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Double Chocolate Sourdough Bagels Recipe

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These Double Chocolate Sourdough Bagels combine the rich flavors of Dutch-processed cocoa and semi-sweet chocolate chips with the tangy depth of sourdough fermentation. Made with an active sourdough starter, brown sugar, and a hint of espresso powder for enhanced chocolate flavor, these bagels undergo a two-day process involving hydration, fermentation, boiling, and baking to achieve a chewy, flavorful crust and a tender crumb. Perfect for breakfast or an indulgent snack, these bagels offer a delightful twist on the classic sourdough with luscious chocolate notes throughout.

Ingredients

Starter Feed

  • 15 g sourdough starter
  • 75 g water
  • 75 g bread flour

Cocoa Bloom

  • 80 g steaming hot water
  • 28 g Dutch-processed cocoa powder
  • 1 tsp espresso powder (optional)

Main Dough

  • 370 g water
  • 150 g active starter (fed as above)
  • 130 g brown sugar
  • 10 g vanilla extract (or vanilla paste)
  • 825 g bread flour (12.7–13.5% protein)
  • 25 g non-diastatic malt powder (optional)
  • 16 g sea salt
  • 200 g mini semi-sweet chocolate chips (or regular-sized)

Boiling Water Additive

  • 2 tbsp brown sugar (or honey or molasses)

Instructions

  1. Feed your sourdough starter: In the morning, prepare your starter by mixing 15 g sourdough starter with 75 g water and 75 g bread flour in a 1:5:5 ratio. This will yield 150 g of active starter needed for the dough while leaving some starter to maintain for future use.
  2. Bloom the cocoa and espresso: About 30 minutes before mixing, whisk together 80 g steaming hot water, 28 g Dutch-processed cocoa powder, and 1 tsp espresso powder in a small bowl. Allow the mixture to cool below 90°F (32°C) before proceeding.
  3. Mix the dough: Add the cooled cocoa blend, 370 g water, 150 g active starter, 130 g brown sugar, 10 g vanilla extract, 825 g bread flour, 25 g non-diastatic malt powder, 16 g sea salt, and 200 g mini semi-sweet chocolate chips into a stand mixer fitted with the dough hook. Mix on low speed for 7–10 minutes until the dough becomes smooth and firm like Play-Doh. If hand mixing, combine all ingredients until the dough forms, then knead for 10–15 minutes until smooth and pliable.
  4. Adjust hydration if needed: If the dough feels too dry, add water 1 tablespoon at a time; if sticky, add flour 1 tablespoon at a time until desired elasticity is reached.
  5. Bulk ferment: Cover the dough and leave at room temperature (68–75°F / 20–24°C) for 10–12 hours, allowing it to puff up and roughly double in size.
  6. Shape the bagels: The following morning, gently knead the dough briefly, then divide it into 12 equal pieces, about 150 g each. Shape each piece into a smooth ball. Poke a hole in the center of each ball and stretch it to form the classic bagel ring, slightly larger than the final desired hole as it will shrink during proofing. Place each shaped bagel on individual parchment squares, pinching any escaped chocolate chips back into the dough.
  7. Proof the bagels: Cover the shaped bagels to prevent drying and proof them at room temperature for 5–6 hours until puffed and airy. Alternatively, place them in a proofing box at 80°F (26°C) to speed up the process. Optional: refrigerate shaped bagels for 2–3 days before continuing with final proofing.
  8. Preheat oven and prepare boiling water: Preheat your oven to 425°F (220°C) using convection or 450°F (230°C) conventional setting. Meanwhile, bring approximately 4 quarts of water to a boil and add 2 tablespoons of brown sugar (or substitute with honey or molasses) to the boiling water.
  9. Boil the bagels: Working in batches (4 at a time or 2 if using a smaller pot), lower the bagels into the boiling water while still on their parchment squares. After the parchment releases, peel it off and discard. Boil each bagel for 20–30 seconds per side using a slotted spoon, then remove and place back onto a parchment-lined sheet tray.
  10. Bake the bagels: Optionally, lightly spray the parchment with cooking oil to prevent sticking. Bake the boiled bagels in the preheated oven for 15–20 minutes, until the internal temperature reads at least 205°F (96°C) and the crust is set and slightly glossy.
  11. Cool before serving: Transfer bagels to a wire rack and let cool for at least 30 minutes to set the crumb structure. For optimal flavor and texture, allow cooling for 1–2 hours before slicing and enjoying.

Notes

  • Using bread flour with 12.7–13.5% protein is ideal for optimal gluten development and chewiness.
  • The espresso powder is optional but enhances the chocolate flavor depth.
  • Non-diastatic malt powder is optional but helps with crust color and flavor development.
  • If you find your mixer struggling to knead the dough, let it rest for 10–20 minutes before resuming to avoid overheating.
  • You can refrigerate the shaped bagels for up to 2–3 days before final proofing and baking, which develops flavor and offers scheduling flexibility.
  • Adjust hydration slowly; dough should be firm and not sticky, similar in consistency to stiff Play-Doh.
  • Spritzing parchment paper with oil before baking is optional and depends on personal preference or sticking concerns.

Find it online: https://miracooking.com/double-chocolate-sourdough-bagels-recipe/