Vegan
No Egg
No Dairy
No Butter
These Black Forest chocolate and cherry stuffed bagels are a luxurious breakfast treat. Rich cocoa dough is folded around sweet cherries and melty chocolate chips, creating a gooey, indulgent center with every bite. The dough is slightly firm for a classic bagel chew, while almond flour adds a tender, buttery note that complements the dark chocolate and bright cherries.
Here’s why I love this recipe
- Vegan-friendly: no eggs or dairy.
- Almond flour adds a rich, slightly buttery flavor and tender texture.
- Minimal kneading and a fun, simple stuffing process make these bagels approachable.
Ingredients Used to Make Black Forest Chocolate Chip & Cherry Stuffed Bagels
Note: many ingredients are available at local grocery stores. Some product links were used for reference on the original site.
- Bread Flour – recommended for the best bagel texture and chew. Weigh flour when possible for accurate results (1 cup = 120 g).
- Almond Flour (optional) – used for added flavor and tenderness; substitute with extra bread flour (see notes below) if you prefer a chewier bagel.
- Instant Yeast – convenient and reliable; instant yeast works without pre-activating.
- Sugar – any granulated sugar works; raw cane, coconut sugar, or other sweeteners may be used. Avoid sugar-free substitutes in the dough itself, as they can affect rise.
- Salt – regular table salt or specialty salts are fine.
- Dark Cocoa Powder – dark cocoa provides a deep chocolate color and flavor.
- Milk of Choice – unsweetened almond milk was used, but any dairy or non-dairy milk will work.
- Cherries – frozen cherries thawed and drained work well; fresh cherries are also fine or omit if desired.
Filling Ingredients
- Chocolate Chips – use your favorite chocolate chips or chopped chocolate. Lower-sugar or unsweetened options are fine depending on taste.
Recipe Overview
This recipe yields 4 extra-large stuffed bagels (or about 3 if unstuffed). Prep time is around 20 minutes, cook time about 25 minutes, with a resting/fermentation window of roughly 8 hours for the overnight method. Calories and nutrition are estimated per bagel.
Chocolate Chip & Cherry Stuffed Bagels
Makes 4 extra-large stuffed bagels (or 3 unstuffed). Adjust servings as needed.
Prep Time: 20 mins
Cook Time: 25 mins
Resting Time: 8 hrs (overnight method)
Course: Breakfast
Cuisine: American
Servings: 4 bagels
Calories: ~461 kcal per bagel
Ingredients
Bagel Dough Ingredients
- 2 cups bread flour (about 240 g)
- 1/2 cup almond flour (about 54 g) — or substitute 1/4 cup (30 g) extra bread flour for chewier texture
- 2 tsp instant yeast (6 g)
- 1/4 cup sugar (about 37 g)
- 1/2 tsp salt (about 3 g)
- 2 Tbsp dark cocoa powder
- 1/2 cup almond milk (about 136 g), plus up to 2 Tbsp more if needed
- 1/2 cup chopped cherries, thawed and drained if using frozen
Filling Ingredients
- 1/2 cup chocolate chips (or chopped chocolate)
Instructions
Combine the Dough Ingredients
- In a mixing bowl, combine the bread flour, almond flour, instant yeast, sugar, salt and cocoa powder.
- Add the almond milk and mix with a dough whisk or by hand until the ingredients form a stiff dough. Add extra milk 1 Tbsp at a time only if needed. The dough should be firm—bagel dough has a lower hydration than other breads.
- Fold in the chopped cherries.
- Loosely cover and let the dough rise in a warm spot for 60–90 minutes, until puffy.
After the First Rise (Choose one method)
- No-knead overnight: Gently deflate, cover loosely, and refrigerate for at least 8 hours (up to 48 hours).
- Kneaded quick method: Knead by hand or with a stand mixer until the dough is smooth and elastic (about 3 minutes by hand after the initial rest).
Shaping the Dough
- Turn the dough onto a floured surface. If refrigerated, bring it to room temperature (about 3–4 hours).
- Shape the dough into a ball and divide into 4 equal pieces.
Filling the Bagels
- Mix the chocolate chips in a small bowl for the filling.
- Roll each piece into a thin rectangle (about 5 x 7 inches, thinner is better).
- Spoon 2–3 Tbsp of filling onto the dough. For a thick crescent filling place it on one end; for a swirled filling spread it evenly.
- Roll the dough over the filling and pinch seams to seal. Wet fingers with water to help seal if needed.
- Join the ends, tucking one into the other and pinching to secure so the bagel won’t open while boiling.
- Place stuffed bagels on parchment-lined sheet, loosely cover, and proof 40–60 minutes until slightly puffed.
Boil the Bagels
- Preheat the oven to 350°F (175°C). Bring a large pot of water to a gentle boil.
- Using a wide slotted spoon, lower one bagel into the water and boil 30 seconds per side (about 60 seconds total).
- If a bagel does not float after boiling, it likely needs more proofing time.
- Remove with the slotted spoon and return to the parchment-lined sheet. Repeat for remaining bagels.
Bake the Bagels
- Bake the boiled bagels for 20–25 minutes, until tops are glossy and slightly browned.
- Cool to room temperature before slicing. For the cleanest cut, allow the filling to fully cool so it sets slightly.
Notes
- Almond flour adds flavor and tenderness but reduces chew. For a traditional chewy bagel, use 1/4 cup bread flour instead of the almond flour.
- Gluten-free flours cannot be substituted for the bread flour in this recipe.
- All-purpose flour may be used in place of bread flour but will produce a softer, less chewy bagel.
- Other nut flours (pecan, walnut, cashew) can replace almond flour if desired.
Storage
- Unstuffed bagels: store airtight at room temperature for 3–4 days.
- Bagels with perishable fillings (for example, cream cheese): keep at room temperature for up to 1 day, refrigerate up to 7 days, or freeze for up to 3 months. Reheat in a toaster or air fryer with the filling side up.
Variations and Add-Ins
Customize these bagels with nuts, seeds or dried fruit for extra texture and nutrition:
- Nuts: chopped walnuts, pecans, cashews.
- Seeds: poppy, sesame, pumpkin, sunflower, flax, chia.
- Dried Fruit: chopped apricots, raisins, dried cranberries, dried cherries, candied ginger, citrus zest.
More Bagel Tips
- Weigh your flour for best results. If measuring by cup, spoon flour into the cup and level with a straight edge rather than scooping.
