Easy Pumpkin Chocolate Chip Muffins (Moist & Perfect!)

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*Last Updated: February 24, 2026

Prep: 10 min | Bake: 20 min | Total: 30 min | Yield: 12 muffins|

These are simply the BEST pumpkin chocolate chip muffins I have ever had!

There’s nothing quite like the comforting aroma of pumpkin spice drifting through the kitchen—and these homemade pumpkin chocolate chip muffins deliver that cozy goodness in the simplest, most delicious way. Soft, tender, and dotted with melty chocolate chips, they’re the kind of muffin that feels like a warm hug on a cold day.

What makes these muffins so special is how naturally wholesome and tender they are. Pumpkin purée adds incredible moisture and brings a boost of vitamins, while warm spices like cinnamon and pumpkin spice give each bite that familiar, cozy flavour we all love. Combined with pantry staples and a sprinkle of chocolate chips for just the right amount of indulgence, these muffins come together easily—no fuss, no complicated steps, just simple ingredients you can feel good about eating.

How to Make homemade Pumpkin Chocolate Chip Muffins?

These pumpkin chocolate chip muffins are incredibly moist, perfectly spiced, and loaded with chocolate chips. Made in one bowl with simple pantry ingredients, they're ready in just 30 minutes! The combination of pumpkin puree and oil creates a tender crumb that stays soft for days, while warm spices and melty chocolate make every bite irresistible.

Perfect for: Quick breakfasts, school snacks, meal prep, fall baking

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Table of Contents

• Why You'll Love This Recipe

• Ingredients

• Step-by-Step Instructions

• Tips for Perfect Muffins

• FAQs

• Storage

• Variations

• Recipe Card

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Why You'll Love These Pumpkin Chocolate Chip Muffins

✓ Super Quick: Ready in 30 minutes from start to finish

✓ One Bowl Method: Minimal cleanup, no stand mixer needed

✓ Incredibly Moist: Stay soft and tender for up to a week

✓ Not Too Sweet: Less sugar than typical muffin recipes (healthier!)

✓ Freezer-Friendly: Make ahead and grab for busy mornings

✓ Kid-Approved: Even picky eaters love these chocolate-packed muffins

✓ Perfect Spice Balance: Warm cinnamon and pumpkin pie spice without being overwhelming

✓ Loaded with Chocolate: Every bite has melty chocolate chips

There's nothing quite like the comforting aroma of pumpkin spice drifting through the kitchen—and these pumpkin chocolate chip muffins deliver that cozy goodness in the simplest, most delicious way. Soft, tender, and dotted with melty chocolate chips, they're the kind of muffin that feels like a warm hug, whether you're enjoying one on a crisp fall morning or baking a batch any time you want something nourishing and comforting.

What makes these muffins so special is how naturally wholesome and tender they are. Pumpkin purée adds incredible moisture and brings a boost of vitamins, while warm spices like cinnamon and pumpkin pie spice give each bite that familiar, cozy flavor we all love. Combined with pantry staples and plenty of chocolate chips for just the right amount of indulgence, these muffins come together easily—no fuss, no complicated steps, just simple ingredients you can feel good about eating.

They're perfect for busy families. Bake a batch on the weekend, and you'll have quick breakfasts, school snacks, or afternoon pick-me-ups ready to go all week long. They're soft enough for little ones, hearty enough to keep everyone satisfied, and sweet enough to feel like a treat without going overboard. Plus, they freeze beautifully, making them a reliable go-to whenever life gets busy.

But beyond their convenience and wholesome ingredients, these pumpkin chocolate chip muffins offer a little moment of joy—something warm and homemade to slow you down and brighten your day. Whether you're stirring the batter with kids, sharing them with friends, or enjoying one quietly with your morning coffee, these muffins bring comfort in every bite.

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Ingredients for Pumpkin Chocolate Chip Muffins

Wet Ingredients:

• 2 large eggs (100g total), at room temperature

• 1 cup (245g) pumpkin puree - use 100% pure pumpkin, NOT pumpkin pie filling

• 1 teaspoon (5ml) vanilla extract

• 1/2 cup (120ml) milk - any kind works (dairy or non-dairy)

• 1/2 cup (120ml) neutral oil - canola, vegetable, or melted coconut oil
  
  

Dry Ingredients & Spices

• 1 3/4 cups (220g) all-purpose flour - spooned and leveled, not packed

• 1/3 cup (70g) brown sugar, packed

• 1/3 cup (65g) granulated sugar

• 1 teaspoon (4g) baking powder

• 1 teaspoon (6g) baking soda

• 1/2 teaspoon (3g) salt

• 2 teaspoons (4g) ground cinnamon

• 1 teaspoon (2g) pumpkin pie spice
  
  

Mix-Ins

• 3/4 cup (130g) semi-sweet chocolate chips - plus 2 tablespoons for topping

• Optional: 1/2 cup (60g) chopped walnuts or pecans

Equipment Needed

• 12-cup muffin tin

• Paper muffin liners (or cooking spray)

• Large mixing bowl

• Whisk

• Rubber spatula (Affiliate Link)

• 1/4 cup measuring cup or ice cream scoop

• Wire cooling rack (Affiliate Link)

• Toothpick for testing

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Ingredient Notes & Substitutions

Pumpkin Puree: Use 100% pure pumpkin, NOT pumpkin pie filling which contains added sugar and spices. You can substitute with sweet potato puree or butternut squash puree.

Eggs: Room temperature eggs mix better into the batter. Forgot to set them out? Place in a bowl of warm water for 5 minutes. For vegan option, use 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, let sit 5 minutes).

Oil: Any neutral oil works - canola, vegetable, or melted coconut oil. You can substitute melted butter (1/2 cup / 113g), but the muffins won't stay moist quite as long. An alternative is to replace half the oil with unsweetened applesauce.

Sugars: The combination of brown and granulated sugar gives the best texture. You can reduce total sugar by up to 1/4 cup if you prefer less sweet muffins.

Flour: For a healthier option, replace up to half (about 3/4 cup) with whole wheat flour. For gluten-free, use a 1:1 gluten-free baking flour blend.

Pumpkin Pie Spice: Don't have it? Check out my Pumpkin Pie Spice blog post

Chocolate Chips: Semi-sweet is standard, but milk chocolate, dark chocolate, or white chocolate chips all work. Mini chips distribute more evenly throughout the muffins.

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How to Make Pumpkin Chocolate Chip Muffins (Step-by-Step)

Step 1: Preheat and Prep (2 minutes)

Preheat your oven to **350°F (177°C)**. Position the oven rack in the centre of the oven for even baking.

Line a 12-cup muffin tin with paper liners, or grease the muffin cups generously with cooking spray, lard or butter. Set aside.

Pro Tip: If using paper liners, lightly spray them with cooking spray to prevent sticking.

Step 2: Mix Wet Ingredients (3 minutes)

In a large mixing bowl, whisk together:

• 2 large eggs

• 1 cup (245g) pumpkin puree

• 1 teaspoon vanilla extract

• 1/2 cup (120ml) milk

• 1/2 cup (120ml) neutral oil

Whisk vigorously for 1-2 minutes until the mixture is smooth, well combined, and slightly frothy. The pumpkin should be fully incorporated with no lumps.

What it should look like: A smooth, orange-colored mixture that's slightly thickened but still pourable.

Step 3: Add Leaveners, Sugars, and Spices (2 minutes)

To the wet mixture, add:

• 1/3 cup (70g) brown sugar

• 1/3 cup (65g) granulated sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1 teaspoon pumpkin pie spice

Whisk vigorously for about 1 minute until the sugars have dissolved and the spices are evenly distributed throughout. The mixture should be smooth and fragrant.

Why this order matters: Adding the sugars and spices before the flour ensures even distribution and helps dissolve the sugars completely.

Step 4: Fold in Flour - DON'T OVERMIX! (2 minutes)

Add 1 3/4 cups (220g) all-purpose flour to the bowl.

Using a rubber spatula, gently fold the flour into the wet mixture just until no dry flour streaks remain. Stop mixing immediately when the flour is incorporated. The batter should be thick and may have a few small lumps—this is completely normal and actually desirable!

CRITICAL: Do not overmix! Overmixing develops gluten and creates tough, dense muffins. Under-mixing is better than over-mixing.

What it should look like: A thick, pourable batter similar to pancake batter, with a smooth but slightly lumpy texture.

Step 5: Add Chocolate Chips (1 minute)

Gently fold in 3/4 cup (130g) chocolate chips using your rubber spatula. Use a folding motion to distribute them evenly throughout the batter.

Reserve 2 tablespoons of chocolate chips for sprinkling on top of the muffins before baking.

Baking Tip: For more even distribution, toss the chocolate chips with 1 tablespoon of flour before adding to prevent them from sinking during baking.

Step 6: Fill Muffin Cups (2 minutes)

Using a 1/4 cup measuring cup or ice cream scoop, fill each muffin cup about 3/4 full. The batter should be evenly distributed across all 12 cups.

Sprinkle the reserved chocolate chips on top of each muffin for a beautiful bakery-style appearance.

For mini muffins: Use a 2 tablespoon scoop and fill 24 mini muffin cups. Adjust baking time to 12-15 minutes.

Step 7: Bake (18-22 minutes)

Bake in the preheated 350°F (177°C) oven for 18-22 minutes, until the muffins are golden brown and spring back when lightly touched.

How to tell they're done:

• Tops are golden brown and spring back when gently pressed

• A toothpick inserted into the center comes out clean or with a few moist crumbs (NOT wet batter

• Edges are just starting to pull away from the pan

Timing Guide:

• Regular muffins: 18-22 minutes

• Mini muffins: 12-15 minutes

Important: Every oven is different! Start checking at the minimum time and add 1-2 minutes as needed. Don't overbake—this is the #1 cause of dry muffins.

Step 8: Cool (10 minutes)

Remove the muffin tin from the oven and place on a wire cooling rack.

Let the muffins cool in the pan for 5 minutes—this allows them to set and makes them easier to remove without breaking.

After 5 minutes, carefully transfer the muffins from the tin to the wire cooling rack. Let them cool for an additional 5-10 minutes.

Serve warm or at room temperature. These muffins are delicious warm with butter, or at room temperature as a grab-and-go snack!

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Tips for Perfect Pumpkin Chocolate Chip Muffins

🎃 Use Pure Pumpkin Puree: Check the label carefully! You want 100% pure pumpkin, NOT pumpkin pie filling which has added sugar and spices that will throw off your recipe. Libby's is a reliable brand.

📏 Measure Flour Correctly: This is crucial! Spoon flour into your measuring cup and level off with a knife. Don't scoop directly from the bag or you'll pack in too much flour and end up with dense, dry muffins. Even better: use a kitchen scale for 220g exact measurement.

🥚 Room Temperature Eggs: Cold eggs don't incorporate as well into the batter. Set them out 30 minutes before baking, or place in a bowl of warm water for 5 minutes to bring to room temperature quickly.

🍫 Reserve Chocolate Chips for Topping: Sprinkle extra chocolate chips on top before baking for that professional bakery look. It also ensures every muffin gets visible chocolate!

⏰ Don't Overbake: This is the most common mistake! Remove muffins when a toothpick has a few moist crumbs—NOT when it's completely clean. Muffins continue cooking from residual heat as they cool.

🌡️ Use an Oven Thermometer: Many ovens run 25°F hotter or cooler than the dial indicates. An oven thermometer ensures accurate baking temperature.

🧊 Freeze the Batter: Fill muffin cups with batter, freeze until solid (2-3 hours), then transfer to a freezer bag. Bake from frozen anytime, adding just 5 minutes to the baking time!

👀 Look for Visual Cues: Properly baked muffins have golden tops, spring back when touched, and the edges just start to pull away from the pan.

❄️ Cool Completely Before Storing: Warm muffins create condensation in containers, making them soggy. Always cool to room temperature first.

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Frequently Asked Questions

How many muffins does this recipe make?

This recipe makes 12 regular-sized muffins when filled 3/4 full, or 24 mini muffins when using a mini muffin tin. If you prefer to fill the cups all the way to the top for bakery-style dome tops, you'll get about 10-11 muffins.

Can I freeze pumpkin chocolate chip muffins?

Yes! These muffins freeze beautifully for up to 3 months. Here's how:

To freeze baked muffins:

1. Cool completely to room temperature

2. Wrap each muffin individually in plastic wrap

3. Place wrapped muffins in a freezer-safe bag, removing as much air as possible

4. Label with date and freeze

To thaw:

• Leave at room temperature for 1 hour

• Or microwave for 20-30 seconds

• Or warm in a 300°F oven for 10 minutes

To freeze unbaked batter:

• Transfer batter in a large freezer-safe container

• Freeze until solid

• Thaw in the fridge 24-48 hours before baking in muffin tray

How long do pumpkin chocolate chip muffins last?

Room temperature: 2 days in an airtight container (muffins will dry out faster at room temp)

Refrigerator: 5-7 days in an airtight container (recommended for maximum freshness)

Freezer: Up to 3 months when properly wrapped

Can I use pumpkin pie filling instead of pumpkin puree?

No! Pumpkin pie filling contains added sugar, spices, and sometimes thickeners that will completely throw off this recipe. You must use 100% pure pumpkin puree. Check the ingredients—it should only say "pumpkin."

If you accidentally bought pie filling, you can use it in smoothies or as a pancake topping, but save the baking for pure pumpkin puree!

Why are my pumpkin muffins dense?

Dense muffins are usually caused by one of these issues:

1. Overmixing the flour: Mix only until the flour is just incorporated. Overmixing develops gluten = tough, dense muffins.

2. Too much flour: If you scooped flour directly from the bag, you likely packed in too much. Always spoon and level, or use a kitchen scale (220g).

3. Old leavening agents: Test your baking powder and baking soda by adding to water—they should fizz actively. If not, they're expired and won't make your muffins rise.

