Pumpkin Bagel Recipe
This pumpkin bagel recipe is everything you want in a cozy, homemade breakfast — hearty, chewy, and full of that pumpkin-spice flavor we all crave when the air starts to feel a little chilly outside.
If you love pumpkin as much as I do, you’ll want to try my pumpkin spice smoothie too — it’s another great way to bring that great fall flavor to your breakfast table. And when dinnertime rolls around, you can bring it to the table with warm dish of my pumpkin spice cornbread.
Let’s talk about this recipe
These bagels are easy to make (honestly, easier than they look!) and so rewarding. Most of the time it takes to put them together is hands-off, spent waiting for the dough to rise, which means you can get other things done while the magic of bagel dough rises in your kitchen.
The pumpkin flavor brings a subtle earthy sweetness to them that makes every bite taste like fall. They’re soft, chewy, and very robust. Bottom line — with these bagels in your recipe repertoire — fall mornings just got better. And if your interested in another soft and chewy way to add some fall flavor to your autumn days, try my pumpkin cracker recipe.
What makes this recipe so good
- Brings fall flavor to classic bagels by adding a cozy pumpkin spice twist that makes this a staple you’ll want to make in your kitchen as soon as autumn arrives every year.
- Surprisingly simple to make — these bagels come together in just a few hours with minimal hands-on time.
- Hearty and robust with that signature chew that makes homemade bagels so satisfying — exactly how a bagel should be.
- Freezes wonderfully for later so you can stock up your freezer with a batch or two in one baking session, letting you bake once to enjoy all season long.
- Endlessly customizable with your favorite toppings, spreads, or add-ins — from nuts and seeds to a drizzle of honey or maple syrup.
Ingredients you’ll need
The ingredients for these bagels are simple, but each one plays a big part in creating that perfect fall flavor and texture. From the hearty structure of the flour to the cozy richness of pumpkin, every element works together to make these bagels something special.
- Bread flour: This is the key to getting that classic bagel chew. Bread flour has a higher protein content than all-purpose flour, which means it builds the strong gluten network these heartier bagels need. It’s what gives them that satisfying bite you expect from a well-made bagel.
- Pumpkin: Use 100% pure pumpkin purée — not pie filling, which has added sugar and spices that throw off the flavor balance. Real pumpkin brings moisture, richness, and a subtle earthy note that makes these bagels perfect for fall mornings.
- Brown sugar: A touch of brown sugar gives the dough warmth and depth, helping the pumpkin flavor shine while creating that beautiful golden crust as they bake.
See recipe card below for full information on ingredients and quantities.
Make it your own
- Swap the pumpkin for other winter squash like acorn or butternut — both work beautifully here and bring their own subtle depth of flavor to the dough.
- Adjust the spice blend to suit your taste — add more cinnamon, tone down the nutmeg, or eliminate the cloves to make the flavor of this bagel exactly as you like it.
- Try savory toppings like sesame seeds, poppy seeds, or even everything seasoning for a heartier, more traditional bagel-style finish.
- Brush with honey water before baking, instead of an egg wash, if you want a glossy crust without using eggs.
- Make mini bagels instead of full-sized ones — perfect for portion control or serving on a brunch board.
- Experiment with add-ins like chopped pecans, raisins, or dried cranberries — they fold into the dough beautifully and bring just the right touch of fall sweetness without overpowering the pumpkin flavor.
How to make pumpkin bagels
Making homemade bagels sounds labor intensive — but it’s honestly very easy to do. The process is straightforward and, you might even say, a little meditative.
Step 1: Bloom the yeast until foamy.
Step 2: Whisk together the dry ingredients; bread flour, brown sugar, salt, and spices.
Step 3: Add the bloomed yeast and pumpkin to the dry ingredients and mix until a shaggy dough forms.
Step 4: Knead until the dough is sturdy and smooth.
Step 5: Place the dough in a greased bowl and let it rise until doubled in size.
Step 6: Divide into 8 pieces.
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Step 7: Roll each piece into a ball.
Step 8: Poke a hole in the center and shape into bagels.
Step 9: Place on a floured surface and let rise for 30 minutes.
Step 10: Boil for 30 seconds per side in a pot of water and brown sugar.
Step 11: Transfer to a silicone-lined baking sheet.
Step 12: Beat an egg with two tablespoons of water.
Step 13: Brush each bagel with the egg wash.
Step 14: Bake at 450°F for 15 minutes. Cool on a wire rack.
You’ll find measurements, and more detailed step-by-step instructions, in the recipe card below, which you can also print for your convenience if you’d like.
