Cosmic Brownie Bagels
These Cosmic Brownie Bagels bring chocolatey nostalgia to breakfast, topped with creamy chocolate spread and rainbow chips!
As an 90’s kid, Cosmic Brownie Bagels would’ve been a dream come true! Circa 1999, Cosmic Brownies were practically their own food group at my house—I can still picture myself picking off those tiny rainbow chips one by one, savoring the chocolatey goodness as long as possible. Fast forward to now, as a mom who leans toward wholesome ingredients, I skip the store-bought treats filled with additives. My kids haven’t missed out entirely—First, they are teenagers so good luck keeping junk food away from them and I wasn’t always this “crunchy!” But these days, I love recreating the classics myself, free from preservatives and artificial flavors.
That’s what makes these Cosmic Brownie Bagels so special! They’re a fun, chocolatey twist on bagels, with rich cocoa flavor and chocolate chips baked right in. While they’re not quite as fudgy as a brownie, they’re as close as you can get in a bagel, and they’re topped with those nostalgic mini rainbow chips for that perfect cosmic touch. I didn’t make the rainbow chips from scratch—everything in balance, right? If you’re ready for a playful, delicious, and family-friendly twist, these bagels will bring out your inner kid with every bite!
What You’ll Need to Make Cosmic Brownie Bagels
- For the Bagels:
- Warm water
- Honey or sugar
- Instant yeast
- Olive oil
- Egg
- Unsweetened cocoa powder
- Bread flour (plus extra for dusting)
- Salt
- Mini semi-sweet chocolate chips
- For the Chocolate Cream Cheese:
- Semi-sweet chocolate chips
- Butter
- Heavy cream
- Softened cream cheese
- Topping:
- Mini rainbow chips or rainbow sprinkles
Recipe Substitutions And Notes
- Add More Color: For even more color, you can add sprinkles into the dough before kneading.
- Substitute for Cocoa Powder: For a richer flavor, you could swap out the cocoa powder for dark cocoa powder if you prefer a deeper chocolate taste.
Step by Step Process for Making These Bagels
Step 1: Activate the Yeast: Start by combining the warm water and honey in a large bowl (or stand mixer bowl if you’re using one). Sprinkle the yeast on top and let it sit for about 5 minutes. You’ll know the yeast is ready when it’s foamy and bubbly.
Step 2: Mix the Dough: Add olive oil, the egg, and cocoa powder to the yeast mixture, stirring gently to combine. Then, add 1 cup of bread flour with the salt sprinkled on top (this keeps the salt from directly touching the yeast, which can deactivate it). Begin mixing on low speed if you’re using a stand mixer, or by hand with a wooden spoon.
Gradually add the remaining flour, one cup at a time, until the dough reaches a soft, workable texture. It should be smooth and slightly sticky but not so much that it clings to your hands.
Step 3: Knead and Add Chocolate Chips: Add your mini chocolate chips to the dough, then knead it by hand or with a dough hook for about 8-10 minutes. The dough should be smooth, elastic, and evenly dotted with chocolate chips. To check, press a finger into the dough—it should spring back, showing it’s ready.
Step 4: Let It Rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat. Cover with a damp cloth and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- Pro Tip: If your kitchen is chilly, place the bowl in a slightly warm oven (around 100°F) to help the dough rise faster.
Step 5: Shape and Boil the Bagels: Once risen, punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, then poke your finger through the center and gently stretch to form a bagel shape. Let your bagels rise for 30 minutes. This helps them smooth out.
Bring a large pot of water to a boil and add a pinch of salt. Boil each bagel for 30 seconds per side—this step gives bagels that delicious chewy crust!
Step 6: Bake: Preheat your oven to 425°F and line a baking sheet with parchment paper. Transfer the boiled bagels to the sheet and bake for 18-20 minutes, or until they’re firm and lightly crispy on the outside. Let them cool on a wire rack before adding the chocolate cream cheese and rainbow chips.
