Chocolate Stuffed Bagel Bread - Casually Unexpected

I Love Bagels. I also love chocolate. See where this is going?

You know, sometimes I just crave bagels. I’m the ultimate carb lover. Breads and pasta are my Achilles heel. Usually I don’t want a whole bagel and only eating a half throws off the entire bag. I mean, what if I need a whole bagel for a sandwich later? There’s still a lonely half in the bag no matter what. I guess a lonely half is a pet peeve of mine, except I’m the only one who eats bagels in this house. My solution is to make a bagel loaf!

Making your own loaf is cheaper than buying them. The whole loaf costs around the same as a single bagel with your morning coffee. Not to mention you control the ingredients. So lets get started and save a stop on your way to work.

In a small bowl, combine the water and sugar and stir to dissolve. Pour in the yeast and allow this to sit until activated (about 7 minutes.)
In a large bowl, whisk together the flour and salt. Once the yeast mixture has activated, pour into the flour mixture and stir until a crumbly dough forms.

Turn out onto a floured surface and knead until the dough begins to become elastic (about 5-7 minutes). Place the dough in a lightly oiled bowl, cover and let rise in a warm place for 1 hour or until doubled.
Place dough onto a lightly floured surface and knead a few times to get all the air out.

Roll out into a large rectangle (about 12 x 14) if you don’t have a big enough pot to boil that long of a loaf you can cut the dough in half and make 2 smaller loafs.

You may need to let the dough rest for a few minutes to get it to fully roll out.

Let the dough rest for 10 minutes after you roll it out.

Brush butter on it

Lay chocolate chips in a horizontal line just below the top
Gently roll the dough up encasing the chocolate chips. Lightly brush with butter as you roll it up.

Bring a large diameter skillet of water to a boil.

Place the loaf in the boiling water for 30 seconds. Flip the loaf over and boil for another 30 seconds.

Whisk the egg and 1 teaspoon water in a small bowl and brush it over loaf. The egg wash will add a pretty brown sheen to your loaf just like a bagel.

bake at 425°F for 20 minutes or until golden brown on top.

Chocolate Stuffed Bagel Bread

Rating: 51

Ingredients

1 1/4 cup warm water
1 1/2 tablespoon sugar
2 teaspoons (one package) active dry yeast
3 1/2 cups bread flour
1 1/2 teaspoons salt
½ cup semi sweet chocolate chips
egg wash:
1 egg
1 teaspoon water

Instructions

In a small bowl, combine the water and sugar and stir to dissolve. Pour in the yeast and allow this to sit until activated (about 7 minutes.)
In a large bowl, whisk together the flour and salt. Once the yeast mixture has activated, pour into the flour mixture and stir until a crumbly dough forms.
Turn out onto a floured surface and knead until the dough begins to become elastic (about 5-7 minutes). Place the dough in a lightly oiled bowl, cover and let rise in a warm place for 1 hour or until doubled.
Place dough onto a lightly floured surface and knead a few times to get all the air out.
Roll out into a large rectangle (about 12 x 14) if you don’t have a big enough pot to boil that long of a loaf you can cut the dough in half and make 2 smaller loafs.
You may need to let the dough rest for a few minutes to get it to fully roll out.
Let the dough rest for 10 minutes after you roll it out.
Brush butter on it
Lay chocolate chips in a horizontal line just below the top
Gently roll the dough up encasing the chocolate chips. Lightly brush with butter as you roll it up.
Pinch off the ends so the chocolate doesn’t escape. You don’t want that!
Bring a large diameter skillet of water to a boil.
Place the loaf in the boiling water for 30 seconds. Flip the loaf over and boil for another 30 seconds.
Whisk the egg and 1 teaspoon water in a small bowl and brush it over loaf. The egg wash will add a pretty brown sheen to your loaf just like a bagel.
bake at 425°F for 20 minutes or until golden brown on top.

https://www.casuallyunexpected.com/chocolate-stuffed-bagel-bread/

Does a bagel really have to be in bagel form to be a bagel??