Recipe FAQS
You can, but the texture won’t be the same. Bread flour has more protein, giving these bagels their signature chew.
No — boiling sets the crust and gives bagels their chewy texture. It’s quick, and totally worth it.
Not at all. The pumpkin shines through just enough to add a gentle warmth and depth, but the classic bagel taste and texture are still the star of the show here.
Absolutely. They freeze beautifully — just cool completely, slice, and then store in an airtight bag or container.
Yes! Seeds, chopped nuts, or cinnamon sugar can be sprinkled over the egg wash before baking to add a little extra texture and flavor.
Serving ideas
These pumpkin bagels are delicious any time of day. Keep it simple by topping them with a little butter or a schmear cream cheese. Drizzle on some honey or maple syrup for just a touch of sweetness. Or, for something a bit more indulgent, top them with chopped nuts and dried fruit — it’s a perfect mix of texture and flavor.
You can also turn them into your favorite breakfast sandwich — the pumpkin flavor pairs beautifully with eggs. Cheese, bacon, ham, or sausage all work wonderfully, too. If you’ve made my Irish breakfast sausage and have a few links tucked in the freezer, that’s an especially great choice. (Trust me, I’m speaking from experience here!) And don’t forget, these bagels make a hearty, satisfying side for any omelet — try pairing them with one of my three favorite breakfast omelets or my steak fajita omelet for a truly cozy Sunday morning meal.
Diane Gail’s tips for success
- Use instant yeast: It speeds up the rise time and eliminates the need to proof in warm water.
- Stick with bread flour: This dense dough needs that extra gluten strength to develop the perfect chew.
- Add brown sugar to the boiling water: It deepens the color and adds that subtle bakery-style crust we all love.
- Make the center hole larger than you think: It will shrink as the dough rises, boils, and bakes.
- Cool completely before slicing: Cutting warm bagels can tear the crumb and release too much steam, making them gummy.
For more handmade living ideas beyond the kitchen, visit the DIY and slow living sections — they’re all about simple, intentional living.
Pumpkin Bagel Recipe
Ingredients
- 1 cup warm water
- 4 teaspoons active dry yeast
- 5 1/2 cups bread flour
- 6 tablespoons brown sugar divided
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoons ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup 100% pure pumpkin purée
- 1 large egg
- 2 tablespoons water
Instructions
- Bloom the yeast: Combine yeast with warm water. Let it sit until foamy to activate.
- Whisk dry ingredients: In a large bowl, whisk together the bread flour, 4 tablespoons of brown sugar, salt, and spices.
- Combine wet and dry: Add the bloomed yeast and pumpkin purée to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough: Transfer to a floured surface and knead until smooth. The dough will be stiff but workable.
- First rise: Place the dough in a greased bowl, cover, and let rise until doubled in size.
- Divide the dough: Punch down the dough and divide it into eight equal pieces. Roll each into a smooth ball.
- Shape the bagels: Use your fingers to make a hole in the center of each ball, gently stretching it into a bagel shape.
- Second rise: Place the shaped bagels on a floured surface and let rise again for about 30 minutes.
- Boil the bagels: Bring a large pot of water to a boil and stir in the remaining 2 tablespoons brown sugar. Boil each bagel for 30 seconds per side.
- Prepare for baking: Lay the boiled bagels on a silicone-lined baking sheet to prevent sticking.
- Egg wash: Whisk an egg with 2 tablespoons water and brush it over the tops of the bagels.
- Bake: Bake at 450°F (230°C) for about 15 minutes, until golden brown on top.
- Cool: Transfer to a wire rack to cool completely before slicing or topping.
Notes
- Use bread flour: It provides the structure and chew a proper bagel needs, ensuring they bake up sturdy and satisfying.
- Boil with brown sugar: The brown sugar helps the crust caramelize and adds subtle sweetness to the outer layer of the bagel.
- Shape carefully: Make the hole in the center of the bagel larger than you think — it will shrink as the bagels rise, boil, and bake.
- Cool completely before slicing: Cutting warm bagels compresses their crumb and affects texture — patience pays off here.
- Freeze for later: Once cooled, slice and freeze them in an airtight bag. Toast straight from the freezer for an easy fall breakfast.
These pumpkin bagels quickly became one of my favorite fall recipes. They’re hearty, full of flavor, and so much easier to make than most people think. I love having a batch in the freezer — they toast up beautifully and bring that cozy autumn feeling to breakfast any day of the week.
~ Diane Gail