Homemade Pumpkin Bagels are one of my favorite seasonal breads to bake. I love how the pumpkin adds a soft, slightly sweet flavor and gives the bagels a warm golden color. They’re chewy on the outside, tender on the inside, and taste incredible fresh out of the oven. I enjoy spreading them with cream cheese, butter, or even pumpkin spice spread for the ultimate fall breakfast.

Why You’ll Love This Recipe

I enjoy this recipe because it combines the classic chewiness of bagels with the cozy flavors of pumpkin and spice. They’re surprisingly simple to make at home, and I like how I can customize the toppings to suit my mood—plain, cinnamon sugar, or even savory with sesame or pumpkin seeds. These bagels feel special and festive, making breakfast extra comforting in the fall.

Ingredients

For the Dough:
4 cups bread flour (plus more for kneading)
1 packet (2 1/4 teaspoons) active dry yeast
1 1/4 cups warm water (about 110°F / 45°C)
3/4 cup pumpkin puree
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

For Boiling:
8 cups water
2 tablespoons brown sugar

For Topping:
Pumpkin seeds, sesame seeds, or cinnamon sugar (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Dough:
I dissolve the yeast in warm water with brown sugar and let it sit for 5 minutes until foamy.
I stir in pumpkin puree, salt, cinnamon, nutmeg, and flour until a dough forms.
I knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.
I place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.

Shape the Bagels:
I punch down the dough and divide it into 8 equal pieces.
I shape each piece into a ball, then poke a hole in the center and stretch it into a bagel shape.
I place them on a baking sheet, cover, and let rest for 15 minutes.

Boil and Bake:
I preheat my oven to 400°F (200°C).
I bring a large pot of water with brown sugar to a boil.
I boil each bagel for 1 minute per side, then transfer back to the baking sheet.
I sprinkle toppings on while they’re still wet.
I bake for 20–22 minutes, until golden brown.

Servings and Timing

This recipe makes 8 bagels. Prep time is 25 minutes, rise time is 1 hour 15 minutes, and bake time is 22 minutes, so they’re ready in about 2 hours total.

Variations

I like to:

• Add raisins or dried cranberries to the dough for sweetness.

• Sprinkle the tops with pumpkin seeds for a savory crunch.

• Roll the bagels in cinnamon sugar after baking for a dessert-like twist.

• Use pumpkin pie spice instead of just cinnamon and nutmeg for more depth.

Storage/reheating

I store the bagels in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. To reheat, I toast them directly from frozen or warm them in the oven at 350°F (175°C) for about 8 minutes.

FAQs

Can I make the dough the night before?

Yes, I refrigerate the dough overnight after the first rise, then shape and bake the next morning.

Do I need bread flour, or can I use all-purpose?

Bread flour gives the bagels their chewy texture, but all-purpose flour works in a pinch.

Can I skip boiling the bagels?

No, boiling is what gives bagels their signature chewy crust, so I always recommend it.

Can I make mini bagels with this recipe?

Yes, I divide the dough into 12–14 smaller pieces and adjust the baking time to about 15 minutes.

Can I make them sweeter?

Yes, I add extra brown sugar or drizzle with a glaze after baking for a sweeter version.

Conclusion

Homemade Pumpkin Bagels are chewy, soft, and full of fall flavor. I love how they combine the traditional bagel texture with the subtle sweetness of pumpkin and spice. Whether I enjoy them plain, toasted with cream cheese, or dressed up with toppings, these bagels are a festive and delicious addition to my autumn mornings.

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