Imagine biting into a warm, chewy bagel bursting with cozy fall flavors—that’s exactly what you get with these homemade Pumpkin Bagels. Loaded with fragrant spices and real pumpkin puree, this recipe brings a delightful twist to your usual bagel routine. Whether you’re dreaming of a comforting breakfast or a charming snack, these Pumpkin Bagels offer a perfect balance of moistness, spice, and that signature bagel chewiness that keeps you coming back for more.

Ingredients You’ll Need

Getting ready to make these Pumpkin Bagels? You’ll be working with simple, pantry-friendly ingredients that each play a vital role in crafting that soft yet dense texture, vibrant color, and warm spice profile we all crave in autumn treats.

Bread flour (3 ½ cups / 440g): The high protein content gives the bagels their classic chewy texture.
Canned pumpkin puree (1 cup / 240g): Adds moisture, natural sweetness, and that rich orange hue without overpowering the dough.
Active dry yeast (2 ¼ teaspoons / 1 packet): Essential for a beautiful rise and lightness in every bite.
Brown sugar (2 tablespoons): Provides subtle caramel notes and sweetness, perfect for the boiling water and dough.
Warm water (¾ cup / 110°F / 45°C): Activates the yeast gently without killing it.
Salt (1 teaspoon): Brings out the flavors and balances sweetness.
Cinnamon (1 teaspoon): The quintessential fall spice that infuses warmth.
Nutmeg (½ teaspoon): Adds depth and a hint of nutty spice.
Ginger (½ teaspoon): Offers a mild kick that brightens the flavor.
Cloves (¼ teaspoon): Gives an aromatic, slightly peppery finish to the spice blend.
Vegetable oil (1 tablespoon): Used for greasing your bowls or molds, ensuring the dough doesn’t stick.
Optional toppings: Pumpkin seeds for crunch or cinnamon sugar for an extra layer of sweetness.
For boiling: 8 cups water mixed with 2 tablespoons brown sugar helps develop that iconic bagel crust with a subtle sweetness.

How to Make Pumpkin Bagels

Step 1: Activate the Yeast

Start by waking up your yeast with warm water and a sprinkle of brown sugar. This head start boosts the yeast’s life, ensuring your dough rises beautifully. Let it sit until you see a foamy layer—that’s the signal your yeast is ready to work its magic.

Step 2: Mix the Dough

Combine the dry ingredients—flour, salt, and your fall-spice blend—in a large bowl or mixer. Then stir in the pumpkin puree and your lively yeast mixture. As the ingredients come together, you’ll notice the dough turning slightly orange and feeling soft but a little shaggy, giving you hints of the cozy treat ahead.

Step 3: Knead It Out

Now the fun part: kneading. You can do this by hand on a floured surface for about 8 to 10 minutes or let a stand mixer handle it for 5 to 6 minutes. You’re aiming for a dough that’s smooth and elastic, with just a slight tackiness—perfect for that chewy texture everyone loves in bagels.

Step 4: First Rise

Shape your dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel and let it rest somewhere warm for about an hour, or until it doubles in size. This rise is crucial—it gives your Pumpkin Bagels that wonderful lightness while letting the spices marry together beautifully.

Step 5: Shape the Bagels

Divide your dough into eight equal portions. If you have a bagel mold, lightly grease it for easy removal, then press each ball gently into a neat shape. If you prefer the classic method, roll each dough piece into an 8-inch rope and pinch the ends firmly to form perfect rings.

Step 6: Second Rise

Cover your shaped bagels with a towel and let them rest for 20 to 30 minutes. Meanwhile, get a large pot of water boiling, ready for the next vital step that gives bagels their signature crust.

Step 7: Boil and Top

Preheat your oven to 425°F (220°C). Stir brown sugar into the boiling water to infuse a subtle sweetness to the crust. Gently drop 2 to 3 bagels into the pot at a time, boiling each side for 30 seconds. This step sets the crust and chewiness. Then, remove with a slotted spoon, place on parchment paper, and sprinkle your favorite toppings while still damp—pumpkin seeds or cinnamon sugar are spectacular choices.

Step 8: Bake

Pop your bagels into the oven and bake for 18 to 22 minutes until golden and glossy. Let them cool on a wire rack. This is the hardest part because the aroma will be irresistible, and waiting to slice them requires some serious willpower!

How to Serve Pumpkin Bagels

Garnishes

A little topping goes a long way with Pumpkin Bagels. Fresh cream cheese—maybe even mixed with a bit of maple syrup or cinnamon—complements the spices wonderfully. Toasted pumpkin seeds add a satisfying crunch, and a dusting of cinnamon sugar brings a cozy sweetness that makes each bite extra special.

Side Dishes

Pair your Pumpkin Bagels with warming sides like spiced apple butter, a bowl of velvety butternut squash soup, or even a fresh autumn salad with tangy vinaigrette. These combinations enhance the seasonal vibe and keep your taste buds thoroughly delighted.

Creative Ways to Present

Why not turn your Pumpkin Bagels into a festive fall brunch centerpiece? Slice them horizontally and layer with smoked turkey, cranberry sauce, and arugula for a delicious sandwich. Or simply toast and serve with a swirl of honey butter and a sprinkle of toasted pecans for an elegant snack that’s both satisfying and visually inviting.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pumpkin Bagels, storing them properly is key to keeping their texture and flavor intact. Place cooled bagels in an airtight container or ziplock bag at room temperature for up to two days. For longer freshness, refrigeration is an option but can dry them out if not wrapped well.

