Easiest egg free chocolate chip bagels
Delicious chocolate chip bagels: egg free, easy and ready in a flash!
Ingredients
Chocolate chip bagels
- 1 Cup Self-rising flour* option to make your own self rising flour see notes
- 1 Cup Greek yogurt, plain, 5%* may use fat free Greek plain yogurt too
- 1/3 Cup Semi-sweet chocolate chips plus a handful more for topping
Faux egg wash (optional)
- 1-2 Tablespoons Soy milk (or dairy milk)
- 1/4 Teaspoon Agave or honey don’t use honey if making vegan version
Instructions
- Preheat oven to 350℉, line a half sheet pan with parchment paper and set aside.
- In a medium mixing bowl, combine self rising flour and Greek yogurt. Stir to combine. Roll out onto a lightly floured counter, adding more flour as needed if sticking too much. Knead a few times and roll into a large log, then flatten into an even rectangle.
- Sprinkle the chocolate chips on top of the dough, then using a bench scraper or knife, cut the dough into even strips. Roll each strip into a ‘snake’ shape and join the ends to make a circle.bagel shape. Place on parchment lined baking sheet. Dot with extra chocolate chips for a ‘more finished’ look.
- If doing a faux egg wash, in a separate small bowl, combine the milk and agave or honey, and brush over the tops of the bagels before baking in oven.
- Bake for 20-25 minutes, until the bottoms are golden brown and internal temperature reaches 210℉ if using food thermometer. Tops will be light golden in color. Allow to cool on baking sheet or remove to wire rack.
Notes
Tips, Tricks and Substitutions
*If you don’t have self rising flour on hand, the King Arthur website has a method:
1 cup flour, 1.5 teaspoons baking powder, 1/4 teaspoon salt = DIY self rising flour
*Use a vegan sour cream to replace the Greek yogurt if making these dairy free (also check chocolate chips to confirm they’re dairy free/vegan)
*Store baked bagels in a zip top bag at room temperature for 1-2 days
*Freeze for up to 4 months; take from freezer and place directly in toaster oven to reheat.