If you’re searching for a cozy, creative twist on classic bagels, this Pumpkin Bagels Recipe is destined to become your new autumn obsession. Imagine biting into a bagel that’s beautifully golden, subtly spiced, and gently sweet from real pumpkin puree—perfect for crisp fall mornings or year-round comfort. Whether you top yours with crunchy pumpkin seeds or a shower of cinnamon sugar, each bagel bakes up chewy on the inside, glossy on the outside, and impossibly irresistible when toasted and spread with cream cheese. This recipe’s warmth and homemade heartiness make it a must-bake for pumpkin fans and bagel lovers alike.

Ingredients You’ll Need

This Pumpkin Bagels Recipe comes together with simple, pantry-friendly ingredients, each one playing a key role in flavor, color, and texture. Don’t skip anything—each component adds a layer, from the depth of the warming spices to the rich hue and moist crumb pumpkin brings.

3 ½ cups (440g) bread flour: Provides the protein needed for a classic, chewy bagel texture.
1 cup (240g) canned pumpkin puree (not pumpkin pie filling): Delivers natural sweetness, vivid color, and extra moisture for soft, tender interiors.
2 ¼ teaspoons (1 packet) active dry yeast: The leavening powerhouse that lifts your bagels to plump perfection.
2 tablespoons brown sugar: Adds a gentle sweetness and helps create that iconic shiny crust when boiled.
¾ cup warm water (110°F/45°C): Activates the yeast and brings the dough together—make sure it’s just warm, not hot, for best results.
1 teaspoon salt: Balances sweetness and strengthens the dough structure.
1 teaspoon cinnamon: Adds cozy, fragrant spice to every bite.
½ teaspoon nutmeg: Infuses a subtle, earthy warmth that’s the hallmark of autumn baking.
½ teaspoon ginger: Offers gentle heat that enhances the pumpkin flavor.
¼ teaspoon cloves: A pinch goes a long way for deep, spicy complexity.
1 tablespoon vegetable oil (for greasing): Keeps the dough from sticking and ensures a smooth rise.
Optional toppings: pumpkin seeds, cinnamon sugar: Personalize your bagels with crunchy seeds or a sweet topping before baking.
For boiling: 8 cups water + 2 tablespoons brown sugar: The sugar in the water caramelizes the crust for that picture-perfect, shiny finish.

How to Make Pumpkin Bagels Recipe

Step 1: Activate the Yeast

Start by waking up your yeast: In a small bowl, mix the active dry yeast and brown sugar with the warm water. Let it stand for 5 to 10 minutes until you see foam form on the surface. This bubbling action is your assurance that the yeast is alive and ready to help your bagels rise. If there’s no foam, your yeast might be expired—grab a new packet and try again.

Step 2: Mix the Dough

In a large bowl (or a stand mixer fitted with the dough hook), whisk together the bread flour, salt, cinnamon, nutmeg, ginger, and cloves. Pour in the pumpkin puree and the foamy yeast mixture, then mix until everything is combined and you have a shaggy, rough dough. This stage might look a bit messy, but trust the process—the mixture will smooth out as you knead.

Step 3: Knead It Out

Transfer your dough to a floured surface and knead by hand for 8 to 10 minutes (or mix in the stand mixer for 5 to 6) until you have a smooth, elastic ball. The dough should feel just tacky, not sticky, thanks to the pumpkin puree’s moisture. If it clings too much, add flour a tablespoon at a time—but be cautious, as too much can make the bagels tough.

Step 4: First Rise

Shape the dough into a ball and settle it into a lightly oiled bowl. Cover with plastic wrap or a damp towel, and let it rise in a warm spot for about an hour, or until doubled in size. This rise builds flavor and gives those bagels their trademark chewiness and spring.

Step 5: Shape the Bagels

Once risen, divide the dough into 8 equal pieces for uniform bagels. If you have a bagel mold, grease it lightly and press each piece into a cavity for that professional look. Otherwise, roll each portion into a rope and pinch the ends together to make a ring. Pressing and smoothing the seam is key for perfect circles that won’t split as they bake.

