Cocoa Sourdough Bagels

This is a sponsored post written by me on behalf of Red Star Yeast.  As always, all opinions expressed are entirely my own.

Ahhh, chocolate.

I used to be one of those people who couldn’t understand people who don’t like chocolate. I say “used to be” because, in the last three months, I have become one of those people.

That’s right. I currently do not like chocolate. I can tolerate dark chocolate here and there, but I especially hate milk chocolate and all other forms of sweet chocolate.

I guess this is one of the many things I can “blame” on pregnancy and hormones. I’m hoping it’s a temporary thing, but for now, I’m one of those “chocolate haters.”

So, by now, you’re wondering why I’m writing about hating chocolate while sharing a new chocolate recipe. You see, that’s the funny thing. Even though I can’t stand to eat chocolate, I’ve been thinking about a chocolate sourdough bread for a while. Strange, right?

My original idea was to make some sweet rolls with chocolate sourdough and a sticky raspberry topping. I tried them a few times… And, my family even enjoyed eating them. But, I just didn’t enjoy them. I didn’t think they were quite right. and, they were far too sweet.

I was about to give up when I decided to take a shot at something a little less sweet. I reworked the recipe a bit and used the dough to make some bagels. They were exactly what I’d been hoping for. They have a dark flavor from the cocoa, but they aren’t what I’d call “chocolatey.” Brilliant, right?

(I know, all of you chocolate lovers are rolling your eyes right now… Stay with me here!)

Whether you love chocolate or don’t have a huge sweet tooth, I think you’ll enjoy these bagels. They have a mild sourdough flavor and the cocoa adds a nice depth of flavor. The dough contains egg and butter, not typical bagel ingredients… But, it works. The resulting bagels are a bit softer than most, but they will satisfy your bagel cravings in the morning. Or any time of day, really.

Oh, and if you’re looking to satisfy more of a chocolate fix, you can work some chocolate chips into the dough as you shape the bagels. I’m just saying.

In addition to sharing them with you today, these bagels are headed for the recipe archives on the Red Star Yeast website. I’m constantly flattered that they are interested in my recipes… I’m in great company. Have you checked out their recipes lately? It’s one of the first places I start when I’m in the mood to bake. You’ll also find that they share a lot of great recipes on their Pinterest boards and their Facebook page!

Cocoa Sourdough Bagels
Makes 12 bagels

Whether you’re a chocolate lover or not, you’ll find that these cocoa sourdough bagels are the perfect addition to your breakfast menu. I like mine with some almond butter, but I think you’ll find that they pair perfectly well with butter and jam or cream cheese.

• 1 cup milk
• ¼ cup (4 tablespoons) unsalted butter
• 1 cup sourdough starter (from the fridge)
• 1 egg
• ½ cup cocoa powder
• ¼ cup dark brown sugar
• 2 ¼ teaspoons (1 packet) Red Star Platinum Yeast
• 1 teaspoon salt
• 3 – 3 ½ cups bread flour, divided
• 1 teaspoon sugar or honey (optional)

Combine the milk and butter in a microwaveable bowl.  Microwave for about 1 minute, until the milk is warm and the butter is softened. Transfer the milk and butter to the bowl of your stand mixer. Add the sourdough starter, egg, cocoa powder, brown sugar, yeast, salt, and 1 cup of bread flour.

Using the beater blade, mix on medium speed for 2 – 3 minutes, until the mixture is smooth.  Switch to the dough hook and add an additional 2 cups of bread flour. Mix on the lowest speed until the dough comes together and forms a smooth ball. If the dough seems overly sticky, add an additional ¼ – ½ cup of flour. Allow the dough to knead in the mixer for about 2 minutes.

Transfer the dough to a lightly greased bowl and cover. Let the dough rise until it has just about doubled in size and the imprint of two fingers remains.

After the dough has risen, punch it down to remove any air bubbles and transfer it to a lightly floured surface. Divide the dough into 12 equal portions. Shape each portion into a ball and let it rest for about 10 minutes.

While the dough rests, bring a large pot of water to a boil. If desired, add a teaspoon or two of sugar or honey to the water. Preheat the oven to 425F.

Meanwhile, shape the bagels by pushing a lightly floured finger through the center of the ball and stretching it in each direction to form a ring. Transfer the shaped bagels to a baking sheet lined with parchment or a silicone mat.

Working in batches, transfer the bagels to the boiling water. Boil for 90 seconds on each side, then return the bagels back to the baking sheet. If the bagels are overly wet, they can be dried off with a clean kitchen towel or a paper towel.

Bake the bagels for 22 – 25 minutes. Allow the bagels to cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely before slicing.

My Kitchen Addiction Disclosure – This post was sponsored by Red Star Yeast.  Though I have been compensated to write this post, all opinions expressed are my own.