Chocolate Chip Bagels: Soft, Chewy, and Perfectly Sweet

A warm, toasted chocolate chip bagel might just be the best excuse to turn breakfast into a treat. It’s got the chewy, dense texture of a classic bagel, with just the right touch of sweetness from melted chocolate chips woven into the dough.

At Tasty Plated, Chef Rachael calls this her “happy morning bagel.” It satisfies the sweet tooth, pairs beautifully with coffee, and makes the kitchen smell like a bakery. Whether you make them at home or grab one from your favorite shop, chocolate chip bagels bring warmth, comfort, and a little indulgence to the table.

• What Are Chocolate Chip Bagels?

Chocolate chip bagels are sweet-style bagels made by folding chocolate chips into traditional bagel dough. They’re still boiled and baked like any classic bagel, but the addition of chocolate gives them a rich, slightly dessert-like feel.

They walk the line between a breakfast pastry and a wholesome bread, making them ideal for:

• Morning coffee

• Brunch boards

• After-school snacks

• Or even light dessert

Types of chocolate chips that work well:

• Semi-sweet chips, a nice balance of richness and sweetness

• Mini chips, spread more evenly throughout the dough

• Dark chocolate chunks, for deeper flavour and melty pockets

• Ingredients to Make Chocolate Chip Bagels at Home

These bagels follow a traditional dough formula but include a few sweet upgrades.

For the dough:

• 3½ cups bread flour

• 1 tablespoon sugar or honey

• 2¼ teaspoons active dry yeast

• 1¼ cups warm water (110°F)

• 1½ teaspoons salt

• ¾ cup semi-sweet chocolate chips

Optional:

• ½ teaspoon vanilla extract

• 1 teaspoon cinnamon for extra warmth

For boiling and baking:

• 1 tablespoon molasses or brown sugar in the boiling water (for colour)

• 1 egg for egg wash

Chef Rachael’s note: “Use high-quality chips. They hold their shape during baking and stay gooey inside.”

• How to Make Chocolate Chip Bagels (Step-by-Step)

Step 1: Make the dough

In a bowl, dissolve yeast in warm water with sugar. Let sit for 5 minutes. Stir in flour and salt. Knead by hand or mixer for 8–10 minutes, until smooth. Fold in chocolate chips during the last minute of kneading.

Step 2: Let it rise

Transfer dough to a greased bowl. Cover and let rise for 1 hour, or until doubled in size.

Step 3: Shape the bagels

Divide dough into 8 pieces. Shape into smooth balls, then poke a hole in the center and stretch gently.

Step 4: Boil the bagels

Bring a large pot of water to a simmer and add molasses. Boil each bagel for 30 seconds per side. Drain and place on a parchment-lined baking sheet.

Step 5: Bake

Brush with egg wash and bake at 425°F (220°C) for 20–22 minutes, or until golden.

Let cool slightly before slicing and enjoying!

• Chef Rachael’s Tips for Dough, Chocolate, and Toasting

Chef Rachael has tested dozens of sweet bagel recipes, and her take on chocolate chip bagels is all about balance, sweet, chewy, and not overdone.

Her favorite tips:

• Don’t over proof the dough, too much rise makes the bagels airy, not chewy

• Use mini chocolate chips if you want even distribution

• Fold in chips by hand so they don’t melt in a warm dough

• Toast lightly, just enough to warm the chocolate, not melt it all out

• Add a pinch of salt on top if you love sweet-and-salty combos

“A lightly toasted chocolate chip bagel with whipped cream cheese is one of life’s best little luxuries,” says Chef Rachael.

• Table: Chocolate Chip vs Cinnamon Raisin vs Plain Bagels

• Serving Ideas, Spreads, and Storage Tips

Great pairings:

• Plain or whipped cream cheese

• Nut butters, especially almond or hazelnut

• Berry jam or compote

• Greek yogurt + fresh berries on the side

• A warm cup of coffee or chai

Storage:

• Store at room temp for 2-3 days in an airtight bag

• Slice and freeze individually for quick toasting

• Reheat from frozen in toaster or oven at 350°F for 5–7 minutes

Bonus tip:

Turn extra bagels into bread pudding or French toast bakes for a decadent brunch twist.

• FAQs About Chocolate Chip Bagels

1. Are chocolate chip bagels sweet like pastries?
Not exactly. They’re subtly sweet, think bagel first, dessert second.

2. Can I use milk chocolate chips?
Yes, but they’re softer and melt faster. Stick to semi-sweet or dark for better structure.

3. Do they work with savoury spreads?
Stick to sweet or neutral spreads, savoury ones can clash with the chocolate.

4. Can I make them gluten-free?
You can try with a strong gluten-free bread flour mix, but texture will vary.

5. What’s the best way to toast them?
Low heat and short time, just enough to warm, not scorch the chocolate.

6. Can I add more mix-ins?
Yes! Try mini marshmallows, nuts, or a swirl of cinnamon sugar for a bakery-style twist.

• Final Crumb: A Bagel That Feels Like a Treat

Whether you bake them fresh or toast one from the freezer, chocolate chip bagels are a little morning joy you can look forward to. They’re chewy, sweet, and totally satisfying, perfect with cream cheese, coffee, or eaten warm by hand.

Chef Rachael’s version balances the best of bakery indulgence with real, homemade goodness.

Because breakfast should feel just a little special, and bagels should always make you smile.