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Chocolate Chip Sourdough Bagel

Chocolate Chip Sourdough Bagel

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5 from 1 review

  • Author: sourdoughjesha


These chocolate chip sourdough bagels are soft on the inside, a little chewy, and have bits of sweet chocolate chips in every bite. All you need is your favorite chocolate chips or chocolate bar to make these delicious chocolate chip sourdough bagels!




  • 400g Bread Flour (A high protein flour is needed for bagel making. See notes for suggestions on what flour to use.)
  • 15g Honey
  • 180200g Water
  • 100g Sourdough Starter (Be sure you are using active sourdough starter (not discard.)
  • 10g Sea Salt
  • 1 Chocolate Bar or 1/41/3 Cup Chocolate Chips


  • Olive Oil – Used to grease the bowl or plate where are bagel dough will rise.
  • Eggs – You’ll brush your bagels with an egg wash prior to adding everything bagel seasoning.
  • Cream Cheese – I used Nancy’s probiotic cream cheese. 


  1. MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, honey, sourdough starter, water, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth. Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap or a clean kitchen towel.  Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
  2. OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
  3. DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weigh them out on a dough scale. Now using your palms, roll each piece of dough out into a rope about 6″ to 8″ long. Flatten the rope slightly with your fingertips and add chocolate chips. Now fold one side over the other and pinch so the chocolate chips remain secure on the inside. Use this video for reference on how to incorporate chocolate chips. Instead of shaping it into a heart, wet the ends of the rope slightly and overlap them, twisting them together. Put your hand through the hole in the center and gently use your palm to roll out the dough back and forth to seal them.
  4. FINAL (SHORT) RISE: Place your bagels on a parchment-lined baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.
  5. BOIL BAGELS: Preheat oven to 450f. Fill a large, wide pot water and bring to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and brush with egg wash.
  6. BAKE: Bake bagels for 16-20 minutes or until golden brown on the outside.
  7. ADD CREAM CHEESE: Layer onto your bagel and enjoy every nourishing bite.