When I think about these chocolate chip muesli bagels, I think about all of those times in my past when I would eat plain whole wheat bagels for breakfast, and I weep. Because I could have been having a chocolate chip muesli bagel instead.
These bagels, my friends? They are the business. The bagel business. They will up your breakfast game like you wouldn’t believe, they’re satisfying and delicious, and the best part? They’re easy. I mean it! I even have a video in this post showing you how to shape them so you’re ready to roll into bageldom without fear.
So let’s do this! (No plain whole wheat bagels lovers welcome.) (JUST KIDDING.)
These bagels are dense and chewy and studded with chocolate chips that get all melty when you toast the bagel (major plus). There’s also Bob’s Red Mill’s Old Country Style Muesli kneaded into the dough and sprinkled on top for double muesli duty, which adds both flavor and texture. I could live on Bob’s muesli alone, truly (side note: I actually did when I was pregnant with Avery. It was all I ever wanted to eat). But I would happily eat it in bagel form the rest of my days, too.
That video above will help you better visualize how to shape these bagels, but really, you know how this goes. Even if the bagels don’t look perfectly shaped, they’re still going to bake up deliciously. And they’re not going to last long enough in the house for anyone to see their rustic-ness (though one bonus about these bagels is that even if they’re not shaped perfectly to begin with, they tend to form into a nearly perfect shape while baking in the oven. MAGIC).
I’ve been eating my stash o’ bagels with the usual peanut butter or cream cheese schmear, but they’d also taste great as PB&J bagel sandwiches, or sliced into thinner rounds and cooked into French toast (!). The point is, they’re versatile, and they’re ready to enter into your bagel-loving heart forever.
Let’s forget about our plain whole wheat bagel past and start over with chocolate chip muesli bagels, OK? Good plan.
- 2¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon plus 1½ teaspoons granulated sugar
- 1¼ cups warm water (110 to 115 degrees F)
- 2 cups bread flour, plus more for kneading
- 1½ cups whole wheat flour
- 1½ teaspoons salt
- 1 cup Bob's Red Mill Old Country Style Muesli, divided
- ½ cup semisweet chocolate chips
- Egg wash (1 egg beaten with 1 teaspoon water)
- In small bowl, combine yeast and sugar. Add ½ cup warm water. Let sit 5 to 10 minutes until foamy.
- Meanwhile, in large bowl or bowl of stand mixer, stir flours and salt to combine. Pour in yeast mixture and another ½ cup warm water. Stir, adding just enough of remaining ¼ cup water until dough forms.
- Transfer dough to lightly floured surface. Knead dough by hand 10 to 15 minutes until smooth, firm and elastic; OR, knead dough in stand mixer with dough hook on medium speed 5 minutes until dough is smooth, firm and elastic. Knead in or stir in ½ cup muesli and chocolate chips just until incorporated.
- Shape dough into ball and place in large, lightly greased bowl; turn to coat. Cover with plastic wrap or tea towel and let rise in warm place 1 hour until doubled.
- Punch down risen dough; let rest 10 minutes. Meanwhile, fill large, wide pot two-thirds full with water. Heat water to just below simmer. Heat oven to 425 degrees F, and line baking sheet with parchment paper.
- Divide dough into 8 equal pieces. Shape each piece into smooth ball. Use fingers to poke hole in center of each ball, stretching each hole until it is as big as half the diameter of entire bagel (it might look too big at first, but it will shrink when you boil/bake it). Place bagels on prepared baking sheet. Cover with damp towel or lightly greased plastic wrap and let rest 10 minutes.
- Once bagels have rested, use slotted spoon to lower a few bagels at a time into simmering water. Allow bagels to float to top. Leave bagels in water 1 to 2 minutes, then flip over and leave in water another 1 to 2 minutes (the longer they stay in the water, the chewier they become).
- Remove bagels with slotted spoon and return to prepared baking sheet. Repeat with remaining bagels.
- Brush tops of bagels with egg wash, then sprinkle remaining ½ cup muesli over top. Bake 15 to 20 minutes until bagels are golden brown. Remove from oven; transfer to cooling rack to cool completely before slicing.
Disclosure: I received compensation from Bob’s Red Mill for recipe development purposes. All opinions are my own.