No Knead Pumpkin Chocolate Chip Bagels Recipes

NO-KNEAD PUMPKIN CHOCOLATE CHIP BAGELS

Steps:

• 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.
• 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.
• 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.

BAGELS

Steps:

• Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
• Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
• Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
• Divide the dough into 10 portions and form into balls - I like to weigh them to make sure that they're all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
• Leave for around 30 mins or until risen and puffy, then remove the cling film.
• Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
• Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
• Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).