Can I use regular chocolate chips instead of mini chips?

You can, but I recommend mini chips because they distribute more evenly throughout the dough and don't weigh down the bagel texture like larger chips can.

Why do my bagels come out dense instead of chewy?

This usually happens when the yeast wasn't properly activated or the dough wasn't kneaded long enough - make sure your water temperature is exactly 110°F and knead until the dough passes the windowpane test.

Can I skip the overnight proofing step?

While you technically can let them rise at room temperature for 2-3 hours, the overnight cold fermentation develops much better flavor and creates that authentic bagel texture we're after.

How do I know when the bagels are done baking?

They should be golden brown all over with a shiny surface, and when you tap the bottom, it should sound hollow - this usually takes 15-19 minutes in a properly preheated oven.

Chocolate Chip Bagels Recipe: Easy 13 Perfect Homemade Treats

Name: Chocolate Chip Bagels Recipe
Prep time: 20 min
Cook time: 19 min
Total time: 13 h
Cuisine: American
Ingredients: 2 cups + 2 tablespoons lukewarm water (110°F / 43°C); 1 tablespoon molasses (plus more for boiling); 2 teaspoons active dry yeast; 7 cups bread flour; 3 tablespoons granulated sugar; 2 teaspoons kosher salt; ¾ cup mini semisweet chocolate chips; Cornmeal, for dusting

Chocolate Chip Bagels Recipe

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These homemade chocolate chip bagels are chewy, slightly sweet, and perfect for breakfast or snacking. Made with real chocolate chips and boiled for authentic texture.

Author: Emily Rose Carter
Prep Time: 20 minutes
Cook Time: 19 minutes
Total Time: 13 hours
Yield: 13 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups + 2 tablespoons lukewarm water (110°F / 43°C)
1 tablespoon molasses (plus more for boiling)
2 teaspoons active dry yeast
7 cups bread flour
3 tablespoons granulated sugar
2 teaspoons kosher salt
¾ cup mini semisweet chocolate chips
Cornmeal, for dusting

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Instructions

In a bowl, mix lukewarm water and molasses. Whisk in yeast and let sit for 5 minutes until foamy.
In a stand mixer, combine bread flour, sugar, and salt. Add yeast mixture and knead on medium-high for 10 minutes until smooth and elastic.
Let dough cool slightly, then knead in chocolate chips by hand.
Shape into a ball, place in greased bowl, cover, and let rise for 60–90 minutes.
Divide dough into 13 portions, shape each into a bagel. Place on cornmeal-dusted sheet and refrigerate 12–18 hours.
Preheat oven to 450°F (230°C) with baking surface inside. Boil water with molasses added.
Boil each bagel 30 seconds per side. Drain on wire rack.
Bake bagels on preheated surface for 15–19 minutes until golden. Cool on wire rack.

Notes

Store at room temperature in airtight container for 4 days.
Freeze sliced bagels for up to 6 months.

Nutrition

Serving Size: 1 bagel
Calories: 280 kcal
Sugar: 7g
Sodium: 290mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg

Find it online: https://www.benefitiany.com/chocolate-chip-bagels/