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sourdough chocolate chip bagels

Chocolate Chip Sourdough Bagels

These double chocolate chip sourdough bagels are bursting with chocolate flavor! Featuring active starter, brown sugar, cocoa powder, and mini chocolate chips.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 40 minutes
Bulk Ferment 10 hours
Total Time 11 hours 20 minutes
Course Breakfast
Cuisine American
Servings 8 bagels
Calories 368 kcal

Equipment

Ingredients
  

  • 112 grams active, bubbly sourdough starter
  • 240 grams water
  • 55 grams brown sugar
  • 500 grams all purpose flour
  • 2 tsp salt
  • 16 grams cocoa powder
  • 175 grams miniature chocolate chips

Instructions
 

  • In the evening, mix together active starter and water and whisk well with a whisk. Add in the flour, salt, cocoa powder, brown sugar, and miniature chocolate chips and mix until well combined.
    The dough will be very dry and very stiff. Cover and let rest for 30 minutes.
    112 grams active, bubbly sourdough starter, 240 grams water, 55 grams brown sugar, 500 grams all purpose flour, 2 tsp salt, 16 grams cocoa powder, 175 grams miniature chocolate chips
  • Knead the dough for 6-8 minutes, until it forms a smooth and elastic ball. Cover and allow the dough to bulk ferment for 10-12 hours at 70 degrees F, or until doubled in size.
  • The next morning, line a baking sheet with parchment paper. Dump the dough onto the counter and divide it into 8 equal portions, using your scale to weight each bagel.
  • Shape each bagel by rolling it in a circular motion to create tension. Then, stick your thumb in the middle of the dough and stretch it outwards to create the hole in the bagel. You can twirl the dough around your fingers to stretch it if you like!
  • Cover the bagels with saran wrap for 30-40 minutes or until visibly puffy.
  • Preheat the oven to 425 degrees F. Fill a large pot with boiling water. Using a slotted spoon, carefully boil each bagel for 30 seconds on each side, then flip it over and boil for 30 seconds on the other side.
  • Place the bagels bake on the baking tray, then bake for 25-30 minutes or until the bagels are baked through.

Notes

  • Bagel dough is always very stiff and dry, this is normal!
  • I always knead this dough by hand, but a stand mixer with dough hook can be used as well.
  • Make sure to ferment your bagels long enough for best results. 
  • All sourdough recipes are temperature dependent.  In colder temps, the dough will take longer to rise. 
  • These bagels often "close up" while baking, and may not have that classic bagel hole.

Nutrition

Calories: 368kcalCarbohydrates: 71gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.04gCholesterol: 3mgSodium: 601mgPotassium: 107mgFiber: 3gSugar: 21gVitamin A: 49IUVitamin C: 0.1mgCalcium: 44mgIron: 3mg
Keyword bread, sourdough,
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