{Whole Wheat} Caramel Dark Chocolate Chip Bagels

You are only eight ingredients away from homemade, from scratch caramel chocolate bagels that give Panera Bread a run for their money. 

 

Sundays are special days.

It is the Lord's day.

It is the last day of the weekend.

It is the day everyone is home.

It is the day we get bagels at church.

 

(and it is the day of my volleyball practices. All those things mentioned?  I really like Sundays)

Back to the bagels; a couple years ago, we had several gals from our church that worked at Panera Bread.  Panera Bread let them take all their leftover/old breads, bagels, desserts, etc., on Saturday and we've had Panera Bread and coffee every Sunday for many Sundays now.  My siblings always look forward to the bagels.  Oh, and the cookies.  But the chocolate chip bagels are very popular.

I decided to make them at home.  Originally, I was going to do salted caramel and coconut (it was one of my New Year's Resolutions) but after the salted chocolate and coconut popcorn, I decided two salt + coconut recipes in a row was a little too much.

So I added caramel.  

Total win.

 

 

I used Kraft's caramel bits, but I bet you could also chop up their caramels. The caramel bits soften throughout the baking and especially after being stored overnight.  The chocolate and caramel kind of melt into the bagel, spreading those flavors throughout the whole bagel. The texture is spot on; chewy edges and soft centers. When they tried these bagels, my family described them as having "excellent flavor and texture"  Guys, do you know how technical that is for them?  Usually I get a "mmff, good" or "it's sweet!"  I was even surprised at how authentic it was. Just like Panera.

I take that back. 

Even better.
 

 

{Whole Wheat} Caramel Dark Chocolate Chip Bagels
Recipe Source: The Sweet {Tooth} Life.  Adapted from Heather's French Press
Yield: 8 bagels

1 package of active dry yeast

2 tablespoon sugar

1 1/4 cups of warm water

1-3/4 cups whole wheat flour

1-3/4 cups all purpose flour

1 1/2 teaspoon salt

1/3 cup caramel bits

1/2 cup dark chocolate chips

 

Dissolve the yeast and sugar in 1/2 cup of warm water and let rest for five minutes. 

Mix together the salt and the flours. 

Add the yeast and the additional water to the flour mixture. 

Fold in the caramel and chocolate chips.

Knead until you have a soft and elastic dough, either by hand or using the dough hook of a stand mixer.  Cover the dough and let rise until doubled, about 1-1/2 hours.

After the dough has risen, divide the dough into 8 balls .

Press into the center of each ball forming a hole, and stretch to form the bagel shape.  Place on a cookie sheet and let rest 30 more minutes. 

Pre-heat the oven 425 degrees.  Bring a large pot of water to a boil.

Boil the bagels - 1 or 2 at a time for 3 - 4 minutes.  (they will float to the top when ready)

Place on baking sheet and bake 20 minutes.