Pumpkin Bagels
When the air starts getting crisp, and you’re craving all the cozy fall flavors, these pumpkin bagels are a must-make. They’re chewy, perfectly spiced, and have just the right hint of pumpkin to make every bite taste like autumn. Whether you’re enjoying them with a simple spread of butter or piling on your favorite toppings, these bagels are sure to hit the spot!
Making the Dough
Let’s start with the dough, the foundation of any good bagel. You’ll be mixing bread flour with a blend of warm spices like pumpkin spice and cinnamon, along with a bit of brown sugar to bring out that deep, rich flavor. The pumpkin puree adds moisture and a subtle sweetness, while also giving the bagels their beautiful golden-orange hue. We’ll also add salt, active dry yeast, and warm water!
Once you’ve mixed everything together and the dough starts to come together, it’s time to knead. This part is crucial because it’s what gives your bagels that chewy texture. Knead the dough until it’s smooth and elastic, which should take about 10 minutes. If the dough feels too sticky, don’t worry—just sprinkle a little more flour as you go until it’s manageable.
After kneading, place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot. It’s going to take some time to double in size, so be patient. This rise is key for developing flavor and texture, so don’t rush it!
Shaping the Bagels
Now comes the fun part—shaping the bagels. Instead of the traditional method of poking a hole through the dough ball, we’re going to roll each piece into a long rope. This gives the bagels a nice, uniform shape. Once you’ve rolled out the dough, simply bring the ends together and press them to form a ring. Make sure to seal the ends well so they don’t come apart during boiling. Make sure the hole is big enough because as it rises, the hole will get smaller than what you see.
After shaping, cover let the bagels rest for a bit. This short rest helps them hold their shape when they hit the boiling water.
Boiling the Bagels
Boiling is what gives bagels their iconic chewy crust. You’ll want to bring a large pot of water to a boil and add a mix of malt syrup or molasses, salt, and baking soda. The baking soda helps the bagels brown nicely in the oven, while the malt syrup or molasses adds a touch of sweetness and helps with that chewy texture.
Boil the bagels for about a minute on each side. The longer you boil, the chewier they’ll be. If you’re a fan of a softer bagel, you can reduce the boiling time slightly. Once they’re boiled, carefully remove them and place them back on your baking sheet.
Egg Wash and Baking
Before these beauties hit the oven, brush them with an egg wash. This step is what gives them that gorgeous, shiny finish. You can also sprinkle on your favorite toppings at this stage—think sesame seeds, pumpkin seeds, or even a dusting of cinnamon sugar if you’re in the mood for something sweet.
Bake the bagels until they’re golden brown and sound hollow when tapped. This usually takes around 20-22 minutes, but keep an eye on them. Every oven is a bit different, so yours might take a little more or less time.
Variations and Tips
These bagels are delicious as they are, but there are so many ways you can switch things up. Add chopped nuts or dried cranberries to the dough for extra texture and flavor. You could even mix in some chocolate chips if you’re feeling indulgent. If you’re looking to make them savory, try adding cheese and herbs into the dough or on top before baking.
For a fun twist, you can turn these into mini bagels or even bagel bites. Just divide the dough into smaller portions before shaping, and adjust the boiling and baking time accordingly.
If you’re in the mood for a cream cheese spread, try mixing in some maple syrup or honey along with chopped walnuts and a dash of cinnamon to complement the pumpkin flavor. These bagels are also fantastic with a slather of nut butter, a drizzle of honey, or even a slice of turkey and cheese if you’re going savory.
Serving and Storing
These pumpkin bagels are best enjoyed fresh out of the oven, but they’ll keep well for a few days at room temperature in an airtight container. You can also freeze them for longer storage—just slice them first for easy toasting later on.
There you have it—pumpkin bagels that are perfect for cozying up with on a crisp fall morning. Make a big batch and enjoy them all week long, or share them with friends and family. Either way, they’re sure to become a seasonal favorite!
Craving More Bread? Try These Recipes Out!
- Garlic Naan
- Olive Garden Copycat Breadsticks
- Everything Bagel Focaccia
- Cheese Fatayer
- Red Lobster Cheddar Bay Biscuits
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Breakfast
Pumpkin Bagels
Ingredients
DOUGH:- 5 cups bread flour
- 2 1/2 teaspoons salt
- 1/3 cup dark brown sugar
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 3/4 cup pumpkin puree
- 1 1/4 cups warm water
- 1 teaspoon oil, for brushing the bowl
- 8 to 10 cups of water
- 2 tablespoons malt syrup or molasses
- 1 tablespoon salt
- 1 teaspoon baking soda
- 1 large egg
- 1 tablespoon whole milk
Instructions
PREPARE THE DOUGH:
- In a large mixing bowl, combine the bread flour, salt, brown sugar, pumpkin spice, and cinnamon. Whisk together to ensure the spices are evenly distributed throughout the flour mixture.
- In a separate small bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes, until it becomes foamy and activated.
- In the center of the flour mixture, create a well and add the pumpkin puree and the yeast mixture. Begin mixing the ingredients together, gradually incorporating the flour into the wet ingredients.
- Once the dough starts to come together, transfer it to a lightly floured surface and knead it for about 10 minutes. The dough should become smooth, elastic, and slightly tacky to the touch. If it feels too sticky, add a bit more flour, a tablespoon at a time.
- Lightly brush a large bowl with oil, then place the dough in the bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.
SHAPING THE BAGELS:
- Once the dough has risen, punch it down to release the air. Divide the dough into equal portions, depending on how large you want your bagels (about 10-12 pieces).
- Roll each portion into a long rope, about 8-10 inches in length. Then, take the ends of the rope and press them together to form a ring, making sure the ends are securely sealed. Place the shaped bagels on a baking sheet lined with parchment paper and cover them with a towel.
- Let them rest for 15-20 minutes while you prepare the boiling water.
BOILING THE BAGELS:
- In a large pot, bring 8 to 10 cups of water to a boil. Add the malt syrup or molasses, salt, and baking soda to the boiling water, stirring until dissolved.
- Gently lower a few bagels at a time into the boiling water. Boil each bagel for about 1 minute on each side, using a slotted spoon to flip them over. The longer you boil, the chewier the bagels will be. Once boiled, remove the bagels from the water and place them back on the parchment-lined baking sheet.
EGG WASH & BAKING:
- Preheat your oven to 400°F.
- In a small bowl, whisk together the egg and whole milk to create an egg wash. Brush the top of each bagel with the egg wash.
- Bake the bagels in the preheated oven for 20-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
COOLING:
- Once baked, remove the bagels from the oven and let them cool on a wire rack. Serve warm or at room temperature. Enjoy them plain, toasted, or with your favorite spread!
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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This is the best bagel recipe ever! The seasoning is PERFECT (the salt in the dough is the perfect amount to add savor but not taste salty, if that makes sense?), and the texture of the final bagels are better than I’ve had from professional bagel shops! So, so impressed with this – will be making them often! (I subbed vegan liquid egg and oat milk for the egg wash and it worked perfectly.)