Chocolate Marbled Bagels

1: Mix all dough ingredients together (except the cocoa powder) and knead until smooth.

2: Divide the dough in half and incorporate the cocoa powder into one portion.

3: To the other plain portion, roughly incorporate the cocoa paste. Don't overdo it to maintain the swirl effect.

4: Roughly twist the two doughs together to integrate them and form the dough into a ball. Cover and proof for 1-2 hours or until almost doubled in size.

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

6: Shape the bagels as shown, sealing the edges well.

7: Place the bagels onto individual sheets of parchment paper, cover, and proof for 30 minutes to 1 hour until noticeably puffy.

8: When proofing is almost done, preheat your oven to 425°F and bring a large pot of water to a gentle simmer. Add a spoonful of baking soda.

9: Boil each bagel for 30 seconds on each side, then transfer to a baking sheet.

10: Bake for 20-25 minutes or until deeply golden brown.