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Experience the perfect blend of deep chocolate richness and sourdough tanginess in these homemade chocolate bagels. Made with Greek yogurt for extra tenderness, these bagels deliver an artisanal texture and complex flavor that makes them stand out from typical breakfast breads.
These bagels have become a weekend staple in my kitchen. The combination of dark chocolate and subtle sourdough creates an irresistible flavor that elevates the classic bagel experience.
Key Ingredients
- Self Rising Flour: Creates perfect structure and rise
- Dutch Process Cocoa: Provides deep chocolate flavor and color
- Full-Fat Greek Yogurt: Ensures tender, moist texture
- Sourdough Starter: Adds signature tangy flavor notes
- Dark Chocolate Chips: Brings intense chocolate bursts
- Sugar: Balances and enhances chocolate flavors
- Eggs: Creates golden crust and proper texture
- Milk: For rich egg wash finish
Preparation Method
- Initial Setup:
- Heat oven and line baking sheet for seamless preparation.
- Mix Dry Components:
- Thoroughly combine flour, cocoa and dry ingredients.
- Combine Wet Elements:
- Blend yogurt and sourdough starter until smooth.
- Shape and Form:
- Work dough to proper consistency and shape uniform bagels.
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The aroma of chocolate and fresh-baked bread that fills the kitchen while these bagels bake is simply incredible.
Texture Guide
Knead until dough becomes smooth and elastic. The finished bagels should have a chewy interior with a slight crust.
Serving Ideas
These bagels shine when served warm with melty chocolate chips. Top with vanilla cream cheese, salted butter, or hazelnut spread. For added protein, try almond butter.
Variations
Experiment with mix-ins like white chocolate chips, toasted pecans, or orange zest. Add espresso powder for a mocha version.
Storage
Store in airtight container for 3 days. For longer storage, wrap individually and freeze up to 3 months.
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These bagels represent the perfect fusion of classic bagel technique and rich chocolate flavor. The sourdough adds depth that makes them uniquely delicious and memorable.
Frequently Asked Questions
- → What makes Greek yogurt essential?
- Its thick texture is key for the dough. If you use regular yogurt, the dough will turn out too sticky.
- → Can I make this without sourdough discard?
- Absolutely! Just swap the discard for an extra ½ cup of Greek yogurt instead.
- → Why does my dough feel sticky?
- A bit of stickiness is fine. Sprinkle in more flour gradually while kneading until it’s easier to handle.
- → Are these bagels freezer-friendly?
- Definitely! Store them in the freezer for up to 3 months. Just thaw and warm them up before eating.
- → Why aren’t these boiled like typical bagels?
- This is a quicker method. Instead of boiling, baking powder and Greek yogurt give them the right texture.