Chocolate Bagels


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This unexpected bagel flavor, great for dessert or a sweet breakfast, is sure to delight.

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  • 1/2 C. boiling water
  • 1 C. cool water
  • 2 envelopes active dry yeast
  • 2/3 C. plus 2 T. sugar
  • 3 C. unbleached flour
  • 1/4 C. unsweetened cocoa powder
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 4 tsp. vanilla extract
  • 2 qts. plus 1 . water
  • Cornmeal
  • 1 egg white

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Mix boiling water and cold water together. Add the yeast and 1 T. sugar; stir to mix well. Let stand until the yeast starts to bubble, 3-5 minutes. While waiting for the yeast to bubble, combine 2 c. flour with the cocoa powder, salt, cinnamon, and 2/3 c. sugar and mix well. Pour in the yeast mixture and mix well. Add the vanilla and continue to mix. Slow mix in as much of the remaining flour as is necessary for the dough to become firm enough to be shaped into a ball. Move the dough to a floured board and knead it, adding as much flour as needed to make the dough smooth, firm and elastic. Knead for 10 minutes. Place the dough ball in an oiled bowl and turn to oil the top. Cover with plastic wrap and a damp towel and allow to rise until doubled in bulk, about 1 hour. Punch the dough down and turn onto a floured board. Divide the dough into 12 equal pieces. Shape each piece into a ball, then flatten each ball slightly with the palm of your hand. Press your thumbs into the center of each flattened ball and tear it open. Shape each one into a doughnut shape. Cover with plastic wrap and allow to rise slightly, 10-15 minutes. Preheat the oven to 425 degrees. Heat the 2 quarts of water and remaining 1 T. of sugar in a saucepan just until the water is simmering. Carefully place the bagels, several at a time, in for another 30 seconds. Remove the bagels from the water and place them on paper towels to drain. Lightly oil a baking sheet and sprinkle with cornmeal or line a baking sheet with parchment paper. Place the drained bagels on the baking sheet. Combine the egg white with the remaining 1 T. water and beat lightly. Brush the top of each bagel with the egg wash. Bake until browned, 20-25 minutes. Turn the baking sheet halfway through the baking time to ensure even browning. 

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