Homemade Pumpkin Spice Bagels
Your inner pumpkin lover will love these homemade pumpkin spice bagels. This easy recipe is the perfect way to celebrate the flavors of fall.
Servings: 8 bagels
Cost: $4
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.
- Bake the bagels for another 10-15 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
Substitute 1 tablespoon of pumpkin pie spice for the cinnamon, nutmeg, cloves and allspice.
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 extremely so the boiled bagels don't stick to the pan.