chocolate chip bagels
||1 1⁄2 cups water
2 (1/4 ounce) packages yeast
1 1⁄2 ounces sugar
1⁄2 ounce salt
3 1⁄4 cups whole wheat flour
1⁄2 cup semisweet mini chocolate chips
1⁄4 cup baking cocoa
2 quarts water
1 egg white
Mix yeast, sugar and warm water together and let stand 3 minutes.
Mix 1-3/4 cups of flour with the salt and cocoa in a large bowl and add the yeast mixture.
Stir until combined and slowly mix in the rest of the flour and mini chocolate chips.
Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
Place dough in a greased bowl, cover and let rise until double.
After rising punch down and divide dough into 12 balls.
Allow to rest for 4 minutes.
Bring 2 quarts of water to boil.
With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
Preheat oven to 350 degrees.
Place the shaped dough onto a cookie sheet and cover for 10 minutes.
Lower heat under water for it to be simmering.
Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
Drain and place on greased baking sheets.
Brush tops with beaten egg white.
Bake for 35 minutes, turning once for even browning.
Bagels are done when they are golden brown and shiny.