Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/2 cup chocolate chips
- 1 egg, beaten
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix on low speed until well combined.
2. Add the warm water to the bowl and mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic.
4. Add the chocolate chips to the dough and knead for an additional minute, or until the chocolate chips are evenly distributed.
5. Transfer the dough to a large mixing bowl and cover with a damp towel. Let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 375°F (190°C).
7. Line a baking sheet with parchment paper.
8. Divide the dough into 8 equal pieces and shape each piece into a ball.
9. Use your thumb to poke a hole in the center of each ball and stretch the dough to form a bagel shape.
10. Place the bagels on the prepared baking sheet and brush the tops with the beaten egg.
11. Bake the bagels for 20-25 minutes, or until they are golden brown and cooked through.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
8 bagels
Nutritional information:
Calories: 280
Fat: 5g
Carbohydrates: 51g
Protein: 8g
Sodium: 390mg
Fiber: 2g
Sugar: 6g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Dark chocolate chips can be used in place of milk chocolate chips.
- Honey can be used in place of sugar.
Variations:
- Cinnamon Raisin Bagel: Add 1 tablespoon ground cinnamon and 1/2 cup raisins to the dough.
- Blueberry Bagel: Add 1/2 cup fresh or frozen blueberries to the dough.
- Everything Bagel: Top the bagels with a mixture of sesame seeds, poppy seeds, dried minced garlic, and dried minced onion before baking.
Tips and tricks:
- Make sure the water used to make the dough is warm, but not too hot. If the water is too hot, it can kill the yeast.
- Letting the dough rise in a warm, draft-free place is important for the bagels to rise properly.
- Brushing the bagels with beaten egg before baking gives them a shiny, golden brown crust.
Storage instructions:
Store the bagels in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bagels, slice them in half and toast them in a toaster or toaster oven.
Presentation ideas:
Serve the bagels on a platter with cream cheese and fresh fruit.
Garnishes:
- Sliced strawberries
- Sliced bananas
- Chopped nuts
Pairings:
- Coffee
- Tea
- Orange juice
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is old or the water was too hot.
- If the bagels are too dense, it may be because they were not allowed to rise enough or the dough was overworked.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
- Make sure the bagels are cooked through before serving.
Food history:
Bagels originated in Poland in the early 17th century and were brought to the United States by Jewish immigrants in the late 19th century.
Flavor profiles:
The chocolate chips add a sweet, chocolatey flavor to the bagels, while the dough is slightly salty and chewy.
Serving suggestions:
Serve the bagels warm with cream cheese or butter.
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