The original roll-with-a-hole design is hundreds of years old. Bagels are hand-shaped to form a ring of yeast raised wheat dough, which is first boiled for a short time in salted, sweetened water and then baked. But being an unabashed chocolatier I have no shame and added a taste of chocolate to the old standard recipe. The finished result is a dense, chewy, chocolate-flavored interior with a browned and crisp exterior. While ordinary bagels are often topped with seeds baked on the outer crust, I improvised with a coating of raw sugar giving each bagel a brûlée-style crust that is irresistible—just like me. Hey give me a break, it’s Valentine’s!
Prep Time: 30 minutes
Proof Time: 2 hours 15 minutes
Bake Time: 30 minutes
Ready In: 3 hours 15 minutes
Yield: 8 to 10 Bagels
Ingredients:
3 cups bread flour, divided in half
2 teaspoons malt powder
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 1/2 teaspoons active dry yeast
1 1/4 cups warm water
1 1/2 teaspoons salt
1/3 cup Choclatique Semi-Sweet Mini Chocolate Chips
2 tablespoons granulated sugar
1 teaspoon cornmeal, or as needed to prevent sticking
8 cups boiling water
1 tablespoon salt
2 teaspoons honey
1 large egg, beaten
1/2 cup crystalline or raw sugar
Directions:
ChefSecret: You can make the dough a day in advance and let it slowly rise in the refrigerator overnight. Before boiling let it set out long enough to come to room temperature. Boiling is the way to get that old-fashioned New York bite. Chocolate Doctor
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