Chocolate Chip Sourdough Bagels

What happens when you combine the tangy richness of sourdough discard with the indulgence of chocolate? You get Chocolate Chip Sourdough Bagels — the ultimate fusion of comfort food and artisan baking. These bagels are soft, chewy, and bursting with cocoa flavor, while the chocolate chips provide melty sweetness in every bite.

Whether you’re an experienced sourdough baker or a beginner looking for a creative way to use your discard, this recipe is a no-rise, no-yeast, no-fuss masterpiece you can whip up in under 40 minutes. It’s a brilliant way to reduce food waste and treat yourself or your family to something special. Let’s dive in!

Looking for another hearty morning option? Try our Cornmeal Pancake Recipe—perfect with butter and maple syrup.

What Are Chocolate Chip Sourdough Bagels?

Chocolate Chip Sourdough Bagels are a dessert-style twist on the classic bagel. They are made with cocoa powder, chocolate chips, and sourdough discard. Unlike traditional bagels that require boiling and proofing, these are bake-only bagels—a simpler alternative that doesn’t skimp on texture or flavor.

The result? A chewy, rich, and slightly tangy bagel with a moist crumb and bursts of chocolate in every bite. Perfect for breakfast, snacks, or even dessert, they stand out as both a crowd-pleaser and a clever use of sourdough starter waste.

Key Benefits of Chocolate Chip Sourdough Bagels

• Zero Waste: It’s a smart way to use your sourdough discard, helping reduce kitchen waste while baking something irresistible.
• Time-Saving: No yeast or rising time means you’re eating freshly baked bagels in under an hour.
• Beginner-Friendly: You don’t need advanced baking skills — just a bowl, a spoon, and a little love for chocolate.
• Versatile: Enjoy them plain, toasted, or loaded with toppings like cream cheese, nut butter, or fruit preserves.
• Healthier Twist: Greek yogurt adds protein and moisture while you control the sugar and sweetness.

If you’re also looking for other sweet breakfast options, check out this unique take on Banana Bread Cinnamon Crunch Bagels — a reader favorite for brunch and beyond.

Ingredients Breakdown and Substitutions

Let’s break down the ingredients that make these chocolate chip sourdough bagels so delicious, along with helpful swaps if you’re missing something:

Main Ingredients

• Self-Rising Flour: You can make your own with 1¼ cups all-purpose flour, 1½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.
• Unsweetened Cocoa Powder: Dutch-processed or natural both work, but Dutch gives a deeper chocolate flavor.
• Granulated Sugar: Optional, but adds sweetness to balance the tang of the sourdough and bitterness of the cocoa.
• Greek Yogurt: Key for moisture and chew. Use plain or vanilla yogurt, but avoid thinner yogurts.
• Sourdough Discard: This adds a mild tangy flavor and softens the texture.
• Chocolate Chips: Semisweet, dark, or even white chocolate chips — pick your favorite!
• Egg + Milk (Egg Wash): Gives a beautiful sheen and helps toppings stick.

Substitutions

• Dairy-Free Yogurt: Use with caution; start with less and adjust the flour to match consistency.
• No Cocoa Powder? Try carob powder or add extra chocolate chips for richness.
• No Discard? Use an active starter or an extra ½ cup of Greek yogurt as a fallback.

Equipment You’ll Need For Chocolate Chip Sourdough Bagels

You don’t need a bakery setup to make these — just a few kitchen staples:

• Mixing Bowl: For combining ingredients by hand or with a spatula.
• Spatula or Wooden Spoon: To mix the dough (no mixer required).
• Floured Surface: For kneading and shaping your dough.
• Parchment Paper: Keeps your bagels from sticking to the baking tray.
• Baking Sheet: A sturdy, flat tray for even baking.
• Wire Rack: To cool bagels post-baking without trapping steam.

Step-by-Step Instructions (With Pro Tips)

Follow these steps for perfect chocolatey, chewy bagels every time:

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

2. Make the Dough

In a large bowl, mix self-rising flour, cocoa powder, optional sugar, Greek yogurt, and sourdough discard until a sticky dough forms.

3. Knead the Dough

Turn the dough onto a floured surface and gently knead a few times. Add more flour if it’s too sticky — one tablespoon at a time.

