Homemade Chocolate Bagels with Cookies & Cream Whipped Cream Cheese: A Decadent Breakfast Treat
Imagine waking up to the rich aroma of freshly baked chocolate. Now picture that warmth in the form of a perfectly chewy bagel. And then, elevate that experience even further with a cloud of light, sweet, and tangy cookies & cream whipped cream cheese. This isn’t just breakfast; it’s an indulgence, a delightful fusion that transforms an ordinary morning into an extraordinary culinary event. For too long, the humble bagel has remained largely unexplored in the realm of deep, dark chocolate. Sure, chocolate chip bagels have their place, but a truly chocolate-infused bagel, rich in cocoa from crust to crumb, has been a rare find. That changes today. Prepare yourself for an unforgettable journey into the world of homemade chocolate bagels, perfected and paired with a cream cheese frosting so heavenly, it demands a generous smear.
For years, my search for an authentic, deeply flavored chocolate bagel was a fruitless endeavor. I encountered countless chocolate chip variations, which, while pleasant, never quite delivered that full-bodied, cocoa-rich experience I craved. It was clear: if I wanted a truly indulgent, chocolate-to-the-core bagel – one with a delightfully crisp exterior and a tender, chewy interior – I would have to craft it myself. And so, the mission began. The result? A batch of homemade chocolate bagels that not only met my expectations but far exceeded them. There’s an unparalleled satisfaction that comes from bringing a culinary vision to life in your own kitchen, especially when the outcome is this utterly delicious.
But wait, the indulgence doesn’t stop with the bagel itself. To truly elevate this creation, I developed a companion spread that is nothing short of spectacular: a light, airy, and delicately sweet cookies & cream whipped cream cheese. Imagine the perfect balance of tangy cream cheese, whipped to a dreamy, fluffy consistency with a hint of exquisite vanilla bean paste and just enough powdered sugar to sweeten without overwhelming. Then, for that iconic cookies & cream magic, generous amounts of finely crushed chocolate sandwich cookies – you know, the ones with the creamy white filling – are gently folded in, adding both textural intrigue and a familiar, comforting flavor. This isn’t just a topping; it’s an integral part of the experience, offering a delightful textural and flavor contrast to the robust chocolate bagel.
Every element in this recipe has been carefully considered, from the deep cocoa flavor of the bagel to the airy sweetness of the cream cheese. It truly is about the details, ensuring each bite offers a harmonious blend of textures and tastes that will keep you coming back for more.
Achieving such a profound and satisfying chocolate flavor in a bagel is no accident. It’s the result of carefully selected ingredients working in synergy. The foundation lies in using a high-quality cocoa powder, which provides that deep, bittersweet chocolate essence. For an extra layer of complexity and intensity, I’ve incorporated a splash of chocolate extract. Yes, chocolate extract is indeed a real ingredient, and it works wonders in amplifying the cocoa notes. If you can’t find it, don’t worry – your bagels will still be incredibly delicious, but it does add a subtle depth that connoisseurs will appreciate.
Furthermore, a secret weapon in boosting chocolate flavor is instant espresso powder. Just a teaspoon of this magical ingredient doesn’t make the bagels taste like coffee; instead, it acts as a flavor enhancer, intensifying the chocolate notes and making them even richer and more pronounced. It’s a trick many bakers use to ensure their chocolate desserts truly sing, and it works beautifully here to create an unparalleled chocolate experience in every single bite.
When it comes to baking, especially with yeast doughs like bagels, the quality of your yeast is paramount. I simply cannot overstate its importance. A superior yeast is the cornerstone of a tender, chewy bagel with that characteristic light and airy crumb. This is precisely why I consistently turn to Red Star Yeast. Their commitment to quality ensures a reliable and robust rise, which is absolutely essential for achieving the perfect bagel texture.
For this particular chocolate bagel recipe, I opted for Red Star’s exceptional Platinum line of yeast. What makes Platinum stand out is its innovative blend, fortified with natural dough enhancers. These enhancers work wonders by strengthening the dough’s structure, leading to improved elasticity and workability. The result? A magnificent increase in dough volume and height, translating into bagels that are not only visually appealing but also possess an incredibly satisfying chew. Using a single packet of this remarkable yeast is enough to make any home baker feel like a true bread-baking superstar, witnessing their dough transform into something truly spectacular.
The science behind a good rise is fascinating: active yeast consumes sugars in the dough, producing carbon dioxide gas. This gas gets trapped in the gluten network, causing the dough to expand and become airy. High-quality yeast ensures this process is efficient and consistent, leading to uniform bubbles and a superior final product. Don’t compromise on your yeast; it’s a small investment that yields significant dividends in your baking success.
For those new to the art of bagel making, or even seasoned bakers looking for a refresher, I highly recommend consulting my comprehensive bagel tutorial. It provides a detailed, step-by-step guide to the entire bagel-making process, from mixing and kneading to shaping and boiling. It’s an invaluable resource that will equip you with the confidence and techniques needed to create bakery-quality bagels right in your own kitchen.