Making the Chocolate Cream Cheese
In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring between each until smooth. Add heavy cream a bit at a time until you get a pourable, silky texture. Let this mixture cool slightly.
In a medium bowl, combine the softened cream cheese with the chocolate mixture and whip until smooth and creamy.
Assembly
Once the bagels have cooled, slice them in half if you like (or leave them whole for a top-coated look). Spread a generous layer of the chocolate cream cheese on top, then finish with a sprinkle of mini rainbow chips or sprinkles for that true Cosmic Brownie vibe.
Georgie’s Tips
Frequently Asked Questions
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Cosmic Brownie Bagels
Ingredients
For the Bagels:
- 1½ cups warm water (110°F or so)
- 3 tbsp honey (or sugar)
- 2 tsp active dry yeast
- 1 tbsp extra-virgin olive oil
- 1 Large eggs
- 2 tbsp unsweetened cocoa powder
- 4 cups bread flour (plus extra for dusting surface)
- 1 tsp salt
- ½ cup semi-sweet mini chocolate chips
For the Chocolate Cream Cheese
- 1 cup semi-sweet chocolate chips
- 1 tbsp butter
- 2 tbsp Heavy Whipping Cream (adjust to reach a smooth, pourable consistency)
- 8 oz softened cream cheese
Topping:
- mini rainbow chips (to mimic the Cosmic Brownie look. You can also use rainbow sprinkles.)
Instructions
Make the Bagels
- In a separate bowl or the bowl of a standmixer, combine 1½ cups warm water with 3 tbsp honey. Sprinkle 2 tsp active dry yeast on top, and let it sit for about 5 minutes to activate.
- Add 1 tbsp extra-virgin olive oil, 1 Large eggs, 2 tbsp unsweetened cocoa powder and combine. Add 1 cup of bread flour and then 1 tsp salt on top of the flour. Salt can kill yeast so you want it distributed vs concentrated. Using the dough hook on the stand mixer or a wooden spoon, combine the mixture. Add the remaining flour 1 cup at a time until you get the right texture. It shouldn't be too sticky or too dry.
- Add ½ cup semi-sweet mini chocolate chips Knead for about 8-10 minutes by hand (or 5-6 minutes in a stand mixer with a dough hook) until the dough is smooth and elastic and the chips are evenly distributed. An easy way to tell if the dough is ready is to press it with your finger. If it springs back, you are usually good.
- Shape the dough into a ball and place it in a bowl. Cover with a damp cloth and let it rise in a warm spot for about 1-1.5 hours or until doubled in size.
- Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball, then poke a hole in the center with your finger and gently stretch it to form the classic bagel shape. Let the bagels rest for 20-30 minutes. Then stretch the hole back open if necessary.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of water to a boil and add a pinch of salt. Boil each bagel for 1 minute on each side (this gives them that chewy crust). Let them drain on a drying rack for a few minutes, then place them on the prepared baking sheet.
- Bake the bagels for 18-20 minutes, or until they are firm and slightly crispy on the outside. Let them cool on a wire rack before glazing.
Make the Chocolate Cream Cheese
- In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips and 1 tbsp butter in 20-second intervals, stirring between each until smooth. Add 2 tbsp Heavy Whipping Cream as needed until the glaze is smooth and pourable. Allow to cool for 3 minutes.
- Add 8 oz softened cream cheese to a medium bowl. Pour in the chocolate sauce and whip until smooth and creamy.
- To serve the bagels: Slice them in half, if desired. Spread the chocolate cream cheese on top, then sprinkle generously with mini rainbow chips or sprinkles.
Video
Notes
- For Extra Color: You can add sprinkles to the dough before kneading.
- Storage: These bagels are best enjoyed fresh, but you can store them in an airtight container for 2-3 days.
- Calories: The calorie count includes only the bagel itself, as the calories in the cream cheese will depend on how much you add.