Chocolate Bagels
Chocolate spread and chips are folded into bagel dough, with a pinch of black pepper adding subtle warmth to deepen the cocoa notes.
Story
The folding technique here—cutting the dough with a bench knife and layering it repeatedly—creates beautiful marbled streaks of chocolate throughout. As the bagels bake, the chips melt into pockets of gooey richness, while the brief dip in boiling syrup gives the crust its characteristic shine and chew. A small amount of black pepper may seem unusual, but it works quietly in the background, bringing out the chocolate's depth without announcing itself. Shape them into classic rings or try the heart variation; either way, they're best eaten warm, when the interior is still soft and the chocolate most intense.
Ingredients
basic bagel dough
1000g
homemade chocolate spread
150g
chocolate chips
150g
ground black pepper
4g
syrup (see basic recipe on page 114)
as needed
Instructions
1
Kneading
Spread the chocolate paste and chocolate chips onto the kneaded basic dough, then use a bench knife to cut the dough and fold it over; repeat several times until the dough and ingredients are evenly mixed, incorporating the black pepper partway through.
2
First Fermentation
Place the dough in a fermentation box and let it rest for 30 minutes.
3
Dividing
Divide the dough into pieces each weighing 90g, and round them up as you would for plain bagels.
4
Rest and proof
Place in the proofing box and rest for 15–20 minutes.
5
Shaping
For the ring shape, refer to the shaping steps for plain bagels; for the heart shape, please see page 123.
6
Second Fermentation
Place in the fermentation box to rest for 20-30 minutes. After removing the dough, place it into boiling syrup, drain, then arrange on a baking tray.
7
Baking
Place in the oven and bake for 13~15 minutes. Top heat 250°C, bottom heat 220°C.