4. Overbaking: Dense texture can also come from baking too long, which dries out the muffins.

Can I make these muffins healthier?

Absolutely! Here are several healthy swaps:

• Reduce oil: Replace half the oil (1/4 cup) with unsweetened applesauce

• Reduce white sugar: Cut total white sugar, and 1/4 cup instead of 1/3 cup (muffins will be less sweet but still delicious). Caution! Do not reduce brown sugar. Reducing brown sugar will result in stiffer muffins. Brown sugar help give these muffins their cake-like texture.

• Add whole grains: Replace half the all-purpose flour (about 3/4 cup) with whole wheat flour. The muffins will be much heavier, not as airy.

• Use dark chocolate: Dark chocolate chips have less sugar than semi-sweet chocolate chips

• Add ground flaxseed: Stir in 2 tablespoons ground flaxseed for extra fiber and omega-3s

• Add Greek yogurt: Replace 1/4 cup oil with 1/4 cup Greek yogurt for extra protein

What can I substitute for eggs?

For vegan/egg-free muffins:

Best option: 2 flax eggs

• Mix 2 tablespoons ground flaxseed with 5 tablespoons water

• Let sit for 5 minutes until thick and gel-like

• Use in place of eggs

Note: Texture and colour may be slightly different than using eggs, but muffins will still be delicious!

How do I know when pumpkin muffins are done baking?

Use all three tests:

1. Visual test: Tops are golden brown and spring back when lightly touched

2. Toothpick test: Insert a toothpick in the center—it should come out clean or with a few moist crumbs (NOT wet batter)

3. Temperature test:** Internal temperature should be 200-210°F (93-99°C) on an instant-read thermometer

Tip: It's better to slightly underbake than overbake. Muffins continue cooking from residual heat as they cool.

Can I make these muffins without a muffin tin?

You have a few options:

1. Silicone muffin cups: Place on a baking sheet and fill as normal

2. Ramekins: 4-6 ounce ramekins work well (makes 8-10 larger muffins)

3. Loaf pan: Make pumpkin chocolate chip bread instead (bake 50-60 minutes at 315°F)

4. Cake pan: Pour into greased 8x8 or 9x9 pan for pumpkin chocolate chip cake (bake at 325 for 25-30 minutes)

What size eggs should I use?

Use large eggs (about 50g each in the shell, 100g total). This is the standard size for baking recipes.

If you only have medium eggs, use 3 medium eggs instead of 2 large.

If you only have extra-large, stick with 2 but the batter may be slightly thinner.

Can I make these muffins dairy-free?

Yes! This recipe is easily dairy-free:

• Use any non-dairy milk: almond, oat, soy, coconut, etc.

• Use neutral oil (not butter)

• Check that your chocolate chips are dairy-free (many dark chocolate and semi-sweet varieties are)

The recipe doesn't use butter or other dairy, so it's naturally almost dairy-free already!

Why did my muffins sink in the middle?

Sunken muffins are usually caused by:

1. Oven temperature too low: Use an oven thermometer to verify 350°F

2. Opening oven door too early: Don't open the oven until at least 15 minutes of baking

3. Too much leavening: Measure baking powder and soda carefully with measuring spoons

4. Underbaking: Muffins weren't baked long enough to set the structure

Can I add nuts to these muffins?

Absolutely! Fold in 1/2 cup (60g) chopped walnuts or pecans along with (or instead of) the chocolate chips. For best results:

• Toast nuts first for 5 minutes at 350°F for enhanced flavor

• Chop into small pieces so they distribute evenly

• Can mix nuts and chocolate chips (use 1/2 cup each)
  

Can I use melted butter instead of oil?

Yes! Use 1/2 cup (113g or 1 stick) melted butter, cooled slightly.

Pros: Richer flavour

Cons: Muffins won't stay moist quite as long (oil keeps them softer for more days)

If using butter, store muffins in the refrigerator to extend freshness.

What's the difference between pumpkin puree and pumpkin pie filling?

Pumpkin Puree:

• 100% pure pumpkin

• No added ingredients

• Ingredients: Pumpkin

• Use for: Baking from scratch

Pumpkin Pie Filling:

• Pumpkin + sugar + spices + thickeners

• Pre-sweetened and spiced

• Ingredients: different brands have different ingredients, but generally, they’re a mix of pumpkin, sugar, corn syrup, spices, etc.

• Use for: Quick pies (not for recipes that already have sugar and spices)

Always use pure pumpkin puree for this recipe!

Can I make mini muffins with this recipe?

Yes! This recipe makes 24 mini muffins.

Adjustments:

• Use a mini muffin tin (24 cups)

• Fill each cup about 3/4 full using a 2-tablespoon scoop

• Bake at 350°F for 12-15 minutes (shorter than regular muffins)

• Check for doneness at 12 minutes

Mini muffins are perfect for toddlers, lunch boxes, and portion control!

Do pumpkin muffins need to be refrigerated?

My personal recommendation is to ALWAYS refrigerate baked goods.

Can I double this recipe?

Yes! This recipe doubles beautifully. You'll make 24 regular muffins or 48 mini muffins.

Tips for doubling:

• Mix in your largest bowl (batter will be thick)

• Or make two separate batches if your bowl isn't big enough

• Bake in batches if you don't have enough muffin tins

• Batter can sit at room temp for up to 30 minutes while first batch bakes

What's the best way to reheat pumpkin muffins?

Microwave (fastest):

• 5-10 seconds for room temp muffins

• 25-30 seconds for frozen muffins

• Place on a paper towel to absorb moisture

Can I use whole wheat flour?

Yes! You can substitute whole wheat flour for up to half of the all-purpose flour (about 3/4 cup or 90g).

Tips:

- Add 1-2 tablespoons extra milk if batter seems too thick

- Muffins will be denser and more hearty

- Nutritional value will be higher (more fiber)

Don't substitute 100% whole wheat or muffins will be very dense and heavy.

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Recipe Variations

Pumpkin Cream Cheese Muffins

Add a cream cheese filling for an extra special treat:

• Mix 4 oz softened cream cheese + 2 tbsp sugar + 1/2 tsp vanilla

• Fill muffin cups 1/3 full with batter

• Add 1 tablespoon cream cheese mixture

• Top with remaining batter

• Bake as directed

Note: These MUST be refrigerated and will only last 3-4 days.

Streusel-Topped Pumpkin Muffins

Make a cinnamon streusel topping:

• Mix 1/4 cup flour + 1/4 cup brown sugar + 1/2 tsp cinnamon

• Cut in 2 tablespoons cold butter until crumbly

• Sprinkle over muffin batter before baking

• Bake as directed (may need 2-3 extra minutes)

Pumpkin Walnut Muffins (No Chocolate)

For a classic pumpkin muffin without chocolate:

• Omit chocolate chips

• Add 3/4 cup chopped toasted walnuts

• Optional: Add 1/4 cup raisins or dried cranberries

• Bake as directed

Pumpkin Banana Chocolate Chip Muffins

Combine two favorite flavors:

• Reduce pumpkin to 1/2 cup (120g)

• Add 1/2 cup (120g) mashed ripe banana

• Don’t add Pumpkin Pie Spice mix, but keep the cinnamon

• Proceed with recipe as written

• Slight banana flavor complements the pumpkin!

Vegan Pumpkin Chocolate Chip Muffins

Make these completely plant-based:

• Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water, let sit 5 min)

• Use non-dairy milk (almond, oat, soy)

• Use dairy-free chocolate chips

• Bake as directed (may need 2-3 extra minutes)

Pumpkin Chocolate Chip Bread

Turn this into a loaf:

• Grease a 9x5-inch loaf pan

• Pour all batter into the pan

• Bake at 315°F for 50-60 minutes

• Cover with foil after 30 minutes to prevent over-browning

• Cool 15 minutes before removing from pan

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Storage Instructions

Refrigerator Storage (Recommended)

Store in an airtight container in the refrigerator for 5-7 days. This is the best method for maximum freshness.

How to store:

1. Cool muffins completely to room temperature

2. Place in an airtight container or resealable plastic bag

3. Store in the refrigerator

4. Optional: Bring to room temp before eating, or warm briefly

Freezer Storage

Freeze for up to 3 months for long-term storage.

Method 1: Individual Wrapping (Best)

1. Cool muffins completely

2. Wrap each muffin individually in plastic wrap

3. Place wrapped muffins in a freezer-safe bag

4. Remove as much air as possible

5. Label with date

6. Freeze

Method 2: Bulk Freezing

1. Cool muffins completely

2. Place in a single layer in freezer-safe container

3. Separate layers with parchment paper

4. Seal tightly and freeze

To Thaw:

• Room temperature: 1-2 hours

• Microwave: 30 seconds

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Troubleshooting Common Problems

Problem: My muffins are dense and heavy

Causes & Solutions:

• Overmixed flour: Mix only until just combined, a few lumps are okay

• Too much flour: Spoon and level flour, don't pack it (or use scale: 220g)

• Old leavening agents: Test baking powder/soda in water—should fizz actively

• Eggs too cold: Use room temperature eggs

Problem: My muffins are dry

Causes & Solutions:

• Overbaked: Reduce bake time, remove when toothpick has moist crumbs

• Too much flour: Use proper measuring technique or scale

• Reduced fat/sugar too much: Some fat and sugar is needed for moisture

• Old eggs: Use fresh eggs for best results

Problem: My muffins sank in the middle

Causes & Solutions:

• Oven temp too low: Use oven thermometer to verify 350°F

• Opened oven too early: Wait at least 15 minutes before opening door

• Overmixed batter: Mix only until combined

• Too much leavening: Measure carefully with proper measuring spoons

• Underbaked: Bake until toothpick comes out clean

Problem: My muffins stuck to the pan/liners

Causes & Solutions:

• Pan not greased: Spray liners lightly with cooking spray

• Removed too soon: Let cool 5 minutes in pan before removing

• Low-quality liners: Use parchment paper liners or grease the pan directly

• Overfilled cups:Fill only 3/4 full to prevent overflow and sticking

Problem: My chocolate chips all sank to the bottom

Causes & Solutions:

• Batter too thin: Make sure measurements are accurate

• Chips too large: Use standard-size or mini chocolate chips

• Didn't toss in flour: Coat chips in 1 tbsp flour before adding to batter

Problem: My muffin tops are flat, not domed

Causes & Solutions:

• Oven temp too low: Increase to 375°F, or start at 425°F for 5 min then reduce

• Old leavening agents: Replace baking powder/soda every 6 months

• Batter too thin: Check measurements, especially flour

• Not filled enough: Fill cups to the top for bakery-style domes

Problem: My muffins are too sweet

Solutions:

- Reduce granulated sugar to 1/4 cup (50g) next time

- Use dark chocolate chips instead of semi-sweet

- Add a pinch more salt to balance sweetness

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The Science Behind the Perfect Muffin:

Oil + Pumpkin = Maximum Moisture: Unlike butter which solidifies when cold, oil stays liquid at all temperatures. Combined with water-rich pumpkin puree, this creates incredibly moist muffins that stay tender for days.

One-Bowl Method = Tender Crumb: Mixing everything in one bowl minimizes gluten development. Less gluten = softer, more tender muffins (not tough and chewy).

Lower Sugar = Healthier & Less Sweet: With only 2/3 cup total sugar (compared to 1-1.5 cups in most recipes), these muffins are sweet enough to enjoy as a treat without being dessert-level sweet.

Baking Powder + Baking Soda = Better Rise: Using both leavening agents creates the perfect rise and crumb texture. Baking soda reacts with the acidity in pumpkin for immediate lift, while baking powder provides sustained rise throughout baking.

Room Temperature Eggs = Better Emulsion: Room temp eggs blend more easily into the batter, creating a smoother texture and better rise.

350°F = Perfect Balance: This moderate temperature bakes the muffins through without over-browning the tops. Higher temps would brown too fast; lower temps would create dense muffins.

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More Pumpkin Recipes You'll Love

If you enjoyed these pumpkin chocolate chip muffins, you'll also love:

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You have to try these. They’re delicious!

They’re perfect for my busy family. Bake a batch on the weekend, and you’ll have quick breakfasts, school snacks, or afternoon pick-me-ups ready to go all week long. They’re soft enough for little ones, hearty enough to keep everyone satisfied, and sweet enough to feel like a treat without going overboard. Plus, they freeze beautifully, making them a reliable go-to whenever life gets busy.

The ultimate pumpkin chocolate chip muffins!

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Recipe Card

Ingredients:

• 2 eggs

• 1 cup pumpkin puree

• 1 tsp vanilla extract

• 1/2 cup milk

• 1/2 cup neutral oil (I like using canola or vegetable oil)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp table salt

• 2 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1/3 cup brown sugar

• 1/3 cup granulated sugar

• 1 3/4 cups all purpose flour

• 1/3 cup choc chips

Instructions:

1. Pre-heat the oven to 350F.

2. In a mixing bowl, or a stand mixer, add the eggs, vanilla, pumpkin purée, milk and oil. Mix well.

3. Add in the baking soda, baking powder, brown sugar, granular sugar, salt, cinnamon, pumpkin spice mixture. Mix well.

4. Be attentive in this next step, where the flour is added. It’s important not to over mix the flour in order for the muffins to have a good texture. Add in the flour, and mix until the flour has just about mixed in, but stop as soon as its completely mixed in.

5. Fold in the chocolate chips. That’s it, the batter is done!

6. If using a regular muffin pan, use a 1/4 cup to scoop the batter over muffin. If using a mini muffin tray, use a 2 tbsp measuring spoon to fill your muffin tray.

7. Bake for 18-22 minutes, until a toothpick inserted comes out clean, and remove from oven. Let rest for a few minutes before serving.