4. Add Chocolate Chips

Flatten the dough slightly, add half the chocolate chips in the center, and fold the dough over them. Knead until chips are evenly distributed.

5. Shape the Bagels

Divide into 8 equal pieces. Roll each into a rope, form into a ring, and pinch the ends together. Place the slices on the baking sheet.

6. Egg Wash and Bake

Brush with egg wash and sprinkle extra chocolate chips on top. Bake for 20–22 minutes or until slightly firm and puffed.

7. Cool and Enjoy

Let the cookies cool on a wire rack for 5–10 minutes before serving. They’re great warm with cream cheese or nut butter!

Looking for another simple and satisfying breakfast recipe? Try the Cornmeal Pancakes Recipe — crisp edges and fluffy centers are guaranteed!

Expert Baking Tips for Best Results

Even simple recipes can be elevated with the right baking techniques. Here’s how to make your double chocolate chip sourdough bagels bakery-level:

1. Managing Sticky Dough

It’s normal for the dough to feel a bit sticky — don’t panic! Use floured hands and a well-floured surface. Avoid over-flouring, which can dry the dough and toughen the bagels.

2. Chocolate Chip Distribution

Fold in the chocolate chips halfway through kneading. This prevents them from melting into the dough and ensures even distribution in every bite.

3. Bake Immediately

These bagels don’t require proofing. Bake right after shaping to maintain the structure and chewiness.

4. Use Quality Cocoa and Chips

Better ingredients = better flavor. Brands like Ghirardelli or Guittard for chips and a rich Dutch-process cocoa powder will elevate the final result.

Customization Ideas

Once you master the base recipe, feel free to get creative! Here are some ways to make it your own:

Flavor Add-Ins

• White Chocolate Chips: For a double-chocolate, marble-like contrast.
• Chopped Nuts: Walnuts, pecans, or hazelnuts add crunch and complexity.
• Espresso Powder: A teaspoon intensifies the cocoa flavor beautifully.

Fun Toppings

• Cinnamon Sugar: Sprinkle before baking for a sweet crust.
• Chocolate Drizzle: Melt chocolate and zigzag over cooled bagels for bakery appeal.
• Powdered Sugar Dusting: Adds a beautiful finish and balances richness.
• Want more sourdough discard magic? Don’t miss these Sourdough Discard Bagels Without Yeast — simple, quick, and highly customizable.

Unique Combos

Try peanut butter chips with chopped peanuts for a Reese’s-inspired version or orange zest and dark chocolate for a bold citrus contrast.

Nutritional Information

While these bagels are a decadent treat, they still offer some balanced nutrition — especially when made with Greek yogurt and sourdough discard.

Per Bagel (Estimate)

• Calories: ~230–260 kcal
• Protein: 7–9g (thanks to Greek yogurt)
• Carbohydrates: 30–35g
• Fat: 8–10g (depending on chocolate chip content)
• Sugar: 10–14g

Lighten It Up

• Reduce Chocolate Chips: Use ¾ cup instead of 1 cup.
• Skip Added Sugar: Let the chocolate provide its natural sweetness.
• Use low-fat Greek yogurt: It lowers calorie count while maintaining protein.

For more health-conscious sourdough creations, visit King Arthur Baking’s Sourdough Guide — a goldmine for tips on working with discard and starter.

Storage and Freezing Tips

Freshly baked bagels are best enjoyed warm, but that doesn’t mean you can’t save a few for later. These double chocolate chip sourdough bagels store beautifully and reheat like a dream.

Room Temperature

Store in an airtight container or zip-top bag at room temperature for up to 2–3 days. Keep away from moisture to avoid sogginess.

Refrigeration

If storing longer, refrigerate in a sealed container for up to a week. Reheat in a toaster or microwave before serving for best texture.

Freezing

• Let bagels cool completely.
• Wrap individually in plastic wrap or foil.
• Store in a freezer-safe bag for up to 2 months.

To reheat, thaw overnight or warm from frozen in a 300°F oven for 10–12 minutes.

