Pumpkin Bagels
Pumpkin Bagels bring chewy, spiced warmth to your fall mornings. This simple recipe creates fall breakfast bagels for cozy brunches or snacks.
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
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.