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You are here: Home / Recipes / Breads and Rolls / No-Knead Pumpkin Chocolate Chip Bagels

No-Knead Pumpkin Chocolate Chip Bagels

October 5, 2018 Updated July 20, 2020 4 Comments

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No-knead pumpkin chocolate chip bagels.  Just in time for pumpkin-spiced everything!  There is nothing like a hot bagel fresh from the oven that is crisp and chewy.  Bring on October with everything pumpkin. The no-knead dough never lets me down.  It’s so simple to make and is mixed together in 5 minutes then left in the refrigerator for several days.  Bake up a few or a dozen.

No-Knead Pumpkin Chocolate Chip Bagels

No-Knead Dough:

flour, pumpkin, chocolate chips
flour in bowl with chocolate chips
flour and spices pumpkin in bowl
bowl with flour mixture pumpkin mixture

It’s amazing an easy no-knead dough is to make.  There is no kneading of the dough, therefore, no worry or stress over the dough…that’s the least of your problems with making this bagel

  • Gather and measure all ingredients.
  • In a large mixing bowl, stir together bread flour, yeast, sugar, and salt.  Bread flour produces the lightest bagel.  I tried regular all-purpose unbleached flour and the bagels were denser.
  • Stir in chocolate chips.
  • In a 4 cup bowl or measuring cup, stir together pumpkin and water.
pumpkin mixture with flour chocolate chips
pumpkin bagel dough in bucket
pumpkin chocolate chip bagel dough
pumpkin bagel dough rising
  • Pour pumpkin mixture into the flour mixture.
  • Using a spoon, hands, or paddle attachment to a large mixer, stir until the dough barely comes together and no visible signs of flour are showing.
  • Cover dough with plastic wrap or place in a container with a lid, but not airtight.
  • Allow dough to rise at room temperature for 2-3 hours.  Don’t punch the dough down.  Leave it risen, cover, and refrigerate.
pumpkin bagel dough on pastry cloth
flattening pumpkin bagel dough
cut pumpkin bagel dough
bagel dough

Rolling and shaping the bagels:

  • Remove dough from the refrigerator.  The cold dough is easier to work with.  Remove dough from container or bowl on a floured cloth, board, or counter.
  • Divide dough evenly into pieces that are approx. 125 grams or 4.4 ounces (give or take). There should be 14 pieces of dough.
  • De-gas the dough by flattening with fingers.
  • Fold in long sides of dough and press to seal.
rolling pumpkin bagels
forming pumpkin bagels
rolling pumpkin bagels
pumpkin bagels rope around hand
  • Roll piece of dough into a short log type shape.  Repeat with all pieces.  Cover with plastic wrap and let the dough rest at least 5 minutes.
  • Roll each “log” into a rope about 10-11 inches long.
  • Wrap dough around your hand and overlay about 1-2 inches.
  • Press and roll the overlapping dough along a surface than has NOT been floured.  This will crimp and seal the overlapping dough.
shaped pumpkin bagel
pumpkin bagels on cloth
pumpkin bagels covered with plastic wrap
  • You should have something that resembles a bagel.  Don’t worry rising and baking will help if your bagel isn’t perfect.
  • Place each bagel on a floured surface.  A large floured board or floured cloth works great.
  • Allow bagels to rise for at least an hour.  Press on the dough.   If it feels like a marshmallow, then it’s risen and ready for cooking.
  • Preheat oven to 450F degrees.
black pot simmering water
boiling pumpkin bagels

The boiling pot:  A great bagel is simmered in water before baking.

  • Add at least 4 quarts or more of hot water to a large pot.  Add 1/4 cup brown sugar and 1 teaspoon baking soda.  Bring it to a simmer.
  • Drop formed bagels, 2-3 at a time, into the simmering NOT boiling water mixture.  Cook 5-10 seconds per side.  Do not crowd bagels in simmer water.
  • Using a spider or slotted spoon carefully lift bagels out of the water and touch on a clean dry towel to remove extra water, then place on a baking sheet lined with parchment. Six bagels to a baking sheet.
pumpkin bagels on baking sheet
baking pumpkin bagels

Baking the bagels:

  • Bake bagels for 14-16 minutes or until golden brown.  For crisp bagels add a shallow baking pan in the oven on a lower rack filled with 1-2 cups of water to create steam.
  • OR  Individual bagels can be placed on a preheated pizza stone along with a simmering pan of water for a hearth-baked bagel.
  • OR bake bagels the same as No-knead Crusty Bread.  When the oven is preheating, place a large cast-iron pot with a lid in oven to heat.  Place a few bagels on parchment paper and drop it into a heated pot.  Cover with a lid and bake covered for 12 minutes.  Remove lid and bake an extra 4-6 minutes or until golden.  This method produced the best bagel that was crisp and crunchy on the outside but tender on the inside.  Amazing.
  • This recipe makes about 14 5 to 6-inch size bagels.

