Step 1

In a small bowl, combine the cinnamon and sugar.  Set aside.

Step 2

Preheat oven to 375˚F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

Step 3

In a medium bowl combine the flour, baking powder and salt and whisk well.

Step 4

Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Step 5

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Step 6

Divide into 4 equal balls. Lightly dust the work surface again then roll each ball into 3/4-inch-thick ropes, about 7 inches long.  Press the rope flat, brush very lightly with egg wash, sprinkle each with ½ teaspoon of the cinnamon and sugar mixture and top with slightly less than 1 teaspoon mini chips.

Step 7

Press the chocolate chips lightly into the dough then bring the outer sides of the smashed rope up and over to close over the stuffing. Join the ends to form bagels.

Step 8

Brush the tops of each bagel with egg wash and sprinkle with remaining cinnamon and sugar mixture.

Step 9

Bake on the top rack of the oven for 25-28 minutes, rotating halfway through. Let cool at least 15 minutes before cutting.