※ Dark chocolate (Dissolve into two teaspoons of water)
Black and White Chocolate chips
15 grams of each
Water for kettling
Honey for kettling
Dissolve the dark chocolate in 2 teaspoons of water.
Let the bread machine knead the dough (about 20 minutes). Once it's done, turn off the machine and take out the dough.
Divide the dough in half and then put one back in the bread machine. Let it run for about five minutes so it makes the chocolate dough.
When it's done, divide the dough into 4 portions each. Let it rest for 20 minutes.
Take the chocolate chips out of the refrigerator.
Roll out the dough to a 25 cm by 10 cm shape
Place one dough on top of the other being careful to make sure no air gets in, and then sprinkle the chocolate chips.
Roll it up and then close it tightly. Press the ends down.
Form the dough into a bagel shape tightly forming the ends together.
This is the opposite version. Chocolate dough, then white dough, and then the dark chocolate chips.
Close this dough tightly as well and then do just as you did in Step 9.
Once you've made the two variations, let the dough rise for 20 minutes.
While preheating the oven, bring some water and honey to a boil.
Set it on low heat and then cook each side for about 15 seconds.
Once done set them on some parchment paper to collect the excess water. It won't take long.
Bake in an oven at 200℃ for about 15 minutes and they are done!
The shiny, plump bagels are ready!
When you cut into them, the marble pattern is adorable.
There are red potato, matcha, and kabocha squash versions too!
Story Behind this Recipe
I can never help myself once I cut into bread and see a marble pattern. Although I looked around, I couldn't find a recipe for marbled bagels, so I tried making one that had a flavor that I liked. It just so turned out that I was able to make an interesting one! There is also a red potato, matcha, and kabocha squash version.
When you are letting the bread machine mix the chocolate dough, if it doesn't mix well, then knead it by hand till it looks nice. While you are doing that, be sure to cover the white dough with a tightly wrung out damp paper towel so that it doesn't dry out. Be careful not to trap air into it, when you form the dough into balls. Also be careful to tightly close the seam.