My kids fell in love with my Cinnamon Crunch Bagel, but they kept asking me over and over if we could make one that tasted like a chocolate chip cookie. After several rounds of testing (and a lot of chocolate chips eaten along the way), we finally nailed it! The Cookie Dough Crunch Bagel is soft, chewy, and topped with a buttery brown sugar and vanilla crumble that bakes up golden and irresistible.

This recipe is quick and easy because it uses sourdough discard, which gives it amazing flavor without waiting forever for a traditional sourdough rise. Don’t worry — I’m also working on a 100% sourdough version that will be just as flavorful, but this one is perfect for a quicker bake when life is busy. My kids were sold on the first bite, and I think you’ll love it too.

I love that these bagels are a little indulgent but still approachable to make at home. They’re perfect for breakfast, brunch, or just a fun treat any day of the week. And bonus: the chocolate chip + brown sugar crunch combo is just as fun to make as it is to eat.

Ingredients

• Warm water – Activates the yeast and helps bring the dough together into a smooth, pliable consistency.

• Sourdough discard – Adds flavor, tenderness, and a bit of natural leavening while making this a quick, no-wait bagel.

• Brown sugar – Sweetens the dough and adds moisture, plus it contributes to the caramelized crunch on top.

• Bread flour – Gives the bagels structure and chewiness for that classic bagel texture.

• Salt – Enhances flavor and balances the sweetness.

• Vanilla – Adds warm, sweet flavor that complements the chocolate chips.

• Mini chocolate chips – The star of the show — melty pockets of chocolate in every bite.

• Yeast – Helps the dough rise and develop that light, chewy texture.

Equipment Needed

• Stand mixer – Makes kneading the dough easier and faster, but you can also do it by hand if you prefer.
• Spider strainer – Helps you safely lower bagels into boiling water and lift them out without deflating.
• Parchment squares – Keeps bagels from sticking and makes it easy to move them into the boiling water.
• Pot for boiling – For the quick water bath that gives bagels their classic chewy crust.
• Sheet pan with lid – Holds the bagels while baking and traps the heat, helping them rise and develop a glossy crust.

How do you shape your bagels?

I’ve tried several different ways to shape my bagels and this is the way that I’ve found works best for me. You may find you prefer to shape your bagels differently, and that’s okay. There are so many different techniques. Try a few and decide what works best for you.

1. Divide your dough into even sections. I use my kitchen scale to make sure they are all the same size.
2. Gently fold each section and pinch the bottom together to start to form a ball.
3. With a little pressure, roll your dough ball in your palm in a circular motion until the dough is in a tight, smooth ball.
4. Gently flatten it just a bit.
5. Using your thumb and forefinger, gently pinch in the middle of your dough ball until you create a small hole. Then gently pull along the sides to stretch the opening.
6. Let rest until you’re ready to boil and bake – usually about 30-60 minutes.

Portion out

Pinch into a ball

Roll ’em out

Form hole

Stretch it out

Rest & bake

Sample Baking Schedules

Sometimes I think it’s nice to see a timeline, so here’s a sample baking schedule. This is the schedule I would follow if I was baking bagels for a weekend breakfast or bunch.

Here’s a sample schedule I was following if I wanted to include an overnight cold proof in the fridge.

Bagel FAQs

I’d love to hear what you think if you give these a try! Leave a comment below with your questions or thoughts, and don’t forget to tag me in your bakes on Instagram — I’m @NicholeBakesBread. Seeing your bagels makes my day, and I can’t wait to see your Cookie Dough Crunch creations!

