In the bowl of your stand mixer with dough hook attached, add flour, sugar, salt, yeast, non-diastatic malt, and water.
Mix on low until a dough comes together and allow the dough to continue kneading until smooth and elastic (10-20 minutes).
Remove the dough from the bowl and shape into a ball.
Lightly grease your mixing bowl, and place your dough ball back in the bowl.
Cover your bowl and allow your dough to rise in a warm place for 1-2 hours or until doubled in size.
When dough has sufficiently proofed, punch down the dough and place on your workspace.
Preheat your oven to 425°F. Place a silpat mat or parchment on a baking sheet and set aside.
Press down the dough into a flattened shape and add your chocolate chips in an even layer over the surface.
Roll or fold up the dough and knead for a few minutes until the chocolate chips have dispersed throughout the dough as best as possible.
Divide your dough into 8 equal portions.
Shape each portion of dough into a ball. Press your finger through the center, creating a hole.
Stretch the bagel so the center hole is larger. It's helpful to stretch the hole much larger than it normally would be as the hole will shrink while the dough relaxes. Place on your baking sheet.
Repeat with all the remaining dough portions.
Cover your baking sheet with a tea towel and prepare your water bath.
Bring your water to a boil and add the brown sugar and non-diastatic malt, whisking them into the water.
Depending on the size of your pot, add 1-4 bagels at a time, boiling on the first side for 30 seconds, then flipping and letting them boil another 30 seconds.
Remove from the water with a spider or slotted spoon and place back on your baking sheet.
Repeat until all bagels have been boiled.
Place your baking sheet on the center rack of your oven and bake for about 15-19 minutes. Your bagels should be a rich golden color when they are ready.
Remove from the oven and transfer to a baking sheet. Let your bagels cool before cutting and toasting.
Store in an airtight container for up to 4-5 days. Enjoy!
