Pumpkin Bagels

This post may contain affiliate links. Read full disclosure.

These fresh-baked pumpkin bagels are served with a fall-flavored, cream cheese spread. This on-the-go breakfast is wholesome and satisfying, and very easy to make. Pack them in lunch bags. Take them when traveling.

PIN PUMPKIN BAGEL RECIPE

Normally when I make bagels I use bread flour. It has a higher protein content that delivers a dense chewy texture. However, during these stay-at-home times, bread flour has not been readily available at the market.

But that doesn’t stop me from creating delicious recipes that really satisfy. I work with the ingredients I have on hand. Like I did when creating these incredible bakery-style bran muffins. They’ve become a family favorite.

The pumpkin bagels we’re making today have a beautiful texture. They’re not as heavy and dense as store-bought bagels. Friends who’ve made this recipe have shared they don’t feel as uncomfortably full after enjoying these lighter fluffier bagels. The reason: they don’t contain as much gluten.

Included in this recipe is a delightful cream cheese spread. It’s perfect for slathering over this delicious homemade bread. Or enjoy these fresh-made bagels with pumpkin butter. Both of these options are so good!

INGREDIENTS

This easy recipe comes together with simple pantry items. You may already have everything you need sitting in your fridge and cupboard right now!

PUMPKIN BAGELS

• Warm water
• Granulated sugar
• Active dry yeast
• Pumpkin puree (not pie filling)
• All-Purpose flour
• Pumpkin pie spice
• Sea salt
• Honey – for flavoring boiling water
• Large egg – for brushing

OPTIONAL TOPPING IDEAS: Try sesame seeds, poppy seeds, everything bagel seasoning, or cinnamon sugar.

FLAVORED CREAM CHEESE SPREAD

Flavoring the cream cheese is optional. You can just whip up the softened block so it will spread easily, or use a tub of whipped cream cheese instead.

• Block of cream cheese
• Maple syrup
• Ground cinnamon

EASY INGREDIENT SUBSTITUTIONS

Missing an ingredient for this yummy recipe? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand!

• ALL-PURPOSE FLOUR: Use bread flour instead. It’ll give the bagels a wonderful texture. Just keep in mind: bread flour has a higher protein content. It’s a stronger flour. To prevent the dough from being too dry and the bagels too dense add water (1 teaspoon at a time) and knead it in. Continue until the dough reaches a desired texture.
• GRANULATED SUGAR: Sub with light-brown sugar. This will add a little taste of caramel, which is perfect for this fall recipe.
• ACTIVE DRY YEAST: Use instant yeast or RapidRise yeast instead. When making bagels, active dry, instant, and RapidRise yeast are all interchangeable. Just follow the directions on the packet. Adjust water and flour accordingly. Rise times will also be different.
• PUMPKIN PIE SPICE: This classic fall spice adds warmth, earthiness and aroma. Use ground cinnamon plus a pinch of nutmeg and tinier pinches of ground ginger and ground cloves.
• HONEY: Boiling bagels in honey-flavored water provides a hint of flavor while helping the exterior of the bagels caramelize in the oven and stay smooth. The best subs: barley malt syrup, rice syrup, or agave nectar.
• MAPLE SYRUP: Use agave nectar.

BEST KITCHEN TOOLS FOR THIS RECIPE

For beautiful homemade bagels all you need are a few high-quality kitchen tools. They’re basic multi-use pieces every baker should have on hand. The brand that provides awesome baking results every time: USA Pan.

• BAKING TRAY WITH COOLING RACK
• SILICONE BAKING MAT
• MIXING BOWLS
• DANISH DOUGH WHISK

RECIPE STEPS

ASSEMBLE THE DOUGH

RECIPE PREP: Warm your oven to 200ºF. Once the temperature is reached, turn the oven off. We’re creating a slightly-warm, draft-free environment where we’ll put the dough to rise.

