Babka-Impressed Bagels (Chocolate Chip Cinnamon Bagels)

These Greek yogurt bagels with a babka-inspired filling of cinnamon, sugar, and chocolate are scrumptious served for breakfast with espresso or as an after college snack.

Babka-Impressed Bagels

Babka is a candy cake-like bread developed by Polish and Ukrainian Jews a few years in the past. It’s type of a cross between a cinnamon roll and candy egg bread. I made a decision to strive babka’s superb taste combo (cinnamon, sugar, and chocolate) with my Straightforward Bagel Recipe, and it was a success, particularly with the children! For extra wholesome bagel recipes, strive my Stuffed Bagel Balls, Protein Bagels with Cottage Cheese, and All the pieces Bagel Pigs in a Blanket.

Babka Bagel Substances

• Cinnamon and Sugar for the filling and topping
• Flour: Use all-purpose, whole-wheat, or gluten-free flour, like Bob’s Pink Mill. You’ll want one cup, however when you have a kitchen scale, you possibly can weigh it for essentially the most exact measurement. It ought to weigh 5 ounces.
• Baking Powder: Guarantee your baking powder just isn’t expired, so it’ll rise.
• Salt: I take advantage of kosher salt, which has greater crystals. Should you use desk salt, use much less.
• Greek Yogurt: You need thick, non-fat Greek yogurt, like Stonyfield or Fage. If there’s any liquid, drain it first. Common yogurt gained’t work as a result of it’ll be too sticky.
• Egg: Beat one egg or egg white and use it as egg wash.
• Chocolate Chips: Use mini semisweet chocolate chips for the filling.

The best way to Make Bagels

1. Cinnamon Sugar: Mix the cinnamon and sugar in a small bowl.
2. Prep: Preheat the oven to 375°F. Place parchment paper and spray with oil to forestall the bagels from sticking. You too can use a silpat.
3. Make the Bagel Dough: Whisk the flour, baking powder, and salt in a medium bowl. Combine within the yogurt with a fork or spatula till it resembles small crumbles.
4. Knead the Dough: Evenly mud a piece floor with flour and knead the dough just a few instances till it’s cheesy however not sticky. There ought to be no dough in your arms whenever you pull them away.
5. Stuff the Bagels: Divide the dough into 4 equal balls. Roll every ball into ¾-inch ropes about seven inches lengthy. Press the rope flat, brush it frivolously with the overwhelmed egg, and sprinkle with cinnamon sugar and mini chocolate chips. Press the chips frivolously into the dough. Convey the outer sides of the smashed rope up and over to shut it over the filling. Be part of the ends to kind a bagel. Repeat with the remaining dough.
6. Topping: Brush the tops of the bagels with egg wash and sprinkle with the remaining cinnamon sugar.
7. Bake the Bagels on the highest oven rack for 25 to twenty-eight minutes, rotating midway via. Let cool for not less than quarter-hour earlier than slicing.

Variations

• Egg-Free: The egg wash offers the bagels a reasonably golden shade, however for those who’re allergic, omit it.
• Dairy-Free: Substitute the yogurt with a thick, dairy-free Greek yogurt, like Kite Hill’s plain unsweetened yogurt.
• Sticky Dough? Add extra flour.
• Not a chocolate fan? Skip the chips and simply use the cinnamon sugar.

The best way to Retailer Bagels

• Retailer leftover bagels on the counter for someday or within the fridge for as much as three days. Eat them at room temperature or heat them within the toaster, oven, or air fryer.
• To freeze, slice the bagels and wrap them individually with foil or plastic wrap for as much as three months. Reheat them from frozen or thaw them within the fridge.

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