Description
Delight in these rich and indulgent Double Chocolate Chip Sourdough Bagels, combining the tangy goodness of sourdough with the deep flavor of cocoa and melty chocolate chips. Soft yet chewy, these bagels are perfect for breakfast or a decadent snack, finished with a shiny egg wash and extra chocolate chips for a sweet finish.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup self-rising flour (see below for homemade self-rising flour)
- 1/4 cup unsweetened cocoa powder
- Optional: 2 tbsp granulated sugar
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips, divided
Wet Ingredients
- 3/4 cup Greek yogurt, plain or vanilla
- 3/4 cup sourdough discard or unfed starter (or substitute with another 1/2 cup Greek yogurt)
- 1 egg + 1 tbsp milk, for egg wash
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside to prepare the bagels for baking.
- Mix Dough: In a large bowl, combine self-rising flour, cocoa powder, optional sugar, Greek yogurt, and sourdough discard. Mix well until fully combined, forming a sticky dough.
- Knead Dough: Transfer the dough to a generously floured surface. Sprinkle more flour on top and knead a few times until the dough smooths out. If still sticky, gradually add flour by 1 tablespoon until moldable but still slightly soft.
- Add Chocolate Chips: Flatten the dough slightly and pour 1/2 cup of the chocolate chips into the center. Fold edges over to fully encase the chips and knead gently to distribute chips evenly throughout the dough.
- Divide Dough: Split the dough into 8 equal pieces for uniform bagels.
- Shape Bagels: Roll each piece into a rope shape, then bring the ends together and pinch to seal, forming traditional bagel rings. Place them on the prepared baking sheet.
- Apply Egg Wash & Top: Brush the tops of each bagel with the beaten egg mixed with milk for a glossy finish. Sprinkle remaining chocolate chips over the top for extra chocolate flavor and decoration.
- Bake: Bake in the preheated oven at 375°F for 20 to 22 minutes until the bagels are set and slightly firm to the touch.
- Serve Warm: Remove from the oven and serve warm, ideally with cream cheese or butter for a delicious complement.
- Enjoy: Savor your freshly baked double chocolate chip sourdough bagels as a decadent treat any time of the day.
Notes
- Use Greek yogurt plain or vanilla based on preference; vanilla adds slight sweetness.
- Self-rising flour can be homemade by combining 1 1/4 cups all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt if not using store-bought.
- Sourdough discard enhances flavor and texture but can be substituted with additional Greek yogurt if unavailable.
- If dough is too sticky, add flour gradually to avoid overly dry dough and preserve chewiness.
- For best results, use high-quality chocolate chips that melt well but hold shape.
- Store baked bagels in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: double chocolate chip bagels, sourdough bagels, chocolate bagels, homemade bagels, sourdough discard recipes, baked bagels, breakfast bagels, chocolate chip bagels
