Pumpkin Bagel Recipe – Delightfully Spiced & Easy to Make

Why You’ll Absolutely Love This Pumpkin Bagel Recipe

Oh, pumpkin spice season! Just the scent alone brings back a flood of cozy memories, doesn’t it? For me, it’s always been linked to crisp autumn mornings, the crunch of leaves underfoot, and the comforting aroma wafting from Grandma Betty’s kitchen. She had this magical touch, you know? Everything she baked was infused with love and that unmistakable ‘something special’. Her pumpkin bagels were legendary – perfectly chewy, subtly sweet, and bursting with warm spices. I can almost taste that first bite now – the soft, pillowy texture, the gentle pumpkin spice, and that satisfying chew that only a truly great bagel can deliver.

Life gets busy, and sometimes those cherished family recipes feel a bit too time-consuming to tackle. But guess what? This recipe is a game-changer! I’ve streamlined Grandma Betty’s classic recipe, making it wonderfully achievable even on a bustling weekday morning. No need to be intimidated – we’re talking about bagels that are surprisingly easy to whip up, without compromising on that authentic, bakery-fresh taste. Imagine the aroma of freshly baked pumpkin bagels filling your kitchen – it’s pure bliss! Plus, you get to enjoy that incredible homemade goodness without spending a fortune at the bakery.

These aren’t just any bagels; they’re pumpkin bagels that are perfectly spiced, subtly sweet, and boast that irresistible chewiness we all crave. Think warm cinnamon, nutmeg, ginger, and cloves dancing with the earthy sweetness of pumpkin. Honestly, they’re divine toasted with a generous schmear of cream cheese, or even just enjoyed warm right out of the oven. Ready to fill your kitchen with the magic of fall and bake up a batch of these incredible pumpkin bagels? Let’s dive in!

Pumpkin Bagel Recipe Ingredients

Full Ingredient List

• For the Dough:
  • 1 ½ cups warm water (about 105-115°F)
  • 1 tablespoon granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 4 cups bread flour, plus more for dusting
  • 1 teaspoon salt
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons vegetable oil
  • 1 tablespoon pumpkin pie spice
• For Boiling:
  • 8 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon barley malt syrup or brown sugar
• For Topping (optional):
  • 1 large egg, beaten
  • Everything bagel seasoning, pumpkin seeds, or cinnamon sugar

Easy Ingredient Swaps & Simple Substitutions

• Gluten-Free: For a gluten-free version, use a high-quality gluten-free bread flour blend. You might need to adjust the hydration slightly, as gluten-free flours can absorb liquid differently. Start with slightly less water and add more as needed to achieve a smooth, pliable dough.
• Vegan: This recipe is already easily vegan! Just ensure your sugar is vegan-friendly (some granulated sugar is processed with bone char, though many brands are now vegan). For toppings, skip the egg wash or use a plant-based milk wash instead.
• Dairy-Free Cream Cheese: If you’re dairy-free, there are fantastic vegan cream cheese alternatives available made from cashew, almond, or coconut. They work beautifully with these pumpkin bagels!
• No Barley Malt Syrup?: If you don’t have barley malt syrup for the boiling water, brown sugar is a great substitute. It adds a touch of sweetness and helps with that signature bagel chew.

Smart Shopping & Savvy Savings Tips

• Buy Spices in Bulk: Pumpkin pie spice is a blend you’ll likely use throughout fall. Buying it in bulk or making your own blend can save you money if you bake frequently.
• Canned Pumpkin Puree: Canned pumpkin puree is a pantry staple and often goes on sale during the fall baking season. Stock up when you see a good deal!
• Bread Flour on Sale: Keep an eye out for sales on bread flour, especially at larger grocery stores or warehouse clubs.
• Storage for Freshness: Store your bread flour in an airtight container in a cool, dry place. Pumpkin pie spice also retains its flavor best when stored in an airtight container away from direct light and heat.

