Homemade Pumpkin Bagels
Homemade Pumpkin Bagels are chewy, soft, and lightly sweetened with pumpkin and warm spices. Baked to golden perfection after a quick boil, these festive bagels are perfect for cozy autumn breakfasts, whether served plain, toasted with cream cheese, or topped with seeds or cinnamon sugar.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours
- Yield: 8 bagels
- Category: Bread
- Method: Boil & Bake
- Cuisine: American
- Diet: Vegetarian
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 (optional): pumpkin seeds, sesame seeds, or cinnamon sugar
Instructions
- Dissolve yeast in warm water with brown sugar. Let sit 5 minutes until foamy.
- Stir in pumpkin puree, salt, cinnamon, nutmeg, and flour until dough forms. Knead 8–10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise 1 hour.
- Punch down dough and divide into 8 pieces. Shape into balls, poke a hole in the center, and stretch into bagels. Let rest 15 minutes.
- Preheat oven to 400°F (200°C). Bring water and brown sugar to a boil. Boil bagels 1 minute per side, then transfer to baking sheet. Add toppings while wet.
- Bake 20–22 minutes, until golden brown. Cool slightly before serving.
Notes
Add raisins or dried cranberries for sweetness.
Top with pumpkin seeds for savory crunch.
Roll in cinnamon sugar after baking for dessert-style bagels.
Use pumpkin pie spice instead of just cinnamon and nutmeg for more flavor.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 5g
- Sodium: 360mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://yumntasty.com/homemade-pumpkin-bagels/
