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Pumpkin Bagels Recipe

Pumpkin Bagels Recipe
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★★★★★

4.9 from 25 reviews

These Pumpkin Bagels are a delicious twist on a classic favorite, featuring the warm spices of cinnamon, nutmeg, ginger, and cloves blended with smooth canned pumpkin puree. Perfectly chewy with a slightly sweet crust, these bagels are ideal for autumn breakfasts or anytime you want a festive treat. The dough is boiled briefly before baking to achieve the characteristic bagel texture, then topped with optional pumpkin seeds or cinnamon sugar for extra flavor and crunch.

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
  • 8 cups water (for boiling)
  • 2 tablespoons brown sugar (for boiling water)

Instructions

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

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
  • Ensure water for activating yeast and boiling bagels is at the correct temperature for best results.
  • Boiling bagels before baking is key for achieving the traditional chewy crust.
  • Bagels can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
  • Reheat bagels by toasting or warming briefly in the oven before serving.

Nutrition

Keywords: pumpkin bagels, pumpkin recipe, fall bagels, spiced bagels, homemade bagels, breakfast bagels, pumpkin puree recipes

Find it online: https://chefmilacook.com/pumpkin-bagels-recipe/