Make homemade NY-style Chocolate Chip Bagels at home. They’re filled with mini chocolate chips, and are absolutely delicious! Recipe makes 8.
Do you enjoy bagels? We REALLY do, and over the years I have made quite a few varieties of them. I always make them NY style which means you boil the bagels first, BEFORE baking them.
This technique gives the bagels a wonderful, chewy texture, which is the trademark of a great bagel, in my opinion! Add lots of mini semi-sweet chocolate chips inside, and you’ve got yourself a fantastic bagel!
These chocolate chip bagels taste wonderful, and honestly, they are fairly simple to make, with only a few kitchen ingredients. Once you make a batch successfully, you may never go back to store-bought! Here’s how to make them.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Bagel Dough
Dissolve yeast and granulated sugar in ½ cup of very warm water (110°F / 43.33°C). If the water is too hot, it can “kill off” the yeast (and you do NOT want that!). Once dissolved, let the mixture rest for about 5 minutes.
After 5 minutes, you should see tiny bubbles forming on top, which indicate the yeast is “good and alive”. Hooray, because that is a GOOD thing!
In a large bowl (or a stand mixer bowl), combine all purpose flour and salt. Make a “deep well” in the center of the flour mixture, then slowly pour the yeast liquid into the “well”. Add the remaining ½ cup of water at this time, as well.
Use an electric mixer with a dough hook (*see note below) to incorporate the yeast mixture and water into the flour mixture. The dough will be fairly sticky and thick when it has been combined.
*NOTE: If you don’t have a dough hook, no problem! Simply knead the dough by hand, incorporating the liquid into the dough until fully combined. Yes, it is a bit messy, but you’ll get it done.
STIR the mini chocolate chips in until they are evenly distributed in the dough. Transfer the dough from the bowl onto a floured work surface.
Knead, Then Let The Dough Rise
Knead the dough, using the palms of your hands for 3-5 minutes, rotating the dough as you knead it. Sprinkle dough and/or surface with additional flour (if necessary) so it doesn’t stick.
When done, the dough should be soft and elastic, and shaped in a nice, round ball. Grease or spray a large bowl on the bottom and sides, and place the dough ball in it.
Flip the dough over so that both sides have some of the spray or grease on them. Cover the bowl with plastic wrap and place it in a warm place, free from drafts.
Shape And Cut The Dough
Let the dough rise until it has doubled in size (about 1½ hours). Turn the dough out onto a lightly floured surface, and lightly sprinkle the top of the dough with flour, as well. Lightly shape the dough into a circle.
Use a sharp knife (or pizza cutter) to divide the dough into 8 portions (approx. the same size). It’s easy to cut them into equal-sized wedges before rolling them into a ball.
Remove a piece and shape it into a ball, by pulling the edges of the dough to the underside of the dough, resulting in a smooth ball.
With floured hands, take both of your thumbs and press into the center of each dough ball. Form a hole, and stretch the hole slightly to form a bagel shape. You can even pick up the bagel and enlarge the hole from the bottom.
Place the bagels on parchment or wax paper once they’re formed. Repeat until all 8 bagels are done, then cover them with a dish towel, and let the dough rest for 30 minutes.
TIP: Keep the holes open in the dough. You may need to stretch the holes out as the dough rests and slightly rises.
Boil The Bagels
While the dough rests, preheat your oven to 425°F / 218.33°C. Bring a large stockpot of water to a rolling boil.
Boil the bagels (3 at a time) for about 3 minutes, turning them over halfway after 1½ minutes. The bagels should float to the top of the water when done.
When they finish boiling, transfer the bagels to a large, ungreased baking sheet, leaving space between each one. Repeat until all the bagels have been boiled.
Bake The Chocolate Chip Bagels
Bake the chocolate chip bagels at 425°F. for 20-24 minutes, or until they’re cooked through and are nicely browned on top.
Serve The Chocolate Chip Bagels
Transfer the chocolate chip bagels from the baking sheet to a wire rack to cool down a bit, before slicing or serving.
Once sliced in half, you can clearly see all those yummy chocolate chips inside the bagels. We usually slice them in half and broil them in the oven, then slather them with soft cream cheese. YUM!
We absolutely love these chocolate chip bagels. They turn out looking like store bought bagels, and they are wonderfully chewy and delicious, wither plain or toasted!
I hope you have the chance to make these scrumptious chocolate chip bagels. It sure costs less to make eight homemade bagels than it currently costs to buy them at a bakery!
Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a great day.
Looking For More BAGEL Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of bagel recipes to choose from, including:
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Make homemade NY-style Chocolate Chip Bagels at home. They're filled with mini chocolate chips, and are absolutely delicious!
- 2¼ teaspoons active dry yeast = one 0.25 oz. pkg.
- 2 Tablespoons granulated sugar
- 1¼ cups warm water (at 110℉), divided ** see NOTE below
- 3½ cups all purpose flour
- 1½ teaspoons salt
- ¾ cup mini semi-sweet chocolate chips
Whisk yeast and granulated sugar in ½ cup of warm water (110°F / 43.33°C). Once dissolved, let rest for 5 minutes. You should see bubbles form on top, which indicate the yeast is alive.
In a large bowl (or stand mixer bowl), combine flour and salt. Make a "deep well" in center of the flour; pour yeast liquid into the "well", then add remaining ½ cup warm water. Use electric mixer with a dough hook (* see NOTE below) to incorporate yeast mixture and water. Dough will be thick (and sticky). *NOTE: If you don't have a dough hook, knead the dough by hand, incorporating liquid into the dough until fully combined. STIR in chocolate chips until evenly distributed. Transfer dough onto a lightly floured surface.
Knead the dough for 3-5 minutes, using palms of your hands, rotating dough as you knead. Sprinkle dough and/or surface with flour (if necessary) so it doesn't stick. When done, dough should be soft and elastic, and shaped in a nice, round ball. Grease / spray a large bowl on bottom and sides; place dough ball in it. Flip dough over so both sides have spray or grease. Cover bowl with plastic wrap; place bowl in a warm spot, free from drafts.
Let dough rise until doubled in size (about 1½ hours). Turn dough out onto a lightly floured surface; lightly sprinkle dough with flour, as well. Gently shape dough into a circle. Use knife (or pizza cutter) to divide into 8 equal size pieces.
Shape each piece into a ball, by pulling the edges of the dough to the underside , resulting in a smooth ball. With floured hands, take both thumbs and press into the center of each dough ball. Form a hole, and stretch the hole slightly to form a bagel shape. You can pick up the bagel and enlarge the hole from the bottom. Place bagels on parchment or wax paper once formed. Repeat until all bagels are done. Cover them with a dish towel, and let rest for 30 minutes. TIP: Keep holes open in bagels. You may need to re-stretch holes as dough rests and slightly rises.
While dough rests, preheat oven to 425°F / 218.33°C. Bring large stockpot of water to a rolling boil. Boil bagels (3 at a time) for a total of 3 minutes, flipping them over after 1½ minutes. Bagels should float to the top when done. Transfer boiled bagels to a large, ungreased baking sheet, leaving space between each.
Bake at 425°F. for 20-24 minutes, or until cooked through and golden brown. Transfer bagels to wire rack to cool, before slicing or serving. Enjoy!
Here’s one more to p[in on your Pinterest boards!