The Essential Equipment for This Recipe

• Large Mixing Bowls: You’ll need a couple of large mixing bowls – one for proofing the yeast and another for mixing the dough.
• Measuring Cups and Spoons: Precise measurements are key in baking, so make sure you have a good set of measuring cups and spoons.
• Stand Mixer or Hand Mixer (optional): While you can knead the dough by hand, a stand mixer with a dough hook makes the process much easier. A hand mixer with dough hooks can also work.
• Baking Sheets: You’ll need at least two baking sheets to bake the bagels.
• Parchment Paper: Lining your baking sheets with parchment paper prevents sticking and makes cleanup a breeze.
• Large Pot: A large pot is needed for boiling the bagels. Make sure it’s wide enough to comfortably fit a few bagels at a time.
• Slotted Spoon or Spider Skimmer: These are helpful for gently transferring the boiled bagels from the pot to the baking sheet.

How to Make Pumpkin Bagel Recipe: Step-by-Step Instructions

1. Proof the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, until foamy. This step ensures your yeast is active and ready to go!
2. Combine Wet and Dry Ingredients: To the yeast mixture, add the bread flour, salt, pumpkin puree, vegetable oil, and pumpkin pie spice.
3. Mix and Knead the Dough: Mix the ingredients until a shaggy dough forms. If using a stand mixer, knead with the dough hook on medium-low speed for 8-10 minutes, until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough should be slightly tacky but not sticky.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for light and airy bagels!
5. Preheat Oven & Prepare Boiling Water: Preheat your oven to 425°F (220°C). Bring the 8 cups of water to a boil in a large pot. Add the baking soda and barley malt syrup (or brown sugar) to the boiling water. Be careful, it may bubble up when you add baking soda!
6. Shape the Bagels: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a ball. Then, poke a hole through the center of each ball with your finger and stretch it out to create a bagel shape, about 3-4 inches in diameter.
7. Boil the Bagels: Carefully drop 2-3 bagels at a time into the boiling water. Boil for 1 minute per side. This boiling step is what gives bagels their signature chewy texture! Remove the bagels with a slotted spoon or spider skimmer and place them on a parchment-lined baking sheet.
8. Add Toppings (optional): If desired, brush the tops of the boiled bagels with beaten egg and sprinkle with everything bagel seasoning, pumpkin seeds, or cinnamon sugar.
9. Bake the Bagels: Bake in the preheated oven for 20-25 minutes, or until golden brown. Rotate the baking sheets halfway through baking to ensure even browning.
10. Cool and Enjoy: Let the pumpkin bagels cool on a wire rack for at least 15 minutes before slicing and enjoying. Freshly baked bagels are best enjoyed warm!

Prep Time: 30 minutes

Rise Time: 1-1.5 hours

Cook Time: 25 minutes

Total Time: Approximately 2-2.5 hours (including rise time)

Expert Insights: Tips, Tricks, and Culinary Hacks for Success

• Knead Dough Properly: Don’t skimp on the kneading time! Proper kneading develops the gluten, which is essential for that chewy bagel texture. The dough should be smooth and elastic.
• Warm Rise is Key: Ensure your dough rises in a warm, draft-free place. A slightly warm oven (turned off!) or a sunny spot in your kitchen works well. A good rise is crucial for light and airy bagels.
• Don’t Over-Boil: Boiling the bagels for just 1 minute per side is perfect. Over-boiling can make them tough.
• Baking Temperature Matters: Baking at 425°F (220°C) ensures a nicely browned exterior and a chewy interior. Don’t lower the temperature!
• Cool Completely (Almost!): While it’s tempting to slice into a bagel straight from the oven, letting them cool slightly for about 15 minutes allows the texture to set properly, making them easier to slice and enjoy. Insider Hack: Warm bagels are amazing, but truly great bagels are even better the next day, lightly toasted!

