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Stacked tower of glossy double chocolate chip bagels on a cooling rack with melted chocolate chips and cocoa dusting.

Double Chocolate Chip Bagels

Bakery-quality chocolate bagels loaded with cocoa and chocolate chips. Chewy, deeply chocolatey, and surprisingly easy to make at home—no fancy equipment needed!
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour 35 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 bagels
Calories 345 kcal

Ingredients
  

For the Dough:

  • 1 ½ cups warm water 110°F
  • 2 ¼ teaspoons active dry yeast
  • 3 tablespoons granulated sugar divided
  • 4 cups bread flour plus extra for kneading
  • ½ cup Dutch-process cocoa powder
  • 2 teaspoons salt
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil

For Boiling:

  • 2 quarts water
  • 2 tablespoons honey or barley malt syrup

Optional Topping:

  • 2 tablespoons turbinado sugar
  • 1 Flaky sea salt

Instructions
 

  • Combine warm water, yeast, and 1 tablespoon sugar in a large bowl. Let sit 5-7 minutes until foamy. Add remaining sugar, flour, cocoa powder, and salt. Mix until shaggy, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
  • Flatten dough, scatter chocolate chips across surface, and knead gently 1-2 minutes to distribute. Shape into a ball. Place in an oiled bowl, cover, and let rise 60-75 minutes until doubled.
  • Punch down dough and divide into 8 equal pieces. Roll each into a ball, rest 5 minutes, then poke thumb through center and stretch to create a 2-inch hole. Place on parchment-lined baking sheet and cover with a towel. Rest 10 minutes. Preheat oven to 425°F.
  • Bring 2 quarts water and honey to a boil in a large pot. Boil bagels 2-3 at a time for 1 minute per side. Remove with slotted spoon and return to baking sheet. Sprinkle with toppings if using.
  • Bake 20-24 minutes, rotating pan halfway through, until deeply browned and hollow-sounding when tapped. Cool on wire rack 15 minutes before slicing.

Notes

STORAGE: Cool completely, slice in half, and freeze in freezer bags up to 3 months. Toast directly from frozen.
SUBSTITUTIONS: Use all-purpose flour for softer bagels. Instant yeast can be mixed directly into dry ingredients. Mini chocolate chips distribute more evenly than regular size.
MAKE AHEAD: After shaping, cover and refrigerate overnight (up to 18 hours). Let sit at room temperature 20 minutes before boiling.
TROUBLESHOOTING: Dense bagels usually mean under-kneading or insufficient boiling time. Knead until dough passes the windowpane test and boil the full minute per side.
FLAVOR VARIATIONS: Reduce sugar to 2 tablespoons and use dark chocolate chips for less sweetness. Add ½ teaspoon espresso powder to enhance chocolate flavor.