Chocolate Peanut Butter Bagels

Here's the recipe for Chocolate Peanut Butter Bagels. They're easier than you think. This recipe was slightly modified from a peanut-butter bagel recipe from the "have cake, will travel" blog Original recipe here: <http://havecakewilltravel.com/2007/09/13/peanut-butter-bagels/comment-page-1/#comment-7590>

• Ready In: 2 hrs
• Serves: 8
• Yields: 8 bagels

Ingredients

• 1⁄3 cup  creamy  natural-style peanut butter (room temp)
• 1⁄4 cup  mini chocolate chip
• 1  cup  pure water (70-80 degrees F)
• 1  tablespoon  pure water (70-80 degrees F)
• 3  cups white flour
• 1  teaspoon sea salt
• 2 1⁄2 tablespoons light brown sugar, packed
• 2  teaspoons bread machine yeast

Directions

1. If using bread machine, place everything in the pan following manufacturer’s instructions. [For my machine, that means putting in the wet: peanut butter, chocolate chips, water; then the dry (flour, salt, sugar) directly on top, so that there is an island on top of the water. Make an indentation on the side of the flour with your finger and pour the yeast into this indentation so that it isn't touching any of the wet ingredients]
2. Then start machine on DOUGH setting. If not using bread machine: follow these instructions up to the first rise: <http://havecakewilltravel.com/2007/08/16/wanna-make-bread-from-a-bread-machine-recipe-but-dont-have-one/>.
3. Once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds.
4. Let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes.
5. Cut each piece into two, roll into a ball. flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size.
6. Let bagels rest for 5 minutes.
7. In the meantime, bring water in a medium saucepan to a boil.
8. preheat oven to 400°F prepare a couple of cookie sheets with parchment paper.
9. Once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch. they should sink, then rise after a few seconds. don’t worry if they don’t sink, it’ll work out just fine.
10. Scoop out bagels with a slotted spoon. place on cookie sheet. repeat until all bagels have been boiled.
11. Bake your bagels for about 20 minutes, one sheet at a time. You can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped.
12. Cool on a cookie rack.