Easy Double Chocolate Sourdough Bagels Step-by-Step Recipe
Imagine biting into a chewy, perfectly dense bagel that melts chocolate on your tongue with every bite. These double chocolate sourdough bagels are a game-changer for breakfast lovers and chocolate enthusiasts alike. The tangy sourdough starter creates an incredible depth of flavor that beautifully balances the rich cocoa.
I discovered this recipe during a weekend baking experiment, and now my family requests them every Sunday morning. They’re surprisingly simple to make, requiring just a few pantry staples and your bubbly sourdough starter.
Much like my popular cinnamon swirl sourdough bread, these bagels showcase how versatile sourdough baking can be. Get ready to elevate your breakfast game!
What Are Double Chocolate Sourdough Bagels?
Ever wondered what happens when you marry the tangy complexity of sourdough with the irresistible allure of chocolate? You get double chocolate sourdough bagels – a breakfast treat that’s almost too good to be true! These aren’t your typical grocery store bagels. They combine fed sourdough starter with rich cocoa powder and chocolate chips, creating a chewy, glossy bagel that tastes like a chocolate dream.
The “double chocolate” comes from cocoa powder mixed into the dough and chocolate chips studded throughout. The sourdough adds that signature tang that keeps these bagels from being too sweet.
They say the way to anyone’s heart is through their stomach, and trust me, these bagels will win over even the pickiest eaters. Ready to transform your breakfast routine? Let’s dive in!
Why You’ll Love This Double Chocolate Sourdough Bagels Recipe
Rich, Complex Flavor That’s Simply Unmatched
The star of this recipe is the beautiful marriage between tangy sourdough and deep chocolate flavor. The fermentation process creates layers of taste that you just can’t get from instant yeast bagels. Each bite delivers that classic bagel chew with an explosion of chocolatey goodness. The cocoa powder gives an intense chocolate base, while the chips add pockets of melted sweetness.
Budget-Friendly Homemade Goodness
Forget spending $4-6 per bagel at artisan bakeries! Making these at home costs a fraction of the price. With basic ingredients like flour, cocoa powder, and your active sourdough starter, you can create a dozen bakery-quality bagels for less than $10. Plus, you control exactly what goes into your food – no preservatives or mystery ingredients.
Customizable Toppings and Mix-Ins
While chocolate chips are the classic choice, you can get creative with your add-ins. White chocolate chips, dark chocolate chunks, or even chocolate-covered espresso beans take these bagels to new heights. Top them with coarse sea salt for a sweet-and-salty combination, or leave them plain to let the chocolate shine. Similar to my sourdough cinnamon rolls, these bagels are endlessly adaptable to your taste preferences.
Ready to make your kitchen smell like a chocolate bakery? Let’s get baking!
How to Make Double Chocolate Sourdough Bagels
Quick Overview
These double chocolate sourdough bagels combine the best of artisan bread making with the indulgence of chocolate. The process is straightforward, though it does require some planning. The tangy sourdough starter balances the sweetness perfectly, while the boiling step creates that signature chewy crust and glossy finish.
What makes this recipe special is the overnight fermentation that develops incredible flavor. Yes, you’ll need patience, but the active work time is minimal.
Preparation Time: 30 minutes active time Fermentation Time: 8-12 hours (overnight) Boiling and Baking Time: 30 minutes Total Time: 9-13 hours (mostly hands-off) Yield: 8-10 bagels
Key Ingredients for Double Chocolate Sourdough Bagels
For the Bagel Dough:
- 240g (1 cup) active, bubbly sourdough starter (100% hydration)
- 480g (4 cups) bread flour (plus extra for dusting)
- 60g (½ cup) Dutch-process cocoa powder (unsweetened)
- 50g (¼ cup) granulated sugar
- 300ml (1¼ cups) warm water
- 10g (2 teaspoons) fine sea salt
- 150g (1 cup) semi-sweet chocolate chips
For Boiling:
- 2 liters (8 cups) water
- 30g (2 tablespoons) honey or brown sugar
For Topping (Optional):
- Coarse sea salt
- Extra chocolate chips
- Pearl sugar
Step-by-Step Instructions
Prepare Your Sourdough Starter
Start by feeding your sourdough starter 4-6 hours before you plan to mix your dough. You want it at peak activity – bubbly, doubled in size, and passing the float test. To test, drop a small spoonful into water; if it floats, it’s ready.