No-Knead Pumpkin Chocolate Chip Bagels

 

 

bagels stacked in wire basket
4.84 from 6 votes
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No-knead Pumpkin Chocolate Chip Bagels

Simple no-knead dough with pumpkin, spices, and chocolate chips.  Simmered in a pot of water to create New York Style bagels that are large, crisp, yet tender on the inside

Course Breads, Breakfast
Cuisine American
Keyword bagels, breads, pumpkin
Prep Time 30 minutes
Cook Time 10 minutes
overnight rise 1 day
Total Time 40 minutes
Servings 14 bagels
Calories 311 kcal
Author Janet Barton

Ingredients

Bagel dough:

  • 6 1/4 cups unbleached bread flour
  • 1 1/2 tbsp sugar
  • 1 1/2 tbsp yeast
  • 1 1/2 tbsp kosher salt
  • 2 tsp pumpkin pie spice
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups water lukewarm
  • 1 1/2 cups pumpkin puree

Simmering Pot:

  • 4-6 quarts water
  • 1/4 cup brown sugar
  • 1 tsp baking soda

Instructions

Mixing the no-knead dough:

  1. Mix flour, sugar, yeast, salt, and pumpkin spice in a large bowl.

  2. In a small bowl mix water and pumpkin together.  Pour over flour mixture without kneading, using a spoon, hands, or large mixer with paddle attachment.  Making sure all of the flour has been incorporated. 

  3. Cover dough with plastic wrap and allow to rest at room temperature for 2-3 hours.

  4. Refrigerate dough covered dough overnight or up to 4 days.  Dough can be transferred to a container with a lid, but not an airtight lid.

To form Bagels:

  1. Remove dough from refrigerate for a carefully remove from container or bowl.  Divide dough into 14 pieces that weigh 125 grams or 4.4 ounces (give or take) .  

  2. With each piece of dough press and degas the dough into a rectangle shape.  Fold in dough along 2 sides, then roll dough into the shape of a log.  Cover loosely with plastic wrap and let dough rest for 5-10 minutes.

  3. Take each log and roll into a 10-11 inch rope.  Wrap the rope around your hand and overlap 1-2 inches.  Press and crimp overlapped dough while rolling back and forth on a non-floured surface to create a bagel shape.

  4. Place each bagel on a floured board or cloth about 3-inches apart to allow for rising.  Cover with plastic wrap and let rise for at least an hour.  The dough should feel like a marshmallow when touched.  

  5. Preheat over to 450F degrees.

Prepare simmering pot:

  1. Add water, brown sugar, and baking soda to a large pot.  Heat until barely begins to simmer.  

  2. Add bagels 2-3 at a time (don't over crowd) and simmer in hot water for 5-10 seconds on each side.  Remove with a slotted spoon or a spider place on a clean cloth to remove any water then directed onto a parchment lined baking sheet and bake in preheated oven for 14-16 minutes or until golden brown.

Recipe Notes

  • For hearth baked bagels, place a pizza stone in oven and heat to 450 degrees for at least an hour before baking.
  • Bagels can be baked in a heavy cast iron dutch oven with a lid.  Place 2-3 bagels on a sheet of parchment paper and lift into pot that has been preheat in 450 degree oven for 30 minutes.  Cover with lid and bake for 10 minutes.  Remove lid and bake for an additional 4-6 minutes.  This method makes the most amazing bagels.  It just requires more time or a much larger pot.  
  • For a more savory bagel, omit chocolate chips and pumpkin spice.
  • Chopped pecans may be added in place of chocolate chips.
Nutrition Facts
No-knead Pumpkin Chocolate Chip Bagels
Amount Per Serving (1 g)
Calories 311 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 0mg0%
Sodium 857mg36%
Potassium 204mg6%
Carbohydrates 57g19%
Fiber 3g12%
Sugar 10g11%
Protein 7g14%
Vitamin A 4090IU82%
Vitamin C 1.1mg1%
Calcium 37mg4%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

More recipes you might like:

No-knead Crusty Bread

No-knead Pumpkin Pecan Bread

Pumpkin Apple Soup

Artisan No-knead Bread

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Related

Filed Under: Breads and Rolls, Vegan, Vegetarian Tagged With: bagels, Breads, breads and rolls, pumpkin

Previous Post: « Pumpkin Apple Soup
Next Post: Miso Roasted Pumpkin Ramen »

Reader Interactions

Comments

  1. Claire Henderson says

    January 5, 2021 at 6:07 pm

    If I wanted to make these bagels plain how would I adjust the recipe?

    Reply
    • Janet Barton says

      January 6, 2021 at 3:59 pm

      Omit the pumpkin spice, chocolate chips, and pumpkin puree. Increase the water to 2 1/2 cups – 2 3/4 cup. Just replace the pumpkin puree with water but reduce the amount slightly because the pumpkin is thicker than water. I hope this works for you. Please let me know. I’d love to hear how they turn out.

      Reply
  2. Masha says

    June 26, 2020 at 4:26 pm

    1.5 tablespoons or teaspoons of yeast? Also, instant yeast or active dry? Thanks.

    Reply
    • Janet Barton says

      June 29, 2020 at 4:17 pm

      1.5 TABLESPOONS of yeast. I know that seems like a lot but this recipe is a refrigerated dough that can be used over the course of 4-5 days. It’s a pretty large recipe. Either instant or active yeast will work.

      Reply
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Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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