Pumpkin Bagel Recipe

Orange colored bagels sitting in a pile on a wooden surface.

This pumpkin bagel recipe brings cozy fall flavor to a breakfast classic. These homemade bagels are hearty, chewy, and perfectly seasoned with warm pumpkin spice. They’re easy to make and freeze beautifully, so you can enjoy a little taste of autumn any time of year.

Course Breads

Cuisine American

Prep Time 30

Cook Time 15

Resting Time 2 30

Servings servings

Calories 372kcal

Author Diane Gail

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

US Customary - Metric

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.

Nutrition