If you love the coziness of autumn mornings and the joy of homemade treats, these Homemade Pumpkin Bagels are destined to become your new favorite breakfast bite. Imagine warm, golden bagels—each one infused with real pumpkin, aromatic spices, and just the right touch of sweetness. Whether you enjoy them plain, toasted, or loaded with your favorite spreads, these bagels bring a bakery-fresh delight right to your own kitchen. This recipe walks you through every step so you can confidently create a batch that captures the comforting flavors of fall, all year round.
Ingredients You’ll Need
The beauty of Homemade Pumpkin Bagels is that they rely on a handful of pantry staples and a generous scoop of pumpkin puree. Each ingredient is chosen to bring out the flavor, tender crumb, and deep color that make these bagels so popular. Let’s look at what goes into every delicious bite.
- Warm Water (1 cup, 110°F): The right water temperature helps the yeast activate and gives your dough the perfect start.
- Active Dry Yeast (2 1/4 teaspoons): Provides the rise that gives bagels their signature chewiness.
- Brown Sugar (2 tablespoons, divided): Adds gentle sweetness and helps with both flavor and color; part is used to feed the yeast, part boosts the dough.
- Pumpkin Puree (1 cup): Real pumpkin is the ingredient that makes these bagels irresistible, providing moistness, color, and a subtle earthy sweetness.
- Bread Flour (4 cups, plus extra for dusting): The go-to for chewy, sturdy bagels—be sure to measure accurately for the best texture.
- Salt (1 1/2 teaspoons): Enhances flavor and balances the natural sweetness from the pumpkin and sugar.
- Cinnamon (1 teaspoon): A classic autumn spice that brings warmth and depth.
- Nutmeg (1/2 teaspoon): Lends a subtle, nutty warmth to the flavor profile.
- Ginger (1/2 teaspoon): For that extra zing and complexity that lifts pumpkin to new heights.
- Egg White (1, for egg wash): Helps the bagels achieve a glossy, golden finish in the oven.
- Honey (2 tablespoons, for boiling water): A traditional touch that results in that bakery-shiny, chewy crust.
How to Make Homemade Pumpkin Bagels
Step 1: Activate the Yeast
Start by adding warm water, active dry yeast, and one tablespoon of your brown sugar to a large mixing bowl. Give it a gentle stir and then let the magic happen—after about five minutes, you should see foam forming on the surface. This is the sign your yeast is awake and ready to help your Homemade Pumpkin Bagels rise tall and proud.
Step 2: Mix in Pumpkin and Spices
Once your yeast mixture is nice and foamy, fold in the pumpkin puree, the remaining brown sugar, cinnamon, nutmeg, ginger, and salt. Whisk everything together until the mixture is smooth and brightly orange. This is where all that fall flavor comes into play!
Step 3: Add Flour and Form the Dough
Gradually add the bread flour one cup at a time, mixing as you go. The dough will start off sticky, but as you continue to mix it will come together into a shaggy mass. Don’t worry if it seems a little rough—a sturdy dough means chewy, satisfying bagels.
Step 4: Knead Until Smooth
Transfer your dough onto a floured surface and knead it for about eight minutes. You’re aiming for a smooth, elastic dough that springs back when pressed. Kneading helps develop gluten, which is the secret behind that classic bagel bite.
Step 5: First Rise
Pop your dough into a lightly oiled bowl and cover with a towel or plastic wrap. Let it rise in a cozy, draft-free spot for about an hour, or until it’s doubled in size. This slow rise is the foundation for tender, flavorful Homemade Pumpkin Bagels.
Step 6: Shape the Bagels
Once the dough has risen, punch it down to release excess air and divide it into eight equal pieces. Shape each piece into a ball, poke a hole through the center, and gently stretch to form the classic bagel ring. Cover the bagels and let them rest for ten minutes while they puff up.
Step 7: Boil the Bagels
Preheat your oven to 425°F. Meanwhile, bring a large pot of water to a boil and stir in the honey. Boil the bagels two or three at a time, giving them a minute on each side. This quick bath is what gives Homemade Pumpkin Bagels their shiny crust and chew—don’t skip it!
Step 8: Egg Wash and Bake
Place your boiled bagels on a parchment-lined baking sheet and brush each one with a beaten egg white. Slide the tray into your hot oven and bake for 20 to 25 minutes. You’ll know they’re ready when they turn golden brown and smell absolutely incredible.
