Your inner pumpkin lover will love these homemade pumpkin spice bagels. This easy recipe is the perfect way to celebrate the flavors of fall.
There's something undeniably comforting about the arrival of fall. As the leaves turn golden and the air becomes crisp, our taste buds start to yearn for the warm, spicy flavors of the season.
If you love pumpkin spice, you'll be thrilled to discover this delectable recipe for homemade pumpkin bagels.
These chewy bagels are infused with real pumpkin puree and the rich, aromatic spices of pumpkin pie, making them the perfect treat for autumn mornings.
Homemade bagels always have a special place in our hearts, but when you add the goodness of pumpkin and pumpkin pie spice to the mix, the result is truly exceptional.
Looking for some other bagel recipes? These Sourdough Discard Bagels are a huge hit as well as these New York Style Bagels.
Why You'll Love This Recipe
- You only need a handful of simple ingredients to make these delicious bagels.
- Unlike store-bought pumpkin bagels that often use artificial flavors, this recipe calls for real pumpkin puree, ensuring an robust pumpkin taste.
- You'll never buy Thomas pumpkin spice bagels again. Achieve that authentic bagel chewiness that's so hard to find elsewhere.
- These bagels strike the perfect balance between savory and sweet, thanks to the natural sweetness of pumpkin and a touch of brown sugar.
Recipe Ingredients
Before you start, gather the following ingredients for this pumpkin bagel recipe.
Warm Water activates the yeast by providing the ideal environment for it to grow, which results in the bagels rising.
Instant Yeast is the leavening agent that causes the dough to rise. It ferments and produces carbon dioxide gas, which creates air pockets in the dough, making the bagels fluffy.
Brown Sugar adds sweetness to the bagels.
Kosher Salt enhances the overall flavor of the bagels and controls the yeast's fermentation rate, ensuring the dough rises properly.
Pumpkin Puree imparts the distinctive pumpkin flavor and a touch of moisture to the bagels, contributing to their flavor and texture.
Bread Flour provides the necessary structure and gluten development in the dough, helping the bagels maintain their characteristic chewy texture.
Substitutions
If you don't have all the ingredients on hand, here are a few substitutions you can make.
- You can use canned pumpkin puree or make your own by roasting and pureeing a small sugar pumpkin.
- If you don't have the individual spices, you can use pumpkin pie spice.
- All-purpose flour can replace the bread flour, but the bagels won't be as chewy.
- Instant yeast or active dry yeast can be used in this recipe.
How to Make Pumpkin Spice Bagels
Here are some quick visual instructions. The full printable recipe with ingredient measurements is below!
Add the water, yeast, brown sugar, salt, pumpkin puree to the bowl of a stand mixer with the dough hook attachment. Add all the flour except the last ½ cup. Wait to add it after you check the dough for stickiness.
Pro Tip: If you aren't sure if your yeast is still active, let it sit for 5-10 minutes in the warm water and sugar until it's frothy.
Knead the dough on low for about 1 minute or until it has come together. Turn off the mixer and poke it with your finger. If it sticks to you or doesn't feel very dense, then add the last ¼ to ½ cup of flour.
Continue to knead the dough for another 9-12 minutes until the bagel dough is smooth-looking.
Place the dough ball in a large bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour or until it has doubled in size.
Preheat your oven to 400 degrees F (205 degrees C). Divide the dough into 8 equal pieces begin shaping the bagels.
There is a very helpful video in the recipe card that shows these two methods.
Snake Method: Roll the ball into a snake, wrap it around your hand, and use your palm against the counter to seal the two ends together. This is my preferred method.
Ball Method: Roll the dough into a tight, smooth ball. Use your thumb and index finger to poke a hole in the center of each ball. Gently expand the hole by using your two index finger to spin the bagel.
Place all the shaped bagel on a floured counter. Bring a large pot of water to a boil. Add the white sugar to the boiling water.
The shaped bagels should have just barely puffed up (not doubled). Boil the shaped bagels for 30 seconds on each side. Using a slotted spoon, remove the bagels from the water and place them on a wire rack to drain briefly.
Place the boiled bagels on two large baking sheets lined with parchment paper.
Bake the bagels for 20-25 minutes (rotating the pans halfway through) or until they are very golden brown.
Pro Tip: Underbaking the bagels will result in gummy insides. It is important that the tops and bottoms begin to brown.
Allow your delicious pumpkin bagels to cool on a wire rack before slicing and savoring.
Recipe Tips & Tricks
For the best results when making this pumpkin bagels recipe, read through the following tips.
- Shaping the bagels takes practice. I strongly encourage you to watch that part of the video in the recipe card below to see which method you prefer.
- Using parchment paper or Silpat mats is very important so the boiled bagels don't stick to the pan.
- Make sure you use a great bread knife when slicing these chewy bagels.
Storage and Reheating
Storage: To keep your flavorful pumpkin bagels fresh, store them in an airtight container or ziploc bag at room temperature for up to 3-4 days.
