Chocolate Chip Sourdough Discard Bagels

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these chocolate chip sourdough discard bagels are the perfect treat! They combine the chewy texture of a traditional bagel with the slight tang of sourdough and the sweetness of chocolate chips.

Ingredients

Dough:

  • 1 cup (227g) sourdough discard (unfed)
  • ¾ cup (177ml) warm water
  • 2 ½ teaspoons instant or active dry yeast
  • 1 tablespoon honey (or maple syrup)
  • 3 ½ cups (440g) bread flour (or all-purpose flour)
  • 1 teaspoon salt
  • ½ teaspoon cinnamon (optional, enhances chocolate flavor)
  • ¾ cup (130g) chocolate chips

Boiling Water Bath:

  • 8 cups water
  • 2 tablespoons brown sugar

Topping (Optional):

  • 1 egg white, beaten (for shine)

  • Instructions

    1. Prepare the Dough (Day 1)

    1. In a large mixing bowl, combine the sourdough discard, warm water, yeast, and honey. Stir and let sit for 5–10 minutes until the yeast is bubbly.
    2. Add flour, salt, and cinnamon (if using). Mix until a rough dough forms.
    3. Knead the dough for about 8–10 minutes (by hand or with a dough hook in a stand mixer) until it becomes smooth and elastic.
    4. Gently knead in the chocolate chips until evenly distributed.
    5. Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 1–2 hours, until it puffs up slightly.
    6. Transfer the bowl to the fridge for overnight fermentation (8–12 hours) to develop flavor.

    2. Shape the Bagels (Day 2)

    1. Remove the dough from the fridge and let it sit at room temperature for 30 minutes.
    2. Divide the dough into 8 equal pieces.
    3. Roll each piece into a ball, then poke a hole in the center with your finger and stretch it to form a bagel shape.
    4. Cover the shaped bagels and let them rest for 30–45 minutes until slightly puffy.

    3. Boil the Bagels

    1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
    2. Bring 8 cups of water to a boil in a large pot. Stir in the brown sugar.
    3. Boil each bagel for 30–45 seconds per side, then remove with a slotted spoon and place them on the baking sheet.

    4. Bake the Bagels

    1. Brush the tops with beaten egg white for a glossy finish (optional).
    2. Bake for 18–22 minutes, until golden brown.
    3. Let cool on a wire rack before enjoying!

    4. Serving Suggestions

      These bagels are delicious as-is, but you can elevate them with:

      • Cream cheese (plain, vanilla, or chocolate)
      • Peanut butter or almond butter
      • Nutella or chocolate spread
      • A sprinkle of sea salt on top before baking for a sweet-salty twist

      Enjoy your homemade Chocolate Chip Sourdough Discard Bagels! 🍫🥯

      Would you like any variations or additional tips?

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