Scharffen Berger Chocolate Chunk Bagels

The call to arms went out from @Scharffenberger via Twitter: @SeriousEats had just posted a homemade bagel recipe to their website, Who would be willing to try making chocolate chunk bagels using Scharffen Berger’s baking chunks?

My hand (and @ reply) went up faster than you can say gourmet chocolate. I was first introduced to Scharffen Berger at BlogHer Food in October of last year. Before that, I wasn’t aware it existed. My life has improved markedly since that sunny day in San Francisco, if you hadn’t guessed. Good chocolate can certainly be attributed to some of that. Scharffen Berger chocolate is beautiful, perfect, pure. It’s my favorite chocolate to bake with, and its quality is worth every stinkin’ penny.

I read through the Serious Eats post several times. I was nervous. I’m a Texan. What do I know about making bagels? Until I moved to the East Coast, I’d only ever eaten bagels from the grocery store. It didn’t even occur to me I could make them at home.

People: stop what you’re doing. Listen to me now. Not only can you make bagels at home, but it is easy.

Chocolate Chunk Bagels

The dough comes together in minutes. After it’s risen, simply make yourself an assembly line for the boiling process. Then it’s a toss in the oven to finish. Minus the rising time, it takes 45 minutes to make bagels, from start to finish.

Imagine biting into a freshly baked, freshly toasted chocolate chunk bagel slathered in cream cheese or KerryGold Irish Butter next Sunday morning. It can be your reality. Really.


  1. says

    Wow! I’m completely impressed! I consider myself a good baker who will take on challenges…and I took on making bagels years ago, supposedly with all the professional ingredients…I was disappointed and have not attempted since.

    Your tutorial is fabulous…it’s the special hints that one takes time to give to which cooks should really pay attention. I try to give a little extra advice from my experiences on my posts…and I worry that I might be giving too much. After reading your wonderful post and some other really good tutorials, I think I’m going to stop worrying about this.

    I wonder how the barley malt syrup helps the recipe…I can’t remember if the recipe I used called for this.

    My friend at Eating Bangkok will really appreciate this recipe, as he posted a great article on the history of bagels not long ago…and he mentioned that he would miss his bagels when he moved to Bangkok. That move will be coming up within the next couple of months. I challenged him to learn to bake bagels before he went, and he accepted the challenge.
    I will retweet your wonderful post to him. Thanks!

  2. says


    I have a good friend who went to culinary school and after a lot of nagging, she had me over to teach me to make bagels.

    It WAS easy!! And they were so yummy too!! Adding chocolate sounds like the perfect touch.

  3. says

    These sound AMAZING – I have never made bagels with chocolate chunks before and now I totally need to try it. And, these bagels sound so easy! I’ll have to give this recipe a try and compare it to the ones I usually make. You know, for research purposes. ;-)

  4. Gabby says

    These are amazing bagels! I have made bagels using other recipes before and I have to say this recipe is the absolute best! I have to run to four different groceries in order to find the malt syrup though. I have a question….would this recipe also be suitable for making cinnamon raisin bagels? So instead of chocolate chunks, I would guess adding cinnamon, raisin, and a bit of malt syrup into the dough instead?

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