8. Once cooled, muffins should be kept in the fridge for less than one week.

9. The muffins can also be frozen.

10. Ive also had success doubling this recipe and freezing the batter.

Enjoy!

Foolproof Homemade Sourdough Bagels (Cold Ferment Method)

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This is simply the Best Sourdough Bagel Recipe (Step-by-Step)

*Last Updated: February 12, 2026

⭐⭐⭐⭐⭐ (4.9/4 based on taste tester reviews)

📖 Jump to Recipe | 💬 Jump to FAQs | 🖨️ Print Recipe

Active Time: 30 minutes | Fermentation: 24-72 hours | Bake: 25 minutes | Yield: 8-10 bagels | Serving Size: 1 bagel | Difficulty: Easy

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How to Make Homemade Sourdough Bagels

This is simply the best homemade bagel recipe I've found! Its taken me months of work to develop and perfect this recipe. And after all that trial and error, I’m thrilled to share how to make homemade bagels from scratch (using your sourdough starter)!

What’s the secret to making these with only 5-ingredients? These naturally leavened bagels use no commercial yeast! These 5-ingredients sourdough bagels are simply the real deal: authentically chewy with a shiny, golden crust. They have that complex tangy flavour from 24-48 hours of cold fermentation. That irresistible sourdough tang we all know and love. Best of all, this recipe only requires 30 minutes of hands-on time—the rest is patiently waiting while the flavours develop. The best part, there’s no special equipment required to make these bagels! Find out more in the FAQs. Whether you're a sourdough beginner or experienced baker, you'll love how straightforward and forgiving this recipe is!

Why this recipe works:

• No special equipment required (find out more in the FAQs)

• Cold fermentation builds incredible flavour (traditional method!)

• Just 5 ingredients (no special equipment needed)

• 30 minutes active time (fits any schedule)

• Freezer-friendly (make ahead for weeks of breakfasts)

• This recipe doubles and triples easily. Prep once, enjoy for weeks to come! (saves time)

• Detailed photos and troubleshooting (foolproof results)

Why I created this recipe

I developed this recipe when I noticed that the bagels from the store had a long list of ingredients, most that I couldn’t recognize or pronounce. Being careful of what I feed my family, I didn’t like the fact that bagels from the store had so many ingredients, oftentimes additives and preservatives. So, I set out to learn how to make homemade bagels! I’ve worked, tested and re-worked this homemade bagel recipe for 6 months before landing on this version, that we simply ADORE!

In all of the variations that I’ve tried and tested these variables:

• Different flours (All-purpose vs whole wheat vs blends with spelt vs millet flour and variations)

• Boiling times (5 seconds vs 10 seconds vs 20 seconds or more)

• Oven temperatures (400°F vs 425°F)

• Different shaping methods (poke-and-stretch vs rope method). I can assure you the poke-and-stretch works MUCH better. ;)

When learning how to make bagels, I discovered that the secret is a combination of factors. The type of flour, the right boil time, a preheated oven set at the proper temperature, and the right shaping method. These small variations matter! For example, a 5 second boil time, and my homemade bagels were basically small round bread loaves. I tried increasing the boil time, and they were so tough we had trouble chewing them! I found the sweet spot to be at 10 seconds of boil time per side.

Since perfecting this recipe, these homemade bagels have become mine and my sons breakfast go-to for busy weekday mornings, especially when its a cream cheese bagel topped with sesame seeds. ;)

Perfect for: Weekend baking, meal prep, brunch, gift giving

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Table of Contents

• Why You'll Love These Sourdough Bagels

• Ingredients & Equipment

• Step-by-Step Instructions

• Shaping Tutorial

• Boiling & Baking Tips

• Topping Ideas

• FAQs

• Troubleshooting

• Storage & Freezing

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Why You'll Love These Homemade Sourdough Bagels

• ✓ Authentic Chewy Texture: Just like bakery bagels with that signature dense, chewy crumb

• ✓ Incredible Tangy Flavour: Long cold fermentation develops complex sourdough taste

• ✓ Simple Ingredients: Just 5 basic ingredients you probably have on hand

• ✓ Flexible Timeline: Make the dough 1-2 days ahead, bake when convenient

• ✓ No Commercial Yeast: 100% naturally leavened with sourdough starter

• ✓ Customizable: Add your favorite toppings - everything bagel seasoning, sesame, poppy seeds

• ✓ Freezer-Friendly: Make a double batch and freeze for quick breakfasts

• ✓ Healthier Option: Sourdough fermentation makes nutrients more bioavailable and easier to digest

• ✓ Cost-Effective: Homemade bagels cost pennies compared to bakery prices

• ✓ Impressive: These look and taste like professional bakery bagels!

When I discovered how to make bagels, I discovered how increadibly satisfying it is to pull a tray of golden, perfectly shaped bagels from my oven. These sourdough bagels combine the best of both worlds: the authentic chewy texture and shiny crust of traditional New York-style bagels with the complex, tangy flavour that only sourdough can provide.

What makes these homemade bagels truly special is the long, cold fermentation period. While the dough rests in your refrigerator for 24-48 hours, the sourdough starter works its magic, developing layers of flavour that you simply can't get from quick recipes. The result is a bagel with depth, character, and that unmistakable sourdough tang that makes every bite memorable.

How to make these homemade sourdough bagels? The process is surprisingly straightforward. Mix the dough, let it ferment in the fridge (perfect for busy schedules!), shape into bagels, give them a quick boil, and bake. That brief boil in water is the secret to achieving that signature shiny, chewy crust that makes bagels so distinctive. Without it, you'd just have round bread - good, but not a true bagel.

These bagels are perfect for weekend baking projects, meal prep for the week ahead, or impressing guests at brunch. Make them plain and simple, or go wild with toppings like everything bagel seasoning, sesame seeds, poppy seeds, or even cinnamon sugar. Slice them fresh from the oven, smear with cream cheese, and you'll understand why homemade bagels are worth every minute of effort.

Whether you're an experienced sourdough baker or just starting your natural fermentation journey, learning how to make bagels is both achievable and rewarding. They freeze beautifully, making them a practical addition to your weekly routine. Once you taste the difference between homemade sourdough bagels and store-bought versions, there's no going back.

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Why the Long Fermentation Matters:

The 24-48 hour cold fermentation isn't just for flavour - it actually transforms the bagel:

• Breaks down gluten: Makes bagels easier to digest

• Develops organic acids: Creates that characteristic sourdough tang

• Improves texture: Longer fermentation = better crumb structure

• Enhances nutrition: Makes minerals more bioavailable

• Natural preservation: Sourdough naturally stays fresh longer

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Ingredients for Homemade Sourdough Bagels

Dough Ingredients

• 1 1/4 cups (300ml) cold water

• 175g (3/4 cup) active, bubbly sourdough starter - fed 10-12 hours before using

• 3 tablespoons (40g) granulated sugar - helps with browning and flavour

• 2 teaspoons (12g) salt - I use kosher salt

• 3 cups (375g) all-purpose flour - bread flour also works for extra chew

For Boiling

• Water - enough to fill a pot halfway

  Here are two (optional) variations that can help you achieve the crust you’d like:

• Want a shiny crust? Add:  **1 tablespoon (15g) sugar or honey** (optional) - adds shine to crust

• Dark and shiny crust? Add: **1 tablespoon (18g) baking soda** (optional) - creates darker, shinier crust

Optional Toppings

• Everything bagel seasoning

• Sesame seeds (white or black)

• Poppy seeds

• Dried minced onion

• Dried minced garlic

• Coarse salt

• Cinnamon sugar (for sweet bagels)

• Sharp cheddar cheese, shredded

Equipment Needed

• Stand mixer with dough hook (or kneed by hand)

• Large mixing bowl

• Cotton tea towel (recommended) or plastic wrap

• Bench scraper (Affiliate Link) or sharp knife

• Baking sheet

• Parchment paper

• Medium to large pot for boiling

• Slotted spoon or spider strainer

• Wire cooling rack (Affiliate link)

• Kitchen timer

• Digital scale (Affiliate Link) (highly recommended)

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Ingredient Notes & Substitutions

Sourdough Starter: Must be active and bubbly! Feed your starter roughly 10-12 hours before making bagels. It should have doubled in size and pass the float test (a spoonful floats in water). If your starter isn't active, your bagels won't rise properly.

Water Temperature: Use cold water, not warm. Cold water slows fermentation, which is what we want since the dough will ferment in the fridge for 24-48 hours.

Sugar: Granulated white sugar is traditional, but you can substitute with honey (use 2 tablespoons) or maple syrup. Sugar feeds the starter, adds flavour, and helps with browning. Don't omit!

Salt: Fine sea salt or table salt work best. Don't use coarse salt as it won't dissolve evenly. Salt strengthens gluten and controls fermentation rate.

Flour: All-purpose flour (10-12% protein) creates classic bagels. For extra chewy bagels, use bread flour (12-14% protein). Can substitute up to 1 cup with whole wheat flour for heartier bagels. Avoid cake or pastry flour (too soft).

Bread Flour vs. All-Purpose:

• All-purpose: Softer, more tender bagels (still chewy!)

• Bread flour: Extra chewy, denser texture (more traditional)

Can I Make These Gluten-Free? Unfortunately, no. Bagels require high-gluten flour to achieve their signature chewy texture. Gluten-free versions would be entirely different recipes.

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How to Make Homemade Sourdough Bagels: Step-by-Step instructions

Step 1: Mix the Dough (10 minutes)

Add ingredients to your stand mixer bowl in this order:

1. 1 1/4 cups cold water

2. 175g active sourdough starter (it should float)

3. 3 tablespoons sugar

4. 2 teaspoons salt

5. 3 cups all-purpose flour
   

Attach the dough hook to your stand mixer. Mix on low speed (speed 2) for 9 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

What to expect: After 3-4 minutes, you'll notice a dramatic change in texture. The dough will transform from shaggy and rough to smooth and stretchy.

Adjusting consistency:

• Too dry/stiff? Add water 1 tablespoon at a time while mixing

• Too sticky/wet? Add flour 1 tablespoon at a time while mixing

• Perfect dough: Should be tacky but not sticky, smooth and elastic, passes the windowpane test

Don't have a stand mixer? Mix by hand in a large bowl until combined, then knead on a floured surface for 10-12 minutes until smooth and elastic.

Windowpane Test: Pinch off a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, the gluten is properly developed.

Step 2: Cold Fermentation (24-48 hours)

Cover the bowl with a damp cotton tea towel or plastic wrap. Place in the refrigerator.

Fermentation timeline:

• Minimum: 24 hours (good flavour, adequate rise)

• Optimal: 36-42 hours (best flavour and texture)

• Maximum: 48 hours (maximum tang, slightly denser)

What's happening: The cold temperature slows down fermentation dramatically. Your sourdough starter continues working slowly, developing complex flavours and breaking down gluten for better digestibility.

Visual cues: The dough should increase in size by about 50-75%. It won't double like warm-proofed dough, and that's completely normal!

Can I go longer than 48 hours? You can push it to 60-72 hours, but the flavour becomes increasingly sour and the dough may become more difficult to shape.

Step 3: Divide and Pre-Shape homemade bagels (10 minutes)

Remove the dough from the refrigerator. Let it sit at room temperature for 10-15 minutes (makes it easier to work with).

Lightly dust your work surface with flour.

Remove the dough from the fridge and divide:

• For 8 regular bagels: Cut into 8 equal pieces (about 115g each)

• For 10 smaller bagels: Cut into 10 pieces (about 90g each) - perfect for kids or portion control

How to divide: for 8 bagels

1. Pat dough into a ball shape

2. Cut in half with bench scraper

3. Cut each half in half (now you have 4 pieces)

4. Cut each quarter in half (now you have 8 pieces)

How to divide: for 10 bagels

1. Pat dough into a ball shape

2. Cut in half with a bench scraper

3. cut each half into 5 equal sized pieces

Shape into balls:

1. Take one piece of dough

2. Cup your hand over it on the work surface

3. Move your hand in small circles, creating tension

4. The dough will form a smooth, tight ball

5. Lightly dust each ball with flour

6. Repeat for all pieces

Rest: Cover shaped balls with a tea towel and let rest on the counter for 30 minutes.

Why this rest matters: This relaxes the gluten, making bagels easier to shape. Skip this and your bagels will spring back and be difficult to form.

Step 4: Shape the homemade Bagels (10 minutes)

After the 30-minute rest, it's time to create that iconic bagel shape!

Poke and Stretch Method

1. Take one dough ball

2. Poke your thumb or index finger straight through the center

3. Insert both thumbs into the hole

4. Gently stretch and rotate the dough, enlarging the hole

5. Keep stretching until the hole is about 2 inches (5cm) in diameter

6. The bagel should look oversized - this is intentional!

Important: Make the hole BIGGER than you think! The hole shrinks significantly during resting, boiling, and baking. If your hole is too small, it will close back up.

After shaping all bagels:

• Place shaped bagels on a lightly floured surface

• Cover with tea towel

• Rest for 30 minutes at room temperature

What you'll see: The bagels will puff up slightly and the holes will shrink a bit. This is normal!

Pro tip: If the dough is springing back too much, let it rest another 10-15 minutes before trying again.

Step 5: Preheat Oven (While Bagels Rest)

While the shaped bagels rest for 30 minutes, preheat your oven to 425°F (220°C).

Position the oven rack in the center of the oven for even baking.

Line a large baking sheet (or two smaller ones) with parchment paper. Set aside.

Why preheat now? Timing is everything! Your oven needs to be fully hot when the bagels are ready to bake right after boiling.

Step 6: Boil the Bagels (5 minutes)

Fill a medium to large pot halfway with water. Bring to a rolling boil over high heat. When developing and testing this recipe, I learned that boil time is crucial when learning how to make bagels.

Optional additions to boiling water:

• 1 tablespoon brown sugar or honey (adds shine and slight sweetness). Adding these will add lots of sweetness to the bagels.