Step 6: Second Rise

Let your shaped bagels rest, covered, for another 20 to 30 minutes. While they rest, bring a big pot of water to a boil and preheat your oven to 425°F (220°C). This step helps your bagels puff up and firms the surface so they keep their shape during boiling and baking.

Step 7: Boil and Top

Once the water’s boiling, stir in brown sugar to encourage that glossy bagel crust. Gently lower a few bagels in at a time, boiling each for 30 seconds per side—this quick bath is the secret to that classic chew. Immediately transfer to a parchment-lined baking sheet and, while the tops are still damp, sprinkle with pumpkin seeds or cinnamon sugar for a finishing touch.

Step 8: Bake

Bake the bagels for 18 to 22 minutes until they’re puffed, golden, and glossy. Let them cool on a wire rack so the crust stays crisp, then slice and serve or store for later. Resist cutting into them too soon (as tempting as that aroma is) for best texture.

How to Serve Pumpkin Bagels Recipe

Garnishes

Dress up your Pumpkin Bagels Recipe with a variety of garnishes—think toasted pumpkin seeds for a nutty crunch or a generous dusting of cinnamon sugar for extra warmth and sweetness. These toppings not only boost flavor but also add irresistible visual appeal, making your homemade bagels look bakery-worthy.

Side Dishes

This cozy bagel shines at breakfast or brunch paired with creamy whipped cream cheese, spiced apple butter, or salted butter. If you’re creating a full spread, serve alongside scrambled eggs, smoked salmon, or a fresh fruit salad for a balanced, delicious meal that feels as special as a weekend morning.

Creative Ways to Present

Get playful with your presentation! Try slicing a bagel horizontally, toasting both halves, and layering with maple-glazed turkey and arugula for a fall-inspired sandwich. Or set up a DIY “bagel bar” at your next brunch with a range of spreads, cheeses, and relishes—watch guests swoon over the vibrant, pumpkin-hued display.

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Bagels Recipe is cool, place bagels in an airtight container or sealable bag and keep them at room temperature for up to three days. This prevents them from drying out and keeps the crust pleasantly chewy. If your kitchen runs a bit humid, store them in the fridge for a day or two longer, but always allow to come to room temperature before serving for best texture.

Freezing

For longer storage, these bagels freeze beautifully! Once they’re completely cooled, wrap each bagel tightly in plastic wrap or aluminum foil, then pop them all into a freezer-safe zip bag. They’ll keep fresh flavor for up to two months—just thaw overnight at room temperature or reheat straight from frozen for a speedy breakfast.

Reheating

To bring your bagel back to just-baked glory, simply slice and toast until the edges are crispy and warm. If you prefer a softer texture, a few seconds in the microwave (wrapped in a damp paper towel) will do the trick. For a bakery-style experience, warm them for five minutes in a 350°F oven—perfect for achieving that just-out-of-the-oven aroma.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works just as well—just be sure to drain any excess liquid so your bagel dough doesn’t get too sticky. Smooth, thick pumpkin puree is key for the right texture.

What if I don’t have bread flour?

If you’re out of bread flour, you can substitute all-purpose flour, but the bagels may be a touch less chewy. To boost the protein content, try adding a tablespoon of vital wheat gluten per cup of all-purpose flour, if you have it on hand.

Do I need a bagel mold to shape them?

No bagel mold? No problem. Hand-shaping is traditional and works perfectly well. Just be sure to firmly pinch and smooth the ends of your dough ropes so the circles hold together through boiling and baking.

Why do I need to boil the bagels before baking?

Boiling is what gives bagels their signature shiny, chewy crust. The brief dip in sweetened simmering water gelatinizes the dough’s surface and helps toppings stick, creating that authentic bakery finish for your Pumpkin Bagels Recipe.

Can I make these bagels gluten free?

You can experiment with a 1-to-1 gluten-free bread flour blend, though the texture will differ somewhat. Expect a softer, less chewy result, but you’ll still get wonderful fall flavor and golden color.

Final Thoughts

Whether you’re a seasoned baker or just getting started, give this Pumpkin Bagels Recipe a try—it’s as fun to make as it is to eat. With their gorgeous color, cozy spices, and chewy homemade goodness, these bagels bring a touch of autumn magic to every bite. Go ahead and share a batch with family or friends, and let the compliments roll in!