Hi my name is Kirsten and I’m a chocoholic 🙋♀️ So one afternoon I’m sitting at home binging criminal minds and cheers on Netflix when I decide I want to make homemade bagels. I love the whole bagel making process so I was excited to get this project going. Then all of a sudden I had a craving for chocolate. And that’s when inspiration struck. What about chocolate bagels? So I put the vote to twitter and asked if they thought chocolate bagels would be a good idea. Most people voted “hell yeah” so here we are. I made sure to also document the entire process so 1) I could look back on it later and remember how much fun it was (am I weird for saying that lol) and 2) so you guys have pictures to follow along in case you want to make these as well. My recipe will be at the very end of this post!
If you’ve never made homemade bagels before it is a bit of a process. I’ve made them myself plenty of times and we also started making them at the bakery so I have quite a bit of experience with the process. You start with a yeast dough. You beat the hell out of it for awhile then let it rise. Divide it into 8 sections and form into your bagels. Let them rise again. Then drown them in a boiling water/honey bath to give them that signature bagel shine, caramelization, and texture. Brush with some egg wash and add some toppings (if desired) then bake.
So first off, let’s start with the yeast. If your yeast doesn’t foam after 10-15 minutes then it means your yeast is no good and there’s no point in going forward. However, if your yeast is good you can continue with making your dough.
So here we have my chocolate dough pre and post rising. You can see a pretty noticeable difference between the dough on the left (pre rise) and the dough on the right (post rise). So what’s happening here is the yeast is expelling carbon dioxide as it feeds off the sugar in the dough and this is what causes the dough volume to increase. In addition, this process also creates other byproducts that provide flavor so it is super important that you don’t try to rush this part. Bread making is a labor of love but well worth it if you’re patient.
So my first tip: right before the rise, make sure you coat the bowl and the dough in oil before letting it rise. When I first started getting into making homemade doughs/breads this step was hardly ever mentioned in the recipes I used and my dough would always dry out while rising. It took me forever to figure out what the deal was. Second, place the dough in a semi warm area to allow it to rise. My trick? I heat my oven to 350 degrees f then place my dough on top of the oven. This allows the dough to have a warm enough environment to rise properly.
After rising, the dough is ready to be formed into bagels then placed in a warm area for their second rise. And then it’s time for their water bath.
So since this dough is brown I kinda feel like my bagels look like floating poops but I digress…So as mentioned above, the honey water bath is an important step. It helps give the the bagels that signature bagel shine, caramelization, and texture
pro tip: the longer you let the bagels soak in the bath, the chewier the end product will be. 30 seconds will give a lighter, fluffier texture while soaking up to 2 minutes will give more of a signature chewy, bagel texture. If you do decide to add toppings, add an egg wash after the bath then add your toppings. The egg wash will also help with browning while the bagels are baking.
So at this point all that’s left is to bake the bagels! So enjoy my bagel photoshoot! Recipe is at the very end of this post! Would you make chocolate bagels?
⁃ 2 tsp active yeast
⁃ 1 tbsp honey
⁃ 1 2/3 cup warm water
⁃ 2 cups @kodiakcakes chocolate pancake mix
⁃ 2 cups whole wheat flour*
⁃ 1 tbsp honey
- egg wash
• I use freshly milled whole wheat flour so you may need to adjust the flour slightly if you use store bought. Start with the 2 cups and add 1/4 cup more flour if dough is too sticky
In a large bowl, stir together yeast, warm water, and honey. Let sit for 10 minutes. Yeast should foam at the top of the water after 10 minutes. If not, your yeast may be dead. Stir in the Kodiak Cakes mix and the flour and mix well until dough a dough forms. Doug should be tacky but not overly sticky. Knead by hand or use a mixer until is smooth and elastic (2-3 minutes or so). Oil your bowl and cover the dough in the oil to prevent it from sticking as it rises. Cover with a towel then set in a warm place and let rise for 1 1/2 to 2 hrs. Thank nice dough has risen, it should be double the size you started with. Divide dough into 8 equal sections. Take one section and roll it out into a rope. Wrap the rope around your palm until the ends connect then push into your work surface until you have a bagel. Repeat with remaining sections until you have 8 bagels. Cover with a towel and let proof for 30-60 minutes. Once bagels have proofed, add honey and about 4 cups water to a medium pot and bring to a boil. Place 1-2 bagels in the boiling water and let simmer for 30 seconds on each side. Brush with egg wash and top with toppings, if desired. Preheat oven to 425 degree f and bake bagels 8 minutes. Let cool then enjoy.