Soft and chewy Japanese-style Chocolate Bagels with a lightly crispy exterior, made from cocoa-rich dough and filled with butter, cream cheese, and melty chocolate chips. This Chocolate Bagel Recipe is lightly sweet, deeply chocolatey, and perfect for sandwiches, breakfast, or dessert.
Table of Contents
Japanese Style Chocolate Bagels Recipe
You know what flavour bagel shops are missing? Chocolate bagels.
Not chocolate chip bagels, I mean actual chocolate flavoured bagels made with cocoa in the dough. I rarely ever see them in Canada but most bagel spots in Japan have them, where they go all in and stuff them with cream cheese, chocolate chips, butter, sweet red bean paste… sometimes even a whole slice of chocolate cake or brownie baked inside so you can eat it as-is. They’re often used for dessert bagel sandwiches too with a stunning cross section usually with cream cheese cream, strawberries, bananas and cakes.
With Valentine’s day just around the corner, it’s the perfect time to bake up some chocolate-y bagels!! This is the chocolate bagel recipe I used for my popups and were quite popular because they’re:
- Soft and chewy
- Crispy with a thin crust
- Not too sweet
- Deeply chocolatey from cocoa powder
- Structured enough to hold fillings
Ingredients and Substitutions
Here’s what you’ll need to make these homemade chocolate bagels:
- Bread flour
- Cocoa powder: Use natural or Dutch-processed — Dutch gives a darker color and smoother flavour.
- Instant dry yeast
- Sugar: 6–10% depending on preference. I keep mine on the lower side so fillings shine.
- Salt
- Oil: Optional but oil makes for a slightly softer crumb.
How to Make Chocolate Bagels
These bagels are made just like my classic Japanese-style bagel recipe but with added cocoa powder:
- Mix & Knead: Combine dry ingredients, add water and oil, knead until smooth and cohesive. The dough will be firm but pliable.
- First Fermentation
- Best flavour: Cold ferment 12–18 hours in the fridge.
- Same-day option: Let rise at room temp until doubled.
- Divide & Rest: Divide into 6 portions, pre-shape into logs and rest 10–20 minutes.
- Shape & Fill: Roll into rectangles, add fillings along the top edge, roll tightly, seal firmly, then connect ends to form a ring.
- Secondary Proof: Until about 1.8× in size.
- Boil: Simmer in water with malt syrup, molasses, or sugar for 10–30 seconds per side.
- Bake: Until crisp on the outside and slightly darker.
For more details on how to shape stuffed bagels, check out my Japanese-style bagel guide.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Dough consistency: This chocolate bagel dough won’t pass a full windowpane test and that’s normal. It’s a lower hydration dough. You should be able to stretch it slightly before it tears, and the surface should feel smooth and firm, not sticky.
- Use Chocolate Chips: If adding chocolate, use chips instead of chopped chocolate. The sharp edges of chopped chocolate tends to tear the dough.
- Use time as a guideline: Proofing and resting times will vary depending on your kitchen temperature. In cooler environments, the dough will take longer to relax and proof properly. Focus on how the dough looks and feels rather than the clock.
- Seal seams securely: Pinch the seams firmly when shaping. If they’re loose, the bagels can unravel during boiling or split open in the oven, especially if you’re using fillings.
- Adjust boiling time for texture: Boiling is what gives bagels their signature chew. A shorter boil (10 seconds per side) creates a softer crust, while a longer boil (20–30 seconds per side) gives a chewier exterior and slightly thicker crust. If you prefer a more classic bagel texture, extend the boil slightly.
Variations & Filling Ideas
Filling Ideas
- Chocolate salt bread bagels: 15 g butter + 15 g chocolate per 100 g bagel dough
- Cream cheese and chocolate: 22 g cream cheese + 15 g chocolate per 100 g bagel dough
- Dried Fruit & Chocolate: 15 g dried fruit + 15 g chocolate per 100 g bagel dough
- Chocolate Chips: 20-25 g chocolate per 100 g bagel dough
Sandwich Ideas
- Cream cheese with caramelized bananas
- Boursin cranberry, prosciutto and balsamic glaze
- Rum raisin cream
- Marshmallow fluff and peanut butter
- Peanut butter, jelly and sliced bananas
- Pistachio butter, kataifi and strawberries (dubai chocolate inspired)
- Hazelnut spread with banana or strawberries
- Blueberry jam and cream cheese
How to Store and Reheat Chocolate Bagels
If bagels are not eaten within the day, store in an air tight bag for up to 2 days or freeze them in air tight bags for up to 2 months. Do not keep them in the fridge as they will get dry and hard.
To reheat:
- Toaster: spray with water and toast until warm and crispy
- Steam: place in steamer basket and steam for 1-2 minutes until warm. Steaming makes them super soft and chewy! You can even steam them first and then toast them, its makes the crumb even more chewy and the outside crisp.
- From frozen: let them thaw at room temperature first and then toast or steam.
Recipe FAQ
This can happen if the seams were not securely closed or if it was under proofed.
Yes, increase yeast to 4 grams.
