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.