Chocolate Chip Bagels

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