Recipe Swaps & Variations for Pumpkin Bagel Recipe

• Cinnamon Raisin Pumpkin Bagels: Add ½ cup of raisins and 1 teaspoon of ground cinnamon to the dough for a delightful twist.
• Chocolate Chip Pumpkin Bagels: Fold in ½ cup of mini chocolate chips into the dough before the first rise for a sweeter treat.
• Savory Herb Pumpkin Bagels: Omit the pumpkin pie spice and add 2 tablespoons of chopped fresh herbs like rosemary and thyme to the dough. Top with flaky sea salt after boiling.
• Gluten-Free Pumpkin Bagels: Use a gluten-free bread flour blend and follow the recipe, adjusting hydration as needed.
• Vegan Pumpkin Bagels with Maple Glaze: Ensure your sugar is vegan. After baking and cooling, whisk together powdered sugar with maple syrup and a splash of plant-based milk for a simple glaze. Drizzle over the cooled bagels.

Perfect Pairings: What to Serve with Pumpkin Bagel Recipe

• Cream Cheese Schmear: Classic plain cream cheese is always a winner. For extra fall flavor, try pumpkin spice cream cheese or maple walnut cream cheese.
• Savory Spreads: Don’t limit yourself to sweet! These pumpkin bagels are also delicious with savory spreads like herbed cream cheese, chive and onion cream cheese, or even a smoked salmon cream cheese.
• Breakfast Sandwiches: Slice a pumpkin bagel in half and make a breakfast sandwich with scrambled eggs, sausage or bacon, and cheese.
• Apple Butter or Pumpkin Butter: Enhance the pumpkin flavor with a generous slather of apple butter or homemade pumpkin butter.
• Warm Drinks: Pair your pumpkin bagel with a cozy warm drink like a pumpkin spice latte, apple cider, or a simple cup of coffee or tea. Perfect for a crisp autumn brunch!

Storing Your Pumpkin Bagel Recipe

• Room Temperature: Freshly baked pumpkin bagels are best enjoyed within 2-3 days when stored at room temperature in an airtight container or zip-top bag.
• Refrigerator: For longer storage, you can refrigerate bagels for up to a week. Store them in an airtight container or zip-top bag to prevent them from drying out.
• Freezer: Bagels freeze beautifully! Slice them in half horizontally before freezing. Wrap each half tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2-3 months.
• Reheating: To reheat refrigerated or frozen bagels, toast them in a toaster or toaster oven until warmed through and slightly crisp. You can also wrap them in foil and warm them in a 350°F (175°C) oven for about 10-15 minutes.
• Leftover Bagel Croutons: If you have bagels that are a bit past their prime, cube them and bake them with olive oil and your favorite seasonings to make delicious bagel croutons for salads or soups.

Printable Recipe Card

Pumpkin Bagel Recipe – Delightfully Spiced & Easy to Make

Dive into the cozy flavors of fall with this easy pumpkin bagel recipe! Learn how to make perfectly chewy, subtly sweet pumpkin bagels at home, infused with warm spices and a delightful pumpkin flavor. This step-by-step guide includes tips for success, ingredient swaps, and serving suggestions to make your homemade bagels a guaranteed hit.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 8 bagels

Calories 280 kcal

Equipment

• 2 Large Mixing Bowls For proofing yeast and mixing dough
• 1 Measuring Cups and Spoons For accurate ingredient measurement
• 1 Stand Mixer or Hand Mixer (optional) For kneading dough, stand mixer with dough hook recommended
• 2 Baking Sheets For baking bagels
• 1 Parchment Paper To line baking sheets and prevent sticking
• 1 Large Pot For boiling bagels
• 1 Slotted Spoon or Spider Skimmer For removing bagels from boiling water

Ingredients

  

• 1 ½ cups Warm Water about 105-115°F
• 1 tablespoon Granulated Sugar
• 2 ¼ teaspoons Active Dry Yeast 1 packet
• 4 cups Bread Flour plus more for dusting
• 1 teaspoon Salt
• ½ cup Pumpkin Puree not pumpkin pie filling
• 2 tablespoons Vegetable Oil
• 1 tablespoon Pumpkin Pie Spice
• 8 cups Water
• 2 tablespoons Baking Soda
• 1 tablespoon Barley Malt Syrup or brown sugar
• 1 large Egg beaten, optional
• Everything Bagel Seasoning optional
• Pumpkin Seeds optional
• Cinnamon Sugar optional

Instructions

 