Freezing: You can also freeze them for longer storage. Slice the bagels in half, place them back together, and place them in a freezer bag. Put that bag into a second bag. Freeze for up to 3-4 months.
Thaw: Take out a bagel and thaw it on the counter. For a faster thaw you can carefully use a butter knife to separate the two halves of the sliced frozen bagel. Place them on a microwave safe plate and defrost them.
Thawed bagels are best toasted after fully thawing them.
What to Put on Pumpkin Spice Bagels
Pumpkin bagels pair wonderfully with various toppings.
- Cream cheese is a classic and delicious topping for pumpkin spice bagels. Its creamy texture complements the spiciness of the bagel, creating a perfect balance of flavors.
- Butter adds a rich, buttery flavor that complements the warm spices in pumpkin spice bagels, enhancing their overall taste.
- Pumpkin cream cheese is a perfect match for pumpkin spice bagels, intensifying the pumpkin flavor while providing a creamy and slightly sweet spread that enhances the bagel's taste.
- Peanut butter offers a nutty and slightly salty contrast to the sweetness of the bagel. The combination creates a delightful balance of flavors and textures.
- Pumpkin butter not only intensifies the pumpkin flavor but also adds a touch of sweetness and spice, making it an excellent topping for pumpkin spice bagels, creating a harmonious and flavorful duo.
- Apple butter offers fruity sweetness and hints of cinnamon, making it a flavorful pairing that captures the essence of autumn.
- Sprinkling cinnamon sugar on top of toasted bagels enhances the warm spiciness of the bagels, adding a sweet and aromatic twist to the overall flavor.
Variations
If you're feeling creative, try these pumpkin bagel variations.
- Pumpkin Seeds: Pumpkin seeds would add a delightful crunch and earthy flavor that complements the pumpkin bagels, enhancing the overall texture and providing a nutty contrast.
- Sesame Seeds: Sprinkle sesame seeds on top of each bagel to offer a nutty and slightly savory flavor, providing a pleasant contrast to the sweetness of the pumpkin bagels.
- Cinnamon Crunch: Mix 2 tablespoons each of brown sugar and flour, with 1 tablespoon each of white sugar, turbinado sugar, melted butter, and ½ teaspoon each of cinnamon and vanilla extract. Layer it on top of the boiled bagels and bake for a delicious sweet cinnamon crunch topping.
Savory Bagel Recipes
This Sesame Seed Bagel Recipe has the warm nutty flavor of sesame seeds and makes a delicious breakfast sandwich.
The Best Onion Bagel Recipe is also a great one try for a flavorful savory bagel.
Frequently Asked Questions
Flavors of fall bagels typically include a combination of warm, comforting, and aromatic tastes that evoke the essence of autumn. Some popular flavors of fall bagels include the classic blend of cinnamon, nutmeg, cloves, and ginger, creating a warm and spiced flavor profile.
More From Thyme for the Table
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📖 Recipe
Homemade Pumpkin Spice Bagels
Equipment
- 1 Bosch Mixer (or KitchenAid)
- 1 parchment paper or
Ingredients
Pumpkin Spice Bagels
- 1 cup warm water
- 1 cup pumpkin purée
- ¼ cup brown sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast (or active dry)
- 6 cups unbleached bread flour (start with 5½ cups, wait to add the remaining ½ cup)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Water Bath for Bagels
- 2 tablespoons white sugar (for boiling bagels)
- 1 pot water (for boiling bagels)
Instructions
Make the Dough
- In the bowl of a mixer with the dough hook attached, add the water, pumpkin purée, brown sugar, salt, yeast, 5½ cups of bread flour, cinnamon, nutmeg, allspice and cloves. Wait to add the last ½ cup of flour.
- Knead the dough for 1-2 minutes until it has come together. Turn the mixer off and poke the dough to see how sticky it is. You want the dough to be dense and not very sticky. Add the remaining ½ bread flour if needed. Knead for 9 minutes using a Bosch mixer and 12 minutes using a KitchenAid.
- Remove the dough from the mixer and give it a quick knead on the counter to shape it into a ball and add it to a large bowl. Cover it with plastic wrap and let it rise until doubled.
- Remove the dough from the bowl and divide it into 8 equal pieces. If using a kitchen scale each ball of dough will be about 150 grams. Or just estimate 8 equal pieces.
Shape the Bagels (see video)
- There are two methods to shape the bagels. First, coat a section of the counter with flour where you will place the shaped bagels. Begin preheating the oven to 400 ℉.
- The Snake Method: Squeeze out any air in the dough ball. Roll the dough into a snake/log so that it is long enough to fit around your hand, overlapping on your palm. Put your palm against the counter and roll it back and forth until the ends have been sealed together. You may need to do a couple of quick pinches if a small area didn't perfectly adhere.
