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
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:
-
Mix flour, sugar, yeast, salt, and pumpkin spice in a large bowl.
-
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.
-
Cover dough with plastic wrap and allow to rest at room temperature for 2-3 hours.
-
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:
-
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) .
-
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.
-
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.
-
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.
-
Preheat over to 450F degrees.
Prepare simmering pot:
-
Add water, brown sugar, and baking soda to a large pot. Heat until barely begins to simmer.
-
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.