While these chocolate bagels with cookies & cream whipped cream cheese are a year-round delight, their rich flavor and impressive presentation make them an especially perfect addition to celebratory menus. Imagine them gracing your Easter brunch spread, delighting guests with an unexpected twist on a classic. They’re also fantastic for a festive holiday breakfast, a special weekend treat, or simply an elevated coffee break. Their versatility means they can transform any meal into a memorable occasion, offering a touch of gourmet decadence whenever you desire.
Ready to embark on this delicious baking adventure? Gather your ingredients, prepare your kitchen, and get ready to create some truly extraordinary bagels. The detailed recipe below will guide you through every step, ensuring a successful and incredibly rewarding baking experience.
Chocolate Bagels with Cookies & Cream Whipped Cream Cheese Recipe
Yield: 8 bagels
Total Time: 2 hours 40 minutes
Prep Time: 2 hours 10 minutes
Cook Time: 30 minutes
Ingredients:
For the Chocolate Bagels
- 3 and 1/4 cups bread flour
- 1/4 cup good-quality cocoa powder
- 1 and 1/2 teaspoons kosher salt
- 1 teaspoon instant espresso powder
- 1 and 1/2 cups warm water (not to exceed 120 degrees F. / 49 degrees C.)
- 1 packet yeast (such as Red Star Platinum)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon chocolate extract, optional (but recommended for deeper flavor)
- Coarse sugar for topping, optional
For the Cookies & Cream Whipped Cream Cheese
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- 5 chocolate sandwich cookies, crushed (e.g., Oreo-style cookies)
Directions:
- In a stand mixer fitted with the dough hook attachment, combine the bread flour, cocoa powder, espresso powder, and kosher salt. Mix on low speed until all dry ingredients are thoroughly combined.
- Gently whisk the warm water and yeast together in a liquid measuring cup. Allow this mixture to sit for 5-10 minutes; this crucial step allows the yeast to “bloom” or activate, ensuring a good rise.
- With the stand mixer running on low speed, slowly pour the yeast mixture into the dry flour mixture. Add the vanilla extract and the optional chocolate extract (if you are using it). Continue to mix on low speed for 8 minutes, allowing the dough to come together and develop its gluten structure.
- Transfer the bagel dough to a lightly floured surface. Knead the dough by hand for an additional 1 minute, adding a tiny bit more flour if needed to prevent sticking. Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with a clean, dry kitchen towel and set it in a warm, undisturbed area of your kitchen. Allow the dough to rise until it has doubled in size, which typically takes about 1-2 hours, depending on your kitchen’s temperature.
- Once the dough has risen, transfer it back to a lightly floured surface. Gently shape the dough into a uniform log. Using a pastry scraper or a floured knife, divide the log into 8 even pieces, which will become your individual bagels.
- Gently roll each piece of dough into a smooth ball. Using your thumb, press a hole into the center of each ball. Then, gently tug and stretch the dough around the hole to create a slightly larger, uniform opening. Place the shaped bagels on a parchment-lined baking sheet, cover them with a clean, dry kitchen towel, and allow them to proof (rest) for another 15 minutes.
- While the bagels are proofing, preheat your oven to 400 degrees F (200 degrees C). In a large pot, heat 8 cups of water to a gentle boil.
- Carefully add the bagels to the boiling water in two batches to avoid overcrowding the pot. Boil each bagel for 40 seconds on each side. Using a slotted spoon, carefully remove the boiled bagels from the water and place them back onto your prepared baking sheet. If desired, sprinkle each bagel with a generous pinch of coarse sugar.
- Bake the bagels in the preheated oven for 25-30 minutes, or until their tops are beautifully golden brown and they sound hollow when tapped on the bottom.
- To prepare the whipped cream cheese, add the softened cream cheese and powdered sugar to a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is smooth, creamy, and light. Add the vanilla bean paste and mix until just combined. Gently fold in the crushed chocolate sandwich cookies until evenly distributed.
- To serve, allow the bagels to cool completely. Then, slice them in half and lightly toast them in a toaster (optional, but highly recommended for a warm, crisp interior). Spread a thick, luscious layer of the cookies & cream whipped cream cheese on each half.
- Store any cooled, leftover bagels in an airtight container or bag at room temperature for up to 5 days. Alternatively, you can freeze the baked bagels in a single layer for up to 3 months for longer storage.
- After several test batches, I’ve found that bread flour consistently yields the best results for a chewy bagel texture. However, if you don’t have bread flour readily available, you can substitute it with all-purpose flour; the texture may be slightly different but still delicious.
- If you’re unable to locate Red Star Platinum Yeast, both their Active Dry and Quick Rise (Instant) Yeast varieties will also produce excellent, delicious results in this recipe. Just be sure to follow the package directions for activation if using Active Dry.
- I highly recommend making the cookies & cream whipped cream cheese just before serving. This ensures that the crushed chocolate sandwich cookies retain their delightful crunch, adding a lovely textural contrast to the soft cream cheese.
All images and text ©One Sweet Mess.
Disclosure: This recipe was developed for the lovely folks at Red Star Yeast. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.