DOUBLE CHOCOLATE CHIP SOURDOUGH BAGELS

Preheat the oven to 375F. Line a baking sheet with parchment paper; set aside.
In a large bowl, combine the self-rising flour, cocoa powder, sugar, greek yogurt and sourdough discard. Mix until well combined. The dough WILL be a little sticky, but just trust the process!
Lay the dough on a generously floured surface and sprinkle some more flour on top of the dough. Use your hands to knead a couple of times, until the dough becomes smooth. If the dough still seems too sticky, add 1 more tbsp of flour at a time, and continue to knead until it comes together more and is moldable.
Slightly flatten out the dough with your hands, and pour 1/2 cup of the chocolate chips into the center. Then, use your hands to fold the edges over to encase the chocolate chips, and knead a couple more times until the chocolate chips are evenly dispersed.
Divide the dough into 8 equal-sized pieces.
Roll each piece into a rope, and bring the ends together to form a bagel shape. Pinch to seal, and then place on the prepared baking sheet.
Brush the tops of each bagel with the egg wash, and then sprinkle the tops with chocolate chips.
Bake at 375F for 20-22 minutes.
Serve warm with cream cheese or butter.
Enjoy!