Cookie Dough Crunch Bagel

Nichole Nelson

Soft chocolate chip dough topped with a buttery brown sugar and vanilla crumble, baked to golden perfection. The Cookie Dough Crunch Bagel is chewy, sweet, and utterly irresistible.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Proofing Time 2 hours hrs

Course Bagels, Breakfast, Brunch

Servings 8 bagels

Equipment

• stand mixer or large mixing bowl
• sheet pan with lid
• kitchen scale or measuring cups and spoons
• large pot for boiling bagels
• spider strainer or slotted spoon

Ingredients

  

For the Bagels

• 100 grams sourdough discard
• 120 grams brown sugar ½ cup packed
• 550 grams bread flour about 4 ½ cups
• 12 grams salt 2 teaspoons
• 26 grams vanilla extract 2 tablespoons
• 250 grams warm water
• 1 ½ tablespoons yeast
• 100 grams mini chocolate chips about ½ cup

For the Crunch Topping

• 28 grams unsalted butter melted about 2 tablespoons
• 60 grams brown sugar 4 tablespoons
• 45 grams all purpose flour 4 tablespoons
• 60 grams granulated sugar 4 tablespoons
• 3 grams vanilla extract 1 teaspoon

For Boiling Bagels

• 1 tablespoon brown sugar
• 1 tablespoon baking soda
• 8 cups water

Instructions

 

• In your mixing bowl, add 250 grams of warm water, 1 ½ tablespoons yeast and ½ cup of brown sugar. Mix up and let sit for 5-10 minutes while yeast gets bubbly and active.
• Add sourdough discard (totally optional, but adds great flavor and texture), salt, vanilla extract and 500 grams of bread flour. Turn mixer on low speed for 2-3 minutes or until a shaggy dough forms. If your dough is pulling away from the bowl, do not add any additional flour and just let the mixer continue to mix for 5 minutes. If the dough is still really sticky, add remaining 50 grams of flour and mix for 5-10 minutes until a smooth dough forms.
• Add mini chocolate chips and mix for an additional 2-3 minutes until the chips are evenly incorporated. Dough should be slightly tacky, but not sticky. This will be a fairly stiff dough.
• Cover and let raise at room temperature until nearly doubled in size – about an hour, depending on how warm your kitchen is.
• Gently remove dough from the bowl and place on the counter. Don’t punch it down.
• Divide into 8 even sections, about 140-150 grams each, and roll into balls. Try to tuck as many chocolate chips into the dough as possible – any that are stuck to the outside will melt and disappear when you boil your bagels. Cover and let rest 5-10 minutes.
• Gently pinch the dough ball until a hole forms in the middle. Then gently stretch the hole until you have your desired bagel shape. Stretch the hole a little larger than you want it to be when it’s done baking to make up for any growth during proofing and baking. Cover and begin your second rise.
• Make your crunch topping by combining melted butter, brown sugar, sugar, all purpose flour and vanilla. Mix gently with a fork. This mixture should look and feel kind of like sand. Set aside – the longer it sets and rests, the better it will work on top of your bagels.
• Preheat your oven to 400 °F. When the bagels have puffed up and are nearly doubled in size, it’s time to bake.
• Bring a pot of water to a boil. Add 1 tablespoon of brown sugar and 1 tablespoon of baking soda to the water and mix.
• Place bagels seam side up into the boiling water. Place as many bagels as you can in the pot without overcrowding the bagels – they like a little personal space. Bagels should float within the first 10 seconds. If your bagels aren’t floating, that’s a sign they are underproofed. Let the next batch raise a little longer before boiling. Boil for 30 seconds. Then flip with spider strainer. Boil for 30 seconds on the other side. Then place on a parchment sheet pan. Your water will turn brown from some of the chocolate chips melting. Don’t panic.
• Optional: whisk together one egg white and one tablespoon of water. Brush on each bagel and immediately add crunch topping. I usually skip the egg wash and my topping sticks fine and bagels brown nicely.
• Bake bagels at 400 °F for 18 minutes.
• Let cool 10 minutes and then enjoy warm.

Notes

Bagels are best enjoyed within 2 days. I recommend slicing and freezing any leftovers the day they’re baked. Then thaw and toast when you’re ready to enjoy another bagel.

Want to add in a cold proof? Mix your dough up in the evening. Follow the directions as written until you’ve shaped your bagels. Then place them covered in the fridge over night. They will continue to slowly rise in the fridge. In the morning, remove from the fridge while your oven preheats and boil and bake as the recipe directs.

Keyword bagels, chocolate chip

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