• 1 tablespoon baking soda (creates darker, shinier, more pretzel-like crust)

Boiling process:

1. Gently lower 1-2 bagels into the boiling water (don't overcrowd)

2. Boil for 10 seconds - the bagel should float immediately

3. Using a slotted spoon, flip the bagel over

4. Boil the second side for 10 seconds

5. Remove with slotted spoon, letting excess water drain

6. Place on parchment-lined baking sheet

7. Repeat with remaining bagels

Important timing notes:

• Don't skip boiling! This step is what makes a bagel a bagel, not just round bread

• 10 seconds per side = chewy crust, softer interior (highly recommended)

• 30 seconds per side = very chewy, dense crust

Troubleshooting boiling:

• Bagel sinks: Dough is underproofed or overworked - still bake it, but next time let ferment longer

• Bagel falls apart: Too much flour on surface - use less flour when shaping

• Hole closes: Make hole bigger next time during shaping

Step 7: Add Toppings (2 minutes)

Right after boiling, while still wet, is the perfect time to add toppings! The moisture helps toppings stick.

Classic topping options:

• Everything bagel seasoning (most popular!)

• Sesame seeds (toast first for extra flavour)

• Poppy seeds

• Coarse sea salt

• Dried minced onion

• Dried minced garlic

• Combination of above

Sweet topping options:

• Cinnamon sugar

• Coarse sugar

To apply toppings:

1. Place toppings in a shallow bowl or plate

2. Immediately after boiling, while bagel is still wet, press the top into the topping

3. Or sprinkle toppings generously on top

4. Place on baking sheet topping-side up

How much topping? Don't be shy! Use more than you think - some will fall off during baking and transferring to a storage container.

Want plain bagels? Skip the toppings and bake as-is.

Step 8: Bake (20-25 minutes)

Place the baking sheet in the preheated 425°F (220°C) oven.

Bake for 20-25 minutes until the bagels are deep golden brown.

How to tell they're done:

• Deep golden brown colour on top and sides

• Toppings are toasted (but not burned)

• The smell is incredible!

• Sound hollow when tapped on the bottom

Timing guide:

• 20 minutes: Lighter golden colour, softer texture

• 23 minutes: Classic golden brown (recommended)

• 25 minutes: Deep golden, extra crispy crust

Oven differences: Every oven varies! Start checking at 20 minutes and add time as needed.

Rotate halfway? For even browning, rotate the baking sheet 180° at the 12-minute mark.

Multiple trays? Bake one tray at a time for best results, or switch positions halfway through if baking two trays.

Step 9: Cool (10-15 minutes)

Remove bagels from the oven. The smell will be incredible!

Let them cool on the baking sheet for 5 minutes - they're delicate when hot.

After 5 minutes, transfer bagels to a wire cooling rack. Let cool for at least another 10 minutes before slicing.

Can you eat them warm? Absolutely! Warm bagels are amazing. But let them cool at least 10-15 minutes so the interior sets properly.

Slicing tip: Use a serrated bread knife and cut with a gentle sawing motion to avoid squashing the bagel.

Listen for the crackle: As bagels cool, you might hear the crust crackling. This is the sound of perfectly baked bagels!

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Tips for Perfect Homemade Sourdough Bagels

🥯 Use Active Starter: Your starter MUST be bubbly and active. If it's sluggish, your bagels won't rise. Feed your starter 10-12 hours before mixing dough and make sure it passes the float test.

⚖️ Weigh Your Ingredients: Use a kitchen scale for accuracy. Flour measurements can vary by 30g or more depending on how you scoop, which drastically affects dough consistency.

❄️ Cold Fermentation is Key: Don't rush this step! The 24-48 hour cold ferment develops flavour and improves texture. It's what makes these bagels special.

🕳️ Make Holes BIG: The hole should be 2 inches (5cm) in diameter when shaped. It will shrink significantly during resting, boiling, and baking. Too small and it closes completely!

💧 Don't Over-Boil: Just 10 seconds per side! Longer boiling = denser, chewier bagels

🌡️ Accurate Oven Temp: Use an oven thermometer. If your oven runs hot or cold, your bagels will overbake or underbake.

🧂 Season Generously: Use more toppings than you think! Some will fall off during baking. Press toppings gently into the wet surface after boiling.

⏰ Time the Process: Have your water boiling and oven preheated BEFORE you start boiling. Work quickly so bagels go from boiling to oven without delay.

📝 Keep Notes: Write down fermentation times and temperatures. Sourdough timing varies with kitchen temp and starter strength.

🧊 Freeze for Later: These freeze beautifully! Slice before freezing for easy toasting straight from frozen.

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Frequently Asked Questions: How to make bagels

How many homemade bagels does this recipe make?

This recipe makes 8 regular-sized bagels or 10 smaller bagels (perfect for kids or portion control).

Each regular bagel weighs approximately 115g before baking. Smaller bagels weigh about 90g each.

Can I make homemade sourdough bagels without a stand mixer?

Yes! You can absolutely make these by hand:

1. Mix all ingredients in a large bowl with a wooden spoon until combined

2. Turn out onto a lightly floured surface

3. Knead by hand for 10-12 minutes until smooth, elastic, and passes the windowpane test. Your hands may get tired, but the result is just as good!

The stand mixer just makes the kneading easier and more consistent.

How long do I need to cold ferment sourdough bagels?

Minimum: 24 hours

Optimal: 36-42 hours

Maximum: 48 hours (up to 72 hours for very tangy bagels)

The longer the cold ferment, the:

• More complex the flavour

• More sour the taste

• Easier the dough is to digest

• Better the texture

Most bakers find 36-42 hours to be the sweet spot for flavour and texture.

Do sourdough bagels need to be boiled?

Yes - this step is essential! Boiling is what makes a bagel a bagel, not just round bread.

What boiling does:

• Creates the signature shiny, chewy crust

• This process gelatinizes the starches on the surface of the dough, giving bagels their distinctive crust texture

• Sets the shape so bagels don't spread in the oven

• Creates that distinct bagel texture

Without boiling, you'll have soft rolls with holes - not true bagels.

Why are my sourdough bagels dense?

Dense bagels are usually caused by:

1. Inactive starter: Starter wasn't bubbly and active before mixing

2. Under-fermented: Didn't ferment long enough (need minimum 24 hours)

3. Too much flour: Added too much during mixing or shaping

4. Over-boiled: Boiled longer than 10 seconds per side

5. Old flour: Using old flour with weak gluten

Solution: Make sure your starter is very active, ferment the full 24+ hours, and measure flour accurately.

Can I make sourdough bagels without sugar?

You can reduce the sugar, but don't omit it completely. Sugar serves several purposes:

• Feeds the sourdough starter

• Helps with browning in the oven

• Balances the sour flavour

• Contributes to texture

You can: Reduce to 1-2 tablespoons (from 3 tablespoons)

Don't: Omit entirely or bagels will be pale and very sour

Alternative: Replace sugar with 2 tablespoons honey or maple syrup.

How do I know when my sourdough starter is ready to use?

Your sourdough starter is ready when:

• ✓ Doubled or tripled in size since last feeding (4-12 hours ago)

• ✓ Full of bubbles throughout (not just on top)

• ✓ Passes the float test: Drop a spoonful in water - it should float

• ✓ Smells pleasantly sour and slightly yeasty (not like acetone or nail polish remover)

• ✓ Has a domed top with webbing when you look at the side of the jar

If your starter is sluggish, feed it and wait until it's at peak activity before making bagels.

Pro Tip: If your sourdough starter is weak and hasn’t been fed in a while, and want the best results possible? Feed it every 24 hours for 3-4 days before using it, making sure to leave it on the counter (don’t put tin the fridge). Feeding it regularly will increase its strength and improve your baking results.

What temperature should the water be for sourdough bagels?

Use cold water (straight from the tap, around 60-70°F/15-21°C).

Why cold water?

• Slows fermentation during mixing

• Prevents dough from fermenting too fast before refrigeration

• Easier to control the fermentation timeline

Don't use warm water like you would for commercial yeast dough. The cold fermentation will do all the work!

Can I freeze sourdough bagels?

Absolutely! Sourdough bagels freeze beautifully for up to 3 months.

To freeze:

1. Cool bagels completely to room temperature

2. Slice the bagels before freezing (makes toasting easier)

3. Place in freezer bags, removing as much air as possible

4. Label with date

5. Freeze

To thaw and serve:

• Toaster: Toast pre-cut bagels directly from frozen (add 1-2 minutes to normal time)

• Oven: Wrap in foil, heat at 350°F for about 10 minutes

• Room temp: Leave out 1-2 hours to thaw naturally

Pro tip: Freeze bagels individually first on a baking sheet, then transfer to bags. This prevents them from sticking together.

How long do sourdough bagels stay fresh?

Room temperature: 2-3 days in a paper bag or bread box

Refrigerator: 5-7 days in an airtight container (can make them slightly stale)

Freezer: 3 months in freezer bags

Best storage method:

• Day 1-2: Room temperature in a bread box

• Day 3+: Slice and freeze any you won't eat within 2 days

To refresh stale bagels:

• Toast or heat in 350°F oven for 5 minutes. They'll taste freshly baked again!

What's the best flour for sourdough bagels?

Best options:

1. All-Purpose Flour (10-12% protein) - Creates classic chewy bagels with tender interior. Most accessible option.

2. Bread Flour (12-14% protein) - Creates extra chewy, denser bagels. More traditional New York-style texture.

3. Combination: 2 cups bread flour + 1 cup all-purpose for a middle ground

Don't use:

• Cake flour or pastry flour (too soft, won't hold shape)

• 100% whole wheat (too dense and heavy)

Can use: Up to 1 cup whole wheat flour + 2 cups all-purpose for heartier bagels.

Why do I need to boil bagels before baking?

Boiling is the secret to authentic bagels! Here's what it does:

Creates the crust:

• Forms that characteristic shiny, chewy exterior

• Prevents bagels from spreading in the oven

Sets the texture:

• Inside stays soft and chewy

• Outside becomes dense and glossy

• Creates the distinctive bagel "bite"

Without boiling: You'd have soft rolls with holes - not true bagels!

Fun fact: Montreal bagels are boiled in honey water, New York bagels in plain water or water with malt syrup.

Can I make sourdough bagels the same day?

It's possible but not recommended. The 24-48 hour cold ferment is what makes these bagels special!

If you must make same-day:

1. Use very active starter

2. Let dough ferment at room temp 6-8 hours until doubled

3. Shape and rest 30 minutes

4. Boil and bake as directed

Downsides:

• Less developed flavour (won't taste as complex)

• Less tangy (minimal sourdough flavour)

• Potentially tougher texture

• Misses the whole point of sourdough bagels!

Better option: Plan ahead! Mix dough Thursday, bake Saturday.

What if my bagel dough is too sticky?

During mixing:

• - Add flour 1 tablespoon at a time until dough pulls away from bowl

• - Bagel dough should be tacky but not sticky

• - It should be firmer than bread dough

During shaping:

• Dust work surface lightly with flour

• Use just enough flour to prevent sticking

• Too much flour makes dry, pale bagels

After refrigeration:

• Let cold dough rest 10-15 minutes at room temp

• It will be easier to handle when slightly warm

Is it too wet? Add 2-4 tablespoons flour total. Don't add too much or bagels will be dense.

Can I add ingredients like cheese or jalapeños to the dough?

Yes! You can add mix-ins, but timing matters:

Best method:

• Add mix-ins during the last 1-2 minutes of mixing

• Knead just until distributed

Good mix-ins:

• Sharp cheddar cheese, shredded (1 cup)

• Diced jalapeños (1/2 cup)

• Dried cranberries (1/2 cup)

• Chopped olives (1/2 cup)

• Herbs (2 tablespoons dried or 1/4 cup fresh)

Don't add:

• Very wet ingredients (will make dough too sticky)

• Too many mix-ins (more than 1 cup total)

Note: Mix-ins can interfere with shaping and may fall out during boiling.

Why didn't my bagels rise during fermentation?

Common causes:

1. Inactive starter: Wasn't bubbly and active when you mixed the dough

2. Starter ratio too low: 175g may not be enough for some starters - try 200-225g

3. Too cold: Refrigerator was below 35°F - dough barely ferments

4. Not enough time: Give it the full 24-48 hours

5. Too much salt: Salt can inhibit fermentation

Solution: Make sure starter is at peak activity. Sourdough rises slower than commercial yeast - be patient!

Note: Cold-fermented dough only rises 50-75%, not double. This is normal!

What toppings work best on sourdough bagels?

Most Popular:

1. Everything bagel seasoning (sesame, poppy, onion, garlic, salt)

2. Sesame seeds (white, black, or mixed)

3. Poppy seeds

4. Coarse sea salt

5. Dried onion flakes

6. Dried granular garlic

Sweet options:

• Cinnamon sugar

• Coarse sugar

How to make toppings stick:

• Apply right after boiling while bagels are still wet

• Press toppings gently into surface

• Use more than you think - some will fall off

Can I make sourdough bagels vegan?

Good news: This recipe is already vegan!

It contains:

• Water

• Sourdough starter (just flour and water)

• Sugar

• Salt

• Flour

No eggs, dairy, or animal products.

Optional egg wash: Some recipes brush with egg wash for shine, but this isn't included in this recipe.

Do I have to use a dough hook or can I use the paddle attachment?

Only use the dough hook! Don’t use the paddle attachment

Why?:

• Dough hook kneads and develops gluten properly

• Paddle attachment just mixes - doesn't knead

• Bagel dough is too stiff for the paddle

• You risk damaging your mixer with the paddle on stiff dough

If you only have a paddle:

• Mix until combined with paddle

• Finish kneading by hand for 8-10 minutes

How do I reheat frozen bagels?