Serving Suggestions

Double chocolate chip bagels are delicious on their own, but here are a few ways to enhance the experience:

Sweet Pairings

• Cream Cheese: Classic pairing that adds richness.
• Nut Butter: Almond or peanut butter adds protein and a salty-sweet contrast.
• Fresh Berries: Blueberries or strawberries bring freshness and color.

Savory Pairings

• Mascarpone + Sea Salt: An elevated twist with a creamy and salty balance.
• Chili Flakes + Dark Chocolate Drizzle: For a spicy gourmet vibe.

Beverages

• Cold Brew or Espresso: Complements the cocoa and intensifies the flavor.
• Matcha Latte: A bold green tea flavor contrast that cuts the sweetness.
• Berry Smoothie: Refreshing, fruity pairing for a full breakfast.

Love dessert for breakfast? Try our Banana Bread Cinnamon Crunch Bagels — a cozy twist with cinnamon streusel topping.

FAQs About Chocolate Chip Sourdough Bagels

Can I use an active starter instead of a discard?

Yes! Just make sure it’s unfed, so it behaves similarly to discard — you don’t want active fermentation here.

Can I use different flours?

You can substitute part of the flour with whole wheat or spelt, but stick to all-purpose flour for at least 50% of the recipe to avoid density.

What if I don’t have Greek yogurt?

You can substitute with thick plain yogurt, but strain it beforehand to remove excess moisture. Avoid runny or low-protein yogurts.

Can I skip the cocoa powder?

Technically, yes — but then it’s not a double chocolate bagel! Try replacing it with a spoonful of nut butter for a different flavor profile.

Are these kid-friendly?

Absolutely! Kids love the chocolatey taste and soft texture. You can even shape them into fun sizes or add mini marshmallows for a s’mores version.

Chocolate Chip Sourdough Bagels

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• Author: Julie
• Total Time: 37 minutes
• Yield: 8 bagels 1x
• Diet: Vegetarian

Print Recipe

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Description

Soft, chewy, and bursting with chocolatey goodness, these Chocolate Chip Sourdough Bagels are a quick, no-rise delight — perfect for breakfast, snacks, or dessert. No yeast, no waiting, just pure comfort with a sustainable twist.

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Ingredients

Scale 1x2x3x

• 1¼ cups self-rising flour (or DIY: all-purpose + 1½ tsp baking powder + ¼ tsp baking soda + ¼ tsp salt)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp granulated sugar (optional)
• ½ cup Greek yogurt (plain or vanilla)
• ½ cup sourdough discard (unfed)
• 1 cup chocolate chips (semisweet, dark, or white)
• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix flour, cocoa powder, sugar, Greek yogurt, and sourdough discard to form a sticky dough.
3. Transfer dough to a floured surface. Knead lightly, adding more flour if too sticky.
4. Flatten dough, add half the chocolate chips, and fold. Knead to distribute evenly.
5. Divide into 8 pieces. Roll into ropes, form rings, and pinch ends together.
6. Place on baking sheet. Brush with egg wash and sprinkle with extra chocolate chips.
7. Bake for 20–22 minutes or until slightly puffed and firm.
8. Cool on wire rack for 5–10 minutes before serving.

Notes

Use high-quality cocoa and chips for the richest flavor. No need to rest the dough — bake immediately after shaping for best texture.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Breakfast
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 bagel
• Calories: 250
• Sugar: 12g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 25mg

Keywords: sourdough discard, chocolate chip bagels, no yeast, quick bagels, sweet breakfast

Double Chocolate Chip Sourdough Bagels bring together the best of both worlds: indulgent flavor and smart sustainability. They’re chewy, rich, easy to make, and perfect for using up sourdough discard without any waste.

Whether you’re baking for a weekend treat or meal prepping for the week, these bagels deliver taste, texture, and nutrition — no proofing or fancy tools are needed. Once you try them, they’ll become a staple in your sourdough rotation.

• King Arthur Baking: Sourdough Tips & Discard Uses – This is Essential for learning how to master sourdough-based baking.
• Healthline: Greek Yogurt Benefits – Insight into why Greek yogurt is a healthy baking substitute.
• Serious Eats: How to Make Bagels – Great for deep-diving into traditional vs. modern bagel-making techniques.