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Chocolate_Chip_Bagel

Chocolate Chip Bagels

Making fresh chocolate chip bagels at home is easy. Follow the recipe to make the chewiest bagels on the inside and crisp on the outside. Experiment with different flavor and topping combinations.Oh! the possibilities are endless.
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Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 6

Ingredients
  

Prepare and Shape the dough

  • 1 tablesppon Honey
  • 1.25 teaspoon Active dry yeast
  • 1.5 teaspoon Salt
  • 1 cup plus 2 tablespoon lukewarm water about 95 degree Fahrenheit or 35 degree Celcius
  • 3.5 cups 16oz/454grams Bread Flour (See Recipe Notes)
  • ΒΌ cup Semisweet Chocolate Chips
  • Oil to grease the parchment paper

Poaching and baking

  • 2 to 3 Quarts Water
  • 1.5 tablespoon Honey
  • 1 tablespoon Baking Soda
  • 1 teaspoon salt

Garnish

  • Black and Whilte Sesame seeds optional
  • Melted Butter

Equipment Required

  • Big Bowl
  • Small Bowls 2
  • Flat Spatula optional, you can use this to gently lift the bagels from the tray to drop them into the poaching liquid
  • Slotted Spoon
  • Pastry Brush
  • Baking Tray 2
  • Parchment Paper
  • 4 Quart pot
  • Wire Rack
  • Plastic Wrap

Instructions
 

Day 1

    Prepare and shape the dough

    • In a small bowl, mix honey, yeast, and salt into the lukewarm water. Since I used, active dry yeast, I waited for 5-10 minutes to prove the yeast.
    • In a large bowl, add the bread flour and pour the proofed yeast mixture and mix well to form a stiff ball of dough.
    • Let the dough rest for five minutes after which you can knead the dough into a soft dough. You would knead for about 3-4 minutes.
    • Brush the bowl lightly with oil and place the kneaded dough in the bowl. Cover the bowl and let it rest for an hour at a warm place.
    • After an hour, remove the dough from the bowl to your working surface and add the chocolate chips and knead gently to spread the chips evenly.
    • Get a baking tray ready by lining it with parchment paper and lightly brushing it with oil.
    • Divide the dough into 6 equal parts and shape each dough ball into a donut shape.
    • Place the shaped bagel on the tray. Repeat with the rest of the dough.
    • Brush the top of the bagels with oil.
    • Cover the baking tray with plastic wrap and place it in the refrigerator for at least 8-10 hours.

    Day 2

      Poaching and Baking

      • About 30 minutes prior to baking, place the oven rack in the center of the oven. Preheat the oven to 500 degrees Fahrenheit (or 260 degrees Celsius).
      • Boil water in a big pot. Once the water boils, add honey, baking soda, and salt and let it simmer.
      • Get a small bowl of water ready to test the bagels. remove the baking tray from the refrigerator. Gently lift one bagel from the tray and place it in the bowl of water. If the bagel floats to the top, your bagels are ready to be baked (see recipe notes).
      • Once your bagels pass the float test, you are ready to cook the bagels. Gently lift the bagels from the tray and drop them in the simmering liquid. Add as many as you can that would comfortably fit in the pot. After a minute, flip the bagels using a slotted spoon. Cook for 30 seconds. Remove from the poaching liquid and place the bagel back in the tray. Sprinkle with toppings of your choice. Repeat with the rest of the bagels.
      • Place the tray in the oven and bake for 5 minutes.
      • Rotate the tray 180 degrees and reduce the oven temperature to 450 degrees Fahrenheit (232 degrees Celsius). Bake for another 8-12 minutes.
      • Remove from the oven and brush generously with butter.
      • Let the bagels cool on a wire rack for at least 30 minutes before slicing.

      Notes

      1. If you do not have bread flour, you can use all-purpose flour.
      2. If the bagel does not float, remove the bagel from water, gently pat dry and transfer it back to the tray. Wait for 20 minutes or so (at room temperature) and do the float test again. When one of your bagels passes the float test, your bagels are ready to be baked.
      3. Keep an eye on the bagels towards the end of the baking time. If the underside of the bagels is getting too brown, you can place another sheet (or tray) under the baking tray to insulate it from too much heat.
      4. The prep time includes the preparation time as well as the time needed to proof the dough.