Best methods:

Toaster (easiest):

• Slice bagels before freezing

• Toast directly from frozen

• Add 1-2 minutes to normal toasting time

Oven (best for whole bagels):**

• - Wrap frozen bagel in foil

• - Bake at 350°F (175°C) for 10-15 minutes

• - Unwrap for last 2-3 minutes to crisp up

Microwave (I use this method all the time):

• Microwave the whole (uncut) bagel for 20 seconds

• Slice bagel with a serrated knife over a cutting board

• Toast as you normally would

What's the difference between New York and Montreal-style bagels?

New York-Style (Similar to this Recipe):

• Boiled in plain water or water with malt

• Baked at moderate temp (425°F)

• Larger, softer, fluffier

• Topped with various seeds

• Served with cream cheese

Montreal-Style:

• Boiled in honey-sweetened water

• Baked in wood-fired ovens

• Smaller, denser, sweeter

• Always hand-rolled with a hole

• Crispy exterior, chewy interior

This recipe is closer to New York-style but with sourdough tang!

Can I use discard starter instead of active starter?

Not recommended. Bagels need the leavening power of active starter to rise properly.

Why active starter is better:

• Contains live, active yeast

• Provides leavening power

• Creates better texture

• Develops proper flavour

If you must use discard:

• Use double the amount (350g instead of 175g)

• Reduce water by 1/4 cup

• Expect denser, less risen bagels

• Ferment at room temp 8-12 hours, then refrigerate

Better option: Feed your discard 10-12 hours before making bagels so it becomes active!

Why are my bagels flat instead of puffy?

Common causes:

1. Over-fermented: Left in fridge too long (more than 72 hours)

2. Dough too wet: Added too much water during mixing

3. Holes too big: Over-stretched during shaping

4. Not enough gluten development: Didn't mix long enough (need full 9+ minutes)

5. Weak starter: Starter wasn't active enough

Solutions:

• Don't ferment more than 48 hours for best rise

• Make holes 2 inches but not bigger

• Mix full 9 minutes to develop gluten

• Use very active, bubbly starter

How do I prevent the hole from closing during baking?

This is the most common bagel problem!

Solutions:

1. Make holes BIGGER: 2-2.5 inches in diameter when shaping (they shrink 50%!)

2. Don't over-proof: After shaping, only rest 30 minutes

3. Boil properly: Full rolling boil, 10 seconds per side

4. Don't add too much flour: Excess flour makes dough tight and shrink-prone

5. Shape consistently: Use the poke-and-stretch method for even holes

Pro tip: After shaping, if holes look too small, gently stretch them again after the 30-minute rest.

How to make bagels: Troubleshooting Common Problems when making Homemade Bagels

Problem: Bagels are too dense and heavy

• Causes & Solutions:

• ✗ Inactive starter → Use very active, bubbly starter at peak

• ✗ Under-fermented → Ferment minimum 24 hours, up to 48

• ✗ Too much flour → Weigh ingredients or use spoon-and-level method

• ✗ Over-boiled → Boil only 10 seconds per side, not longer

• ✗ Insufficient kneading → Mix full 9 minutes to develop gluten

Perfect bagels are chewy but not brick-like!

Problem: Bagels didn't rise much

Causes & Solutions:

• ✗ Weak starter → Feed starter and wait until doubled before using

• ✗ Too cold → Refrigerator temp below 35°F slows fermentation too much

• ✗ Not enough starter → Try using 200g instead of 175g

• ✗ Too much salt → Salt inhibits yeast - measure carefully

Note: Cold-fermented dough rises slower than room-temp dough. 50-75% increase is normal!

Problem: Bagels are pale and won't brown

Causes & Solutions:

• ✗ No sugar → Sugar helps with browning - don't omit

• ✗ Oven temp too low → Use oven thermometer to verify 425°F

• ✗ Under-baked → Bake full 20-25 minutes until deep golden

• ✗ Not enough sugar in boiling water → Add 1 tbsp sugar or honey

Perfect colour: Deep golden brown, not pale yellow or white

Problem: Bagels spread flat in the oven

Causes & Solutions:

• ✗ **Skipped boiling** → Must boil before baking!

• ✗ **Dough too wet** → Add more flour during mixing

• ✗ **Over-fermented** → Don't exceed 48-72 hours in fridge

• ✗ **Not enough gluten** → Mix full 9 minutes

Boiling sets the shape - never skip this step!

Problem: Toppings fell off during baking

Causes & Solutions:

• ✗ **Applied to dry bagel** → Apply toppings immediately after boiling while wet

• ✗ **Not enough topping** → Use generous amounts

• ✗ **Didn't press in** → Gently press toppings into wet surface

Timing is everything: Top right after boiling!

Problem: Bagels stuck to parchment paper

Causes & Solutions:

• ✗ **Too much moisture** → Let cool 5 minutes before trying to remove

• ✗ **Parchment too old** → Use fresh parchment paper

• ✗ **Cheese/sugar leaked** → Clean any drips from parchment

Tip: Use good quality parchment and don't rush cooling

Problem: Holes closed completely during baking

Causes & Solutions:

• ✗ **Holes too small** → Make holes 2+ inches when shaping

• ✗ **Over-proofed** → Only rest 30 minutes after shaping

• ✗ **Dough too tight** → Let dough relax longer between shaping

Remember: Holes shrink 50%+ during resting, boiling, and baking!

Problem: Bagels are tough and chewy (too much)

Causes & Solutions:

• ✗ Boiled too long → Stick to 10 seconds per side

• ✗ Too much bread flour → Use all-purpose or mix 50/50

• ✗ Over-baked → Reduce baking time slightly

• ✗ Too much kneading → Mix just 9 minutes, not longer

Goal: Chewy but tender, not rubber!

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Recipe Variations

Everything Bagels

Most popular variation!

Topping mixture:

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds

• 1 tablespoon dried minced onion

• 1 tablespoon dried minced garlic

• 1 tablespoon coarse salt

Mix all ingredients. Press freshly boiled bagels into mixture before baking, or sprinkle it on top of the freshly boiled bagels.

Cinnamon Raisin Bagels

Add to dough during last minute of mixing:

• 1 cup raisins

• 2 teaspoons cinnamon

Top with cinnamon sugar after boiling (2 tablespoons sugar + 1 teaspoon cinnamon).

Cheese Bagels

Add during last minute of mixing:

• 1 cup shredded sharp cheddar cheese

Or sprinkle shredded cheese on top after boiling.

Note: Cheese can leak during boiling and baking - this is normal!

Jalapeño Cheddar Bagels

Add during last minute of mixing:

• 1/2 cup diced pickled jalapeños (drained well and pat dry with a paper towel)

• 3/4 cup shredded cheddar cheese

Whole Wheat Sourdough Bagels

Replace 1 cup all-purpose flour with 1 cup whole wheat flour (use 2 cups all-purpose + 1 cup whole wheat).

Adjustments:

• Add 2 tablespoons extra water

• Expect denser, heartier texture

• Fermentation: Whole wheat flour contains more nutrients, minerals, and enzymes (from the bran and germ) that feed yeast and bacteria. This leads to a faster fermentation. Because of this, the whole wheat doughs can over-proof quickly (yikes!). I recommend a shorter fermentation time. The exact time will be temperature dependant.

Mini Bagels

Cut dough into 12-16 pieces instead of 8-10.

Adjustments:

• Make smaller balls and holes

• Boil 8 seconds per side (instead of 10)

• Bake 15-18 minutes (instead of 20-25)

Perfect for kids or appetizers!

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Storage & Freezing Guide

Room Temperature Storage

Best for: Eating within 2-3 days

Store in:

• Paper bag or bread box (allows some air circulation)

• Loosely closed plastic bag (do NOT sealed tight)

Don't store in: Airtight container at room temp (creates moisture and makes bagels soggy. This environment also favours mold development)

Shelf life: 2-3 days at room temperature

Refrigerator Storage

Best for: Extending freshness to 5-7 days

Store in:

• Airtight container or sealed plastic bag

• Slice first for easy toasting

Downsides:

• Can make bagels slightly stale faster

• Refrigeration dries out bread

Shelf life: 5-7 days refrigerated

To refresh: Toast or warm in 350°F oven for 5 minutes

Freezer Storage (Recommended!)

Best for: Long-term storage up to 3 months

How to freeze:

1. Cool completely to room temperature

2. Slice before freezing (makes toasting easier)

3. Wrap options:

   1. Individual: Wrap each half in plastic wrap

   2. Batch: Place in freezer-safe bags with air removed

4. Label with date

5. Freeze up to 3 months

To thaw:

• Toast from frozen: Best method! start with your normal toasting time and adjust based on personal toasting preference.

• Oven: Wrap in foil, bake at 350°F for 5-10 minutes

• Room temp: Let sit 1-2 hours to thaw naturally

• Microwave: 20 seconds- max! The bagel will be hard if microwaved for more than 20 seconds

Pro tip: Flash freeze bagels on a baking sheet first (1 hour), then transfer to bags. This prevents them from sticking together.

Serving Suggestions

Classic Combinations

Traditional:

• Plain cream cheese

• Lox (smoked salmon), cream cheese, capers, red onion

• Butter

Savoury:

• Avocado, tomato, everything seasoning

• Egg and cheese

• Peanut butter or almond butter

• Hummus and vegetables

• Turkey, Swiss, lettuce, tomato

Sweet:

• Cream cheese and jam

• Cream cheese and honey

• Honey

• Butter

• Nutella

• Cinnamon cream cheese

Bagel Sandwich Ideas

1. Breakfast Sandwich: Fried egg, bacon, cheese, avocado

2. Lox Bagel: Cream cheese, smoked salmon, capers, red onion, dill

3. Veggie Bagel: Hummus, cucumber, tomato, sprouts, avocado

4. Turkey Club: Turkey, bacon, lettuce, tomato, mayo

5. Pizza Bagel: Marinara, mozzarella, pepperoni (toast until melted)

Why This Homemade Sourdough Bagel Recipe Works

The Science Behind Perfect Bagels: How to Make Sourdough Bagels

Cold Fermentation = Superior Flavour:

The 24-48 hour refrigeration allows beneficial bacteria to break down complex carbohydrates and develop organic acids. This creates the characteristic sourdough tang while also making the bagels easier to digest.

9-Minute Kneading = Perfect Texture:

This specific kneading time develops just the right amount of gluten. Too little and bagels fall apart; too much and they're tough. Nine minutes creates that perfect chewy-but-tender texture.

Brief Boiling = Signature Crust:

The 10-second boil gelatinizes the starches on the surface, creating a barrier that prevents spreading in the oven. This is what gives bagels their distinctive shiny, chewy crust and dense interior.

High Heat Baking = Golden Crust:

425°F is hot enough to create a deep golden crust without drying out the interior. Lower temps result in pale, soft bagels; higher temps burn the outside before cooking the inside.

Active Starter = Proper Rise:

Unlike commercial yeast which rises quickly, sourdough starter rises slowly and steadily. This creates better flavour development and superior texture.

Sugar Addition = Better Results:

Sugar feeds the starter, helps with browning (Maillard reaction), and balances the sour flavour. It's essential even though traditional bagels are only slightly sweet.

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Proposed Sourdough Bagel Timeline

Thursday Morning:

• Feed starter, leaving it on the counter until the evening (roughly 10-12 hours). This will activate your starter. Keep an eye on it because the room temperature will impact when the started will be active and ready to use.

Thursday Evening (5-10 minutes):

• Mix dough

• Cover and refrigerate

Friday - Saturday (Do nothing!):

• Dough ferments in fridge

• Flavours develop

Sunday Morning (1 hour active time):

• Remove from fridge: 10 minutes

• Divide and pre-shape: 10 minutes

• Rest: 30 minutes

• Shape bagels: 10 minutes

• Rest: 30 minutes

• Preheat oven: during the second rest time

• Boil: 5-10 minutes

• Bake: 20-25 minutes

• Cool: 10-15 minutes

Total active time: About 1 hour

Total elapsed time: 2.5-3 days (mostly hands-off!)

When to Make These Sourdough Bagels

Perfect for:

• ✓ Weekend Brunch: Impress guests with fresh bagels and lox

• ✓ Meal Prep Sunday: Bake and freeze for the week

• ✓ Special Breakfast: Birthday mornings, Mother's Day, holidays

• ✓ Gift Giving: Bag up a few with cream cheese as a gift

• ✓ Using Up Starter: Great way to use active starter

• ✓ Camping/Vacations: Make ahead, freeze, bring for easy breakfasts

• ✓ Brunch Parties: Bagel bar with various spreads and toppings

• ✓ Any Time: These are good year-round!

Best Seasons:

• Year-round! Bagels don't have a season

• Especially satisfying on cold mornings with hot coffee

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More Sourdough Recipes

If you loved these sourdough bagels, try:

Sourdough Bread Boule

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Recipe Card

Easy Sourdough Bagels Recipe

Yield: 8 bagels | Active: 30 min | Ferment: 24-48 hrs | Bake: 25 min

INGREDIENTS:

• 1 1/4 cups (300ml) cold water

• 175g (3/4 cup) active sourdough starter

• 3 tablespoons (40g) sugar

• 2 teaspoons (12g) salt

• 3 cups (375g) all-purpose flour
  

INSTRUCTIONS:

1. Mix all ingredients with dough hook on low 9 minutes until elastic

2. Cover and refrigerate 24-48 hours

3. Divide into 8 pieces, shape into balls, rest 30 minutes

4. Poke holes in center, stretch to 2 inches, rest 30 minutes

5. Preheat oven to 425°F

6. Boil bagels 10 seconds per side

7. Add toppings while wet

8. Bake 20-25 minutes until golden

9. Cool 10 minutes

STORAGE: Freeze up to 3 months

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Did You Make This Recipe?

