Chocolate & Vanilla Bagels

Brendan's Chocolate & Vanilla BagelsBagels are a relatively recent departure for me, particularly sweet bagels. When asked to make some of these for the Great British Bake Off I tried out various combinations. I was keen to produce something that looked interesting as well as tasting good, but there is only so much you can do to jazz up a circle of poached dough! Then in a moment of inspiration I came up with the two colour idea. These are a little more fiddley than regular bagels that use a single dough, but you will soon get the knack. And trust me, the look and flavour will make the effort worthwhile.


Serves 12

  • 650g strong flour
  • 2 tsps active dried yeast
  • 65g (2 ¼ ozs) unsweetened cocoa powder – (Green & Black’s for example)
  • 2 tsps ground cinnamon
  • 4 tsps vanilla extract
  • 1 tsp salt
  • 3 ½ tsp caster sugar
  • 1 large egg
  • 155ml warm water
  • 3 tbls malt extract for adding to boiling water


  • 1 large egg white + 1 tbls water
  • 100g chopped hazelnuts
  • 3 tbls Demerara sugar


Mix all the dry ingredients with a whisk in a large bowl. Divide equally into two bowls and to one add the cocoa powder. Whisk egg, water and vanilla together and add equal amounts to the two bowls. Mix thoroughly with a wooden spoon. The dough in both bowls will be firm rather than soft. Add more water or flour, as needed, to achieve this consistency. Leave to rest for 10 minutes.

Knead both doughs for 10 minutes until shiny and elastic.

Place in 2 oiled bowls and turn it round so that each has a thin coating all over.

Cover with plastic wrap and leave to prove for 45 minutes – 1 hour.

When ready, knead each for 8 minutes until doughs are soft and elastic.  N.B. While doughs are proving, 2/3rds fill a large saucepan with cold water – large enough to hold 3-4 bagels evenly across its surface – about 5-6 litres size.  Add the malt extract and bring water to a boil. Turn down heat and let simmer gently.

When both are proved, weigh and divide each dough into 12 equal pieces.  Roll each to 8” long. Twist 1 vanilla length and 1 chocolate length round each other to form a rope, seal ends by pressing firmly together, and leave to rest for 20 minutes. While resting, make topping by combining chopped hazelnuts, Demerara sugar and cinnamon and mix well.

Boil the bagels gently for 1 ½ minutes on each side, turning with a fish-slice. Use your watch or clock to time.  (The longer you boil, the chewier the bagel). Use a perforated spoon to lift from water onto a waiting tray.

Brush with egg white and sprinkle generously with prepared topping. Transfer to a tray lined with non-stick parchment. Or you can lightly grease tray instead and sprinkle the surface with coarse- ground maize for crunchiness.

Bake in hot oven for 20 – 25 minutes.   Cool on wire rack.


5 Responses to “Chocolate & Vanilla Bagels”

  1. September 4, 2012 at 9:14 pm #

    These look delish. Realy enjoying your recipes on Great British Bake Off.

  2. September 4, 2012 at 11:23 pm #

    Ah yes, the choc and vanilla bagels from episode 2 of GBBO. I will most definitely be trying these out.

    Thank you for sharing Brendan!

  3. SueDan
    October 10, 2012 at 8:53 pm #

    Those look great! Best of luck with the GBBO Final :)

    • brendan
      October 11, 2012 at 9:36 pm #

      Thank you Sue & Dan. It really helps to have such positive feedback. I appreciate it. Warm wishes Brendan

  4. sbab
    October 16, 2012 at 6:29 pm #

    love your baking! will definitely be watching the final tonight

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