When my granddaughter was little, we went weekly to the Farmer’s Market. She would run past the candy stand, past the cakes and cookies too. She bee-lined for the bagel stand. A warm, fresh chocolate chip bagel called her attention. A bagel oozing melting chocolate.
Then we would go to the flower stand to select one fresh cut carnation. The woman carefully wrapped the long stemmed flower in a sheet of tissue paper and presented it to my granddaughter.
A sniff and a nod followed. She munched happily on her bagel as she showed each vendor along the way her floral pick.
When my daughter was little, I worked in a bagel bakery. We made water bagels and egg bagels. Flavors ran from plain to everything with seasonal fruit appearing from time to time. By the way, we never made chocolate chip bagels.
We proofed them in a walk-in box, used a trough for the water bath and baked them in a 500 degree oven with rotating shelves.
I never made bagels at home before. My kitchen is far from factory equipped. But I have made soft pretzels in the same fashion. You can find that recipe here.
This recipe is a copulation of several I found on the internet.
I pressed the chips into the dough, then stretched dough over them. I hoped this would keep the chips from melting during their hot water bath. I sacrificed some of the smooth texture, but it worked.
I brushed the bagels with egg wash to give them a shiny coat.
I like these plain, with peanut butter, cream cheese or butter!
- 2 1⁄2 cups bread flour
- 1⁄2 teaspoon instant dry yeast
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ¼ cup chocolate chips
- 1 cup lukewarm water
- 1 tablespoon honey for water bath
- egg wash (optional)
- Put flour, brown sugar, yeast and salt into large bowl and mix lightly. Add water. Mix on lowest gear about 7-8 minutes The dough will be sticky at first.
- Transfer to a floured work area and knead by hand until smooth and elastic.
- Divide dough into 6 pieces. Press in chocolate chips,
- Gently pull dough over any exposed chips and pinch shut.
- Cover and let the dough rest for 30 minutes. It will rise slightly.
- Bring a large pot of water to a boil. add honey. Drop bagels in 2 at a time. Boil for about 15 seconds until it floats. Turn bagels only once.
- Remove with a slotted spoon and place on baking sheet.
- Egg wash if desired.
- Bake at 375 for about 20 minutes until golden brown and firm to the touch.
- Serve warm with your favorite toppings.
I want to thank Heather from Hezzi-D’s Books and Cooks for hosting this fun event!
Don’t forget to check out the rest of the delicious bagels offered today by the Bread Bakers!
- Asiago Cheese Bagels by Jenni at Pastry Chef Online
- Basic Bagels by Caro at En la Cocina de Caro
- Basic Bagels with Blueberries from Holly at A Baker’s House
- Blueberry Bagels by Sophie at Sweet Cinnamon Honey
- Chocolate Chip Bagels by Cindy at Cindy’s Recipes and Writings
- Classic New York Water Bagels by Karen at Karen’s Kitchen Stories
- Cornmeal Bagels by Renee at Magnolia Days
- Easy Homemade Bagels by Wendy at A Day in the Life on a Farm
- Homemade Truffle Salt Bagels by Tara at Noshing With The Nolands
- Honey Multigrain Bagels by Laura at Baking in Pyjamas
- Jalapeño and Cheddar Bagels by Stacy at Food Lust People Love
- Montreal Bagels by Robin at A Shaggy Dough Story
- Orange Ginger Bagels by Rocio at Kids & Chic
- Parmesan Garlic Bagels by Heather at Hezzi-D’s Books and Cooks
- Simit (Turkish Bagels) by Adam at Bakers and Best
- Sour Dough Bagels from Veronica at My Catholic Kitchen
- Whole Wheat Oat Bagels by Kelly at Passion Kneaded
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org