Wednesday, July 24, 2013

Pecan Chocolate Chip Bagels


I have been wanting to try my hand at these for awhile. I love bagels. Breakfast, lunch, dinner...I'll take them any time of the day. Never with cream cheese though. Gross. Have I mentioned I don't like dairy? Usually I top mine with a little peanut butter, almond butter or preserves. And I have to say, these are really good with peanut butter. I may or may not have already eaten two of them.

These really weren't hard to make, they just took awhile because of having to rise for an hour, boil for 2 minutes & then bake for 15 minutes. I'll definitely be making these again. I'm already dreaming of other combinations. Apple Cinnamon, Cranberry Orange, Lemon Blueberry...



For this recipe you'll need: 3 1/4 cups all-purpose flour, 1 1/3 cup warm water, 1 1/2 tablespoons sugar, 2 teaspoons rapid rise yeast, 1/2 cup finely chopped pecans, 1/2 cup mini chocolate chips, 1/4 cup unsweetened cocoa powder & 1 1/2 teaspoons salt


You can do this all by hand, but it's much easier to just use your mixer if you have one. Put your dough hook attachment onto your Kitchenaid mixer. Add the warm water (approx. 100 degrees) & sugar and mix until sugar is dissolved.


Add your yeast and mix well. Let rest for 8 minutes so the yeast has time to activate.


Sift your flour into a large mixing bowl.


Sift the cocoa powder into the bowl.


Add the mini chocolate chips.


Pour in your salt.


Add the finely chopped pecans. You can chop these up in a food processor, or I just put mine in a ziplock bag and crushed them with a rolling pin until they were the size I wanted.


Use a whisk to mix all of the ingredients.


After 8 minutes, check to see if the yeast is ready. The yeast should have formed a creamy color foam on the surface of the water. If this isn't happening, then your yeast is most likely dead and you'll have to start over with a fresh packet or jar.


Once your yeast has activated, slowly add all of the dry ingredients and mix well until all ingredients are combined. Continue mixing for about 5 minutes until dough has formed.


Rinse out the large mixing bowl you used for your dry ingredients and then grease the bowl. I love using Trader Joe's Coconut Oil Spray!


Place your finished dough in the greased mixing bowl.


Cover and let rise in a warm area for 1 hour.


Preheat your oven to 425 degrees. After an hour, your dough should have doubled. Turn it out onto a floured surface.


Divide the dough into 8 equal pieces.


Roll each piece into a ball.


Use your thumb to make a hole in the center of each ball.


Let the dough rest for 10 minutes.


Fill a large stock pot with water and bring to a boil.


Use a spatula to place the bagel into the boiling water. 


They should float. Cook on 1 side for 45 seconds.


Then use the spatula to flip the bagel and cook on the other side for 45 seconds.


Remove the bagel from the boiling water. I used a slotted spatula so water could drain off easily.


Place bagels on a greased cookie sheet. Bake for 15-20 minutes (mine only took 15 minutes).


 Remove from oven and let cool completely.


Then enjoy with a little peanut butter or topping of your choice! They're also great in the toaster if you like your bagels warm.


Pecan Chocolate Chip Bagels
Yield: 8 bagels
  • 3 1/4 all-purpose flour, sifted
  • 1/2 cup mini chocolate chips
  • 1/2 cup finely chopped pecans
  • 1/4 unsweetened cocoa powder, sifted
  • 1 1/3 cup warm water (about 100 degrees)
  • 1.5 T sugar
  • 2 t rapid rise yeast
  • 1.5 t salt

Put your dough hook attachment onto your Kitchenaid mixer. Add the warm water & sugar and mix until sugar is dissolved. Add your yeast and mix well. Let rest for 8 minutes so the yeast has time to activate. Place your flour, cocoa powder, chocolate chips, pecans & yeast in a large bowl and mix well. Once your yeast has activated, slowly add all of the dry ingredients and mix well until all ingredients are combined. Continue mixing for about 5 minutes until dough has formed. Place your finished dough in a greased mixing bowl. Cover and let rise in a warm area for 1 hour.

Preheat your oven to 425 degrees. After an hour, your dough should have doubled. Turn it out onto a floured surface. Divide dough into 8 equal pieces and roll each piece into a ball. Use your thumb to make a hole in the center of each ball. Let the dough rest for 10 minutes. Fill a large stockpot with water and bring to a boil. Use a spatula to place the bagel into the boiling water. Cook bagels on each side for 45 seconds, then remove from water and place on a greased cookie sheet. Bake for 15 minutes, then remove from oven and place on rack to cool completely.


Recipe adapted from A Beautiful Mess.

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