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These handcrafted bagels blend chocolatey goodness with zesty sourdough and creamy Greek yogurt for a mouthwatering morning bite. Every mouthful gives you that perfect mix of rich chocolate flavor and that signature bagel chew, taking your breakfast game to a whole new level.
I whipped these up for friends last Sunday, and everyone couldn't get enough of that tangy sourdough paired with deep chocolate flavor. Even my pals who usually turn their noses up at sourdough couldn't stop reaching for seconds.
Key Ingredients Breakdown
- Self Rising Flour: Creates the perfect bagel foundation without needing extra rising agents.
- Unsweetened Cocoa Powder: Go for Dutch-processed for richer color and a velvety chocolate taste.
- Greek Yogurt: Stick with full-fat for extra moisture and that luxurious mouthfeel.
- Sourdough Discard: Adds that distinctive tang while putting leftover starter to good use.
- Quality Chocolate Chips: Pick ones with at least 60% cocoa for that wow-factor chocolate punch.
- Granulated Sugar: Brings out chocolate flavors without making things too sweet.
- Fresh Eggs: They're your ticket to that gorgeous golden crust and amazing texture.
- Whole Milk: Works with the egg wash to give your bagels that beautiful brown finish.
Bagel-Making Basics
- Getting Ready:
- Start by warming up your oven and lining your baking tray with parchment. This sets you up for baking success.
- Mix Dry Stuff:
- Stir all dry ingredients together until the cocoa is fully mixed in with no streaks.
- Blend Wet Elements:
- Stir together room temp Greek yogurt and sourdough discard until they're totally smooth. This combo brings the perfect zip and creaminess.
- Shape Your Bagels:
- Mix wet and dry parts until you've got a nice dough. Form equal-sized rings so they'll all bake the same.
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I'll never forget making these on a cold, wet Sunday when the smell of chocolate filled my home and totally brightened up what would've been a dreary morning.
Nailing That Bagel Chew
Don't rush the kneading part. You'll know you're done when the dough feels smooth in your hands but still has some give to it.
Tasty Pairings
These taste amazing when they're still warm and the chocolate gets all melty. Try them with cream cheese that's been mixed with vanilla, salted butter, or a thick layer of Nutella. If you want some protein, smear on some peanut butter.
Put Your Spin On It
Feel free to jazz these up your way. Throw in some white chocolate chunks for sweetness, add chopped walnuts for some crunch, or mix in orange zest for a fresh twist. Want a coffee kick? Just add a bit of espresso powder to the mix.
Keeping Them Fresh
They'll stay good for about three days if you keep them in a sealed container. Want to save them longer? Wrap each one separately and pop them in the freezer for up to three months.
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After trying countless versions and tweaks, I can honestly say these bagels hit the sweet spot between old-school bagel texture and chocolate heaven. That sourdough twist makes them stand out from regular chocolate bagels, making them something you'll crave again and again.
Frequently Asked Questions
- → Why must I use Greek yogurt specifically?
- The thick, dense nature of Greek yogurt gives the dough its proper structure. Normal yogurt would leave your dough way too wet to handle properly.
- → Can I skip the sourdough discard?
- Sure thing, just add another ½ cup of Greek yogurt instead of the sourdough discard.
- → Why is my dough sticky?
- A bit of stickiness is fine. Just work in more flour as you knead until it feels right in your hands.
- → Can I freeze these bagels?
- Absolutely, they'll stay good frozen for up to 3 months. Just warm them up when you're ready to eat.
- → Why don't these bagels need boiling?
- This quick version uses Greek yogurt and baking powder to create the right texture without the traditional boiling step.