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These artisanal bagels combine the deep richness of cocoa with tangy sourdough and Greek yogurt, creating an irresistible breakfast treat. Each bite delivers a perfect balance of chocolate intensity and classic bagel chewiness, making them an elevated take on traditional bagels.
Last week, I made these for a brunch gathering, and the combination of sourdough tang with rich chocolate had everyone asking for the recipe. Even my sourdough-skeptical friends were converted.
Essential Ingredients Selection
- Self Rising Flour: Provides the ideal structure while eliminating the need for additional leavening agents.
- Unsweetened Cocoa Powder: Dutch-processed delivers a deeper color and a smoother, more refined chocolate flavor.
- Greek Yogurt: Full-fat ensures the best texture and richness, adding moisture to the dough.
- Sourdough Discard: Contributes a subtle tangy complexity while minimizing waste.
- Quality Chocolate Chips: Choose at least 60% cocoa content for a deep, intense chocolate experience.
- Granulated Sugar: Enhances the chocolate’s natural flavors without overpowering the balance.
- Fresh Eggs: Help create a golden, tender crust with a perfect texture.
- Whole Milk: Used in the egg wash for a richer, more even browning.
Creating Your Bagels
- Pre-Baking Preparation:
- Begin by preheating your oven and preparing your baking sheet with parchment paper. This ensures smooth baking process.
- Create The Base:
- Combine dry ingredients thoroughly, ensuring even cocoa distribution.
- Wet Ingredient Integration:
- Mix your room temperature Greek yogurt with sourdough discard until completely smooth. This combination provides the perfect balance of tang and richness.
- Form Perfect Bagels:
- Combine wet and dry ingredients until a cohesive dough forms. Shape into consistent sizes for even baking.
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My favorite memory with these bagels involves a rainy Sunday morning when the rich chocolate aroma filled my kitchen, transforming a gloomy day into something special.
Achieving Perfect Texture
Proper kneading develops the right structure. Watch for the dough to become smooth but still pliable.
Serving Suggestions
Serve these bagels warm to let the chocolate chips melt beautifully. They’re delicious with vanilla-infused cream cheese, butter with a pinch of sea salt, or a rich spread of Nutella. For a protein-packed option, try peanut butter.
Make It Your Own
Customize your bagels with unique flavors. Add white chocolate chips for a sweet contrast, chopped nuts for extra crunch, or a touch of orange zest for a bright, citrusy twist. For a rich mocha flavor, mix in a bit of espresso powder.
Storage Success
Keep fresh for up to three days in an airtight container. Freeze for up to three months, wrapped individually.
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Through countless batches of testing, I've found that these bagels represent the perfect marriage of traditional bagel making and chocolate indulgence. The sourdough adds complexity that elevates them beyond ordinary chocolate bagels, making them truly special for any occasion.
Frequently Asked Questions
- → Why must I use Greek yogurt specifically?
- Greek yogurt's thick consistency is crucial for the right dough texture. Regular yogurt would make the dough too sticky to work with.
- → Can I skip the sourdough discard?
- Yes, you can replace the sourdough discard with an additional ½ cup of Greek yogurt.
- → Why is my dough sticky?
- Some stickiness is normal. Just add flour gradually while kneading until the dough becomes workable.
- → Can I freeze these bagels?
- Yes, they freeze well for up to 3 months. Thaw and reheat before serving.
- → Why don't these bagels need boiling?
- This is a quick-method bagel recipe that relies on Greek yogurt and baking powder for texture rather than traditional boiling.