Chocolate sourdough bagel

Sourdough Chocolate Bagel

Sourdough Chocolate Bagel
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Chocolate sourdough bagel

Sourdough Chocolate Bagel

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  • Author: Jesha
  • Total Time: 16 hours 18 minutes
  • Yield: 8 Bagels 1x


These sourdough chocolate bagels are soft on the inside, perfectly chewy, and have swirls of rich dark chocolate infused throughout. This recipe calls for real dark chocolate, a little bit of cocoa powder, and the dough is sourdough so it’s gut healthy and nutritious! I recommend topping with a thick layer of peanut butter cream cheese. 


  • 350g Bread Flour – A high protein flour is needed for bagel making. See notes for suggestions on what flour to use.
  • 50g Whole Wheat Flour
  • 180g Water – Preferably warm water is best! Warmer water helps kickstart fermentation.
  • 80g Sourdough Starter – Be sure you are using active sourdough starter (not discard.
  • 8g Sea Salt
  • 15 g Honey – Instead of refined sugar, I like to use a touch of honey to sweeten the dough
  • 20g Cocoa Powder
  • 1 chocolate bar (broken up into chunks). I used this one.


  • 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 baking

Peanut Butter Cream Cheese

  • 23 TBSP Cream Cheese
  • 2 TBSP Peanut Butter


  1. MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, cocoa powder, chocolate chunks 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 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 weight them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. 
  4. FINAL (SHORT) RISE: Place your bagels on a greased 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.
  • Fermentation Time: 16 Hours
  • Cook Time: 18 Minutes
  • Category: Sourdough Bagels


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