These chocolate chip bagels are dense, chewy and studded with chocolate chips. They are ready in under 2 hours. Muesli in the dough adds flavor and texture. The oats tame the sweetness for the perfect homemade chocolate chip bagel!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
1 hour 30 minutes
Cook Time
15 minutes
Total Time
1 hour 45 minutes
Servings
8 bagels
Difficulty
Moderate—kneading, shaping, and boiling required.
Calories *
302 kcal per serving
Technique
Mix and knead dough, rise, shape bagels, boil briefly, top with muesli, bake.
Flavor Profile
Chewy, hearty bagels with melty chocolate chips and nutty muesli sweetness.
* Based on nutrition panel
I was nervous about adding the chocolate chips without tearing the dough, but it worked out! Ate one straight off the cooling rack and immediately froze the rest so I wouldn’t keep going. ⭐⭐⭐⭐⭐
Lauren
Why You Will Love this Recipe
- An easy homemade bagel recipe. A simple, easy to follow recipe that is ready in under 2 hours!
- A chocolate chip bagel that isn’t too sweet. The old-fashioned muesli and whole wheat flour in the dough balance the sweetness of the chocolate chips, keeping this recipe savory and still a wonderful breakfast.
- Great for beginners. Even if the bagels don’t look perfectly shaped, they’re still going to bake up deliciously. You can also follow my instructions for hand-rolling bagels in my everything bagel recipe.
Table of Contents
These chocolate chip bagels are chewy like my everything bagels with a hint of sweetness like Montréal style bagels but they are ready in under 2 hours!
Ingredients & Substitutions
- Active Dry Yeast
- Granulated Sugar: There isn’t enough to really add much sweetness to the dough; the sugar is added to the blooming yeast to get them fired up! You could also use honey or brown sugar.
- Warm Water
- Bread Flour: Just like with pumpernickel bagels, I recommend using bread flour instead of all-purpose flour because it contains more gluten for chewy bagels. You can also substitute an equal amount of the bread flour, by weight, for high-gluten flour for extra chewy bagels like my sourdough discard bagels!
- Whole Wheat Flour
- Salt
- Old Country Style Muesli: I added Bob’s Red Mill Old Country style Muesli but you could also use old fashioned rolled oats.
- Semisweet Chocolate Chips
- Egg: This is for egg wash to adhere the oats to the outside, but it is optional.
See the recipe card for full information on ingredients and quantities.
Variations
- Add a mix-in: You could add dried fruits and nuts like these cranberry bagels or cinnamon to the dough like my cinnamon raisin bagels, or lean into the sweetness and top with the cinnamon sugar from my Panera copycat French toast bagels!
- Make plain chocolate chip bagels: I love the added health benefits of whole wheat flour and muesli but you could also use my Montreal style bagel recipe or this plain bagel recipe for a more neutral flavor base.
How to Make Chocolate Chip Bagels
Use these instructions to make super easy chocolate chip bagels from scratch! Further details and measurements can be found in the recipe card below.
Step 1: In a small bowl, combine yeast and sugar. Add ½ cup warm water. Let sit for 5 to 10 minutes until foamy.
Step 2: In a large bowl or in the bowl of a stand mixer, Add bread flour, whole wheat flour and salt. Pour in yeast mixture and another ½ cup warm water. Stir, adding just enough of remaining ¼ cup water until dough forms.
Step 3: Transfer dough to lightly floured surface. Knead dough by hand 10 to 15 minutes until smooth, firm and elastic; OR, knead dough in a stand mixer with the dough hook attachment on medium speed for 5 minutes until dough is smooth, firm and elastic.
Step 4: Reduce speed to low and knead in ½ cup muesli and chocolate chips just until incorporated.
Step 5: Shape dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover with plastic wrap or tea towel and let rise in a warm place for 1 hour until doubled.
Step 6: Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper. Fill a large, wide pot two-thirds full with water. Heat water to a boil and then reduce to a simmer.
Step 7: Punch down dough and divide into 8 equal pieces. Shape each piece into a smooth ball. Use fingers to poke a hole in the center of the ball, stretching each hole until it is as big as half the diameter of the entire bagel (it might look too big at first, but it will shrink when you boil/bake it). Place bagels on the prepared baking sheet. Cover with a damp towel or lightly greased plastic wrap and let rest for 10 minutes.
