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A tender bagel dotted with mini chocolate chips and topped with a cookie crunch topping – cookie dough bagels are a batch made in heaven.
You’ll LOVE Cookie Dough Bagels
I mean, you had to know this one was coming, right?? This recipe for cookie dough bagels combines my two absolute favorite foods in the world – cookies and homemade bagels! It really just doesn’t get more “Karli” than this, so you better believe I pulled out ALL THE STOPS to give you a bagel that defies expectation in all of the best ways.
A tender-crumbed bagel dotted with mini chocolate chips and then topped with a brown sugar cookie crunch topping, this homemade bagel gets top marks. You will love eating these toasted with butter or with a skiff of cream cheese. No matter how you serve it up, cookie dough bagels are the perfect guilt-free ‘dessert for breakfast’ situation.
Ingredients in Cookie Dough Bagels
- Warm water – Make sure the water isn’t too hot or it will kill your yeast! I try to aim for a temperature between 105°- 113° F.
- Dry active yeast
- Brown sugar, packed – Brown sugar will help flavor your bagel and replaces a popular bagel ingredient, barley malt.
- Bread flour – Please do not try to substitute with All-purpose flour here. The bread flour keeps these tender and soft for days!!!
- Salt
- Vanilla extract
- Mini chocolate chips, frozen – You’ll want to make sure your chocolate chips are frozen so they don’t melt and spread throughout the bagel dough.
Cookie Crunch Topping
- Brown sugar
- Granulated sugar
- Bread flour – I primarily used bread flour because it was already out, but it helps the topping maintain its perfectly crunchy texture for longer.
- Butter, melted – I always use salted butter!
- Vanilla extract
How to Make Homemade Cookie Dough Bagels
- In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
- In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, 1/2 cup brown sugar and salt.
- Add the foamy and bubbly yeast mixture to the dry ingredients. If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again if it isn’t bubbly and foamy.
- Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough.
- By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly.
- After kneading, knead in the frozen mini chocolate chips and then let the dough rest for 5 minutes.
Shaping and Baking your Bagels
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
- Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
- While the bagels are rising, make the cookie crunch topping by combining all of the ingredients into a small bowl. Set aside.
- Set the oven to 425°F after the bagels have risen for 20 minutes.
- In a large pot, bring about 4 inches of water to a rolling boil.
- Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
- After the bagels have been boiled, sprinkle generously with the cookie crunch topping.
- Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
- Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
- Store the bagels in a zip-top bag at room temperature for up to 3 days.
How should I store my homemade bagels?
Allow your cookie dough bagels to cool and then store in a zip-top bag at room temperature for up to 3 days.
Do I have to freeze my mini chocolate chips before adding them to the dough?
I guess you technically don’t have to, but doing so will keep the chips from melting into the dough.
If you love cookie dough bagels, try these too:
Cookie Dough Bagels
A tender bagel dotted with mini chocolate chips and topped with a cookie crunch topping – cookie dough bagels are a batch made in heaven.
Ingredients
- 2 cups warm water (105°- 113° F)
- 1 1/2 tbsp dry active yeast
- 1 tbsp + 1/2 cup brown sugar, packed
- 4 1/2 cups bread flour, plus additional, as needed
- 2 tsp salt
- 1 tbsp vanilla extract
- 3/4 cup mini chocolate chips, frozen
Cookie crunch topping
- 4 tbsp brown sugar
- 4 tbsp granulated sugar
- 4 tbsp bread flour
- 2 tbsp butter, melted
- 1 tsp vanilla extract
Instructions
- In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
- In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, 1/2 cup brown sugar and salt.
- Add the foamy and bubbly yeast mixture to the dry ingredients along with the vanilla extract. If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again if it isn’t bubbly and foamy.
- Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough.
- By Hand: Stir the dry ingredients into the yeast mixture along with the vanilla extract until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly.
- After kneading, knead in the frozen mini chocolate chips and then let the dough rest for 5 minutes.
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
- Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
- While the bagels are rising, make the cookie crunch topping by combining all of the ingredients into a small bowl. Set aside.
- Set the oven to 425°F after the bagels have risen for 20 minutes.
- In a large pot, bring about 4 inches of water to a rolling boil.
- Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
- After the bagels have been boiled, sprinkle generously with the cookie crunch topping.
- Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
- Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
- Store the bagels in a zip-top bag at room temperature for up to 3 days.
Nutrition
Calories: 328kcal | Carbohydrates: 68g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 586mg | Potassium: 95mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 18mg | Iron: 1mg
Like this recipe? Rate and comment below!
Easy to make and delish!