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