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Pumpkin Bagels Recipe

Pumpkin Bagels Recipe
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4.7 from 19 reviews

Golden, lightly spiced pumpkin bagels bring a warm, homemade feel to fall mornings. These chewy bagels are shaped using a mold for consistent results and can be finished with pumpkin seeds or cinnamon sugar for extra texture and flavor. Enjoy them toasted with cream cheese or as the base for a breakfast sandwich.

Ingredients

Dough:

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

For Boiling:

  • 8 cups water
  • 2 tablespoons brown sugar

Instructions

  1. ACTIVATE THE YEAST: In a small bowl, stir the yeast and brown sugar into the warm water. Let the mixture sit for 5 to 10 minutes until foamy. If no foam forms, discard and restart 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 the bread flour, salt, cinnamon, nutmeg, ginger, and cloves. Add the pumpkin puree and the activated yeast mixture. Mix until a shaggy dough forms and the ingredients are fully incorporated.
  3. KNEAD IT OUT: Knead the dough on a floured surface for 8 to 10 minutes by hand, or mix in the stand mixer for 5 to 6 minutes, until the dough becomes smooth and elastic. It should be slightly tacky but not sticky; add a light dusting of flour if necessary.
  4. FIRST RISE: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm location for 1 hour, or until doubled in size.
  5. SHAPE THE BAGELS: If using a bagel mold, lightly grease the cavities. Divide the dough into 8 equal portions, roll each into a ball, and press gently into each mold, smoothing the surface. If shaping by hand, roll each portion into an 8-inch rope and pinch the ends firmly to seal, forming a ring.
  6. SECOND RISE: Cover the shaped bagels with a towel and let them rest for 20 to 30 minutes while bringing a large pot of water to a boil.
  7. BOIL AND TOP: Preheat the oven to 425°F (220°C). Stir the brown sugar into the boiling water. Gently lower 2 to 3 bagels into the pot at a time and boil for 30 seconds per side. Remove with a slotted spoon and transfer to a parchment-lined baking sheet. While still damp, sprinkle with optional toppings such as pumpkin seeds or cinnamon sugar.
  8. BAKE: Bake the bagels for 18 to 22 minutes, or until the tops are golden and shiny. Transfer to a wire rack to cool before slicing or serving.

Notes

  • Pumpkin puree adds moisture, so avoid adding too much extra flour while kneading.
  • Bagel molds help achieve a professional shape, but hand-shaping works just as well.
  • Store cooled bagels in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

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