Pumpkin Bagels
Homemade Pumpkin Bagels are the perfect breakfast for a crisp fall morning. Enjoy these fresh bagels packed with pumpkin spice every day!
Servings: 8 bagels
Calories: 311kcal
Ingredients
Bagels
- 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
Instructions
- 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.
Notes
Homemade Pumpkin Bagels are fresh bagels packed with pumpkin spice in every bite. Enjoy for your morning breakfast or a mid-day snack!
Nutrition
Calories: 311kcal | Carbohydrates: 55g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 494mg | Potassium: 183mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6011IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 4mg