chocolate chip bagel cravings hit so hard when you realize your local bakery’s always out. What’s up with that? Honestly, I just wanted that warm, sweet, pillowy bite to go with coffee on a sleepy Sunday. Instead, all I saw was empty trays. And, let’s be real, the store-bought versions just taste…off. I finally said, “Forget it, I’ll make my own!” If you also want a better brunch, or just want to master something genuinely fun, you’re in the right place. Want more homemade brunch treats? Try my easy cheddar biscuit recipe or check out baking tips for beginners if this is your first time in the kitchen. 
Why You Will Love This Chocolate Chip Bagel Recipe
First things first, this sweet & chewy chocolate chip bagel recipe is oddly simple. That’s not an exaggeration. Are you worried about kneading? Don’t be. It’s kinda relaxing, actually. And the combo of melty chocolate chips and slightly crisp bagel edges? Wow. Talk about a five-star restaurant vibe in your own kitchen—minus the fancy price.
What makes these special? Honestly, there’s no weird ingredients. You toss in pantry stuff plus a big handful of chocolate chips. The dough’s easy to work with, and you can even shape them kinda uneven, like I do. That’s what makes them feel homemade! You get this slight caramel hint in every chewy bite. If you love unique baking projects, this one’s a must-try.
“I literally never thought I’d pull off homemade bagels. These were a million times better than any bakery chocolate chip bagel I’ve tried!” – Lisa, actual brunch enthusiast
Recipe Ingredients
Let’s talk basics. Here’s all you need. It’s way less complicated than you’d guess:
- 3 1/4 cups bread flour (don’t use all-purpose for this one, the chew is just not the same)
- 2 teaspoons instant yeast
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 cup warm water (lukewarm, not hot; think bathwater for a baby)
- 1 tablespoon canola oil or neutral oil
- 2/3 cup chocolate chips (use mini chips if you want even swirlier dough)
- 1 tablespoon honey (for the water bath)
- A little more flour for dusting and chocolate for sprinkling (trust me, extra choco is always a win)
Making the Bagel Dough
Here’s where the magic starts. Grab a big bowl, toss in your bread flour, yeast, white sugar, and salt. Don’t let the yeast touch the salt at first, just to be safe. Pour in that warm water and oil, and mix it til you’ve got a sorta shaggy dough. It’ll be sticky, but that’s normal.
Work in your chocolate chips with floured hands. If they melt a little? No stress. You actually want those chocolatey ribbons later. Don’t overmix or the dough gets tough. Aim for “patchy” with chocolate hiding in spots. It makes every bite a surprise.
Knead, Then Let the Dough Rise
Okay, now you gotta knead—right on the counter or in the bowl if you want less cleanup. Push and fold until it’s smooth, about 7 minutes by hand. If it’s sticking, dust with a pinch more flour, but don’t go overboard or your bagels will be dry.
Toss the dough in a lightly oiled bowl. Cover it (I use a clean dish towel—none of this plastic wrap nonsense) and place somewhere kinda warm. Let it rise for an hour, maybe a bit more, until doubled. Don’t peek too much—it slows it down! After that, punch it down. Divide into 8 bits, poke the hole through the middle, then spin or stretch them gently into bagel shapes.
Expert Tips
You don’t have to do everything “by the book.” Here are my personal, borderline rebellious tips for sweet & chewy chocolate chip bagel success:
- Add chocolate chips after the first knead for bigger chocolate pockets.
- Boil your shaped bagels in honey water for just 40 seconds each—no more, or they’ll get gummy.
- For extra shine, brush bagels with egg wash before baking.
- Freeze leftovers (ha! if you have any)—they toast up perfectly.
Sometimes my bagels come out slightly uneven. Secret? They still taste incredible, and people love the “homemade look.” So don’t worry if yours are a little funky!
Common Questions
How do I keep the chocolate chips from melting or burning?
Mini chips survive the boil better. If they peek out, tuck them back in or lightly cover with dough.
Why are my bagels dense?
Probably didn’t knead enough, or maybe over-floured. Try less flour next round, watch your kneading.
Can I use regular yeast?
Instant yeast is best, but active dry works if you let it proof 10 minutes in warm water first.
How do I shape bagels without making a mess?
Flour your hands a bit and just roll the dough into a rope, then join the ends.
Do I need a baking stone?
Nope! Parchment paper on a plain ol’ baking sheet works great.
Bagel Bliss Awaits: Try It for Yourself
Honestly, once you taste a real homemade sweet & chewy chocolate chip bagel, the store stuff just isn’t worth it anymore. It’s simple, fun for a lazy Saturday, and will make you look like a kitchen rockstar even if you’re just in sweats. Not convinced? Read more from people obsessed with Chocolate Chip Bagels #BreadBakers or see why are chocolate chip bagels impossible to find and join the conversation. Take the leap, grab some chocolate chips, and don’t stress the imperfections—those are the best bites! 
Chocolate Chip Bagels
Ingredients
Method
- In a large bowl, combine the bread flour, instant yeast, white sugar, and salt. Avoid mixing the yeast and salt together initially.
- Pour in the warm water and oil, then mix until you have a shaggy dough that’s sticky.
- Gently work in the chocolate chips with floured hands without overmixing the dough.
- Knead the dough for about 7 minutes until it’s smooth. Dust with flour if it sticks.
- Place the dough in a lightly oiled bowl, cover it with a dish towel, and let it rise in a warm area until doubled, about 1 hour.
- Once risen, punch down the dough and divide it into 8 pieces. Shape them into bagels by poking a hole through the middle and stretching gently.
- Boil each shaped bagel in honey water for 40 seconds on each side.
- Transfer to a baking sheet lined with parchment paper and brush with egg wash if desired.
- Bake in a preheated oven at 425°F for 20 minutes or until golden brown.
