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.

Ingredients

Scale

Dough Ingredients

3 ½ cups (440g) bread flour
1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
2 ¼ teaspoons (1 packet) active dry yeast
2 tablespoons brown sugar
¾ cup warm water (110°F/45°C)
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves

Other Ingredients

1 tablespoon vegetable oil (for greasing bowl)
Optional toppings: pumpkin seeds, cinnamon sugar

For Boiling

8 cups water
2 tablespoons brown sugar

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