Double Chocolate Bagel Recipe | Chocolate Bagel Delight

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Ever wanted to start your day with dessert? Last Sunday, I woke up craving something beyond my usual toast, so I pulled out my stand mixer and reimagined the classic bagel into a double chocolate delight. In just a few easy steps, you’ll get pillowy chew, rich cocoa flavor, and melting chocolate pockets—no café trip required. This chocolate bagel recipe delivers a tender crumb and glossy crust, ideal for breakfast, brunch, or an afternoon treat.

Why You'll Love This

• All‑chocolate delight: Cocoa in the dough and melty chocolate chips make every mouthful indulgent—no extra spread needed.
• Perfect chew: That hot sugar‑water bath creates the hallmark bagel bite you love, but with a fun chocolate twist.
• Weekend‑worthy: Simple enough for a quick bake, but special enough to impress brunch guests or elevate your morning coffee ritual.

Pro Tips for the Best Double Chocolate Bagels

• Use ice‑cold water to slow yeast activity and develop flavor during the long ferment.
• High‑gluten flour yields that signature bagel chew—grab a reliable brand.
• Chocolate chips: choose heat‑stable “baker’s” chips so they hold shape.
• Overnight chill enhances depth; if short on time, proof warm at 35 °C until doubled.

Serving Suggestions

• Toast and spread with cream cheese or Nutella.
• Slice and use for ice‑cream sandwiches.
• Serve alongside coffee or hot chocolate for a decadent breakfast.

Quick Process Overview

Double Chocolate Bagel Recipe

Print Recipe

Prep & Knead	Proofing	Boiling	Baking	Total Time
15 min	1 hour	~3 min	16 min	~1½ hours

Ingredients You'll Need

Makes six bagels

• 300 g high‑gluten bread flour

For perfect chew, I use a top‑rated high‑gluten flour—try it here.

• 10–15 g unsweetened cocoa powder
• 10 g granulated sugar
• 3 g instant yeast
• 3 g fine salt
• 10 g unsalted butter, softened
• 180–190 g ice‑cold water
• 50–70 g heat‑stable chocolate chips

I recommend using heat‑stable baker’s chocolate chips like these—shop a reliable brand here.

Sugar Water: 500 g water + 25 g sugar

Equipment You’ll Need

• Stand mixer with dough hook (or large mixing bowl)
• Digital kitchen scale
• Slotted spoon
• Baking sheet lined with parchment or silicone mat
• Large pot for boiling

Directions

Prepare the Chocolate Bagel Dough

• In the mixer bowl, combine flour, cocoa powder, sugar, yeast, salt, butter, and ice water.
• Mix on low speed until a rough dough forms, then knead on medium speed 10–15 minutes until smooth and elastic.
• Fold in most of the chocolate chips, reserving a few for topping.

First Rest & Portioning

• Cover the dough with plastic wrap and rest at room temperature 15 minutes.
• Divide into six equal pieces (≈100 g each).
• Shape each into a smooth ball, sprinkle with reserved chips, and let rest covered 20 minutes.

Shape & Cold Ferment

• Flatten each ball, roll into a 20 cm rope, and form a classic bagel ring: overlap ends, cut a 1 cm slit, tuck one end through, and seal tightly.
• Place on a tray, cover, and refrigerate for 12 hours.

Alternatively: Proof in a 35 °C warm oven with a cup of water for 40 minutes, until doubled.

Boil for Shine & Chew

• Bring sugar water to a gentle simmer.
• Boil each bagel 15 seconds per side.
• Drain on a rack or mat.

Bake to Perfection

• Preheat oven to 220 °C (top) / 190 °C (bottom).
• Bake for 16 minutes until glossy and puffed.
• Cool on a rack—look for fish‑eye bubbles in the crumb.

Want More?

For a sweet and sour twist, try our Matcha Apricot Cream Cheese Bagel Recipe