Step 8: Once bagels have rested, use a slotted spoon to lower a few bagels at a time into simmering water. Allow bagels to float to top. Leave the bagels in water for 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).
Step 9: Remove bagels with a slotted spoon and return to the prepared baking sheet. Repeat with remaining bagels.
Step 10: Brush tops of bagels with egg wash, then sprinkle remaining ½ cup muesli over top. Bake for 15 to 20 minutes until the bagels are golden brown. Remove from the oven; transfer to a cooling rack to cool completely before slicing with a sharp knife.
Recipe FAQs
Allow chocolate chip bagels to cool completely and then store in a paper bag at room temperature for 1 day. For longer storage, I recommend freezing the bagels in a ziptop freezer storage bag for up to 3 months.
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!
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Chocolate Chip Bagels
Ingredients
- 2 ¼ teaspoons active dry yeast, 1 packet
- 1 ½ tablespoon granulated sugar
- 1 ¼ cups warm water, 110 to 115 degrees F
- 2 cups bread flour, plus more for kneading
- 1 ½ cups whole wheat flour
- 1 ½ 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
Instructions
- In a small bowl, combine yeast and sugar. Add ½ cup warm water. Let sit for 5 to 10 minutes until foamy.
- In a large mixing bowl or in the bowl of a stand mixer, Add bread flour, whole wheat flour and salt. 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 a stand mixer with the dough hook attachment on medium speed for 5 minutes until dough is smooth, firm and elastic. Reduce speed to low and knead in ½ cup muesli and chocolate chips just until incorporated.
- Shape dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover with plastic wrap or tea towel and let rise in a warm place for 1 hour until doubled.
- Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper. Fill a large, wide pot two-thirds full with water. Heat water to a boil and then reduce to a simmer.
- Punch down dough and divide into 8 equal pieces. Shape each piece into a smooth ball. Use fingers to poke a hole in the center of each ball, stretching each hole until it is as big as half the diameter of the entire bagel (it might look too big at first, but it will shrink when you boil/bake it). Place bagels on the prepared baking sheet. Cover with a damp towel or lightly greased plastic wrap and let rest for 10 minutes.
- Once bagels have rested, use a slotted spoon to lower a few bagels at a time into simmering water. Allow bagels to float to top. Leave the bagels in water for 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 a slotted spoon and return to the prepared baking sheet. Repeat with remaining bagels.
- Brush tops of bagels with egg wash, then sprinkle remaining ½ cup muesli over top. Bake for 15 to 20 minutes until the bagels are golden brown. Remove from the oven; transfer to a cooling rack to cool completely before slicing.
Video
Notes
Technique – You can also follow my instructions for hand-rolling bagels in my everything bagel recipe.
Storage – Allow chocolate chip bagels to cool completely and then store in a paper bag at room temperature for 1 day. For longer storage, I recommend freezing the bagels in a ziptop freezer storage bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation from Bob’s Red Mill for recipe development purposes. All opinions are my own.
Before You Go
I hope you enjoyed this easy breakfast or snack recipe. Check out all our bagel recipes or dive into appetizers and snack recipes for more after-school ideas.
I was nervous about adding the chocolate chips without tearing the dough, but it worked out! Ate one straight off the cooling rack and immediately froze the rest so I wouldn’t keep going.
Can we store in the fridge and how best to do it, thanks
– desi, Indonesia-
Desi, I would not recommend refrigerating these bagels as they’ll make them go stale more quickly. Instead, I’d leave them in an airtight container at room temperature for 1-2 days.
Heather — You could, but it won’t offer the same flavor (muesli has a mix of flavors in addition to the oats). You could swap it for granola, too!
Oh Granola, I love that idea! 🙂 Thanks so much!
Could you just use oats instead of muesli? I don’t have muesli and not sure if I’d eat the rest of the bag if I bought a whole bag…
Muesli sounds fabulous in a bagel! I want one of these bagels right now!
Janet — I’m sorry, I haven’t made a GF bagel yet! You could try making these with an 1-to-1 gluten free all-purpose flour, but I can’t guarantee it will perform as well.
Is there a gluten free version?