Pour water and coffee into a microwave-safe bowl. Stir in molasses and yeast, let stand for 10 minutes (it should get bubbly).
Combine flours, cocoa powder, and salt. Pour in yeast mixture and oil, stir well to combine.
Dump the dough out onto a floured surface, knead until soft and elastic (5-10 min). Place dough in a greased bowl, and allow to rise for one hour, or until twice the size.
Once the dough has doubled, punch it down, and divide it out. We divided the mixture into 12 for smaller bagels.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Roll each lump into a smooth ball before poking a finger through. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole.
Once formed, set them on a baking sheet to rise for another 10 minutes.
In a large pot, combine water and honey and bring to a boil.
Turn heat down a little and 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well and set to cool/dry.
Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
Combine the remaining ingredients in a wide bowl. One at a time, pick up a bagel and swirl around to coat the tops and sides with the mixture. Set on baking sheets.
Bake for about 35 minutes. Finish off with toppings & enjoy!