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Chocolate Bagels with Cookies and Cream Whipped Cream Cheese

Chocolate Bagels with Cookies and Cream Whipped Cream Cheese
Crisp-on-the-outside, chewy-on-the-inside chocolate bagels topped with a slightly sweet cookies and cream whipped cream cheese.
Yield 8 bagels




  • 1 1/2 cups warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 3 1/4 cups bread flour
  • 1/4 cup cocoa powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon chocolate extract (optional)
  • Coarse sugar, for topping

Whipped Cream Cheese

  • 1 (8oz) package cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla bean paste
  • 5 chocolate sandwich cookies, crushed

Water bath

  • 8 cups water


  • Gently whisk warm water and yeast together in a measuring cup. Set aside for 5-10 minutes to allow the yeast to bloom. (Optional: stir in 1 teaspoon sugar to give the yeast a good start.)
  • In a stand mixer attached with the dough hook attachment, add flour, cocoa powder, salt and espresso powder. Mix on low speed until combined.
  • With the mixer on low, slowly add the yeast mixture to the flour mixture. Add the vanilla. Add the chocolate extract (optional). Continue to mix on low speed for 8 minutes.
  • Transfer the dough to a lightly floured surface. Knead the dough, adding flour as needed, for an additional 1 minute. Shape the dough into a smooth ball and place the dough in a lightly oiled bowl. Cover with a clean, dry dish towel and place the bowl in a warm, undisturbed area of your kitchen. Allow the dough to rise until it is doubled in size, about 1-2 hours.
  • Punch down dough and transfer to a lightly floured surface. Shape dough into a log. Using a pastry scraper or floured knife, cut the log into 8 even pieces.
  • Gently roll each piece into a ball. Place your thumb in the center of each ball and push down to create a hole. Gently tug on the dough to create a slightly larger whole. Cover the dough with a clean, dry kitchen towel and allow the dough to rest for 15 minutes.
  • While the dough is resting, heat 8 cups of water to a gentle boil and preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Boil the bagels for 40 seconds on each side. Remove bagels from the water with a slotted spoon and transfer onto your prepared baking sheet. Sprinkle each bagel with a generous pinch of coarse sugar. Bake for 25-30 minutes, or until the tops of the bagels are golden brown.
  • To make the whipped cream cheese: add the softened cream cheese and powdered sugar to a stand mixer fitted with the paddle attachment. Beat until smooth and creamy. Add the vanilla bean paste and mix until combined. Fold in the crushed chocolate sandwich cookies.
  • To serve, cut the bagels in half and lightly toast in a toaster (optional). Spread a thick layer of the whipped cream cheese on each half.
  • Store the cooled bagels in an airtight container or bag for up to 5 days. Or, freeze the bagels for up to 3 months.


Bread flour will yield the best results, but if you don’t have bread flour in stock, you can use all-purpose flour. You may need to adjust the amount of water in the dough.
Tip: Make the whipped cream cheese right before serving so the cookies remain crunchy.
Recipe by One Sweet Mess.

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Review & Comments

Red Star Yeast | Reply

Hi Sheryl,
Yes, that is correct – add the espresso with the cocoa powder. Thanks for the heads up on the error.

Happy baking!

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