I have a bagel story I need to get off my chest. I love bagels! I don’t know what it is. Maybe it’s all the carbs. Those are supposed to be addictive, right? I really do get excited, when I walk into a bakery and see baskets or trays filled with different bagel options. And I’d like to say the best bagel I ever had was from some artisan bakery in San Francisco (or something equally as cool sounding), but the truth is the best bagel I ever had was from Panera Bread Co. It was a peanut butter and banana bagel that they immediately discontinued. Ah! I’ve asked many Panera employees over the years if they will ever bring this flavor back. But so far the answer is a very polite and vague no.
Of course I plan to make my own homemade version someday. It turns out that peanut butter banana is a difficult flavor to make because it involves adding two very moist ingredients into your bread dough. Dough can be so finicky. Anyway, I digress. This week my bagel journey continues with a concoction involving chocolate chips and granola. This bagel is almost like a dessert. And if you think chocolate has no place in a breakfast food might I point out the number one offender: donuts! Get angry at donuts, not me. Also, why are you so mad about chocolate? 🙂
Chocolate Chip + Granola Bagels
1 1/3 cup warm water
1 1/2 tablespoons sugar
2 teaspoons active dry yeast
3 1/4 cups bread flour
1/4 cup cocoa powder
1 1/2 teaspoons salt
1/2 cup mini chocolate chips
1/2 cup granola
1 egg
In a bowl, combine the water and sugar and stir to dissolve. Pour in the yeast and allow this to sit for 6-8 minutes, it should bubble/fizz slightly. In a larger bowl, whisk together the flour, cocoa, chocolate chips and salt. Once the yeast mixture has had time to activate, pour it in to the flour mixture and stir until a crumbly dough forms. Turn out onto a floured surface and knead for 6-7 minutes until the dough begins to become elastic-like. You can also do this in a stand mixer with a dough hook attachment. Place the dough in a lightly oiled bowl, cover and allow to rise in a warm place for 1 hour.
Turn the dough out onto a lightly floured surface and divide into eight equal pieces. Shape into a ball and press your finger through to form the center hole. Once you have shaped all the bagels, allow them to rest for 10 minutes or so. Now place them into a pot of boiling water. They should float. Let them cook for 45 seconds to 1 minute on each side, then remove to your prepared baking sheet.Whisk the egg plus 1 teaspoon water in a small bowl and brush this over each bagel. Sprinkle on the granola. Bake at 425°F for 20 minutes. Enjoy warm with a little peanut butter, cream cheese or (dare I say it) Nutella! xo. Emma
Oh man, I remember that bagel !! It was so good!
I’m way behind but I was going to suggest the same as Helena…PB2 works great for things like this!
Bread Flour? What kind did you use? Is it gluten free? If not what could be subbed to make these gluten free? Thanks they look sooooo yummy..
I have never considered making my own bagels until I found this. Thanks for the inspiration, can’t wait to the weekend to experiment.
So I used peanut butter powder and substituted banana for pumpkin puree in another bagel I made once. The flavors were present but not overpowering – http://www.thespiffycookie.com/2013/05/20/peanut-butter-banana-bagels/
I can’t wait to try and make these. They definitely look and sound delicious
Oh my goodness, those look SO delicious!
xoxo,
Laura
http://lauraisthriftingthroughlife.blogspot.com/
They look delicious and I’ll try it as soon as possible :))
Have you tried writing an email to Panera? I believe that’s how they got Starbucks to stop putting beetles in their strawberry smoothies. Personally, I think they should have just changed the name to Beetlejuice Smoothie.
These look like heaven! Can’t wait to try out the recipe!!
sounds great… now when you say granola, do you mean those sugary covered oats that are baked until crispy, or would regular rolled oats work? (all the granola in South Africa is filled with raisins and seeds and bits)
Who’s ever mad at chocolate? We can’t be friends. I’m scared to make my own bagels, but putting chocolate in them makes them so much more tempting.
Looks so sweet and yummi!
Oh dear god. A woman after my own heart. These look fabulous! Can’t wait to try! Also, loving your blog. Keep up the awesome work!
http://sagebrushgazette.blogspot.com/
I would definitely try grinding banana chips to a powder and use peanut butter powder vs. the actual creamy stuff. These look like fun bagels, but this Jersey girl holds there is nothing better than a salt bagel with REAL veggie cream cheese! Best of luck!
I bet they smell amazing =P
Oh my! These look epic!
One word for these- AMAZING!!
Lulu xx
http://luluslittlewonderland.blogspot.com
Now this sounds like a bagel that I might actually eat!!
I LOVE homemade bagel! Peanut-butter banana sounds like such a yummy combination, but I must admit I’m shocked to hear your favorite bagel ever came from Panera. Their bagels’ texture is sooooooooooooooo wrong! Too fluffy and not a thick enough crust for me.