Introduction

Homemade pumpkin bagels offer a delightful twist on a classic favorite, combining warm spices and rich pumpkin flavor. These bagels are chewy, slightly sweet, and perfect for fall mornings or anytime you crave something special.

The image shows a close-up of a sliced brown bread roll with a thick layer of creamy white spread mixed with small brown bits, spread evenly on the top half. The spread has a slightly whipped texture with a dusting of light brown powder sprinkled in the center. The bottom half of the roll rests nearby, showing a soft, porous interior of the bread. Surrounding the bread are more whole brown rolls with shiny, smooth crusts. The whole scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup warm water (about 115°F / 46°C)
1 packet active dry yeast (2 1/4 tsp)
1/2 cup pumpkin puree
1/3 cup brown sugar (packed)
3 cups bread flour
2 tsp cinnamon
1 tsp pumpkin pie spice
1 1/4 tsp coarse kosher sea salt
1 tbsp baking soda (or malt extract)
1 egg white + 1 tbsp water (whisked)
4 tbsp unsalted butter (melted)
6 tbsp brown sugar (optional, for topping)
6 oz original cream cheese (softened)
1 tbsp honey
1/4 tsp vanilla extract
1/4 tsp cinnamon
Pinch coarse kosher sea salt
2 tbsp chopped pecans (toasted)

Instructions

Step 1: Fill a glass measuring cup with the warm water. Add the yeast and a pinch of the brown sugar. Let it proof until foamy, about 5-10 minutes.
Step 2: In a stand mixer bowl, combine the pumpkin puree and brown sugar. Pour in the yeast mixture and mix until combined.
Step 3: In a medium bowl, whisk together the bread flour, cinnamon, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture on low speed. Once a sticky dough forms, switch to the dough hook and knead on low for 5 minutes.
Step 4: Place the dough in a greased bowl, cover with plastic wrap, and let it rise until doubled in size, about 1-2 hours.
Step 5: Punch down the dough and transfer it to a floured surface. Cut into 8 equal pieces. Shape each piece into a ball, then press your finger through the center to form a hole, gently stretching it to form a bagel shape.
Step 6: Arrange the bagels on a parchment-lined sheet. Cover with plastic wrap and let rest for 10 minutes. Refrigerate for at least 8 hours (this step improves flavor and texture but is optional).
Step 7: Place an oven-safe dish with 3 cups of water on the bottom rack of the oven. Preheat oven to 450°F (232°C).
Step 8: Remove bagels from the refrigerator and let sit at room temperature for 15 minutes. Meanwhile, bring a large pot of water with baking soda (or malt extract) to a boil. Boil bagels two at a time for 45 seconds on each side. Remove with a slotted spoon and place on a lined sheet.
Step 9: Brush each bagel with the egg white mixture. Optionally, brush with melted butter and sprinkle with brown sugar. Bake for about 15 minutes until golden brown. Transfer to a wire rack to cool.
Step 10: To make the cream cheese spread, beat the cream cheese with a hand mixer until fluffy. Add honey, vanilla, cinnamon, and salt, mixing well. Fold in toasted pecans gently. Serve alongside your warm pumpkin bagels.

Tips & Variations

For extra flavor, try adding a teaspoon of maple syrup to the cream cheese spread.
Substitute half the bread flour with whole wheat flour for a nuttier taste and more fiber.
Skip the refrigeration step if short on time, but the texture may not be as chewy.
Use malt syrup instead of baking soda in boiling water for a traditional bagel flavor.

Storage

Store baked bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bagels and thaw at room temperature before toasting. Reheat in a toaster or oven to restore freshness.

How to Serve

The image shows a close-up of a round, split cinnamon roll with two layers: the bottom layer is a soft, golden brown dough with a slightly textured surface, and the top layer is a thick, creamy white frosting generously spread with visible specks of cinnamon mixed in, sprinkled lightly with brown cinnamon powder on top. Surrounding the main roll are more whole cinnamon rolls, all with a shiny, golden brown crust, placed on a white marbled surface. The texture of the dough looks fluffy and moist, complementing the creamy, smooth frosting layer on the cut roll. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option for making these bagels.

Why do the bagels need to be boiled before baking?

Boiling the bagels creates a chewy crust and helps them develop their characteristic texture before baking.