Make sure your starter is fed with a 1:1:1 ratio (equal parts starter, flour, and water) for the best rise.
Mix the Dough
In a large mixing bowl, combine your active sourdough starter with warm water. Stir until the starter dissolves completely into the water. The mixture should look cloudy and slightly foamy.
In a separate bowl, whisk together the bread flour, cocoa powder, sugar, and salt. This ensures the dry ingredients are evenly distributed.
Pour the dry ingredients into the wet ingredients. Using a wooden spoon or your hands, mix until no dry flour remains. The dough will be shaggy and sticky at this point – that’s exactly what you want.
Cover the bowl with a damp tea towel or plastic wrap. Let it rest for 30 minutes. This autolyse period allows the flour to fully hydrate and makes kneading easier.
Knead and Add Chocolate Chips
After the rest period, turn the dough onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should be slightly tacky but not overly sticky. If it’s too wet, add flour one tablespoon at a time.
Flatten the dough into a rectangle. Sprinkle the chocolate chips evenly across the surface. Fold the dough over the chips and knead gently to distribute them throughout. Some chips will poke through – that’s perfectly fine.
Place the dough back in your bowl, cover, and let it rest for 10 minutes before shaping.
Shape the Bagels
Divide your dough into 8-10 equal pieces (about 120-130g each). I use a kitchen scale for accuracy, but eyeballing works too.
Take one piece of dough and roll it into a smooth ball by tucking the edges underneath. Let it rest for 5 minutes to relax the gluten.
To shape, poke your thumb through the center of the ball to create a hole. Gently stretch and rotate the dough, enlarging the hole to about 2 inches in diameter. The hole should be larger than you think – it will shrink during boiling and baking.
Place shaped bagels on a parchment-lined baking sheet, leaving space between each one. Cover loosely with plastic wrap.
Cold Fermentation
Refrigerate your shaped bagels for 8-12 hours, or overnight. This slow fermentation develops that characteristic sourdough tang and improves the texture. The cold temperature also makes the bagels easier to handle during boiling.
You can ferment them for up to 24 hours if you prefer a more pronounced sour flavor.
Boil the Bagels
Remove bagels from the refrigerator 30 minutes before boiling. Meanwhile, preheat your oven to 425°F (220°C).
Bring a large pot of water to a gentle boil. Add honey or brown sugar – this creates the glossy, golden crust bagels are famous for.
Carefully drop 2-3 bagels into the boiling water, making sure not to overcrowd the pot. Boil for 45 seconds on each side. The bagels will puff up and float to the surface.
Use a slotted spoon to remove the bagels, letting excess water drain. Place them back on the parchment-lined baking sheet.
If adding toppings, sprinkle them on immediately after boiling while the surface is still wet and sticky.
Bake to Perfection
Bake the bagels for 20-25 minutes, rotating the pan halfway through for even browning. They’re done when the tops are set and slightly firm to the touch.
The bagels will have a deep, dark color thanks to the cocoa powder – don’t worry, they’re not burnt!
Remove from the oven and transfer to a wire rack. Let them cool for at least 15 minutes before slicing. This allows the interior to set properly.
What to Serve Double Chocolate Sourdough Bagels With
These chocolate bagels are versatile enough for breakfast, dessert, or an indulgent snack. Here are my favorite pairings:
Cream Cheese Spreads: Whipped cream cheese with vanilla extract, chocolate cream cheese, or even peanut butter cream cheese create a heavenly combination. The tangy cream cheese balances the sweet chocolate perfectly.
Nut Butters: Almond butter, cashew butter, or classic peanut butter add protein and richness. Try warming your bagel first so the nut butter melts slightly.
Fresh Berries: Strawberries, raspberries, or sliced bananas add freshness and cut through the richness. They also make your plate Instagram-worthy!
