Craving a cozy fall breakfast? Pumpkin Bagels deliver chewy, spiced goodness with a golden crust! These Fall Breakfast Bagels bring autumn warmth to your table. Try this simple recipe for spiced bagels that make mornings festive and delicious!
Why You’ll Love Pumpkin Bagels
- Flavorful: Pumpkin Bagels burst with fall spices.
- Chewy: Perfect texture for these fall breakfast bagels.
- Festive: Autumn vibes in this simple recipe.
- Versatile: Great for breakfast or sandwiches with spiced bagels.
- Homemade: Freshly baked chewy pumpkin bread satisfaction.
Ingredients for Pumpkin Bagels
Here’s what you’ll need for these fall breakfast bagels (makes ~8 bagels):
- 4 cups (480g) bread flour
- ¾ cup (180g) canned pumpkin puree
- 1 tbsp (12g) brown sugar
- 2 tsp (6g) active dry yeast
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp each ginger and cloves
- 1 cup (240ml) warm water (110°F)
- 1 tbsp brown sugar (for boiling water)
- Optional: Pumpkin seeds or cinnamon sugar for topping
Substitution: Use all-purpose flour for bread flour; maple syrup for brown sugar.
Equipment
- Mixing bowl
- Dough hook or hands for kneading
- Large pot
- Baking sheet
- Parchment paper
Ingredient Tips
- Flour: Bread flour for these spiced bagels’ chewiness.
- Pumpkin: Puree for this simple recipe’s moisture.
- Yeast: Activates rise for these fall breakfast bagels.
- Spices: Cinnamon and nutmeg for these chewy pumpkin bread flavors.
- Toppings: Pumpkin seeds for these spiced bagels’ crunch.
Directions for Pumpkin Bagels
Let’s create these fall breakfast bagels!
Activate Yeast
I mix 2 tsp yeast, 1 tbsp brown sugar, and 1 cup warm water, letting it foam for 5–10 minutes for these Pumpkin Bagels.
Mix Dough
I combine 4 cups bread flour, ¾ cup pumpkin puree, 1 tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves with the yeast mixture, kneading until smooth for these spiced bagels.
First Rise
I place dough in an oiled bowl, cover, and let rise 1–2 hours until doubled for these chewy pumpkin bread.
Shape Bagels
I divide dough into 8 pieces, roll into balls, and poke holes to form bagels, letting them rest 15 minutes for these fall breakfast bagels.
Boil Bagels
I boil bagels in water with 1 tbsp brown sugar for 1 minute per side for this simple recipe’s chewiness.
Bake Bagels
I top with pumpkin seeds, bake at 425°F (220°C) for 20–25 minutes until golden for these spiced bagels.
Nutrition
- Prep Time: 20 minutes
- Rise Time: 1–2 hours
- Cook Time: 25 minutes
- Total Time: ~2 hours 15 minutes
- Yield: ~8 bagels
- Calories: ~220 kcal per bagel
- Macros per Bagel: 40g carbs, 6g protein, 1g fat
Variations for Pumpkin Bagels
Try these twists for these fall breakfast bagels:
- Sweet: Add raisins for these spiced bagels’ sweetness.
- Savory: Top with sesame seeds for this simple recipe’s crunch.
- Spiced: Increase cloves for these chewy pumpkin bread’s warmth.
- Gluten-Free: Use GF flour for these fall breakfast bagels.
- Vegan: Naturally vegan spiced bagels; no changes needed.
Serving Ideas:
- Pair with Food and Tips’ cream cheese for these spiced bagels.
- Serve with Food and Tips’ soup for these chewy pumpkin bread.
- Enjoy with Food and Tips’ coffee for these fall breakfast bagels.
Storage
I store these fall breakfast bagels in an airtight container at room temperature for 2 days or freeze for 1 month, slicing before freezing for this simple recipe’s ease.
Serving Tips
- Presentation: Serve Pumpkin Bagels sliced with spreads for spiced bagels appeal.
- Garnish: Add pumpkin seeds for these chewy pumpkin bread’s crunch.
- Pairing: Enjoy with Food and Tips’ eggs for these fall breakfast bagels.
- Portion Size: 1 bagel per serving for a hearty breakfast.
- Occasions: Perfect for brunches, breakfasts, or fall gatherings.
FAQs About Pumpkin Bagels
Here are answers to common questions about these fall breakfast bagels:
Why boil the bagels?
Boiling gives these spiced bagels their chewy texture.
Can I use all-purpose flour?
Yes, but bread flour is best for these chewy pumpkin bread’s texture.
How do I store them?
Keep at room temp for 2 days or freeze for these fall breakfast bagels.
Can I skip the spices?
Yes, but they enhance these spiced bagels’ fall flavor.
What if yeast doesn’t foam?
Use fresh yeast for this simple recipe’s rise.
More Delicious Breakfast Recipes You’ll Love
- High Protein Pumpkin Muffins: A Nutritious Breakfast Treat
- Cottage Cheese Eggs Breakfast
- Cheesy Potato Egg Scramble: A Hearty Breakfast Recipe
Conclusion
Pumpkin Bagels bring chewy, spiced warmth to your fall mornings. This simple recipe creates fall breakfast bagels for cozy brunches or snacks. Savor the golden, autumn-inspired delight fresh from the oven!
Pumpkin Bagels
Ingredients
- 4 cups 480g bread flour
- ¾ cup 180g canned pumpkin puree
- 1 tbsp 12g brown sugar
- 2 tsp 6g active dry yeast
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp each ginger and cloves
- 1 cup 240ml warm water (110°F)
- 1 tbsp brown sugar for boiling water
- Optional: Pumpkin seeds or cinnamon sugar for topping
- Substitution: Use all-purpose flour for bread flour; maple syrup for brown sugar.
Instructions
Activate Yeast
- I mix 2 tsp yeast, 1 tbsp brown sugar, and 1 cup warm water, letting it foam for 5–10 minutes for these Pumpkin Bagels.
Mix Dough
- I combine 4 cups bread flour, ¾ cup pumpkin puree, 1 tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves with the yeast mixture, kneading until smooth for these spiced bagels.
First Rise
- I place dough in an oiled bowl, cover, and let rise 1–2 hours until doubled for these chewy pumpkin bread.
Shape Bagels
- I divide dough into 8 pieces, roll into balls, and poke holes to form bagels, letting them rest 15 minutes for these fall breakfast bagels.
Boil Bagels
- I boil bagels in water with 1 tbsp brown sugar for 1 minute per side for this simple recipe’s chewiness.
Bake Bagels
- I top with pumpkin seeds, bake at 425°F (220°C) for 20–25 minutes until golden for these spiced bagels.
Notes