Step 9: Cool and Enjoy
Let your bagels cool on a wire rack so they don’t get soggy. Once they’re cool enough to handle, slice, toast, and slather away! Whether you eat them warm from the oven or save them for later, every bite is pure autumn joy.
How to Serve Homemade Pumpkin Bagels
Garnishes
To highlight the flavors in your Homemade Pumpkin Bagels, try sprinkling a little extra cinnamon-sugar, pumpkin seeds, or even a dusting of powdered sugar right after the egg wash. A swipe of cream cheese (plain or whipped with maple syrup) really makes them shine.
Side Dishes
Pair your bagels with a steaming mug of chai latte, a bowl of spiced fruit, or a simple scrambled egg scramble. These cozy accompaniments bring out the warming spices and sweet notes in your bagels, making breakfast feel completely special.
Creative Ways to Present
Get festive by stacking the bagels on a rustic wooden board with tiny pumpkins and autumn leaves for a brunch spread. Or slice them in half and use for breakfast sandwiches—think sharp cheddar, maple bacon, or sautéed greens to contrast the pumpkin’s sweetness.
Make Ahead and Storage
Storing Leftovers
Keep leftover Homemade Pumpkin Bagels fresh by storing them in an airtight container or zip-top bag at room temperature for up to three days. If you want to preserve their just-baked taste, wait until they are completely cool before sealing them up.
Freezing
To stash bagels for later, let them cool completely and then wrap each one tightly in plastic wrap or foil. Pop them in a freezer-safe bag and they’ll keep beautifully for up to three months. When a craving strikes, just thaw at room temperature or microwave for 15 to 20 seconds before toasting.
Reheating
Revive day-old or thawed Homemade Pumpkin Bagels by slicing and toasting them. This brings back their irresistible crusty exterior and soft, chewy interior. You can also wrap uncut bagels in foil and warm them in a 350°F oven for about 10 minutes.
FAQs
Can I use all-purpose flour instead of bread flour?
Absolutely! Bread flour gives a chewier crumb, but if all-purpose is what you have, your Homemade Pumpkin Bagels will still turn out delicious—just a little softer in texture.
Can I make the dough ahead of time and refrigerate it?
Yes, you can let the shaped but unboiled bagels rest in the refrigerator overnight. When you’re ready to bake, let them come to room temperature, then proceed with boiling and baking as directed.
How do I know if my yeast is active?
If your yeast mixture doesn’t foam after five minutes, your yeast may be expired or the water may have been too hot or cold. Always check dates and use water around 110°F for best results.
What mix-ins can I add to the dough?
Mini chocolate chips, pumpkin seeds, or dried cranberries all make fantastic additions to Homemade Pumpkin Bagels. Simply knead them into the dough right before shaping the bagels.
Is it necessary to boil the bagels before baking?
Boiling is the key to that classic chewy crust and glossy finish you love in Homemade Pumpkin Bagels—don’t skip it! This quick step makes a world of difference in both taste and texture.
Final Thoughts
I can’t wait for you to try these Homemade Pumpkin Bagels and fill your kitchen with their tantalizing scent. Whether you share them with family or keep a stash just for yourself, these bagels are a warm, homemade way to celebrate the best flavors of the season. Happy baking!
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Homemade Pumpkin Bagels Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
These homemade pumpkin bagels are perfect for a cozy fall breakfast. Made with pumpkin puree and warm spices, these bagels are a delightful seasonal treat.
Ingredients
For the Bagels:
- 1 cup warm water (110°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 1 cup pumpkin puree
- 4 cups bread flour (plus extra for dusting)
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
For Boiling and Finishing:
- 1 egg white (for egg wash)
- 2 tablespoons honey (for boiling water)
Instructions
- Prepare the Dough: In a bowl, combine warm water, yeast, and 1 tablespoon brown sugar. Add pumpkin, remaining sugar, spices, salt, and mix. Gradually add flour and knead until smooth.
- Rise and Shape: Let dough rise, then divide into 8 pieces. Shape into bagels, let rest, and boil in honey water.
- Bake: Brush with egg wash, bake at 425°F for 20-25 minutes until golden brown.
Notes
- For extra flavor, add mini chocolate chips or pumpkin seeds to the dough before shaping.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 230
- Sugar: 5g
- Sodium: 310mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