I’d love to see it! Please leave a ⭐ star rating and comment below to let us know how your sourdough bagels turned out. Did you make any substitutions or additions? Share your tips and photos with us!

Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!

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Easy Three Bean Vegetarian Chili Recipe (One Pot, Under $15)

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Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes | Servings: 8-10 servings

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Looking for an easy, budget-friendly vegetarian chili recipe? This hearty three-bean chili is made with simple pantry ingredients, requires zero chopping, and delivers maximum flavour with minimal effort. Perfect for meal prep, freezer meals, or feeding a crowd on busy weeknights!

Why this recipe works: Just dump everything in one pot and let it simmer. The frozen vegetables mean no prep work, and the three types of beans provide lots of plant-based protein per serving. Plus, it tastes even better the next day!

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What is Three Bean Vegetarian Chili?

This three-bean vegetarian chili is a hearty, meatless chili made with three varieties of beans — black beans, kidney beans, and chickpeas—simmered with tomatoes, vegetables, and warming spices like chili powder and garlic. This protein-packed dish is a staple in vegetarian and vegan cooking.

Unlike traditional beef chili, vegetarian bean chili relies on beans as the primary protein source, making it naturally high in fiber, vitamins, and minerals. It's also naturally gluten-free and can easily be made vegan.

Why You'll Love This Vegetarian Chili Recipe

✓ Incredibly Easy: No chopping required! Just dump and simmer

✓ Budget-Friendly: Costs under $15 to make a huge batch

✓ High Protein: 15g of plant-based protein per serving

✓ Meal Prep Friendly: Freezes beautifully for up to 3 months

✓ Crowd-Pleaser: Even meat-eaters love this hearty chili

✓ Hands-Off Cooking: Set it and forget it for an hour

✓ Pantry Staples: Uses ingredients you probably already have

✓ Vegan-Adaptable: Skip the dairy toppings for a vegan meal

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Ingredients for Three Bean Chili

What You'll Need:

• 1 can (16 oz) black beans, drained and rinsed

• 1 can (16oz) chickpeas, drained and rinsed

• 1 can (16 oz) red kidney beans, drained and rinsed

• 3 cans (28 oz each) diced tomatoes, with juice (fire-roasted for extra flavour!)

• 1 tablespoon garlic powder

• 1 tablespoon chili powder (use hot chili powder for extra heat)

• 1 bag frozen spaghetti mix vegetables (diced bell peppers, carrots, onions, celery)

• Optional: ½ cup pumpkin puree (adds creaminess and nutrition)

• Salt and black pepper, to taste

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Ingredient Notes & Substitutions

Can I use dried beans instead of canned beans?

Yes! Use about 4-5 cups of cooked beans total (approximately 1½ cups dried beans). Soak overnight and cook until tender before using.

What are spaghetti mix vegetables?

This frozen vegetable blend that contains diced bell peppers, onions, carrots, and celery. Find it in the frozen vegetable section of the grocery store. Can't find it? Dice and use 2 celery, 2 large carottes, 1 medium onion, and 2 bell peppers.

Why add pumpkin puree to vegetarian chili?

Pumpkin puree adds body, creaminess, and a subtle sweetness that balances the tomato acidity. It's a secret ingredient that boosts nutrition (vitamin A, fiber) without changing the flavor. You can also use butternut squash puree.

Can I use fresh tomatoes?

Yes! Use about 10 cups of diced large fresh tomatoes. However, canned tomatoes are more consistent and often taste better in chili since they're picked at peak ripeness.

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How to Make Three Bean Vegetarian Chili

Step 1: Combine All Ingredients

Add all ingredients to a large stockpot or Dutch oven—frozen vegetables, diced tomatoes (with their juice), drained and rinsed black beans, kidney beans, chickpeas, and spices, garlic powder, chili powder and salt and pepper to taste. If using pumpkin puree, add it now as well. No need to thaw the vegetables first!

Step 2: Simmer Low and Slow

Place the pot over medium-low heat and bring to a gentle simmer. Let the chili cook for 55-60 minutes, stirring occasionally (every 10 minutes or so). The long simmer time allows the flavors to meld beautifully and the vegetables to become tender.

Pro tip: If the chili seems too thick, add ½ cup of water or vegetable broth. If it's too thin, let it simmer uncovered to reduce.

Step 3: Taste and Adjust Seasonings

Season with salt and black pepper to taste. Start with ½ teaspoon salt and add more as needed. Want more heat? Add more chili powder, cayenne pepper, to the pot or hot sauce to individual bowls.

Step 4: Serve and Enjoy!

Ladle into bowls and top with your favorite chili toppings. This chili tastes even better the next day as the flavors continue to develop!

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Expert Tips for the Best Vegetarian Chili

• Drain and rinse your beans: This removes excess sodium and prevents a gummy texture

• Don't skip the simmer time: Low and slow = maximum flavour development

• Taste before serving: Chili needs proper seasoning — don't be shy with salt!

• Add acidity if needed: A splash of apple cider vinegar or lime juice brightens flavours

• Make it smoky: Add 1 tsp smoked paprika, a chipotle pepper in adobo or liquid smoke to the pot

• Thicken it up: Mash some of the beans against the pot or remove 3-4 cups and blend well before stirring it back into the pot

• Let it rest: Chili tastes better after sitting for 10-15 minutes off the heat

How Long Does Vegetarian Chili Take to Cook?

This three bean chili takes approximately 1 hour and 10 minutes total — 10 minutes hands-on prep time and 60 minutes of mostly hands-off cooking time. The slow simmer develops rich, deep flavors that make this chili taste like it's been cooking all day.

• Active time: 10 minutes (just dump and stir!)

• Passive time: 60 minutes (while it simmers)

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What to Serve with Three Bean Chili

This vegetarian chili is a complete meal on its own, but here are some delicious sides and toppings:

Toppings:

• Shredded cheddar cheese or vegan cheese

• Sour cream or plain Greek yogurt (or vegan alternatives)

• Diced avocado or guacamole

• Sliced green onions or chives

• Fresh cilantro

• Pickled jalapeños

• Crushed tortilla chips

• Hot sauce or sriracha

• Lime wedges

Side Dishes:

• Cornbread or jalapeño cornbread

• Rice (white rice, brown rice, or cilantro-lime rice)

• Tortilla Chips with salsa

• Sourdough Bread Boule for dipping

• Baked Sweet Potato topped with chili

• Fresh Green Salad, with lime vinaigrette

Serving Ideas:

• Chili bar: Set up a toppings bar and let everyone customize

• Chili dogs: Serve over your favourite hot dogs

• Chili nachos: Layer over tortilla chips with cheese

• Chili mac: Mix with cooked elbow macaroni

• Stuffed peppers: Use as filling for bell peppers

• Baked potatoes: Load onto baked russet potatoes

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How to Store and Reheat Three-Bean Chili

Refrigerator Storage:

Store cooled chili in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day or two, making this perfect for meal prep!

Freezer Storage:

This chili freezes beautifully! Freeze in portion-sized containers or freezer bags for up to 3 months.

Freezing tips:

• Let chili cool completely before freezing

• Leave 1 inch of headspace in containers (chili expands when frozen)

• Label with date and contents

• Freeze flat in ziplock bags for easy stacking

Reheating Instructions:

• Stovetop: Warm over medium-low heat, stirring occasionally, until heated through (about 10 minutes)

• Microwave: Heat in 1-2 minute intervals, stirring between, until hot

• From frozen: Thaw overnight in refrigerator, then reheat according to the above instructions.

• Slow cooker: Reheat on low for 2-3 hours (great for potlucks!)

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Is Three Bean Chili Healthy?

Yes! This vegetarian chili is incredibly nutritious and makes a healthy, balanced meal.

Health Benefits:

• ✓ High in plant-based protein from three types of beans

• ✓ Excellent source of fiber for digestive health

• ✓ Low in fat and naturally cholesterol-free

• ✓ Rich in antioxidants from tomatoes and beans

• ✓ Packed with vitamins and minerals (iron, potassium, folate)

• ✓ Heart-healthy and diabetes-friendly

• ✓ Naturally gluten-free (no wheat, barley, or rye)

• ✓ Can be made vegan by using vegan toppings

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Recipe Card

Equipment Needed

• Large Stock Pot or Dutch Oven

• Long Wooden Spoon

• Optional: Freezer Safe Storage Containers

• Optional: Blender or hand blender

Ingredients:

• 1 can (16 oz) black beans, drained and rinsed

• 1 can (16 oz) red kidney beans, drained and rinsed

• 1 can (16oz) chickpeas, drained and rinsed

• 3 cans (28 oz each) diced tomatoes, with juice

• 1 tablespoon garlic powder

• 1 tablespoon chili powder

• 1 bag frozen spaghetti mix vegetables (bell peppers, onions, carrots, celery)

• ½ cup pumpkin puree (optional, but recommended)

• Salt and black pepper to taste

Instructions:

1. Combine all ingredients in a large stockpot or Dutch oven. Add frozen vegetables (no need to thaw), diced tomatoes with juice, black beans, kidney beans, garlic powder, chili powder, and pumpkin puree if using.

2. Place over medium-low heat and bring to a gentle simmer.

3. Simmer for 55-60 minutes, stirring occasionally every 15 minutes to prevent sticking. The chili will thicken and the vegetables will become tender.

4. Season to taste with salt and black pepper. Start with ½ teaspoon of kosher salt and adjust as needed.

5. Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, green onions, cilantro, and tortilla chips.

Notes:

• Storage: Refrigerate up to 5 days or freeze up to 3 months

• Meal prep friendly: Freezes beautifully in portion-sized containers

• Naturally gluten-free and easily made vegan

• Budget-friendly: Costs under $15 to make

• Tastes better the next day as flavours continue to develop

• Slow cooker option: Cook on low 4-6 hours or high 2-3 hours

• Make it spicier: Add cayenne, jalapeños, or hot chili powder

• Thicken if needed: Blend 3-4 cups of the chili and stir it back in

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Variations and Customizations

Protein Additions:

• Plant-based ground meat (Beyond, Impossible)

• Cooked lentils (brown or green)

• Quinoa (adds protein and texture)

• TVP (textured vegetable protein)

• Tempeh crumbled and sautéed

Spice Variations:

• Smoky chili: Add 1 tsp smoked paprika + 1 chipotle in adobo

• Cumin: Add 1-2 tsp ground cumin

• Smokey: Add 1-2 tsp of liquid smoke

• Fall spice: Add ½ tsp cinnamon + ¼ tsp nutmeg

• Indian-inspired: Add 1 tsp garam masala + ½ tsp turmeric

Vegetable Boost:

• Corn (1-2 cups fresh, frozen or canned)

• Diced zucchini or yellow squash

• Mushrooms (chopped, for meaty texture)

• Sweet potato (diced, adds sweetness)

• Butternut squash (cubed)

• Spinach or kale (stir in at the end, once the heat has been turned off)

Make It Creamy:

• Add ½ cup pumpkin puree (as suggested)

• Blend 1-2 cups of chili and stir back in

• Top with sour cream or Greek yogurt

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Meal Prep and Batch Cooking

This three-bean chili is ideal for meal prep! Here's how to maximize your batch:

Meal Prep Strategy:

• Make chili on Sunday for easy weeknight dinners

• Portion into individual containers for grab-and-go lunches

• Freeze half for quick future meals

• Baked Russet potatoes or Sourdough Bread to serve alongside

Batch Cooking Tips:

• Triple the recipe if you have one (or several) large stockpot

• Use a slow cooker for hands-off cooking while you prep other meals

• Label everything with date and reheating instructions

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Frequently Asked Questions (FAQ)

Can I make this three bean chili in a slow cooker or Crock Pot?

Yes! This recipe is perfect for the slow cooker. Add all ingredients to your slow cooker and cook on low for 4-6 hours or high for 2-3 hours. No need to sauté anything first!

How can I make this chili spicier?

Add any of these: cayenne pepper (start with ¼ tsp), diced jalapeños, hot chili powder, chipotle peppers in adobo, red pepper flakes, straight into the pot. Another option is to add your favorite hot sauce to individual bowls. Taste and adjust as you go!

Can I make this chili less spicy for kids?

Use mild chili powder or reduce it to 1-2 teaspoons. You can also serve plain bowls for kids and let adults add hot sauce at the table.

What beans are best for vegetarian chili?

Black beans, kidney beans, and pinto beans are the classic trio, but you can use any combination. Try white beans (Great Northern, cannellini), chickpeas, or navy beans for variety.

Do I need to drain and rinse canned beans?

Yes, always! Draining and rinsing removes excess sodium and the thick liquid that can make chili gummy. Rinse under cold water until the water runs clear.

Can I use fresh vegetables instead of frozen?

Yes! Dice 1 large onion, 2 bell peppers, 2 carrots, and 2 celery stalks. Sauté in 1 tablespoon of oil for 5-7 minutes before adding the other ingredients.

Why is my chili watery?

Let it simmer longer uncovered to evaporate excess liquid. You can also mash some beans against the pot to naturally thicken it, or add a tablespoon of tomato paste or cornmeal.

Why is my chili bland?

Chili needs proper seasoning! Add more salt (chili typically needs 1-2 teaspoons total), chili powder, garlic powder, or cumin. A splash of vinegar or lime juice can also brighten flavors.

Can I double this recipe?

Absolutely! This recipe doubles or triples easily. Just use a larger pot and you may need to extend the simmer time by 10-15 minutes.

Is this chili vegan?

The base chili is vegan! Just use vegan toppings like dairy-free sour cream, vegan cheese, and avocado instead of dairy products.

Can I add meat to this recipe?

Yes, though it would no longer be vegetarian. Brown 1 pound of ground beef, ground chicken or turkey and add it with the other ingredients. You can also add cooked sausage.

What's the best pot for making chili?

A heavy-bottomed stockpot, Dutch oven, or large saucepan works best. The heavy bottom prevents scorching during the long simmer time.