- The Ball Method: Squeeze out any air in the dough ball. Roll it into a tight ball. Stick your index finger and thumb through the middle of the dough ball. Very gently stretch out the inner circle with your index fingers, you don't want to rip the dough. Make sure the center hole is pretty large because the bagel will puff up during the boil and bake.
- Place the shaped bagels on the flour-coated section of the counter to rest while you continue to shape bagels.
Boil and Bake the Bagels
- Fill a pot with water and add the white sugar. Mix it until it dissolves. Turn the heat on high and bring it to a boil.
- Add parchment paper or Silpat mats to 2 baking sheets.
- Once the shaped bagels are puffed a little (see picture in post), begin boiling the bagels in batches. Add them to the parchment paper.
- Place the first pan in the oven as soon as the first 4 are done boiling. Add the second pan to the oven as soon as the last 4 are done boiling. After 15 minutes rotate the the pans, bring the top pan to the bottom rack and the bottom pan to the top rack. This will help the bagels to cook more evenly.
- After about 25 minutes the bagels should be golden brown. It is important to wait until the bagels are beginning to brown because you don't want the dense dough to be gummy.
- Allow the bagels to fully cool on a wire rack. Slice them and enjoy with butter, cream cheese, or your favorite topping.
Video
Notes
- Shaping the bagels takes practice. I strongly encourage you to watch that part of the video in the recipe card below to see which method you prefer.
- Using parchment paper or Silpat mats is extremely so the boiled bagels don't stick to the pan.
Whether you're a seasoned baker or trying your hand at homemade bagels for the first time, you'll adore the subtle sweetness and chewy texture of these delightful pumpkin spice bagels. So, roll up your sleeves, embrace all things pumpkin, and savor the goodness of homemade pumpkin bagels this autumn. Happy baking!
Caroline says
I love the color and flavors in these - perfect for a fall morning's breakfast!
Jen Talley says
Thanks, Caroline!
Holly says
These bagels were surprisingly easy to make. Who knew?? Such a delicious recipe. My husband eats a bagel for breakfast every morning (YES EVERY MORNING) and he loved them. Although I won't be making them every week, it was a nice surprise for him last weekend 🙂
Jen Talley says
I'm so glad your husband loved them. Once you've made them, they really are easy to make again.
Brandi says
These turned out absolutely perfect. I've found my new favorite breakfast for the holiday season!
Jen Talley says
Thanks, Brandi!
Nikki says
I love making homemade bagels and this Fall flavored favorite will be a big hit with my family. Yum!
Anjali says
These bagels tasted just as good as my favorite bakery's bagels!! They were chewy, soft, and delicious!
Jen Talley says
Thanks Anjali!
Lk says
I made these but they were so dense and didn’t turn out as well as the New York bagels. Not sure if the difference is cups vs the grams used for NY bagels. These were very hard to shape and wanted to break. Yet the dough rose nicely I could tell that the dough was definitely different than the NY Bagel recipe. I wish these would have worked because the NY Bagels were wonderful.
Jen Talley says
I'm sorry. It sounds like the dough was too dry. When you compare it to the regular NY bagel bagel dough did it seem like it was more dense/stiff when you were kneading it? How much flour did you use? Did you start with 5 1/2 cups and wait to add the last 1/2 cup? I also wonder if different brands of canned pumpkin have a little more/less liquid in them.
Lk says
It was denser and stiff for sure. I didn’t use all the flour and when I poured out to knead it was soft but dense and harder to form if that makes sense? I’m wondering if I should try again and add 1/2 cup of starter. It was like it needed more liquid. I did use canned pumpkin purée (Libby’s) not homemade. I tried to add chocolate chips to the dough and it would just tear. So just made plain ones after trying one with CC.
They’re still very good and puffed up nicely but the texture etc is just a bit off compared to your NY Bagel which is to die for.
Jen Talley says
You could try adding 1/2 of starter. It would increase the liquid. You could also use even less flour. I used homemade pumpkin puree, it was similar consistency to the organic one I usually buy. I think Libby's might be a little thicker. Because you already know what bagel dough should look/feel like I definitely think you can monitor the dough as you add the flour and adjust as needed. When I make my NY bagel recipe I don't even measure the flour anymore because I am so familiar with the look/feel of the dough. I'd be happy to help you with any questions. Feel free to email me too! Jen@ thymeforthetable.com
Lk says
Thank you for all your suggestions. I will definitely try these again and add the starter and see how it goes.
Jen Talley says
You're welcome! I'm happy to help. Most of all I would just monitor the look/feel of the dough. It helps that you have mastered the NY bagel recipe. Let me know if there is anything I can do to help. Ps. I'm making my NY style discard bagels this morning 😁😁😁
Jen Talley says
I thought of one more thing when it comes to shaping bagels (pumpkin ones as well). When I find that the dough is a little dry and the bagel shape isn't holding together, I add a little spritz of water, or even just dab your finger in a little water and run it along the bagel shape. That will help the dough to get tacky and stick together. I hope that makes sense. Let me know if it doesn't.