Sometimes you just need a warm, chocolatey treat to start the day. These chocolate whole wheat bagels are the perfect solution for a cozy winter morning. You get all the comfort of a fresh bagel without the long wait. They are hearty, tender, and full of rich cocoa flavor.
This recipe is a lifesaver when your family wants something special. You can have these ready in less than 40 minutes from start to finish. They use simple pantry staples you likely already have on hand. It is the ultimate way to make your kitchen smell like a bakery.
Why This Recipe Is a Winner
The best part about these bagels is that they require zero yeast. You do not have to wait for dough to rise or proof. The Greek yogurt makes them incredibly soft and adds a boost of protein. This makes them a satisfying breakfast that keeps everyone full until lunch.
These are perfect for a lazy weekend brunch with the kids. They love the mini chocolate chips hidden in every single bite. You can feel good about the whole wheat flour providing extra fiber. It is a balanced treat that feels like a total indulgence.
Simple Method
Making these is much easier than traditional bagel recipes. You simply mix the dry ingredients and stir in the wet ones. A quick two-minute knead is all the dough needs to become smooth. Even if you are new to baking, you can master this shape easily.
The dough is very forgiving and fun to work with. You just roll it into ropes and press the ends together. Your oven does all the hard work in about twenty minutes. Freshly baked bagels have never been this approachable for home cooks.
Ingredients You’ll Need
Most of these items are already in your baking cabinet or fridge.
- 1.5 cups whole wheat flour
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 1 cup plain non-fat Greek yogurt
- 2 tablespoons maple syrup
- 0.25 cup mini semi-sweet chocolate chips
- 1 large egg, whisked for egg wash
Step-by-Step
- Preheat oven to 375°F (190°C) and line a heavy-gauge baking sheet with silicone mat or parchment paper.
- Sift whole wheat flour, cocoa powder, baking powder, and salt into a large mixing bowl to ensure uniform aeration and distribution of leavening agents.
- Incorporate the Greek yogurt and maple syrup into the dry mixture using a stiff spatula until a shaggy dough forms.
- Fold in the mini chocolate chips until evenly distributed throughout the mass.
- Transfer the dough to a surface lightly dusted with whole wheat flour and knead manually for approximately 2 minutes until the texture is pliable and less tacky.
- Divide the dough into 4 equal segments weighing approximately 110-120 grams each.
- Roll each segment into an even cylinder approximately 7 inches in length and join the ends by overlapping and pressing firmly to form a torus shape.
- Arrange the bagels on the prepared baking sheet and apply a thin layer of egg wash to the superior surface using a pastry brush.
- Bake for 20 to 22 minutes at 375°F until the internal structure is set and the exterior is firm.
- Transfer to a wire cooling rack and allow to rest for 15 minutes to stabilize the crumb before slicing.
Best Ways to Enjoy It
Serve these bagels warm while the chocolate chips are melty. They are delicious when spread with a thick layer of cream cheese. For a protein-packed snack, try them with some creamy peanut butter. You can even add sliced strawberries for a fresh, bright touch.
These are great for a slow Sunday morning at home. Set the table with coffee and fresh fruit for the family. They also pack perfectly into lunchboxes for a fun midday surprise. Your kids will be the envy of the lunchroom with these.
Storage & Reheating
Keep your leftovers in an airtight container for three days. You can also freeze them for up to two months easily. Just wrap them individually in plastic wrap before placing in a bag. To reheat, toast them until the edges are crispy and golden.
If they are frozen, let them thaw on the counter first. You can also microwave them for 20 seconds to soften them. A quick toast in the oven at 350°F works wonders too. They will taste just like fresh out of the oven.
Recipe Tips
- Don’t skip sifting the cocoa powder to avoid bitter lumps.
- Avoid over-kneading the dough or the bagels will become tough.
- Use a wet finger to smooth out the dough seams easily.
- Prepare the dough the night before to save time tomorrow.
- Add a pinch of cinnamon for a cozy winter flavor boost.
- Brush the egg wash generously for a beautiful shiny finish.
- Let them cool completely before slicing to keep the inside soft.
Ways to Switch It Up
- Swap mini chocolate chips for white chocolate for a sweeter bite.
- Use a gluten-free all-purpose blend if you need a wheat-free option.
- Add a handful of dried cranberries for a seasonal winter twist.
- Try honey instead of maple syrup for a slightly different sweetness.
Common Questions
Can I use regular yogurt instead of Greek?
Regular yogurt is too thin and will make the dough sticky. Greek yogurt is essential for the thick, doughy texture we want. It provides the structure needed to skip the yeast entirely.
How do I know when they are done?
The bagels should feel firm to the touch on the outside. They will also sound slightly hollow when you tap the bottom. Twenty-two minutes is usually the perfect sweet spot for baking.
Will my picky eaters like these?
Absolutely, because they taste like a treat but are quite healthy. The chocolate flavor is prominent enough to satisfy any sweet tooth. They are a huge hit with kids of all ages.
I hope these chocolate whole wheat bagels bring a little warmth to your winter mornings. They are so simple to whip up whenever the craving hits. Happy baking!
— Alex
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 1 cup plain non-fat Greek yogurt
- 2 tablespoons maple syrup
- 0.25 cup mini semi-sweet chocolate chips
- 1 large egg , whisked for egg wash
Instructions
- Preheat oven to 375°F (190°C) and line a heavy-gauge baking sheet with silicone mat or parchment paper.
- Sift whole wheat flour, cocoa powder, baking powder, and salt into a large mixing bowl to ensure uniform aeration and distribution of leavening agents.
- Incorporate the Greek yogurt and maple syrup into the dry mixture using a stiff spatula until a shaggy dough forms.
- Fold in the mini chocolate chips until evenly distributed throughout the mass.
- Transfer the dough to a surface lightly dusted with whole wheat flour and knead manually for approximately 2 minutes until the texture is pliable and less tacky.
- Divide the dough into 4 equal segments weighing approximately 110-120 grams each.
- Roll each segment into an even cylinder approximately 7 inches in length and join the ends by overlapping and pressing firmly to form a torus shape.
- Arrange the bagels on the prepared baking sheet and apply a thin layer of egg wash to the superior surface using a pastry brush.
- Bake for 20 to 22 minutes at 375°F until the internal structure is set and the exterior is firm.
- Transfer to a wire cooling rack and allow to rest for 15 minutes to stabilize the crumb before slicing.
