Chocolate Chip Sourdough Bagels
Delicious sourdough bagels with a taste of chocolate in every bite.
Equipment
- 1 Kitchenaid Stand Mixer Optional
- 1 Small Bowl
- 1 Sheet Pan lined with parchment paper
- 1 Pastry Cutter Optional
- 1 Large Pot
Ingredients
Sourdough Bagel Dough
- 1 TBSP Salt
- 2-1/2 TBSP Honey Option to use maple syrup, honey or sugar
- 3/4 Cup Active Sourdough Starter Can use active starter or sourdough discard
- 5-1/4 Cup All Purpose Flour Can be more or less by 1/4 cup *see notes
- 1-1/2 Cup Water
- 1/2 Cup Chocolate Chips
Water (For Boiling)
- 6-8 Cups Water
- 1 TBSP Baking Soda
- 1 TBSP Brown Sugar
- 1/8 Cup milk Optional - for wash
Instructions
Bulk Fermentation
- To a mixing bowl, add salt, honey, sourdough starter and water. Allow the dough to sit together for 5-10 minutes before kneading.If using a Kitchenaid mixer, use the dough hook. Continue allowing bagel dough to come together on 'stir' until the dough is bouncy. If the dough is pulled apart slightly, it will not split easily and may begin to look like a windowpane glass.
- Cover with plastic wrap or a beeswax wrap. Allow to bulk ferment on the counter for up to 6-12 hours depending on the temperature of your home. The dough may double in size at this time.
- Still covered, place in fridge and allow to ferment for up to 48 hours.
Day of Baking (Second Rise + Boiling Water Bath)
- The next morning (or the time of baking), remove from the fridge and begin heating up a pan of boiling water. Heat oven to 375 degrees. To the boiling water, add 1 TBS of baking soda and 1 TBS of brown sugar.
- Remove dough from bowl and place on counter top. Cut into 12 sections. Add chocolate chips into dough. I like to make a chocolate chip burrito and roll the bagels into a ball. Allow to complete second rise on countertop while water is heating. Can allow to rise for 30 minutes to 1 hour before placing in water.
- After the water comes to a boil, reduce heat to low boil. Shape dough balls using your fingers by poking a hole in the middle and shaping into bagels. Add 2-4 bagels into the boiling water at a time. Allow to boil for 3-4 minutes, flipping halfway through. The bagels may sink to the bottom of the water before releasing and floating in the water. Remove from boiling water with a slotted spoon and place on a lined sheet pan.
- Optional: Before baking, you can brush egg yolk or milk over the top of the bagles. This does not add to the flavor or texture of the recipe though it can provide a deeper golden brown color to the finished product.
- Cook bagels for 10 minutes. After 10 minutes, increase temperature to 425 degrees (keeping the bagels in the oven during this time). Allow to cook for 10-15 more minutes until bagels are golden brown in color.
- Remove from oven and allow to cool on the baking sheet. Transfer to a cookie sheet and allow to cool / sit at room temperature for up to 12 hours. Can be stored in a plastic bag, though it should be vented.
Notes
Bagel Dough
Depending on the hydration of your sourdough starter, you may find you need to add more water or flour to the bagel dough. If you are utilizing a Kitchenaid mixer, the mixer will work hard to knead the dough. However, if it is catching on all sides or not turning well, consider adding water 1 TBS at a time. Play around with the ratios to see what fits your needs best based on your sourdough starter.
Second Rise
The bagels can rise in a warm spot from the time they are removed from the refrigerator to when they are placed in the boiling water for 30 minutes to an hour. See note in blog about the purpose of a secondary rise and boiling water bath.
Nutrition
Serving: 1bagelCalories: 227kcalCarbohydrates: 45.9gProtein: 5.4gFat: 3.3gSaturated Fat: 1.8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.8gSodium: 983mgPotassium: 83mgFiber: 1.4gSugar: 6.8gCalcium: 12mgIron: 1.9mg
Tried this recipe?Let us know how it was!