Homemade Pumpkin Bagels Recipe
Love pumpkin season? This Pumpkin Bagels Recipe delivers soft, spiced bagels in under an hour. Perfect for cozy mornings. Try it today!
Equipment
- Large mixing bowl
- Whisk
- Wooden spoon
- Kitchen scale (optional but helpful)
- Large pot for boiling
- Slotted spoon or spider strainer
- Baking sheet
- Parchment paper
- Kitchen towel
- Instant-read thermometer (optional)
Ingredients
- 4 cups bread flour plus extra for kneading
- 1 cup pumpkin puree not pumpkin pie filling
- 2 tbsp brown sugar
- 2¼ tsp instant yeast one standard packet
- 1½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¾ cup warm water 110°F
- 2 tbsp honey for boiling water
Optional Toppings
- Pumpkin seeds
- Everything bagel seasoning
- Cinnamon sugar mixture
- Sea salt flakes
Instructions
Activate the Yeast
- In a large mixing bowl, combine warm water (110°F), brown sugar, and yeast. Stir gently and let sit for 5 minutes until foamy. Add pumpkin puree and whisk until smooth.
Mix the Dough
- In a separate bowl, whisk together bread flour, salt, cinnamon, ginger, nutmeg, and allspice. Pour dry ingredients into wet ingredients and stir with a wooden spoon until a shaggy dough forms.
Knead the Dough
- Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked. Add flour or water as needed to achieve proper consistency.
First Rise
- Place kneaded dough in a lightly oiled bowl, turning to coat. Cover with a kitchen towel and let rise in a warm spot for 45-60 minutes until doubled in size.
Shape the Bagels
- Punch down the dough and divide into 8 equal pieces. Roll each piece into a smooth ball, then poke your finger through the center and stretch the hole to about 2 inches in diameter. Alternatively, roll into 8-inch ropes and connect the ends.
Second Rise
- Place shaped bagels on a parchment-lined baking sheet, spacing them 2 inches apart. Cover loosely with a towel and let rest for 10 minutes.
Boil the Bagels
- Bring a large pot of water to a boil and add honey. Preheat oven to 425°F. Working in batches, gently lower 2-3 bagels into the boiling water. Boil for 30 seconds on each side. Remove with a slotted spoon and return to the baking sheet.
Add Toppings
- While bagels are still wet from boiling, sprinkle with your chosen toppings such as pumpkin seeds, everything bagel seasoning, cinnamon sugar, or sea salt.
Bake
- Bake in preheated 425°F oven for 20-25 minutes, rotating the pan halfway through, until bagels are deep golden brown. Let cool for 10 minutes before serving.
Notes
Storage: Store completely cooled bagels in an airtight container at room temperature for up to 3 days. Do not refrigerate as this makes them stale faster.
Freezing: Slice bagels in half before freezing in a freezer bag for up to 3 months. Toast directly from frozen.
Make-Ahead: Shape bagels and refrigerate overnight on a baking sheet. Let sit at room temperature for 20 minutes before boiling and baking.
Flour Substitution: While bread flour is recommended for the best texture, you can use all-purpose flour in a pinch. Add 1-2 tablespoons of vital wheat gluten for better results.
Pumpkin Puree: Always use pure pumpkin puree, NOT pumpkin pie filling which contains added sugars and spices.
Water Temperature: Use a thermometer to ensure water is around 110°F. Too hot kills the yeast; too cold won't activate it.
Hole Size: Make the holes larger than you think necessary (about 2 inches) as they shrink during boiling and baking.