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Something wicked(ly) good, this way comes! Pumpkin Chocolate Chip Bagels are just as tantalizing as their cookie counterpart, just more acceptable for breakfast.

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A stack of pumpkin chocolate chip bagels on the counter.

You’ve Gotta Make Pumpkin Chocolate Chip Bagels!

Let’s be honest, these pumpkin chocolate chip bagels are just my excuse to eat a seasonal treat for breakfast. With a textbook bagel chew and plush interior, this is deliciously pumpkiny, spiced to absolute perfection and completed with happy little chocolatey specs.

Eat these pumpkin bagels with chocolate chips as is, toasted with plain or brown sugar cream cheese or even topped with nutella if you’re feeling extra celebratory. I won’t make guarantees, but I’m pretty confident you’ll make these more than once this season.

A pumpkin chocolate chip bagel cut in half and topped with cream cheese.

Ingredients for Pumpkin Chocolate Chip Bagels

Warm water – Use an instant read thermometer to get water that is between 105°F -113°F to ensure you get happy, bubbly yeast!
Dry active yeast – Use either dry active or instant yeast!
Brown sugar – This helps flavor the bagel and also subs out barley malt (a bagel shop staple ingredient that is $$ and hard to find).
Pumpkin puree
Bread flour – Bread flour is a NEED not a want here.
Salt
Pumpkin pie spice – You can buy this premade in the spice aisle of your grocery store or you can mix up your own!
Mini chocolate chips – Dark or milk here, according to your preference! You can also chop up a chocolate bar if you’d rather.
Egg wash: 1 egg white + 1 tbsp water, whisked together

Close up of a homemade pumpkin chocolate chip bagel.

How to Make Pumpkin Chocolate Chip Bagels

In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
In a large bowl or the bowl of a stand mixer, mix together the pumpkin puree, 4 3/4 cups of bread flour, salt, pumpkin pie spice and mini chocolate chips.
Add the foamy and bubbly yeast mixture to the dry ingredients. Pro tip: If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again!
Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough. You can add more flour if the dough is still too sticky.
By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly. You can add more flour if the dough is still too sticky.
After kneading, let the dough rest for 5 minutes.

Shape & Bake Your Bagel

Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
Shape your bagels! Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
Set the oven to 425°F after the bagels have risen for 20 minutes.
In a large pot, bring about 4 inches of water to a rolling boil.
While the water is coming to a boil, make the egg wash by whisking together the egg white and water. Set aside.
Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
After the bagels have been boiled, brush each bagel with the egg wash mixture.
Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
Store the bagels in a zip-top bag at room temperature for up to 3 days.

Pumpkin chocolate chip bagels topped with cream cheese next to cinnamon sticks on the counter.

How long do Pumpkin Chocolate Chip Bagels last?

Your homemade bagels will stay soft for 3 days when stored in a zip top bag at room temperature! You can also freeze them for up to 3 months, if desired.

Can I make these bagels without chocolate chips?

You sure can! If you’d like a plain pumpkin bagel, simply omit the chocolate chips & voila! Deliciousness 2.0.

A pumpkin chocolate chip bagel cut in half and topped with cream cheese. Across the top it says "pumpkin chocolate chip homemade bagel recipe"

Everything PUMPKIN!

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Pumpkin Chocolate Chip Bagels

By: Karli Bitner

Something wicked(ly) good, this way comes! Pumpkin Chocolate Chip Bagels are just as tantalizing as their cookie counterpart, just more acceptable for breakfast.

Prep Time: 25

Cook Time: 15

Rest Time: 35

Servings: bagels

Ingredients

▢ 1 1/2 cups warm water (105°F -113°F)
▢ 1 1/2 tbsp dry active yeast
▢ 1 tbsp brown sugar, packed
▢ 3/4 cup pumpkin puree
▢ 4 3/4 – 5 1/2 cups bread flour
▢ 2 tsp salt
▢ 1 tsp pumpkin pie spice
▢ 1 cup mini chocolate chips
▢ Egg wash: 1 egg white + 1 tbsp water, whisked together

Instructions

In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
In a large bowl or the bowl of a stand mixer, mix together the pumpkin puree, 4 3/4 cups of bread flour, salt, pumpkin pie spice and mini chocolate chips.
Add the foamy and bubbly yeast mixture to the dry ingredients. Pro tip: If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again!
Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough. You can add more flour if the dough is still too sticky.
By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly. You can add more flour if the dough is still too sticky.
After kneading, let the dough rest for 5 minutes.
Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
Shape your bagels! Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
Set the oven to 425°F after the bagels have risen for 20 minutes.
In a large pot, bring about 4 inches of water to a rolling boil.
While the water is coming to a boil, make the egg wash by whisking together the egg white and water. Set aside.
Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
After the bagels have been boiled, brush each bagel with the egg wash mixture.
Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
Store the bagels in a zip-top bag at room temperature for up to 3 days.