would the dough hold up? Would the chocolate truly shine in a bagel format? To my immense satisfaction, not only did it work, but the results were nothing short of amazing! These bagels offer a perfect harmony of deep chocolate flavor and that signature bagel chew, making them a truly irresistible breakfast or snack.

My primary goal with this recipe was to create bagels that were profoundly sweet and intensely chocolatey, delivering an experience that goes beyond the ordinary. I’m thrilled to report that this recipe exceeded all expectations, consistently producing delicious results. I’ve already perfected it through three successful batches and my mind is buzzing with exciting variations. For this particular rendition, I opted for classic chocolate chips, incorporating them directly into the dough. A slight concern lingered about whether the chips might melt excessively during the crucial boiling process, potentially compromising the bagel’s structure and appearance. To prevent this, I carefully nestled them deep within the dough. My relief was palpable when, after boiling, they emerged perfectly intact, having contributed to the bagels’ interior richness without any issues.

However, my quest for even more chocolate perfection didn’t end there. After all, when it comes to chocolate, is there really such a thing as “too much”? Once the bagels were fresh out of the oven, still wonderfully warm, I experimented by scattering additional chocolate chips and small chunks on top. The residual heat caused them to melt just enough to adhere, creating a tempting, gooey topping. While these extra-chocolatey bagels undeniably tasted magnificent – a true treat for any chocoholic – I found that their appearance wasn’t quite as pristine as the unadorned versions. They had a rustic charm, but perhaps not the polished look I envisioned. But as you can observe from the initial photographs, these “plain” bagels didn’t remain simple for long. After allowing them to cool completely, I introduced another layer of indulgence by drizzling melted chocolate chips generously over their tops, achieving a beautiful, glossy finish that added both visual appeal and an extra burst of flavor. This double dose of chocolate, both inside and out, truly defines these exceptional bagels.

I absolutely adore these Double Chocolate Bagels and am already brimming with excitement to explore new flavor combinations. Imagine the delicious possibilities: rich hazelnut chocolate bagels, a delightful peanut butter and chocolate fusion, or even a sophisticated chocolate cherry variety. Each twist promises a unique and equally satisfying experience. If you decide to embark on this chocolate bagel baking adventure, please don’t hesitate to share your results and experiences. Your feedback is invaluable and always appreciated!

Double Chocolate Bagel Updates: Tips for the Perfect Bake

My enthusiasm for Double Chocolate Bagels has been relentless, leading to many successful batches of this recipe and several new creations I’m eager to share soon. Through extensive testing and refinement, I’ve discovered a critical step that significantly improves the outcome of these delectable treats. I strongly recommend (and have updated the recipe to reflect this) actively proofing your yeast in warm water, even if you’re using instant or rapid-rise yeast. This slight adjustment to the traditional instant yeast method yields a more active yeast, resulting in a quicker and more reliable rise for your bagel dough. The process is simple yet effective: first, gently melt the chopped chocolate and butter together, setting this rich mixture aside to cool slightly. Simultaneously, proof your yeast in warm water until frothy. Once both mixtures are prepared, you’ll incorporate them into your dry ingredients. This method not only jumpstarts the yeast activity but also ensures that all components are perfectly integrated, leading to a consistently light, airy, and deeply flavorful chocolate bagel. This updated technique ensures your bagels achieve their optimal texture and rise, making the baking process even more rewarding.

Why Homemade Bagels Are a Game Changer

There’s an undeniable satisfaction that comes with baking bagels from scratch, and these Double Chocolate Bagels elevate that experience to a whole new level. Beyond the sheer joy of creating something so delicious with your own hands, homemade bagels offer unparalleled freshness and flavor that store-bought options simply can’t match. You have complete control over the ingredients, allowing you to choose high-quality chocolate, adjust the sweetness to your preference, or even make them vegan with simple substitutions. The aroma of rich chocolate and warm yeast filling your kitchen is a reward in itself. Plus, the distinctive chewy texture of a properly boiled and baked bagel is a culinary achievement that tastes all the sweeter when you know you made it yourself. It’s an engaging baking project that culminates in a truly special treat.

