We can never have too many pumpkin recipes! Being a pumpkin lover, I crave for pumpkin good way before Fall starts. If you’re like me, instead of asking yourself when pumpkin bagels come out, follow this easy recipe and get quick and delicious pumpkin bagels all year long!
I think many people are intimidated by making their own bagels at home: it looks hard, it sounds hard, and it’s so, so much easier to just buy them at the supermarket. I used to think the same until my first try at homemade bagels.
They are not that difficult at all to make, and even if that’s your first try, I assure you you’ll get chewy, delicious bagels with this recipe and all my tips for bagel beginners.
How to make bagels from scratch
Ready to learn how to make pumpkin bagels? Good!
- You’ll need to knead a bit for this recipe to work. Now it’s easier if you have a stand mixer: mix all the ingredients and knead for 5 minutes. If you’re doing it by hand, knead for at least 10 minutes.
- The dough will rest until it doubles, about 2 hours. Make sure you leave it resting on a warm spot.
- After the first rest, divide the dough into 8 pieces and shape each one into a ball. See how I do it on the recipe’s video. Then, with your finger, make a hole in the center of the dough and stretch it out a bit.
- Let the shaped bagels rest for another 30 minutes. Preheat your oven and heat the water plus brown sugar for boiling the bagels.
- When the water is boiling, add 2 to 4 shaped bagels and cook them for 45 to 50 seconds on each side. Do not cook longer than 1 minute each side!
- Brush the egg wash, top with sesame seeds or your favorite bagel topping. Bake for 15 to 20 minutes on 450°F, until the top is golden brown.
Tips you need to follow
- Make sure your yeast is still active! Check for how long is it opened (if that’s the case, always store it inside your fridge and use it until 6 months after opening), and also the expiration date.
- This dough is not sticky, but it’s not too dry either. So if this is not your first time making bagels and you’re worried about the consistency of the dough: don’t! It will work out, I promise!
- Don’t add less than 1 cup of pumpkin puree. You want you bagel to have the most wonderful pumpkin aftertaste, so keep that amount!
- Don’t boil your bagels for more than 1 minute each side! If you do, they might become flat!
- Always, always, always cover the dough when it’s rising, so it won’t create a skin. Bagels boiled with skin might crack open in the oven when baking. Plastic wrap works better than a damp towel for this recipe.
- The water needs to be boiling hot when you put your bagels in. That means you need to wait for it to be boiling again to put your second batch to cook.
- When stretching the hole in the center of your bagels, remember to make the holes a bit bigger. They will shrink a bit during the second rise and when boiling and baking.
Storing and keeping
After cooled, store your pumpkin bagel in an airtight container for up to 5 days. They stay delicious for almost a week if stored correctly! Keep them away from heat and air.
If you want to freeze them, wait for them to cool and put your bagels inside a bag proper for freezing. Store in your freezer for up to 3 months. A little trick for you: freeze them already cut in half, so you just need to pop them into the toaster to defrost!
Can I make this recipe without the pumpkin pie spice?
Totally! If you wish to make it without the spice, just omit the ingredient.
Can I make these bagels using all-purpose flour?
You can, but you’ll get a soft, less chewy bagel.
If you use all-purpose flour and the dough is too sticky, add more 1/4 cup of flour and knead again.
If you want to add whole wheat to this recipe, substitute half of the white bread flour for whole wheat flour.
What to eat with Pumpkin Bagels
Those bagels are perfect for a fall sandwich! Spread some cream cheese, add some dill and smoked salmon and you’ll have a delicious breakfast sandwich!
Have it with jam, or toast it and spread as much butter as you’d like for a delicious first meal. Blackberry jam is perfect with this recipe, try it!
More Fall Recipes
- 4 1/4 cups bread flour
- 1 1/2 tsp instant yeast
- 1 tbsp + 1/4 cup brown sugar
- 1 tsp salt
- 1 tsp pumpkin spice
- 1 cup pumpkin puree
- 1 cup water, lukewarm
- 1 tbsp + 1/4 cup brown sugar
- Sesame seeds or your favorite bagel topping
- 1 egg for the egg wash (optional)
- In a large bowl, or the bowl of your stand mixer if you’re using one, mix bread flour, instant yeast, 1 tablespoon of brown sugar, salt and pumpkin spice. Stir to combine.
- Add pumpkin puree and water and knead until the dough is formed. After that, knead for more 5 minutes on medium-low speed if using a stand mixer (use the dough hook for that), or 10 minutes if doing by hand. The final dough should be stiff but smooth.
- Transfer your dough to a clean and greased bowl, cover with plastic wrap and let it rest until it doubles in size, 1 hour and a half to 2 hours. Leave it resting in a warm spot to accelerate the process.
- After it has doubles, divide the dough into 8 pieces and shape each one into a tight ball. Starting with the first ball you shaped, using your finger, make a hole in the center of the dough and stretch it out. Do it a little bigger than you want your final bagel to be, as it will shrink during the second rest and boiling/baking process. Place your shaped bagel into a lined baking sheet, or over a lightly floured surface.
- Cover your shaped bagels with plastic wrap so it won’t develop a skin, and let them rest for another 30 minutes, or until almost twice its starting size. The bagel should feel light when ready.
- Using a saucepan or your dutch oven, heat about 4 cups or enough water for you to boil your bagels, and mix 1/4 cup of brown sugar. Make sure the water is boiling before adding your bagels.
- Preheat your oven to 450°F.
- With a fork, on a small bowl, beat one egg for the egg wash if you opt to use it.
- Boil each bagel from 45 to 50 seconds, then flip them over with the help of a spatula and repeat boiling on the other side. Avoid boiling for longer than 1 minute on each side.
- Place your boiled bagels over a paper towel and cover with sesame seeds or your topping of choice. Brush it with the egg wash before adding the top if you choose to use it.
- Transfer your bagels to a baking sheet lined with parchment paper, and bake them on 450°F for 15 to 20 minutes, or until golden brown on top and slightly golden on the bottom.
- Let them cool for 15 minutes before slicing and serving.
Start by boiling 1 bagel to test if the dough is ready. On boiling water, with the help of a spoon or spatula, place one bagel into the boiling water. The bagel should float in 15 seconds or less. If it doesn’t float, let your dough rise for a few more minutes.
You can omit the pumpkin pie spice.
The recipe is vegan if you don't use the egg wash.
Amount Per Serving: Calories: 392Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 372mgCarbohydrates: 75gFiber: 4gSugar: 13gProtein: 13g