Homemade Pumpkin Bagels made with simple ingredients, including pumpkin! Soft, sweet bagels topped with homemade pumpkin spice cream cheese, perfect for busy mornings!
Making Pumpkin Spice Bagels from scratch is easier than you think! This is a great way to enjoy warm bagels in the morning and knowing you made them yourself will give you extra satisfaction! You can enjoy these homemade bagels all season long, they are delicious and really hit the spot to curb for your pumpkin cravings.
Pumpkin Bagel Recipe
This recipe is packed with wonderful fall flavors thanks to fresh pumpkin puree and warm spices in the dough. While there is a lot of preparation that goes into this recipe. It is all worth it in the end for a bite of these chewy soft pumpkin bagels fresh from the oven.
The closest to bakery fresh as you are going to get and for a fraction of the price. Try these bagels soon and see why they are a must-have for this Fall season.
Pumpkin bagels ingredients
For the bagel, you will need:
-Flour: You will need 4 cups of all-purpose flour for the base of this dough.
-Yeast: Using 1 packet of active dry yeast will make the bread rise and turn out wonderfully fluffy.
-Water: Use 3.5 ounces of warm water (no hotter than 110 degrees F), this will help activate the yeast.
-Pumpkin seeds: Use ⅓ cup of shelled pumpkin seeds for added crunch and fiber in the dough plus more yummy toppings.
-Sugar: You need 1 tablespoon of brown sugar to help feed the yeast and give the dough a nice depth of flavor.
-Salt: Using 1 ½ teaspoons of salt will enhance the flavor of the bagels.
-Pumpkin puree: You will need 10.5 ounces of pumpkin puree. You can use fresh or canned.
-Egg: You will need 1-2 eggs for brushing on top of each bagel, depending on how many you make will determine how many eggs you need. Start with one and go from there.
For the cream cheese spread, you will need:
-Cream cheese: Use 4 ounces of softened cream cheese for the base of the spread.
-Pumpkin spice: Use ½ teaspoon of pumpkin pie spice to add lovely warm flavors. You can also replace this with ¼ teaspoon of ground cinnamon, and a pinch each of cloves and nutmeg.
-Honey: You need 2 teaspoons of honey, this will help sweeten the spread.
How to make Homemade Pumpkin Bagels
In a medium size bowl, combine the yeast, warm water, and brown sugar. Allow this mixture to sit and rest for 5-10 minutes.
Then add in the remaining dough ingredients and knead the dough together by hand. Or by using a dough hook on an electric mixer until smooth and elastic. This should take about 7 minutes.
Proceed to cover the bowl and allow the dough to rise and double for about an hour. If your oven has a proofing method, 100 degrees F should reduce the proofing time to 30 minutes.
Then you will start rolling the dough into a log and then cut into 8 equal sized pieces.
Roll each piece into a 12 inch log and overlap the ends, place each onto a parchment lined baking sheet. When all are rolled and placed, cover the baking sheet with plastic wrap so that it is airtight and allow to rest for 30 minutes or overnight in the fridge.
Next, bring a large pot of water to a simmering boil and using a skimmer lower the bagels into the pot. Cook for 1-2 minutes per side. Do not boil more bagels than can fit on the surface of your pot. This is about 1-3 bagels depending on the size of your pot. Note that the longer that the bagels boil, the more chewy the texture will be.
Remove the bagels from the pot using the skimmer and then place them back onto the parchment paper-covered baking sheet, leaving an inch of space between each bagel.
In a small bowl, beat together the egg and a tablespoon of cold water. Brush the top of the surface of the bagels and then sprinkle on some more pumpkin seeds.
Turn your oven to 430 degrees F and bake the bagels for 12-15 minutes or until golden brown. Carefully transfer the bagels to a cooling rack and allow to sit for 5-10 minutes before slicing.
Making the cream cheese filling:
To make the cream cheese filling, start by combining all the ingredients together in a medium size bowl and mix until smooth.
Slice your bagels and spread the cream cheese on the inside of each slice. Enjoy!