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Did You Make This Recipe?

I’d love to see it! Please leave a ⭐ star rating and comment below to let us know how your three-bean chili turned out. Did you make any substitutions or additions? Share your tips and photos with us!

Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!

📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.

Easy Soft Gingerbread Cookies (with Fresh Ginger!)

⭐⭐⭐⭐⭐ (4.9/5 based on reader reviews)

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Prep Time: 20 minutes | Chill Time: 24-72 hours | Total Time: 24+ hours | Yield: 20 cookies | Serving Size: 1 cookie | Difficulty: Easy

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Easy Soft Gingerbread Cookies

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Introduction

Once you taste cookies made with real ginger, there's no going back to powdered spices. These soft gingerbread cookies get their incredible flavour from fresh ginger root—¾ cup of it— pressed directly into the dough for intense, warming spice that can't be replicated with anything from a jar.

The secret to these cookies? Patience. Let that dough rest for at least 24 hours in the fridge. This slow cold fermentation deepens the molasses flavour and allows the fresh ginger to fully infuse the dough. The result is a cookie with complex, layered flavour that tastes like you spent hours in the kitchen—even though the actual hands-on time is minimal.

These are soft, chewy galettes that spread naturally as they bake, creating cookies with tender centers and slightly crisp edges. They're nothing like traditional gingerbread men (they’re far too soft for cookie cutters), but that's exactly what makes them special. These are the gingerbread cookies you want with your morning coffee or afternoon tea.

My kids—and their friends—ask me to make these several times a year, especially in the fall and winter when that warm ginger spice feels just right. They've also become a staple during the holidays in our house, filling the kitchen with the most incredible aroma as they bake.

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Why You'll Love This Recipe

Fresh Ginger Makes All the Difference: Real ginger root delivers bright, zesty flavour that ground ginger simply can't match. The garlic press method extracts all the spicy juice without the fibrous texture.

Make-Ahead Friendly: Mix the dough today, bake anytime in the next three days. Perfect for holiday prep or when you want fresh-baked cookies without day-of stress.

Simple Ingredient List: Just seven real ingredients you probably have in your pantry. No specialty items required.

Minimal Cleanup: The garlic press trick means no grater to wash, no ginger bits all over your cutting board.

Kid-Approved: These have been tested and loved by multiple rounds of kids and their friends. That's the real stamp of approval.

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Equipment Needed

• Mixing bowl

• Electric mixer or stand mixer with paddle attachment (optional, can mix by hand)

• Garlic press (essential for this recipe)

• Measuring cups and spoons

• Sifter or fine-mesh strainer

• Parchment paper

• Plastic wrap or airtight container

• Sharp knife

• Baking sheet

• Wire cooling rack

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Ingredients

• ½ cup salted butter, softened

• ¼ cup brown sugar, packed

• 1 large egg

• ¾ cup fresh ginger, peeled and cubed (about 4-5 inches of ginger root)

• ¾ cup molasses (not blackstrap)

• 1 tsp baking soda

• 2 cups all-purpose flour, sifted

Instructions

• Step 1: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. Add the egg and mix until fully combined.

• Step 2: Using a garlic press, press the ginger cubes, one at a time, directly into the butter mixture, squeezing out all the juice and pulp. Small ginger pieces will fall into the dough—this is fine and adds texture. Continue until all ginger has been pressed. Discard the leftover ginger fibres once pressed.

• Step 3: Add the molasses and baking soda. Mix until everything is fully incorporated and the mixture is smooth and glossy.

• Step 4: Add the sifted flour and gently fold in with a spatula or wooden spoon until just combined. The dough will be soft and slightly sticky. Don't overmix or the cookies will be tough.

• Step 5: Transfer the dough onto a large sheet of parchment paper. Shape it into a log about 2-3 inches in diameter. Wrap tightly in the parchment, then wrap again in plastic wrap or place in a sealed container. Refrigerate for 24-72 hours.

• Step 6: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

• Step 7: Remove the dough log from the fridge. While the dough is still cold and firm, use a sharp knife to slice into 1-inch thick rounds. Work quickly—the dough becomes sticky as it warms up. If it starts getting soft, return to the fridge for 15 minutes.

• Step 8: Place cookie rounds on the prepared baking sheet, spacing them about 2 inches apart. They will spread during baking.

• Step 9: Bake for 10-12 minutes. The cookies will look slightly underdone in the center with set edges—this is what you want. They will continue to cook as they cool.

• Step 10: Let the cookies cool on the baking sheet for 5 minutes to set, then carefully transfer to a wire rack to cool completely. They'll be very soft when warm but will firm up as they cool.
  

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Recipe Notes & Tips

About the Fresh Ginger: Don't skip this or substitute ground ginger. The fresh ginger is what makes these cookies special. Look for ginger root that has smooth, tight skin and no wrinkles. Young ginger is less fibrous and easier to press.

The Garlic Press Method: This is a game-changer for working with fresh ginger. It extracts all the flavourful juice and leaves behind the tough fibers. If you don't have a garlic press, finely grate the ginger and squeeze it through cheesecloth to extract the juice.

Why the Long Chill? The 24-72 hour rest isn't just about easier slicing. The flavours meld and deepen during this time. The molasses becomes less sharp, the ginger infuses throughout, and the cookies develop a more complex taste. Cookies baked after 24 hours taste good. Cookies baked after 48-72 hours taste incredible.

Slice While Cold: This is critical. If the dough warms up, it becomes very sticky and difficult to slice cleanly. The butter softens and the dough will stick to your knife and hands. If it starts getting soft, pop it back in the fridge for 15 minutes.

Don't Overbake: These cookies will look slightly underdone when you pull them from the oven. That's correct. They firm up as they cool. Overbaking will give you dry, hard cookies instead of the soft, chewy texture you want. The edges should be set and slightly darker, but centers should still look soft.

Do Not Use Cookie Cutters: These are galettes (rustic, free-form cookies), not structural gingerbread. The high butter content makes them too soft to roll and cut into shapes. They spread naturally as they bake. Embrace the simple, rustic look.

Butter Temperature Matters: Softened butter should be room temperature—it should leave a slight indent when pressed but not be greasy or melted. If your butter is too soft, the cookies will spread too much.

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Storage & Freezing

Refrigerator: Store cooled cookies in an airtight container in the fridge for up to 5 days. They actually get better on day 2-3 as the flavours continue to develop. Place parchment paper between layers if stacking.

Freezing Baked Cookies: Freeze baked cookies in a freezer-safe container or zip-top bag for up to 3 months. Layer with parchment paper to prevent sticking. Thaw at room temperature for 30 minutes before serving.

Freezing Unbaked Dough: You can freeze the unbaked dough log (wrapped tightly in plastic wrap and then aluminum foil) for up to 3 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time. No need to thaw.

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Variations & Additions

Crystallized Ginger: Fold in ¼ cup of finely chopped crystallized ginger after adding the flour for extra ginger punch and chewy texture.

Maple Ginger Cookies: Replace half the molasses with pure maple syrup for a lighter, slightly less intense flavour with maple undertones.

Lemon Ginger Cookies: Add 1 tsp of fresh lemon zest with the ginger for bright, citrusy notes that cut through the richness.

Dark Chocolate Ginger: Fold in ½ cup of dark chocolate chips after adding the flour. The bittersweet chocolate pairs beautifully with fresh ginger and molasses.

Ginger Spice Cookies: Add ½ tsp cinnamon and ¼ tsp ground cloves for a more traditional spiced cookie flavour alongside the fresh ginger.

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Serving Suggestions

These soft gingerbread cookies pair perfectly with:

• Hot coffee or espresso (the bitterness balances the sweetness)

• Hot black tea, such as Orange Pekoe or English Breakfast

• Chai tea or spiced tea

• Cold milk (classic combination)

• Vanilla ice cream (make ice cream sandwiches!)

• Hot apple cider

• Whipped cream or cream cheese frosting for special occasions

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Frequently Asked Questions

Can I use ground ginger instead of fresh?

You can, but the flavour won't be the same. Fresh ginger has a bright, zesty, almost citrusy quality that ground ginger lacks. If you must substitute, use 2 tablespoons of ground ginger. The cookies will taste more like traditional gingerbread and less vibrant.

What does fresh ginger taste like in cookies?

Fresh ginger has a warm, spicy flavour with a slight sweetness and bright, peppery notes. It's more complex than ground ginger—less dusty, more alive. The juice extracted from fresh ginger distributes evenly throughout the dough, giving every bite that warming spice.

Why do I need to wait 24-72 hours?

The long chill time allows the fresh ginger to infuse the dough and lets all the flavours develop and meld together. The molasses mellows, the spices bloom, and the texture improves. It also makes the dough much easier to slice. You can technically bake after just a few hours of chilling, but the flavour won't be as deep and complex.

My dough is too sticky to slice. Where did I do wrong?

You didn't do anything wrong—the dough just warmed up. This happens because of the high butter content. Put it back in the fridge for 15-20 minutes and try again. Always slice while the dough is very cold. Work quickly and clean your knife between cuts if needed.

Can I make these into gingerbread men?

No, these cookies are too soft to hold a cut shape. They spread as they bake because of the high butter content, which is what gives them their soft, chewy texture. If you want cut-out gingerbread cookies, you'll need a different recipe with less butter and more flour for structure.

How do I know when they're done baking?

The edges will be set and slightly darker brown, but the centers will still look soft and shiny—almost underdone. They should not be brown all over or firm to the touch. Remember, they continue cooking as they cool on the pan. When in doubt, underbake rather than overbake.

Can I double this recipe?

Absolutely. Make two separate logs and store them in the fridge. You can bake one now and save one for later, or bake both at once using extra baking sheets. The dough freezes beautifully, so feel free to make a double batch.

Do I need to use salted or unsalted butter?

This recipe calls for salted butter, which adds a subtle savoury note that balances the sweetness of the molasses and brown sugar. If you only have unsalted butter, add ¼ tsp of salt to the dough when you add the flour.

Why use a garlic press for ginger?

A garlic press extracts the flavourful juice and soft pulp from fresh ginger while leaving behind the tough, fibrous strings that can be unpleasant in baked goods. It's faster than grating, more efficient than mincing, and means no stringy bits in your cookies. Plus, cleanup is much easier than washing a grater.

My cookies spread too much. What happened?

Make sure your butter is softened but not melted or greasy when you start. Also, the dough must be cold when it goes into the oven. If the dough warmed up while you were slicing, pop the cut cookies in the fridge for 10 minutes before baking. Finally, make sure you're measuring flour correctly (spoon and level, don't pack).

Can I add chocolate chips?

You can fold in ½ cup of dark chocolate chips after adding the flour. Dark chocolate (60-70% cacao) pairs beautifully with fresh ginger and molasses. Milk chocolate will be too sweet.

Are these ginger galettes healthy?

No. These are a treat, not a health food. However, they do contain fresh ginger (which has anti-inflammatory properties) and molasses (which contains iron and calcium). They're made with real ingredients and no artificial flavours or preservatives. Enjoy them in moderation as part of a balanced diet.

What's the difference between gingerbread cookies and molasses cookies?

Molasses cookies typically use ground ginger (if any ginger at all) and focus on the deep, sweet molasses flavour. Gingerbread cookies have a stronger ginger presence and more warming spices. These cookies bridge both—they have robust molasses flavour but the fresh ginger makes them distinctly "gingerbread."

Why are my cookies hard instead of soft?

Most likely, they were overbaked. These cookies should look slightly underdone when you remove them from the oven. They firm up as they cool but should remain soft and chewy. Overbaking by even 2-3 minutes can make them hard. Try reducing baking time by 1-2 minutes next time.

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Final Thoughts

These soft gingerbread cookies prove that simple ingredients can create extraordinary flavour. The fresh ginger makes all the difference, and the make-ahead nature means you can enjoy warm cookies without the stress of last-minute baking.

Whether you're baking for your family, holiday gatherings, or just because you're craving that warming ginger spice, this recipe delivers every time. The garlic press trick will change how you use fresh ginger in all your baking.

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Did You Make This Recipe?

I’d love to see it! Please leave a ⭐ star rating and comment below to let us know how your ginger galettes turned out. Did you make any substitutions or additions? Share your tips and photos with us!

Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!

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Easy Homemade Pizza Dough Recipe (Perfect Every Time!)

⭐⭐⭐⭐⭐ (4.9/5 based on reader reviews)

📖 Jump to Recipe | 💬 Jump to FAQs | 🖨️ Print Recipe

Prep Time: 15 minutes | Rise Time: 2.5-3 hours | Total Time: 3 hours and 15 minutes | Yield: 2 thick crust pizzas or 3 thin crust pizzas | Difficulty: Easy

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Why This Pizza Dough Recipe Works

This foolproof homemade pizza dough recipe uses just 5 simple ingredients you probably already have in your pantry. No special equipment needed—just a bowl, your hands, and a little time. The long, slow rise develops incredible flavour and creates that perfect chewy-yet-crispy texture you love from your favorite pizzeria.

Whether you're making Friday night pizza with the family or hosting a pizza party, this versatile dough works beautifully for thick, fluffy crusts or thin, crispy ones. Plus, it freezes perfectly for those nights when you need homemade pizza in a hurry!

Ingredients You'll Need

Main Ingredients

• 2¼ cups cold water - cold water helps control the fermentation

• 2 teaspoons active dry yeast - or instant yeast

• 1½ teaspoons kosher salt - for flavour and gluten development

• 1 tablespoon extra virgin olive oil - adds flavour and helps with texture

• 5 cups all-purpose flour - plus extra for dusting

Kitchen Equipment

• Large mixing bowl or stand mixer with dough hook attachment

• Measuring cups and spoons

• Tea towel or plastic wrap

• Large bowl for rising

• Warm place for proofing (oven with light on works perfectly)

How to Make Pizza Dough: Step-by-Step Instructions

Step 1: Combine the Ingredients

In a large mixing bowl or the bowl of your stand mixer fitted with the dough hook, add the ingredients in this exact order: cold water, yeast, salt, olive oil, and flour. The order matters because it helps the yeast activate properly without being shocked by direct contact with salt.