Essential Bagel Making Techniques for Success

Achieving the perfect homemade bagel, especially a decadent Double Chocolate one, relies on a few core techniques:

• Yeast Activation: As highlighted, proofing your yeast in warm water (around 105-115°F or 40-46°C) is crucial, even for instant varieties. This ensures the yeast is active and ready to create a robust rise, leading to a light yet chewy interior.
• Kneading: Proper kneading develops the gluten in the bread flour, which is essential for that characteristic bagel chew. Aim for a dough that is smooth and elastic. Don’t be afraid to let your stand mixer work for the full recommended time; it’s an arm workout otherwise!
• Shaping: While forming the dough into balls and then poking holes is common, the “rope” method (rolling dough into a rope and joining the ends) can also be effective. Whichever method you choose, ensure your chocolate chips are fully encased to prevent melting out during boiling.
• Boiling: This step is non-negotiable for authentic bagels. Boiling gelatinizes the starches on the exterior of the dough, giving the bagels their signature glossy crust and chewy texture. A brief boil (about 45 seconds per side) in water with a touch of sweetener (like brown sugar or barley malt syrup) is all it takes.
• Baking: A hot oven is key for a quick rise (oven spring) and a golden-brown finish. The high heat helps set the crust and fully bake the interior.

Serving Suggestions for Your Chocolate Masterpiece

These Double Chocolate Bagels are incredibly versatile. While they are absolutely divine enjoyed plain and still warm from the oven, there are countless ways to elevate your experience. For a simple indulgence, a smear of plain cream cheese provides a delightful tangy contrast to the sweet chocolate. If you’re feeling extra decadent, a rich chocolate hazelnut spread or even a scoop of vanilla bean ice cream could turn this bagel into an unforgettable dessert. A fruit jam, particularly raspberry or cherry, also pairs beautifully, adding a bright, fruity note. For those who love a morning coffee, these bagels make the perfect companion, enhancing your breakfast or brunch with their luxurious flavor. Don’t be afraid to experiment and find your favorite way to savor these unique and delicious homemade treats!

• Easy Recipe for My Favorite Bagels
• Sweet Potato Bagels Recipe
• Whole Wheat Cranberry Golden Raisin Bagels
• Quick Malted Milk Powder Bagels
• Cinnamon Raisin Rye Bagels from Whole Grain Vegan Baking

Recipe

Double Chocolate Bagels

Anna

These Double Chocolate Bagels are a truly decadent homemade treat, featuring rich cocoa powder and melted dark chocolate. They can also be easily adapted to be vegan, making them accessible for even more chocolate lovers.

Print Recipe
Pin Recipe

Prep Time 3 hours hrs 20 minutes mins

Cook Time 20 minutes mins

Total Time 3 hours hrs 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 6 bagels

Ingredients

 

• 2 ounces chopped dark chocolate
• ½ tablespoon butter or vegan butter
• ½ packet quick rising or active dry yeast (1 ⅛ teaspoons)
• ½ cup very warm water (120 degrees F / 49 degrees C)
• 1 ⅔ cups bread flour
• 2 tablespoons unsweetened cocoa powder (Natural or Dutch processed)
• 2 teaspoons honey (use maple syrup or more molasses for vegan options)
• 2 teaspoon molasses
• 2 tablespoons brown sugar (do not pack too tightly)
• ½ teaspoon salt (plus an extra pinch for flavor)
• ½ teaspoon instant espresso powder (optional, enhances chocolate flavor)
• ½ teaspoon vanilla extract
• ½ cup bittersweet chocolate chips (such as Ghirardelli, approximate amount)

Boiling Solution

• 8 cups water
• 1 tablespoon brown sugar (or a dash of barley malt syrup, or additional honey and molasses for more flavor)

Instructions

 

