Chocolate Chip Bagels

For those with a sweet tooth, chocolate chip bagels are the perfect combination between a crispy, chewy, authentic bagel and a tasty treat! Put on a schmear of dairy-free butter or cashew cream cheese, and suddenly you’ve conquered all your cravings in a single baked good.

Prep Time: 10 minutes Cook Time: 30–35 minutes Makes: 6 bagels

Water for boiling

1 tablespoon (15 ml) apple cider vinegar

Light olive oil or coconut oil for greasing the parchment-lined baking sheet

2½ teaspoons (7 g) active yeast

¼ cup (60 ml) maple syrup

1 cup (240 ml) warm water (about 110°F [43°C])

1 cup (90 g) blanched almond flour

1 cup (130 g) cassava flour

¾ cup (100 g) potato starch

1 rounded teaspoon sea salt

½ cup (120 g) chocolate chips (you can add as many or as few as you like)

Bring a large pot of water to a boil and add the apple cider vinegar. Preheat your oven to 450°F (232°C). Liberally grease a parchment-lined baking sheet with the olive or coconut oil.

Combine the yeast, maple syrup and warm water in a large bowl and whisk to combine. Allow to sit for 5 minutes, or until the mixture becomes foamy and active. If that doesn’t happen, toss it and start over—it means either the yeast is a dud or too old, or the water was too hot or too cold.

In a medium bowl, whisk together the almond flour, cassava flour, potato starch and salt. Add to the yeast mixture and stir to combine. The consistency of the dough should be more like clay than a traditional dough. The perfect texture for these is just dry enough to work with, but still a little sticky. If that’s the case, divide the dough into six portions. If not, add a tablespoon at a time of either water (15 ml) or cassava flour (8 g), depending on whether it’s too wet or too dry, until it’s the right consistency. Then, mix in your chocolate chips and combine well. You’ll want these to be thoroughly incorporated.

There are two ways to form the bagel shape. Either way, wet your hands before handling the dough and work on a surface liberally dusted with cassava flour.

A. Roll into a snake shape with slightly tapered edges, and bring those edges together.

Or

B. Roll each portion into a ball and stick your thumb through the center, creating a hole and stretching the dough to be bagel-shaped.

Once the water is boiling, turn it down slightly so it’s at a strong simmer. Drop the bagels into the water, 2 or 3 at a time. Use a metal spatula to get them off the counter if they don’t keep their shape when you try to lift them.

Once the bagels float, boil them for 4 minutes.

Transfer the bagels to the prepared baking sheet. Bake for 20–25 minutes, or until golden brown.

Allow the bagels to rest for 30 minutes before slicing. Yes, this is difficult, but consider it a necessary step, or else the bagels will be gummy when you cut them.

These are best toasted, and also freeze and reheat wonderfully.

Bubbe’s tip: My little bubula, remember cassava flour is different from tapioca starch. To read more about this, be sure to refer to the resources page!