I had a lot of sourdough starter and thought I would make bagels for something different. This is an overnight sourdough bagel dough and so easy to prepare!
These bagels have a rich sourdough flavor but are studded with chocolate and are absolutely scrumptious! They are more dense, but could be lightened up by adding yeast. I will definitely be making these again!
Let’s get started!
Mix sourdough starter, water, honey, salt and 1 cup flour together.
Add another cup of flour and stir.
Knead chocolate chips into dough. Knead until it pulls away from the bowl. Drizzle with oil.
Cover and leave overnight.
The dough should have at least doubled.
Lightly punch down and shape into bagels. Take a piece of dough, roll into a log. Roll around your hand and fold the end over the other end and twist. Place on parchment paper and continue until done.
I didn’t have parchment so I placed them on these boards.
Let rise 45 minutes.
Time to boil!
To a pot of hot water, add brown sugar and baking soda and bring to a boil.
Place bagels in boiling water carefully. If you placed the bagels on parchment, then place them in parchment side up.
Once the bagels float, remove from the pot and place on a cooling rack so they can drip. You may have to stir the bagels after a minute, but should float once cooked.
Place on cooling rack to drip. Bagels are looking great.
Once all of the bagels have boiled, place on a greased baking sheet. I baked them at 375F for 20 minutes or until golden. Let cool.
These sourdough bagels are simply delicious!!
I toasted them up, spread plain cream cheese over top and sprinkled with chocolate powder (that you sprinkle over coffee). It was so good! They’re very filling.
These bagels have a rich sourdough flavor but are studded with chocolate and are absolutely scrumptious! They are more dense, but could be lightened up by adding yeast.
Chocolate Chip Bagels
1 cup sourdough starter
1 cup warm water
2 tbsp honey
1/2 tsp salt
2-1/2 cups flour
1/2 cup mini chocolate chips
Mix dough ingredients altogether — knead chocolate chips into dough. Knead until it pulls away from the bowl. Drizzle with oil, cover and leave overnight.
Take a piece of dough. Roll into a log. Roll around your hand and fold the end over the other end and twist. Place on parchment paper and continue until done. Let rise 45 minutes.
Time to boil the water. Add 1 tbsp brown sugar and 1 tbsp baking soda to 2-3 quarts of water. Place bagel into boiling water, bagel side down. When the parchment releases, retrieve it from the hot water. Boil for 1 minute on each side. Place on cooling rack so bagels don’t become soggy.
Place on baking tray and bake at 425F for 20 to 25 minutes or until golden. Remove from oven and place on cooling rack until cold. Enjoy!
August 17, 2025
So I made the dough last night and today I baked them up and they are so good! So much better than any other time I’ve made them! The key is a healthy, strong and bubbly starter! These are crispy and chewy but fluffy on the inside. Excellent!!
I followed my recipe as usual, but made a few adjustments. I added 1-1/4 cups of starter. I used 1/2 cup bread flour, 1 cup white flour and 1 cup whole wheat flour. I let it sit 12 hours. I twisted the dough, then pressed together and some I rolled into a ball and then shaped a hole in the middle. I let it rest 45 minutes and then got the water ready. I increased the brown sugar to 2 tbsp. The bagels were tossed into the pot with the parchment and the paper floated off the bagel so I then I could grab it and toss it. Once the bagels floated, it gave them a bit and then removed them from the pot. The bagels rested on a cooling rack to drip and then were placed on a greased baking pan. I baked at 400F for 20 minutes.
Once cool, we ate them with cream cheese, honey butter and a drizzle of chocolate. So good! I could eat them all!