• In a heatproof bowl, melt the 2 ounces of chopped dark chocolate with the ½ tablespoon of butter (or vegan butter) using a microwave or double boiler. Stir until smooth, then set aside to cool slightly.
• In a separate small bowl, proof the yeast in the ½ cup of very warm water (120°F / 49°C). Let it stand for 5-10 minutes until foamy, even if using instant yeast. This ensures the yeast is active.
• In the bowl of a stand mixer, combine 1 ⅓ cups of the bread flour (reserve the remaining ⅓ cup for later adjustment), cocoa powder, honey (or vegan alternative), molasses, brown sugar, salt, and optional instant espresso powder. Mix these dry ingredients together. Add the foamy yeast/water mixture, followed by the slightly cooled melted chocolate mixture. Stir well with a spoon or spatula until just combined.
• Gradually add the remaining ⅓ cup of bread flour, a tablespoon at a time, until the dough begins to stiffen. The dough should still be somewhat sticky, but manageable. Attach the dough hook to your mixer and knead on medium speed for 8 minutes, or until the dough becomes smooth and elastic. It should pull away from the sides of the bowl during kneading but still cling lightly to the bottom. Aim for a slightly sticky rather than overly stiff dough for fluffier bagels.
• Transfer the kneaded dough to a lightly oiled bowl, rolling it around to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1 ½ hours. The dough will rise but may not quite double in size due to the chocolate content.
• Once risen, gently turn the dough out onto a lightly floured pastry mat or clean counter. Divide it into 6 equal pieces. Working with one piece at a time, flatten it, place about 7 bittersweet chocolate chips in the center, then carefully gather the edges and squish the dough back into a ball. Shape it into a bagel by poking a hole in the center and stretching it gently. Alternatively, roll the dough around the chips, stretch it into a long rope, and connect the ends to form a circle. Ensure all chocolate chips are completely enveloped by the dough to prevent them from melting out during boiling.
• Arrange the shaped bagels on a baking sheet lined with greased parchment paper. Cover them loosely with a piece of greased plastic wrap to prevent sticking and let them stand for about 30 minutes while you prepare your boiling solution and preheat the oven. This resting period helps them puff up slightly.
• Preheat your oven to 400 degrees F (200 degrees C). In a deep stockpot, bring 8 cups of water to a gentle boil. Add the 1 tablespoon of brown sugar (or other suggested sweeteners) to the water, stirring to dissolve. Reduce the heat to maintain a very low, gentle boil. Carefully place as many bagels as can comfortably fit into the boiling water, ensuring they are not overcrowded. Boil them very gently for about 45 seconds per side, turning them halfway through. Using a slotted spoon or spatula, carefully drain the boiled bagels and return them to the parchment-lined baking sheet. Optionally, blot them dry and brush with a beaten egg white for an extra shiny crust.
• Bake the bagels in the preheated oven for approximately 20-22 minutes, or until they are deeply colored and cooked through. Allow them to cool completely on a wire rack for the best texture, or serve them warm for an immediate treat. For an extra touch of indulgence, let them cool entirely, then drizzle them with additional melted chocolate for a stunning finish.

Notes

When baking with flour, especially in recipes where precise measurements impact consistency, it’s often best practice to initially use slightly less flour than called for and gradually add the remainder until the desired dough texture is achieved. This method ensures you don’t accidentally incorporate too much flour, which can result in a stiff or dry dough. For this Double Chocolate Bagel recipe, despite the recommendation for gradual addition, I found that the full 1 ⅔ cups of bread flour was consistently needed to reach the ideal dough consistency for perfectly chewy bagels.

Keyword Chocolate Bagels, Homemade Bagels, Sweet Bagels, Vegan Bagels, Baking, Chocolate Breakfast

Tried this recipe?Let us know how it was!

• Easy Recipe for My Favorite Bagels
• New York Bagels Recipe — Cinnamon Raisin Flavor
• Bagels, Pretzels and Pizza Recipes
• Cinnamon Raisin Rye Bagels from Whole Grain Vegan Baking
• Thomas Pumpkin Spice English Muffins and Bagels Inspired Recipe