Freezing

One of the best things about Pumpkin Bagels is how well they freeze. Wrap each bagel individually in plastic wrap and then place them in a freezer-safe bag. They’ll stay delicious for up to three months, making them perfect for quick breakfasts or snacks on busy days.

Reheating

To enjoy your frozen or leftover Pumpkin Bagels at their best, slice them first and toast until golden. This revives the bagel’s chewiness and enhances the flavors. If you prefer, a quick zap in the microwave followed by a brief toast also works great.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just cook and puree fresh pumpkin until smooth. Make sure to drain any excess moisture so your dough isn’t too wet, which can affect the texture of your bagels.

Do I have to boil the bagels before baking?

Boiling is what gives bagels their classic shiny, chewy crust, so it’s highly recommended. Skipping it will result in bread rolls rather than authentic bagels.

Can I make these bagels gluten-free?

Gluten-free bagels are tricky because the gluten provides the elastic structure key to a good chew. If you want to try, look for a gluten-free bread flour blend designed for yeast baking and be prepared for a slightly different texture.

How long do Pumpkin Bagels last at room temperature?

Stored properly in an airtight container, Pumpkin Bagels stay fresh at room temperature for about two days. Beyond that, they start to lose their chew and moisture.

Can I skip the spices if I want a plainer bagel?

You can omit the cinnamon, nutmeg, ginger, and cloves, but keep in mind those spices give Pumpkin Bagels their warm, distinctive flavor. Without them, you’ll just have pumpkin-flavored bagels rather than the full fall experience.

Final Thoughts

There’s something truly special about homemade Pumpkin Bagels—comforting, festive, and downright delicious. Once you try making these from scratch, you’ll understand why they’re a seasonal favorite that can brighten up any morning or afternoon break. So, gather your ingredients, warm up your kitchen, and dive into the magic of Pumpkin Bagels. I promise, once you taste that chewy, spiced perfection, you’ll be hooked for life.

Pumpkin Bagels Recipe

★★★★★

5 from 15 reviews

Author: anna
Total Time: 1 hour 45 minutes
Yield: 8 bagels 1x
Diet: Vegetarian

Print Recipe

Description

These homemade pumpkin bagels are a delicious fall-inspired twist on a classic favorite. Infused with warm pumpkin spice flavors and a tender crumb, they are perfect for breakfast or a cozy snack. The recipe combines pumpkin puree with aromatic spices like cinnamon, nutmeg, ginger, and cloves to create bagels that are soft on the inside with a perfectly chewy crust.

Instructions

Activate the Yeast: In a small bowl, stir together the yeast and brown sugar with the warm water (110°F/45°C). Let the mixture sit undisturbed for 5 to 10 minutes until it becomes foamy, indicating the yeast is active. If no foam forms, discard and start again with fresh yeast.
Mix the Dough: In a large mixing bowl or stand mixer bowl fitted with dough hook, combine the bread flour, salt, cinnamon, nutmeg, ginger, and cloves. Add the canned pumpkin puree and the activated yeast mixture. Mix until a shaggy dough forms and all ingredients are evenly incorporated.
Knead the Dough: Turn the dough onto a floured surface and knead by hand for 8 to 10 minutes until smooth and elastic. Alternatively, knead the dough in a stand mixer for 5 to 6 minutes. The dough should feel slightly tacky but not sticky; sprinkle a little flour if needed during kneading.
First Rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
Shape the Bagels: If using a bagel mold, lightly grease each cavity. Divide the risen dough into 8 equal pieces. Roll each piece into a ball and gently press into the molds, smoothing the surface. For hand-shaped bagels, roll each piece into an 8-inch rope and connect the ends tightly to form a ring.
Second Rise: Cover the shaped bagels with a clean towel and let them rest for 20 to 30 minutes. Meanwhile, bring a large pot of water to a boil for boiling the bagels.
Boil and Top: Preheat your oven to 425°F (220°C). Stir the brown sugar into the boiling water. Carefully lower 2 to 3 bagels into the water at a time. Boil each side for 30 seconds to set the crust. Remove with a slotted spoon and place on a parchment-lined baking sheet. While still damp, sprinkle with pumpkin seeds or cinnamon sugar if desired.
Bake: Bake the bagels in the preheated oven for 18 to 22 minutes until golden brown and shiny on top. Remove from the oven and transfer the bagels to a wire rack to cool completely before slicing or serving.

Notes

Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
If your dough feels too sticky, add small amounts of flour during kneading but avoid adding too much to keep the bagels soft.
Ensure the water for boiling is at a gentle rolling boil and add brown sugar to help achieve a shiny crust.
Do not boil too many bagels at once to prevent them from sticking together in the pot.
Store leftover bagels in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Boiling, Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel (approx. 100g)
Calories: 260
Sugar: 5g
Sodium: 320mg
Fat: 2.5g
Saturated Fat: 0.3g
Unsaturated Fat: 2.2g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 7g
Cholesterol: 0mg

Keywords: pumpkin bagels, homemade bagels, fall recipes, pumpkin spice bagels, breakfast bagels