• In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, until foamy. This step ensures your yeast is active and ready to go!
• To the yeast mixture, add the bread flour, salt, pumpkin puree, vegetable oil, and pumpkin pie spice.
• Mix the ingredients until a shaggy dough forms. If using a stand mixer, knead with the dough hook on medium-low speed for 8-10 minutes, until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough should be slightly tacky but not sticky.
• Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for light and airy bagels!
• Preheat your oven to 425°F (220°C). Bring the 8 cups of water to a boil in a large pot. Add the baking soda and barley malt syrup (or brown sugar) to the boiling water. Be careful, it may bubble up when you add baking soda!
• Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a ball. Then, poke a hole through the center of each ball with your finger and stretch it out to create a bagel shape, about 3-4 inches in diameter.
• Carefully drop 2-3 bagels at a time into the boiling water. Boil for 1 minute per side. This boiling step is what gives bagels their signature chewy texture! Remove the bagels with a slotted spoon or spider skimmer and place them on a parchment-lined baking sheet.
• If desired, brush the tops of the boiled bagels with beaten egg and sprinkle with everything bagel seasoning, pumpkin seeds, or cinnamon sugar.
• Bake in the preheated oven for 20-25 minutes, or until golden brown. Rotate the baking sheets halfway through baking to ensure even browning.
• Let the pumpkin bagels cool on a wire rack for at least 15 minutes before slicing and enjoying. Freshly baked bagels are best enjoyed warm!

Notes

You can substitute brown sugar for barley malt syrup if needed. For a sweeter bagel, increase sugar in the dough to ¼ cup. Adjust pumpkin pie spice to your preference; for a stronger spice flavor, use up to 1.5 tablespoons.

Keyword bagel recipe, fall baking, pumpkin bagel recipe, pumpkin bagels, pumpkin spice

Nutrition Breakdown: Calories, Protein, Fats & More

(Estimated per bagel, without toppings)

• Calories: Approximately 280-320 kcal
• Protein: 8-10g
• Fat: 4-6g
• Saturated Fat: 1-2g
• Carbohydrates: 50-60g
• Sugar: 5-7g
• Sodium: 300-400mg

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Recipe FAQ

• Can I use instant yeast instead of active dry yeast? Yes, you can! Use 2 ¼ teaspoons of instant yeast and skip the proofing step. Add it directly to the dry ingredients.
• My dough is too sticky, what should I do? If your dough is too sticky, add bread flour one tablespoon at a time while kneading, until it becomes manageable but still slightly tacky. Avoid adding too much flour, or your bagels may become dry.
• Why are my bagels not chewy enough? Chewiness comes from using bread flour (which has higher protein content) and the boiling step. Make sure you’re using bread flour and don’t skip boiling the bagels before baking!
• Can I make the dough ahead of time? Yes! You can prepare the dough, let it rise, and then refrigerate it overnight. In the morning, let the dough come to room temperature for about 30 minutes before shaping, boiling, and baking.
• What if I don’t have pumpkin pie spice? You can make your own pumpkin pie spice blend! Combine cinnamon, nutmeg, ginger, and cloves to taste.
• Can I freeze baked bagels? Absolutely! Bagels freeze very well. See storage instructions above for best practices.

Happy Cooking & Share Your Results!

There you have it – my treasured pumpkin bagel recipe, simplified and ready for you to bake up in your own kitchen! I truly believe there’s something magical about homemade bagels, especially when they’re infused with the warm, comforting flavors of pumpkin spice. Imagine the smiles you’ll get when you serve these to your family and friends – they’re guaranteed to be a hit! And the best part? You made them from scratch with your own two hands. That’s a feeling worth savoring.

So, grab your apron, preheat that oven, and let’s fill our kitchens with the irresistible aroma of pumpkin spice bagels! I can’t wait to see your creations. Don’t forget to snap a picture of your beautiful bagels and share them with me on Instagram and Pinterest – use #FingerLickingRecipes so I can find them! What are you waiting for? Let me know in the comments below how your pumpkin bagels turn out – and what’s your favorite way to enjoy a bagel? Happy baking, my friends!