Hot Beverages: Pair with a strong coffee, creamy hot chocolate, or chai latte. The warm drink complements the chocolate flavor beautifully.
For Brunch: Serve alongside scrambled eggs and fresh fruit for a balanced meal. The sweet bagels contrast nicely with savory elements.
Top Tips for Perfecting Double Chocolate Sourdough Bagels
Use a Mature, Active Starter
Your sourdough starter should be at peak activity – doubled in size, bubbly, and passing the float test. A weak starter won’t provide enough rise, resulting in dense bagels. If your starter seems sluggish, feed it twice before using it in this recipe.
Don’t Skip the Boiling Step
Boiling is what gives bagels their characteristic chewy crust and glossy appearance. The brief boil gelatinizes the starches on the surface, creating that perfect texture. Without it, you’re just making chocolate bread rolls.
Make the Hole Bigger Than You Think
The hole will shrink significantly during proofing, boiling, and baking. Start with a 2-inch hole – it might look comically large, but it will end up just right.
Control Your Water Temperature
When mixing your dough, use warm water (around 95-100°F or 35-38°C). Water that’s too hot can kill the beneficial bacteria in your sourdough starter. Too cold, and fermentation will be sluggishly slow.
Choose Quality Cocoa Powder
Dutch-process cocoa powder gives these bagels a deep, dark color and mellow chocolate flavor. Natural cocoa powder works too, but it’s more acidic and the color won’t be as rich.
Watch Your Baking Time
Because of the dark cocoa powder, it’s harder to judge doneness by color. Instead, touch the top of a bagel – it should feel firm and spring back slightly. Overbaking will make them dry.
Storing and Reheating Tips
Room Temperature Storage: Store completely cooled bagels in an airtight container or resealable bag at room temperature for up to 3 days. Don’t refrigerate them – this actually speeds up staling.
Freezing for Long-Term Storage: These bagels freeze beautifully! Once completely cool, wrap each bagel individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 3 months. This way, you can grab one whenever a chocolate craving hits.
Reheating from Frozen: No need to thaw! Wrap the frozen bagel in a damp paper towel and microwave for 30-45 seconds. For a crispier exterior, toast it directly from frozen. The microwave method makes them soft and chewy, while toasting creates a slightly crispy outside with a tender inside.
Refreshing Day-Old Bagels: Sprinkle your bagel with a few drops of water and toast it in a 350°F (175°C) oven for 5-7 minutes. This revives the crust and makes it taste freshly baked.
Pro Storage Tip: Slice bagels before freezing. This makes it easier to toast them straight from the freezer without waiting for them to thaw.
Common Baking Mistakes to Avoid
Mistake 1: Using a Weak Starter
The most common issue I see is using sourdough starter that isn’t active enough. If your starter hasn’t doubled in size or doesn’t pass the float test, your bagels won’t rise properly. Always feed your starter and wait for peak activity before beginning.
Mistake 2: Over-Kneading the Dough
While you want a smooth dough, over-kneading (especially with a stand mixer) can make the dough too tight and difficult to shape. Knead just until the dough is smooth and elastic. It should still feel slightly tacky.
Mistake 3: Making the Dough Too Wet
Bagel dough should be stiffer than regular bread dough. If your dough is too sticky and spreading out instead of holding its shape, add more flour gradually. The chocolate chips also add moisture, so keep that in mind.
Mistake 4: Skipping the Cold Fermentation
I know it’s tempting to speed things up, but the overnight rest in the refrigerator is crucial. It develops flavor, makes the dough easier to handle, and gives you those beautiful air pockets inside.
Mistake 5: Boiling Too Long
Over-boiling creates a thick, tough crust that’s hard to bite through. Stick to 45 seconds per side – that’s all you need for the perfect texture.
Mistake 6: Crowding the Boiling Pot
Adding too many bagels at once drops the water temperature and results in soggy bagels. Work in small batches of 2-3 bagels, allowing the water to return to a boil between batches.
