Cookim Mama

1: Mix all dough ingredients together and knead until smooth. Proof the dough for 1-2 hours or until almost doubled in size.

2: Meanwhile, make your chocolate filling. Melt the butter in a small pot over medium heat. Once melted, add the heavy cream and whisk until combined. Then add the chocolate and take the pot off the heat. Continue mixing until fully melted. Stir in the powdered sugar and cocoa powder until smooth. Let the filling cool and thicken into a paste consistency, then transfer into a piping bag for later use.

3: Divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 15 minutes.

4: Shape the bagels as shown in the reel. Make sure to seal all edges well to prevent the filling from leaking out during baking.

5: Place the bagels onto individual sheets of parchment paper (this makes transferring easier), cover, and proof for 30 minutes to 1 hour or until they’re noticeably puffy.

6: When the bagels are almost done proofing, preheat your oven to 425°F and bring a large pot of water to a gentle simmer over the stove. Add a spoonful of barley malt syrup and 1 teaspoon of baking soda. Working in batches, boil each bagel for 30 seconds each side, then transfer to a baking sheet.

7: Bake for 18-22 minutes or until deeply golden brown.