How to Make Chocolate Chip Bagels with a Stand Mixer

Ingredients

1 1/2 cups of water
1 1/4 ounce packet of Fleischmann’s active dry yeast
1/4 cup of sugar
1 teaspoon of vanilla
1/2 cup of milk chocolate chips
2 1/2 cups of all-purpose flour

Egg Wash

1 egg
1 tablespoon of water

Preparing the Dough

In a large mixing bowl, add your warm water and dry active yeast and mix until the yeast is completely dissolved. Wait for 10 minutes and allow your yeast to bloom. You will see what looks like fog in the water. 10 minutes allows the yeast to become active.

Once completed, add in your flour. Begin with 2 1/2 cups, and add 1 tablespoon more if your dough seems to be too wet.

Note: I used a stand mixer for this recipe and it is so much easier to use this option. I will base the recipe off of what I use, however, if you use your hands to do this step keep your hands wet. The water on your hands prevents the dough to stick too terribly.

Kneading and First Rise

Get your dough attachment (the little hook) and begin the kneading process on a low speed for at least 10 minutes. I recommend that you watch the dough mix. This helps you have more control, meaning if you think the dough is too wet, add an additional tablespoon. Or if you think the dough is too dry, add an additional tablespoon of water. You want a very smooth dough ball.

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Once you achieve your smooth dough ball, remove it from the bowl and begin to hand knead for an additional 5 minutes. This step allows you to shape and completely mix the ingredients together.

Once shaped, add into an additional greased bowl. You want the entire inside of the bowl to be greased with vegetable oil or even olive oil. You could also just use flour. This prevents your dough from sticking to the bowl. Put to the side and let rise for at least 1 hour or until it has doubled in size. This is your first rise.

Adding Chocolate Chips

After your dough has doubled in size, punch/press down with your fist in the dough. This allows all the air bubbles to be removed from the dough. Remove from the bowl, and begin a second knead. Knead for an additional 10 minutes.

Stretch the dough ball out fairly wide, and begin to insert your chocolate chips. Add very little each time and then fold over the chips, stretch the dough out to an empty space, add additional chips, and then fold again. Repeat the process until the dough is completely filled with chocolate chips.

Shaping and Second Rise

Create an additional ball and cut it in half, and then for each half, cut it into 4 pieces. You will have a total of 8 bagels. Create little, uncooked bagels. On a pan, lined with parchment paper, spray the paper with your preferred spray oil. This helps the bagels not stick to the pan. Once your bagels are created, place them evenly on a pan, and allow them to rise for an additional 45 minutes to 1 hour. This is your second rise.

Boiling and Baking

Once the second rise is completed, get a large pot and fill it with water. Begin to boil your water and gently add each bagel to the boiling water. Cook each side for 1 minute (front and back). Place your bagels back on the pan and then make your egg wash.

Grab your one egg and water, and mix together until thin. Brush over each bagel and bake at 400 degrees for 30 minutes, until golden brown. You can begin to check around the 15-20 minute mark.

Enjoy with some yummy cream cheese spread and delicious coffee in the morning!