Mistake 7: Not Letting Them Cool Completely
Cutting into a hot bagel releases all the steam, making the interior gummy. I know it’s hard to wait, but give them at least 15 minutes to cool. Your patience will be rewarded with the perfect texture.
Frequently Asked Questions
Can I make these bagels without a sourdough starter?
While sourdough starter gives these bagels their signature tang and complex flavor, you can substitute it with instant yeast in a pinch. Use 2 teaspoons of instant yeast and add an extra ¼ cup of water. Let the dough rise at room temperature for 1-2 hours instead of overnight fermentation. However, you’ll lose that wonderful sourdough depth.
Why are my bagels flat instead of puffy?
Flat bagels usually indicate an under-active starter or over-proofing. Make sure your starter is bubbly and at peak before using. Also, if you ferment the shaped bagels for too long (more than 24 hours), they can over-proof and lose their structure.
Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Milk chocolate chips make these bagels sweeter and more dessert-like. Dark chocolate chips (70% cacao) create a more sophisticated, less sweet version. White chocolate chips are delicious too and create a beautiful contrast against the dark dough.
Do I need to add honey to the boiling water?
The honey (or brown sugar) helps create that beautiful glossy, golden crust. It’s not strictly necessary, but I highly recommend it for the best results. Some bakers use malt syrup or barley malt, which adds an even deeper flavor.
How do I know when my sourdough starter is ready to use?
Your starter should have doubled in size, be full of bubbles, and smell pleasantly tangy (not overly sour or alcoholic). The float test is your best indicator: drop a spoonful into water – if it floats, it’s ready to use.
Can I add other mix-ins besides chocolate chips?
Yes! Dried cherries, chopped nuts, white chocolate chips, or even chocolate-covered coffee beans work wonderfully. Just keep the total mix-ins to about 1 cup so the dough structure isn’t compromised.
Why is the dough so stiff compared to regular bread dough?
Bagel dough is intentionally low-hydration, which creates that characteristic dense, chewy texture. If your dough feels too stiff to work with, you can add a tablespoon of water at a time, but don’t make it as soft as sandwich bread dough.
Can I bake these without boiling first?
You could, but they wouldn’t be bagels – they’d be chocolate bread rolls. Boiling is what creates that distinctive chewy crust and dense interior texture. It’s a crucial step that shouldn’t be skipped.
Nutrition Information
| Nutrient | Per Bagel (1/10 recipe) |
|---|---|
| Calories | 285 kcal |
| Protein | 8g |
| Carbohydrates | 52g |
| Dietary Fiber | 3g |
| Sugars | 12g |
| Fat | 6g |
| Saturated Fat | 3g |
| Sodium | 390mg |
| Calcium | 35mg |
| Iron | 3mg |
Note: Nutrition information is approximate and may vary based on specific ingredients used.
Final Thoughts
Double chocolate sourdough bagels represent the perfect fusion of artisan bread baking and chocolate indulgence. The tangy sourdough starter cuts through the sweetness, creating a complex flavor profile that grocery store bagels simply can’t match.
What I love most about this recipe is how it transforms a simple breakfast staple into something extraordinary. The overnight fermentation develops incredible depth, while the chocolate chips add pockets of melted goodness.
These bagels have become a weekend tradition in my home. My kids request them for special breakfasts, and I’ve gifted batches to neighbors who always ask for the recipe. There’s something deeply satisfying about pulling a tray of glossy, homemade bagels from your oven.
Don’t be intimidated by the sourdough process. Yes, it requires planning, but the active work is minimal. Most of the time is hands-off fermentation, and the results are absolutely worth it.
Whether you’re spreading them with cream cheese for breakfast, enjoying them as an afternoon snack, or serving them as a unique dessert, these double chocolate sourdough bagels will impress everyone who tries them.
So grab your sourdough starter, quality cocoa powder, and chocolate chips. Your kitchen is about to smell amazing, and your taste buds are in for a treat. Happy baking!
Have you tried this recipe? I’d love to hear how your double chocolate sourdough bagels turned out! Leave a comment below with your experience, variations, or questions. Don’t forget to share a photo on social media and tag me – I feature reader creations on my page every week!
