Recently I’ve had a couple of interviews where I’ve been asked about how I got started baking. Â It’s been fun to reflect on the journey I’ve been taking with food over my life and I thought I’d share a little with you! Â I grew up loving food, but it wasn’t until we moved to Japan that my love turned from just eating to creating. Â I love meat, carbs and sweets (my three food groups) and Japan isn’t big on baked goods. Â In fact almost no one even owns an oven!
So after a month or two without an oven I realized just how much I relied on one, and how much I missed it.  That and the bread’s and sweets over there are very light and airy and I was missing my DENSE, filling breads.  SO for my birthday we bought a microwave/oven (not a microwave oven, but a microwave that is also an oven, pretty cool, huh – just larger than a traditional microwave).  ANYWAY I immediately started googling recipes and baking my little heart out.  One of the very first things I made was my favorite lunch item, bagels!  This very recipe to be exact!
Chocolate Chocolate Chip Bagels
Ingredients
- 1 3/8 C water warmed to 112
- 2 Tbsp packed light brown sugar
- 1 Tbsp yeast
- 2 Tbsp oil
- 3 Tbsp honey
- 1 1/2 tsp salt
- 2 Tbsp unsweetened cocoa powder
- 3 1/2 C bread flour
- 1 C mini chocolate chips frozen
- corn meal
Instructions
- Place water, sugar and yeast in a mixing bowl and let bloom for 10 mins
- Add the oil, honey, salt, cocoa and 2 C bread flour and mix until the dough is cohesive
- add the rest of the flour 1/2 C at a time (mixing well in between) until the dough cleans the sides of the mixing bowl.
- Knead until the dough has a great stretch wthout ripping
- Place in a greased bowl and let it rise for about an hour, until doubled in size
- punch down and mix in frozen mini chips (mix in quickly so they don't melt)
- Divide into 16 3 oz balls
- Poke a hole in the center and spread the dough into a wide circle
- place on a baking sheet sprayed with non stick spray
- Let the bagels rise for another 30 mins
- bring a large saucepan of water to a boil and boil the bagels for 30 seconds
- place on a backing tray sprinkled with cornmeal
- Bake at 400 degrees for 20-25 mins (if your baking both tray's at once rotate them about 12 mins in)
Video
Nutrition
A ton of my recipes are actually from my Japan days, as I mixed and matched recipes I found and started recreating food I craved and missed. Â A lot are already here – spinach dip, alfredo sauce. Â But some I haven’t made in years, but now I’m re inspired, and you’ll probably see a lot of basic baking as I reminisce a bit! Garlic and cheddar bagels, homemade tortillas, Classic white bread, homemade egg nog, etc…
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Mardesia @ Keeping Your Cents
Girlfriend you are going to wreck my diet! I can’t stop eating your buttermilk syrup, so I’m sure this recipe will be added to the rotation too. Thanks as always for sharing!
Ashlee
just sharing the diet wrecking love!!! I eat that syrup straight sometimes 😉 Enjoy!
Helen
Hi, is it all purpose flour and bread flour? also what do you do with the cornmeal?
Ashlee
yes, you can use all bread flour, but I like the mixture. And you sprinkle the pan with cornmeal before placing the shaped dough on it for the final rise (easy to pull off the pan)
Jessica Williams
These look great! I LOVE that you don’t have to boil the dough prior to baking!
Ashlee
I boil all my other bagels, it helps, BUT it just melts all the chocolate chips right out of the bagel, so it doesn’t work well with these
Renee @ Two in the Kitchen
I have never made bagels before so I’m a little intimidated, but I am SO trying this recipe. I love chocolate chip bagels and these look delicious. Thanks for sharing. 🙂
Ashlee
I love bagels in any form, but chocolate chips are my favorite!
Laura
Those look AMAZING Ashlee!
Ashlee
Thank you!
Mj
Gonna top with cinnamon brown sugar before baking…hope it’s good! Also replaced the honey with maple syrup.
Ashlee
sounds good!
Cheryl Smith
My dough was so dry, I had to add wet hands to kneading it and I had to knead for 10 minutes..I’m not sure what I did wrong.
Ashlee Marie
I rewrote the recipe to help – instead of adding all the flour at once add just half the flour to begin with then just add a little flour at a time until the dough is the right texture. so they don’t get too dry.
Michael Johnston
Ashley,
I own a bagel shop but have never tried chocolate chocolate chip bagels. Any chance you could help me to scale this recipe up to accommodate a 50# bag of flower? I figure I could probably do the math myself but I would love your expertise and guidance on making that happen.
Thanks in advance
Michael
Ashlee Marie
I’ve never scaled up the recipe this much – honestly with your expertise in bagels I’m sure it would be better to take your favorite plain recipe and add the chocolate to it.