Step 2: Mix and Knead the Dough

Using a stand mixer: Mix on low speed until ingredients come together and knead at that same speed for 10 minutes. The dough should pull away from the sides of the bowl and become smooth and elastic.

Kneading by hand: Mix the ingredients with a wooden spoon until they form a shaggy dough. Turn out onto a lightly floured surface and knead for 12-15 minutes. Push the dough away with the heel of your hand, fold it back over itself, turn it a quarter turn, and repeat. The dough is ready when it becomes smooth, elastic, and soft to the touch. It should spring back when you poke it gently.

Step 3: Prepare for Rising

Lightly dust the dough ball with flour to prevent sticking. Place it in a large, lightly oiled mixing bowl. The bowl should be big enough to allow the dough to double in size.

Step 4: Let It Rise

Cover the bowl with a clean tea towel or plastic wrap. Place in a warm, draft-free spot—the oven with just the light turned on is ideal. Let the dough rise until it doubles in size, approximately 2.5 to 3 hours. The dough is ready when you press a finger into it and the indentation slowly springs back.

Step 5: Use or Store Your Dough

Once doubled, the dough is ready to use! Place on a floured countertop, and divide into 2 portions for thick crust pizzas or 3 portions for thin crust pizzas. Shape into balls, being careful not to puncture the air bubbles and gentle stretch it out by hand to fit your pizza pan. I don’t recommend the use of a rolling pin, because it flattens the dough and removed the air bubbles.

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Pro Tips for Perfect Pizza Dough

Use cold water: Cold water slows down yeast activity, giving you better control over the rise and developing more complex flavours.

Don't rush the rise: The 2.5-3 hour rise time is crucial for flavour development. Faster isn't better with pizza dough!

The windowpane test: To check if you've kneaded enough, stretch a small piece of dough. If it stretches thin enough to see light through it without tearing, you're done kneading.

Proper kneading is key: Under-kneaded dough will be tough and dense. Over-kneaded dough becomes sticky and won't hold its shape. Look for smooth, elastic dough that springs back when poked.

Warm rising environment: Yeast loves warmth. An oven with just the light on maintains the perfect temperature (around 75-80°F).

Flour as needed: If your dough is too sticky, add flour one tablespoon at a time. If it's too dry, add water one teaspoon at a time.

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Storage and Make-Ahead Instructions

Refrigerator: After the Doug has risen, you can refrigerate the dough in an airtight container for up to 3 days. The slow, cold fermentation actually improves the flavour! Bring to room temperature (about 30 minutes) before shaping, with emphasis on room temperature. Cold dough doesn’t like to be stretched.

Freezer: This dough freezes beautifully for up to 3 months. After the rise, divide into portions, shape into balls, and wrap each tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before using, with emphasis on room temperature. Cold dough doesn’t like to be stretched.

Make-Ahead: Prepare the dough the night before and let it rise slowly in the refrigerator overnight (8-12 hours). This cold fermentation creates incredible flavour and makes pizza night even easier!

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How to Use Your Pizza Dough

Shaping Your Pizza

1. Let the dough rest at room temperature for 15-20 minutes before shaping

2. On a lightly floured surface, gently press the dough into a circle, or the shape of your pan.

3. Use your fingertips to push from the center outward, leaving a thicker edge for the crust

4. Stretch carefully, rotating as you go

5. For thin crust: roll with a rolling pin to your desired thickness

6. For thick crust: hand-stretch to about ½-inch (1 cm) thick

Baking Your Pizza

• Preheat oven to 450°F (230°C) for at least 30 minutes

• Baking sheet

• Bake for 10-15 minutes until crust is golden and cheese is bubbly

• For crispier crust, brush the edges with olive oil before baking

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Variations and Flavour Ideas

Prosciutto and green olives: This is a household favourite of ours! The trick is to sprinkle granular garlic and basil over the toppings, just before baking it. Ours kids have come to expect this pizza every Friday night seeing Friday night, is pizza night at our house!

Garlic Herb Dough: Add 2 teaspoons Italian seasoning and 1 teaspoon garlic powder to the flour.

Whole Wheat Pizza Dough: Replace 2 cups of all-purpose flour with whole wheat flour for a nuttier, heartier crust.

Honey Wheat Dough: Add 1 tablespoon honey with the wet ingredients and use half whole wheat flour.

Sourdough Pizza Dough: Replace 1 cup of water and 1 cup of flour with active sourdough starter for tangy flavour.

Herbed Crust: Brush shaped dough with garlic butter and sprinkle with fresh herbs before adding toppings.

Parmesan Crust: Mix ¼ cup grated Parmesan into the dough for extra flavour.

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Troubleshooting Common Pizza Dough Problems

Dough won't rise: Your yeast may be expired, or the water was too hot (which kills yeast) or too cold (which slows activation). Use water around 75-80°F for best results.

Dough is too sticky: Add flour, one tablespoon at a time, while kneading. Humidity can affect dough consistency.

Dough is tough and chewy: You may have added too much flour or didn't knead long enough. Proper kneading develops gluten for that perfect texture.

Dough shrinks when rolling: The dough needs more rest time. Let it relax for 10-15 minutes before trying again.

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Frequently Asked Questions (FAQs)

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast and active dry yeast can be used interchangeably in this recipe with the same measurement (2 teaspoons). Instant yeast doesn't need to be activated in water first, so you can add all ingredients together. The rise time will be roughly the same.

How do I know when my pizza dough has risen enough?

The dough should double in size, which typically takes 2.5 to 3 hours in a warm environment. To test, gently press two fingers about half an inch into the dough. If the indentation slowly springs back but doesn't completely disappear, your dough is perfectly risen and ready to use.

Can I make pizza dough without a stand mixer?

Absolutely! This recipe works perfectly when kneaded by hand. It just requires a bit more arm work—knead for 12-15 minutes until the dough becomes smooth, elastic, and soft. Hand-kneading can actually give you better control and feel for the dough's texture.

Why is my pizza dough tough and not stretchy?

This usually happens for three reasons: not enough kneading (gluten didn't develop properly), too much flour added during kneading, or not letting the dough rest long enough. Make sure to knead for the full 12-15 minutes and let the dough relax for 10-15 minutes before shaping if it's resisting.

Can I freeze pizza dough?

Yes! Pizza dough freezes exceptionally well for up to 3 months. After the first rise, divide into portions, shape into balls, wrap tightly in plastic wrap, and place in freezer bags. Thaw in the refrigerator overnight, then bring to room temperature (30-60 minutes) before shaping and baking.

How long does homemade pizza dough last in the fridge?

Pizza dough will keep in the refrigerator for up to 3 days when stored in an airtight container or wrapped tightly in plastic wrap. In fact, the cold fermentation improves the flavour! Just remember to bring it to room temperature before shaping.

What's the best temperature for water when making pizza dough?

For this recipe using cold water, aim for around 60-70°F (15-21°C). Cold water gives you better control over the rise. If you were activating yeast separately, you'd want warmer water (105-115°F), but for this all-in-one method, cold water works best.

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour has higher protein content, which creates more gluten and results in a chewier, more structured crust (like New York-style pizza). You can substitute bread flour 1:1 for all-purpose flour. You may need to add slightly more water as bread flour absorbs more liquid.

How thick should I roll out my pizza dough

For thin crust pizza: Roll to about ⅛ to ¼ inch thick. For thick crust pizza: Hand-stretch or roll to about ½ inch (1 cm) thick. The dough will puff up during baking, so account for that when deciding thickness. Thinner crusts get crispier; thicker crusts stay softer and chewier.

Why does my pizza dough keep shrinking back when I try to stretch it?

This happens when the gluten in the dough is too tight and hasn't had enough time to relax. Let the dough rest at room temperature for 10-15 minutes, covered with a tea towel. This allows the gluten to relax, making the dough much easier to stretch without springing back.

Can I add ingredients like garlic or herbs to the dough?

Definitely! You can mix in dried herbs (Italian seasoning, oregano, basil), garlic powder, grated Parmesan cheese, or even red pepper flakes. Add these dry ingredients with the flour. For fresh herbs or minced garlic, add them during the kneading process to distribute evenly throughout the dough.

Do I need to let the dough rise twice?

This recipe only requires one rise before using. However, if you punch down the dough and refrigerate it, you can let it come to room temperature and rise slightly again for even better flavour and texture. Professional pizzerias often use multiple rises for complex flavour development.

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Recipe Card

Easy Homemade Pizza Dough

Difficulty: Easy

Prep Time: 15 minutes | Rise Time: 2.5-3 hours | Total Time: 3 hours 15 minutes

Yield: 2 thick crust pizzas or 3 thin crust pizzas

Equipment Needed:

• Baking Sheet * https://amzn.to/4tIlO5t (As an Amazon Associate I earn from qualifying purchases that is of no extra cost to you)

• Large mixing bowl or stand mixer with dough hook

• Measuring cups and spoons

• Large bowl for rising

• Tea towel or plastic wrap

• Warm place for proofing (oven with light on)

Ingredients:

• 2¼ cups cold water

• 2 teaspoons active dry yeast (or instant yeast)

• 1½ teaspoons kosher salt

• 1 tablespoon extra virgin olive oil

• 5 cups all-purpose flour (plus extra for dusting)
  

Instructions:

1. Add ingredients to bowl in order listed: water, yeast, salt, olive oil, flour

2. Stand mixer: Knead with dough hook for 15 minutes on medium speed

3. By hand: Mix until combined, then knead on floured surface for 12-15 minutes until smooth and elastic

4. Flour the dough ball and place in large floured bowl

5. Cover with tea towel and let rise in warm place (oven with light on) until doubled, 2.5-3 hours

6. Punch down, divide into 2 or 3 portions, and shape as desired

7. Top and bake at 450°F (230°C) for 10-15 minutes until golden
   

Storage:

• Refrigerator: Up to 3 days in airtight container

• Freezer: Up to 3 months wrapped tightly in plastic wrap
  

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Did You Make This Recipe?

I’d love to see it! Please leave a ⭐ star rating and comment below to let us know how your pizza dough turned out. Did you make any substitutions or additions? Share your tips and photos with us!

Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!

📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.

Pumpkin choc chip muffins - the perfect fall muffins

These are simply the BEST pumpkin chocolate chip muffins I have ever had!

There’s nothing quite like the comforting aroma of pumpkin spice drifting through the kitchen—and these pumpkin chocolate chip muffins deliver that cozy goodness in the simplest, most delicious way. Soft, tender, and dotted with melty chocolate chips, they’re the kind of muffin that feels like a warm hug, whether you’re enjoying one on a crisp fall morning or baking a batch any time you want something nourishing and comforting.

Perfect fall staple!

What makes these muffins so special is how naturally wholesome and tender they are. Pumpkin purée adds incredible moisture and brings a boost of vitamins, while warm spices like cinnamon and pumpkin spice give each bite that familiar, cozy flavour we all love. Combined with pantry staples and a sprinkle of chocolate chips for just the right amount of indulgence, these muffins come together easily—no fuss, no complicated steps, just simple ingredients you can feel good about eating.

You have to try these. They’re delicious!

They’re perfect for my busy family. Bake a batch on the weekend, and you’ll have quick breakfasts, school snacks, or afternoon pick-me-ups ready to go all week long. They’re soft enough for little ones, hearty enough to keep everyone satisfied, and sweet enough to feel like a treat without going overboard. Plus, they freeze beautifully, making them a reliable go-to whenever life gets busy.

The ultimate pumpkin chocolate chip muffins!

But beyond their convenience and wholesome ingredients, these pumpkin chocolate chip muffins offer a little moment of joy—something warm and homemade to slow you down and brighten your day. Whether you’re stirring the batter with kids, sharing them with friends, or enjoying one quietly with your morning coffee, these muffins bring comfort in every bite.

So grab that can of pumpkin, pull out your favorite spices, and get ready to fill your home with the scent of something cozy and delicious. These pumpkin chocolate chip muffins are sure to become a family favorite—season after season.

Pumpkin muffin dotted with melty chocolate chips. They’re warm and inviting. Its no wonder the whole family loves them!

Recipe Card

Ingredients:

• 2 eggs

• 1 cup pumpkin puree

• 1 tsp vanilla extract

• 1/2 cup milk

• 1/2 cup neutral oil (I like using canola or vegetable oil)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp table salt

• 2 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1/3 cup brown sugar

• 1/3 cup granulated sugar

• 1 3/4 cups all purpose flour

• 1/3 cup choc chips

Instructions:

1. Pre-heat the oven to 350F.

2. In a mixing bowl, or a stand mixer, add the eggs, vanilla, pumpkin purée, milk and oil. Mix well.

3. Add in the baking soda, baking powder, brown sugar, granular sugar, salt, cinnamon, pumpkin spice mixture. Mix well.

4. Be attentive in this next step, where the flour is added. It’s important not to over mix the flour in order for the muffins to have a good texture. Add in the flour, and mix until the flour has just about mixed in, but stop as soon as its completely mixed in.

5. Fold in the chocolate chips. That’s it, the batter is done!

6. If using a regular muffin pan, use a 1/4 cup to scoop the batter over muffin. If using a mini muffin tray, use a 2 tbsp measuring spoon to fill your muffin tray.

7. Bake for 18-22 minutes, until a toothpick inserted comes out clean, and remove from oven. Let rest for a few minutes before serving.

8. Once cooled, muffins should be kept in the fridge for less than one week.

9. The muffins can also be frozen.

10. Ive also had success doubling this recipe and freezing the batter.

Enjoy!