The smell of fall is quickly approaching.
I actually didn't mean for these to be pumpkin - but I found extra pumpkin puree in my fridge when I was cleaning it out and HAD to use it.
The pumpkin really makes these bagels moist - and the chocolate is pure decadence. I'm a giant fan of dark chocolate but If you're more a milk or even a white! Those would pair wonderfully too.
Normally I let my dough rise again after forming them into bagel shapes - but since this dough is pretty gooey and sticky I just dropped them right into the boiling water and skipped the second rise.
They really came out wonderful.
I also changed up my standard bagel recipe, mixing flour and bread flour.
I don't know what it is....but it really makes for a chewy soft bagel when mixing the two.
The smell of your house after these bake is absolutely outstanding.
This bagel IS fall.
And is FULL of chocolate chips.
I got two difference kinds of dark chocolate - one being a bar and one being chips and I just chopped them up. It really made for the bagel when cutting it....
Happy September loves! And enjoy these bagels, with all the basic you have in you ;)
Dark Chocolate Chip Pumpkin Bagels
yield: 10 bagels
prep time: 2 hours 20 minutes
cook time: 1 minute boil - 25 minutes in oven
In a bowl combine the yeast, sugar and water and let sit for 15 minutes.
Add the flours, pumpkin and spices and mix until combine.
Add the chocolate chips at the very end – batter will be slightly sticky.
Let rise for 2 hours.
Preheat oven to 425 degrees.
When ready, bring a large pot of water to a boil, grab a section of dough (using wet hands – helps to not stick) and form into a ring, place on a slotted spoon and drop gently into the boiling water.
Cook for 1 minute and place on a parchment lined baking sheet. Repeat until all are done.
Bake for 25 – 30 minutes until bagels are lightly golden.
Let cool and ENJOY!