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Thai Chocolate Swirl Bagels with Coconut & Coffee

Deep chocolate and Thai coffee layered bagels with coconut notes, crafted for a rich winter twist on a classic.

Total: 1 hour
Difficulty: Advanced
Serves: 8
Thai Bagels Winter Chocolate Professional Layered Flavors winter professional-technique

What Makes This Special

This recipe reimagines the classic bagel with an advanced, layered approach inspired by Thai flavors for winter. By swirling a deep chocolate dough with Thai coffee and coconut, every bite is an interplay of bitter, sweet, and toasty notes—evoking the richness of Thai desserts. The bagels are visually striking, with deep marbled hues, and each step is designed for maximum flavor in minimal time using professional bakery techniques.

Ingredients

These bagels combine the chewy texture of a classic with the richness of chocolate, the aroma of Thai coffee, and coconut undertones for a winter-perfect, cozy treat.

For the Bagel Dough

  • Bread and whole wheat flours: For the perfect chewy crumb and extra flavor.
  • Instant yeast: Fast fermentation for efficient rising.
  • Coconut sugar: Caramel notes and authentic Thai sweetness.
  • Salt: Essential for balancing sweet and bitter flavors.
  • Water: Hydrates the dough.
  • Strong Thai coffee: Adds depth and subtle bitterness.
  • Cocoa powder & dark chocolate: Deep chocolate flavor and color.
  • Coconut milk & butter: Softness, flavor, rich mouthfeel.
  • Egg wash & toasted coconut: Glossy finish and texture.

For Boiling

  • Water & honey: Classic technique for chewy crust and subtle sweetness.

Instructions

Step 1: Make the Doughs (Two Flavors)

Why: Creating two separate doughs lets us layer and swirl authentic Thai chocolate and coffee flavors.

  1. In the stand mixer bowl, combine 320g bread flour, 50g whole wheat flour, 5g yeast, 25g coconut sugar, 6g salt, and 180ml warm water. Knead on medium speed for 3 minutes. Add 10g softened butter and knead for 3 more minutes. Transfer to a bowl—this is your plain dough.
  2. In a second bowl, combine 80g bread flour, 25g coconut sugar, 3g yeast, 4g salt, 60ml strong Thai coffee, 30g coconut milk, 40g cocoa powder, and 30g chopped dark chocolate. Mix and knead until smooth, about 5 minutes. (The chocolate will melt in.)
  3. Rest both doughs, covered, for 10 minutes at room temperature.

Step 2: Laminate and Swirl

Why: Layering the two doughs gives pronounced flavor bands and a deep, marbled interior.

  1. Roll each dough into a rectangle (about 25x15cm; dust with flour as needed).
  2. Place the chocolate dough on top of the plain dough. Gently press together.
  3. Fold in thirds like a letter (lamination). Roll out lightly, fold in thirds again. Repeat once more for maximum swirl.

Step 3: Shape the Bagels

Why: Professional shaping ensures even baking and the iconic bagel chew.

  1. Cut the laminated dough into 8 equal strips (about 4cm wide).
  2. Roll each strip into a 25cm rope. Join the ends tightly to form a bagel, pinching to seal. Roll the seam under your palm to reinforce.

Step 4: Quick Proof

Why: Minimal proofing keeps the crumb chewy and saves time.

  1. Arrange shaped bagels on a parchment-lined tray. Cover and proof in a warm spot for 15 minutes only.

Step 5: Boil for Crust

Why: Boiling sets the crust and gives the bagel its signature chew.

  1. Bring 1L water and 30g honey to a simmer in a large pot.
  2. Boil bagels, 2-3 at a time, for 30 seconds per side. Remove with a slotted spoon; drain on a rack.

Step 6: Bake and Finish

Why: High heat delivers a glossy crust and deep color, while toppings add Thai aroma.

  1. Preheat oven to 220°C (convection if possible).
  2. Brush bagels with beaten egg. Sprinkle with toasted coconut.
  3. Bake for 16-18 minutes, rotating tray halfway, until deeply browned and hollow-sounding when tapped.
  4. Cool on a wire rack.

Pro Tips

  • Work Quickly: The dough is easiest to shape and laminate while slightly warm for maximum swirl.
  • Use Fresh Thai Coffee: Brew extra-strong for authentic flavor; cold brew works well.
  • Egg Wash Evenly: Brush right before baking for deep color and to help coconut stick.

Troubleshooting

Bagels aren’t chewy enough? Likely over-proofed or under-boiled. Limit proof time and ensure a full boil for correct texture.

Bagels split during baking? Seams may not be sealed—pinch ends tightly and roll seam side down.

Variations

  • Spiced Thai Bagels: Add 1 tsp ground cardamom or cinnamon to the plain dough for a chai-inspired twist.
  • White Chocolate & Macadamia: Swap dark chocolate for white and add 30g chopped macadamias to the chocolate dough.
  • Toasted Sesame Finish: Instead of coconut, sprinkle with black and white sesame seeds for a savory, nutty note.

Storage

Store cooled bagels in an airtight container at room temperature for 2 days, or freeze (well-wrapped) for up to 1 month. Reheat in a toaster or hot oven for best texture.

Enjoy crafting these striking, Thai-inspired chocolate swirl bagels—a professional-level bake with rich, wintery depth!