Chocolate Multi Grain Protein Bagels Recipes

CHOCOLATE MULTI GRAIN PROTEIN BAGELS

Steps:

• Start a large pot of water to almost boiling.
• Combine all ingredients and mix in mixer or knead for 8 minutes. Let dough raise until about double (about 15 to 20 minutes).
• Roll out dough into a rope and cut into 12 even pieces. Roll each piece into a ball and poke your finger through it. Twirl on your finger until the hole is about 1 1/2 inches in diameter. Place on cookie sheet and let rest about 5 to 8 minutes.
• Preheat oven to 385°F and turn water up to boil.
• When water is boiling drop about 4 bagels 1 at a time into the water for about 1 1/2 minutes turning each one about half way through. Place back on cookie sheet.
• When all bagels have been boiled, place them in the oven for about 25 to 30 minutes.
• Let them cool completely before putting them in storage bags.

CHOCOLATE CHOCOLATE CHIP BAGELS

Steps:

• Mix yeast, sugar and warm water together and let stand 3 minutes.
• Mix 1-3/4 cups of flour with the salt and cocoa in a large bowl and add the yeast mixture.
• Stir until combined and slowly mix in the rest of the flour and mini chocolate chips.
• Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
• Place dough in a greased bowl, cover and let rise until double.
• After rising punch down and divide dough into 12 balls.
• Allow to rest for 4 minutes.
• Bring 2 quarts of water to boil.
• With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
• Preheat oven to 350 degrees.
• Place the shaped dough onto a cookie sheet and cover for 10 minutes.
• Lower heat under water for it to be simmering.
• Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
• Drain and place on greased baking sheets.
• Brush tops with beaten egg white.
• Bake for 35 minutes, turning once for even browning.
• Bagels are done when they are golden brown and shiny.

CHOCOLATE PEANUT BUTTER BAGELS

Steps:

• If using bread machine, place everything in the pan following manufacturer's instructions. [For my machine, that means putting in the wet: peanut butter, chocolate chips, water; then the dry (flour, salt, sugar) directly on top, so that there is an island on top of the water. Make an indentation on the side of the flour with your finger and pour the yeast into this indentation so that it isn't touching any of the wet ingredients]
• Then start machine on DOUGH setting. If not using bread machine: follow these instructions up to the first rise: .
• Once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds.
• Let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes.
• Cut each piece into two, roll into a ball. flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size.
• Let bagels rest for 5 minutes.
• In the meantime, bring water in a medium saucepan to a boil.
• preheat oven to 400°F prepare a couple of cookie sheets with parchment paper.
• Once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch. they should sink, then rise after a few seconds. don't worry if they don't sink, it'll work out just fine.
• Scoop out bagels with a slotted spoon. place on cookie sheet. repeat until all bagels have been boiled.
• Bake your bagels for about 20 minutes, one sheet at a time. You can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped.
• Cool on a cookie rack.