More Japanese Style Bagel Recipes
- Salt Bread Bagels
- Carrot Cake Bagels
- Cinnamon Roll Bagels
- French Toast Bagels
- Cinnamon Raisin Bagels
- Kabocha Bagels
Enjoy! If you make this Chocolate Bagels recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
Print
Chocolate Bagels
- Total Time: Fermentation
- Yield: 12-18 hours
- Diet: Vegetarian
Description
Soft and chewy Japanese-style Chocolate Bagels with a lightly crispy exterior, made from cocoa-rich dough and filled with butter, cream cheese, and melty chocolate chips. This Chocolate Bagel Recipe is lightly sweet, deeply chocolatey, and perfect for sandwiches, breakfast, or dessert.
Ingredients
Chocolate Bagel Dough
- 400 g bread flour (100%)
- 32 g cocoa powder (8%)
- 2.5 g instant dry yeast (0.6%) for overnight
- 4 g instant dry yeast (1%) for same day
- 24–40 g sugar (6-10%, depending on how sweet you like it)
- 8 g salt (2%)
- 12 ml oil (3%), optional
- 280–288 ml water (70-72%)
Fillings
- Chocolate salt bread bagels: 20 g butter + 20 g chocolate per 125-130 g bagel dough
- Cream cheese and chocolate: ~25 g cream cheese + 20 g chocolate per 125-130 g bagel dough
- Chocolate Chips: 25 g chocolate per 125-130 g bagel dough
Instructions
Preliminary Notes
- For best results, weigh all ingredients.
- This is a Japanese-style bagel, meaning slightly softer and less aggressively chewy than a New York–style bagel.
- The dough is lower hydration than bread dough, so it will not pass a full windowpane test. You’re looking for a smooth dough that stretches slightly before tearing.
- For more details on Japanese-style bagels, fermentation options, and technique, see the full guide linked on the blog.
Make the Dough
Stand Mixer
- Add flour, cocoa powder, sugar, yeast, and salt to the bowl. Mix briefly to combine. Add water and oil (if using).
- Mix on low speed until a shaggy dough forms, then increase to medium-low and knead for 8–10 minutes, until smooth and cohesive.
By Hand
- Combine dry ingredients in a bowl. Add water and oil and mix until a rough dough forms.
- Knead on a clean surface for 10–12 minutes until smooth and elastic. The dough should feel firm but pliable and have a smooth surface.
First Fermentation
- Cover and refrigerate for 12–18 hours (recommended for best flavor and chew).
- Alternatively, ferment at room temperature until doubled for a same-day bake.
- While the dough rests, prepare your fillings and portion them out so shaping goes smoothly.
Divide & Pre-Shape
- Once the dough has doubled, divide into 6 equal pieces (125–130 g each).
- Gently flatten each piece, then roll the top edge downward to form a short log.
- Place seam-side down, cover, and rest for 10–20 minutes
- 10 minutes in a warm environment
- 20 minutes in a cooler environment
- In the meantime, cut 6 square pieces of parchment paper about 8×8 cm (3×3 inch).
Shaping
- Take one rested log and roll it into a large rectangle, with the long edge facing you. If using fillings, place them along the top edge of the dough. Roll the top edge over the filling and press firmly to seal. Continue rolling downward tightly, pressing firmly at each turn. Pinch the final seam closed securely to prevent leaks. Set aside and keep covered. Repeat with remaining dough pieces.
- Take the first rolled log you shaped. Slightly open the right end. Bring the left end over and tuck it into the opening. Pinch firmly to seal the seam.
- Place seam-side down on a piece of parchment paper.
- Repeat with remaining bagels. Place on a baking tray, spaced apart, and cover.
Secondary Proof
- Proof at 30°C (86°F) for 45–60 minutes, or until about 1.8× in size.
- The bagels should look slightly puffy but not fragile.
Preheat Oven & Boil
- About 20 minutes before proofing is complete, preheat oven to 450°F (232°C).
- Bring a wide pot of water to a boil. Add 1 heaping tablespoon malt syrup, molasses, or sugar.
- Reduce heat to a simmer (about 85°C / 185°F).
- Boil bagels 10-30 seconds per side by plaving bagels into the water parchment-side up, then carefully remove the parchment after a few seconds. Flip and then boil for another 10-30 seconds. Transfer boiled bagels to a baking tray using a skimmer.
- Shorter boil = softer crust
- Longer boil = chewier exterior
- If making chocolate salt bread bagels, sprinkle with salt now.
Bake
- Reduce oven temperature to 400°F (205°C). Bake for 14 minutes or until set, lightly crisp, and slightly darker in color.
- Transfer to a wire rack to cool.
- Serve and enjoy!
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Breakfast, dessert
- Method: Baking
- Cuisine: Jewish, American, Japanese
Nutrition
- Serving Size: 1 bagel
- Calories: 285
- Sugar: 5.3 g
- Sodium: 520 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0
- Carbohydrates: 56 g
- Fiber: 4.8 g
- Protein: 9.3 g
- Cholesterol: 0
Tried this recipe yesterday and it was my first time making bagels! Loved that Lisa provided options on possible ingredients to stuff the bagels with and I did salted butter and dark chocolate. Oof, that they turned out incredible. This is a must-try recipe! I used instant yeast because I wanted to have them on the same day.
Thank you for this recipe. All the detailed instructions really helped. I only had AP flour and I liked how my bagels turned out. I used the same day method and filled it with 20g chocolate and 5g butter. The bagels are not too sweet and I guess that makes them perfect for sandwiches with sweeter fillings. I have some leftover bagels and I am curious how they will be after reheating.
We stuffed them with butter and chocolate chips so goood!