- 4 cups all-purpose flour 500 g
- 1 package active dry yeast 7 g
- 3.5 oz lukewarm water 100 ml
- ⅓ cups shelled pumpkin seeds plus more for topping
- 1 Tbsp brown sugar
- 1 ½ tsp salt
- 10.5 oz pumpkin purée 300 g
- 1 Egg this is for the tops of the bagels, do not add to dough.
Pumpkin Spice Cream Cheese Spread
- 4 ounces cream cheese, softened (half block)
- ½ tsp pumpkin spice (or ¼ tsp ground cinnamon and a pinch each of cloves and nutmeg)
- 2 tsp of honey
- Combine yeast, warm water and brown sugar in a small bowl and allow to sit and bubble up for 5 to 10 minutes.
- Add remaining dough ingredients and knead either by hand or using a dough hook attachment of your mixer for about 7 minutes. You should have a smooth and elastic dough.
- Cover and allow to rest at room temperature until doubled in size about an hour. If your oven has a proofing mode, set it to 100 degrees Fahrenheit, which should reduce the proofing time to 30 minutes.
- Roll the dough into a log and cut into 8 equal pieces.
- Roll each piece into a 12 inch log, overlap the ends, and place on a parchment paper covered baking sheet. Cover air tight and allow to rest for either 30 minutes or ideally overnight in your fridge (the ladder helps develop better texture and deeper flavor of the dough).
- Bring a large pot of water to a simmering boil. Using a skimmer, lower the bagels into the boiling water and boil for about 1 to 2 minutes per side, using your skimmer to help you flip your bagels (the longer the bagel boils, the chewier the texture will be). Don’t boil more bagels than will fit the surface of your pot. You will work in batches.
- Remove the bagels using a skimmer and place on a baking sheet covered in parchment paper, leaving an inch between the bagels, as they will rise some more during the baking process.
- Beat together an egg white with some cold water and brush the surface of the boiled bagels with it. This will help the bagels appear shiny once baked and will double as a glue to hold your toppings.
- Sprinkle or roll your bagels in the pumpkin seeds (feel free to use any other topping of choice instead or in addition).
- Turn your oven to 430 degrees Fahrenheit on the convection setting and bake for 12 to 15 minutes or until golden brown. Carefully transfer to a cooling rack and allow to sit for 5 to 10 minutes before slicing.
- To make the cream cheese spread, simply combine all the ingredients in a bowl and stir to combine. Spread on warm or cooled bagels.
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How long are homemade bagels good for?
These homemade pumpkin bagels are good for up to 4 or 5 days if stored in an airtight container at room temperature. For best results eat within 2-3 days as these are made from scratch and do not contain preservatives like storebought so the shelflife is much shorter.
Can I freeze homemade bagels?
Yes, you can freeze the bagels after they have been cooled or before baking (after shaping). Baked bagels can be stored in an airtight container for up to 3 months before thawing and eating. The frozen dough should be flash-frozen on a baking sheet for about 2 hours before transferring to an airtight container. Then thaw overnight on a baking sheet in the fridge before baking the following day.
Why are my homemade bagels wrinkled?
If your bagels are wrinkly in appearance the reason is simply that you did not knead the dough long enough. To knead the dough properly means that it is smooth and elastic and when you poke the dough with your finger, it springs back to fill in the gap quickly.
Check out these other great pumpkin recipes
- PERFECT PUMPKIN WAFFLES
- PUMPKIN CREAM CHEESE BREAD
- PUMPKIN CORN MUFFINS
- PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
- EASY PUMPKIN SOUP
- NO BAKE MARSHMALLOW PUMPKIN PIE
- PUMPKIN PANCAKES WITH APPLE CIDER SYRUP
- PUMPKIN MILKSHAKES
- PUMPKIN CREAM CHEESE GINGERBREAD
- PUMPKIN ROLL RECIPE
- SNICKERDOODLE PUMPKIN APPLE COBBLER
- PUMPKIN BROWNIES
- PUMPKIN CHOCOLATE CHIP BARS
This delicious pumpkin spice bagel recipe is going to work its way right into your heart this Fall season. Made from scratch and warm from the oven, there’s nothing better.