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.
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.