• STEP 1: Add warm water (110ºF to 115ºF), sugar and yeast to a large mixing bowl. Stir in yeast until completely dissolved. Set bowl aside until the yeast bubbles and foams, about 5 to 10 minutes.
• STEP 2: Add pumpkin puree to the bowl. Whisk it in.
• STEP 3: Use a Danish dough whisk or wooden spoon to stir in the flour, pumpkin pie spice and sea salt. Once a shaggy dough forms, gather it together. Turn it out onto a clean wooden board. Knead 5 minutes, or until the dough is soft and smooth, elastic but not sticky.
• STEP 4: Lightly oil a a large mixing bowl. Transfer dough to the oiled bowl. Turn the dough in the bowl so it’s lightly oiled on top. Cover with a clean lint-free cloth. Put bowl in the (turned-off) oven. Let the dough rise for 2 hours or until doubled in size.

LET DOUGH RISE AGAIN THEN SHAPE

RECIPE PREP: Line a large baking tray with parchment paper or a reusable silicone baking mat.

• STEP 1: Once dough has doubled in size, turn it out onto a clean wooden board. Divide dough into 8 equal pieces.
• STEP 2: Shape each piece into a round ball. Arrange them, spaced out, on prepared baking tray. Cover the tray with plastic wrap to prevent a skin from developing on the surface.
• STEP 3: Let the balls rise 1 hour until doubled in size.
• STEP 4: With your thumbs, create a 2-inch hole in the center of each ball. Stretch the dough as needed to create a classic bagel shape.

BOIL BAGELS THEN BAKE

RECIPE PREP: Preheat oven to 425ºF. Line a baking tray with parchment paper or a silicon baking mat.

• STEP 1: Fill a large pot with water. Bring it to a boil. Whisk in the honey.
• STEP 2: Working with one bagel at a time, boil it for 30 seconds on each side. Remove bagel from water with a slotted spoon. Transfer it to lined baking tray.
• STEP 3: Beat egg with a splash of water. Brush the top of each bagel with egg wash. If you’d like to add a topping like sesame seeds, poppy seeds, or everything bagel seasoning, now’s the time to sprinkle it on.
• STEP 4: Bake 15 to 18 minutes or until the bagels are golden around the edges and done. Transfer to a wire rack to cool.

FLAVORED CREAM CHEESE SPREAD

This is an optional recipe. But it’s perfect for pairing with pumpkin bagels. An easy alternative: a store-bought container of double-whipped shmear.

RECIPE PREP: Soften the brick of cream cheese. Transfer unwrapped brick to a heat safe plate. Microwave 10 seconds on high. If needed, microwave 5 seconds more.

• STEP 1: Put cheese in the bowl of a stand mixer with whip attachment. Whip until it’s light and fluffy with no lumps.
• STEP 2: Add maple syrup and cinnamon to the bowl. Whip to combine.
• STEP 3: Transfer flavored spread to a jar or 2 ramekins. Cover with plastic wrap and refrigerate until serving time, or for up to 5 days.

KITCHEN TIP: If you’re in a hurry, just use a bowl and spoon to mix ingredients together. The texture will not be smooth. It will have small lumps. But it’ll be tasty just the same. (See texture in the image below.)

RECIPE FAQ

These are the most commonly-asked questions when making pumpkin bagels with flavored cream cheese spread. Included are the most helpful answers for recipe success with this traditional hand-held breakfast.

MORE ON-THE-GO BREAKFAST FAVORITES

If you loved these flavorful pumpkin bagels, you’ll also enjoy these delicious hand-held breakfast ideas. They’re perfect for back-to-school and the busy fall season. Pin the recipes to Pinterest or print them out for later.

• BACON EGG CUPS
• HOMEMADE SAUSAGE EGG MCMUFFIN
• PUMPKIN POP TARTS
• BAKED CINNAMON DONUTS
• CHOCOLATE CHIP GRANOLA BARS

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

These stay-at-home times have called us back to the kitchen. Together, across the globe, we’ve become more resourceful with limited ingredients.

Friends who’ve tried this easy recipe were surprised how simple it is to assemble a batch of fresh homemade bagels. They were even more delighted with their fabulous bakery taste and beautiful texture.

If you too enjoyed these yummy pumpkin bagels, give them a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.

Print

PUMPKIN BAGELS > join the conversation

Have you ever baked homemade bagels? What do you think of this bakery-style recipe for pumpkin bagels? Would you like to slather them up with a thick, luscious, cream cheese spread? Share your thoughts below!