Homemade Pumpkin Bagels Recipe

If you’ve ever dreamed of a bagel that captures the warm, comforting flavors of autumn, then you are going to be head over heels for these Homemade Pumpkin Bagels. Imagine a dough that’s enriched with smooth pumpkin puree and cozy spices like cinnamon and pumpkin pie spice, creating a beautifully tender yet chewy bagel that’s just begging to be slathered with cream cheese. These bagels bring together the perfect balance of fall flavor and classic bagel texture, making them an irresistible treat for breakfast, brunch, or anytime you crave something a little special. Once you try making Homemade Pumpkin Bagels yourself, you’ll never want to buy store-bought again because nothing compares to that fresh-from-the-oven aroma and rich pumpkin goodness.

Ingredients You’ll Need

Creating perfect Homemade Pumpkin Bagels starts with a handful of simple, thoughtful ingredients that each play a vital role. The warm water wakes up the yeast, while the pumpkin puree adds moisture and a subtle sweetness. Bread flour gives the bagels their signature chewy bite, and the mix of spices injects that unmistakable fall character.

• 3/4 cup warm water (about 115°F / 46°C): This temperature is just right for activating the yeast without killing it.
• 1 packet active dry yeast (2 ¼ tsp): The magic behind the rise and airy structure of your bagels.
• 1/2 cup pumpkin puree: Adds moisture, natural sweetness, and that beautiful orange hue.
• 1/3 cup brown sugar (packed): Brings a mild caramel flavor that complements the pumpkin perfectly.
• 3 cups bread flour: Essential for that chewy bagel texture we all love.
• 2 tsp cinnamon: Provides warm spice notes that pair exquisitely with pumpkin.
• 1 tsp pumpkin pie spice: The secret blend that elevates holiday flavors.
• 1 1/4 tsp coarse kosher sea salt: Balances sweetness and enhances overall flavor.
• 1 tbsp baking soda (or malt extract): Used during boiling to create that classic bagel crust.
• 1 egg white + 1 tbsp water, whisked: For brushing on top to achieve a shiny finish.
• 4 tbsp unsalted butter, melted: Adds richness and helps to brown the crust.
• 6 tbsp brown sugar (optional): For a sweet, caramelized topping if you’re feeling indulgent!
• 6 oz original cream cheese, softened: The base for a luscious spread.
• 1 tbsp honey: Sweetens the cream cheese naturally and subtly.
• 1/4 tsp vanilla extract: Adds depth and warmth to the cream cheese flavor.
• 1/4 tsp cinnamon: Ties the cream cheese spread to the bagels beautifully.
• Pinch coarse kosher sea salt: Balances sweetness in the cream cheese.
• 2 tbsp chopped pecans, toasted: Adds crunch and a nutty contrast in the spread.

How to Make Homemade Pumpkin Bagels

Step 1: Proof the Yeast

Start by filling a glass measuring cup with your warm water — around 115°F (46°C) is just right to wake up those active dry yeast cells. Sprinkle in the yeast along with a tiny pinch of brown sugar to feed it, then let it sit until it becomes foamy and alive with bubbles. This proofing step is your first sign of success in crafting wonderful Homemade Pumpkin Bagels.

Step 2: Combine Pumpkin and Yeast Mixture

In your stand mixer’s bowl, mix the luscious pumpkin puree with the brown sugar, then pour in that bubbly yeast water. Blend until everything is fully combined and looking smooth and vibrant. This mixture forms the flavor-packed base of your bagel dough.

Step 3: Mix Dry Ingredients and Form Dough

Whisk together the bread flour, cinnamon, pumpkin pie spice, and salt in a separate bowl. Gradually add these dry ingredients to the wet pumpkin mix while your mixer runs on low speed. When the dough becomes sticky and just starts coming together, switch to the dough hook attachment and knead on low for about 5 minutes to develop that distinctive bagel chewiness.

Step 4: First Rise

Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise somewhere warm and draft-free until it doubles in size—this usually takes about 1 to 2 hours. Watching your pumpkin dough puff up is always such a satisfying moment!

Step 5: Shape the Bagels

Once risen, punch the dough down gently and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces using a bench scraper. Shape each piece into a tight ball, tuck the edges under, then poke your finger through the center of each to create that classic bagel hole. Give the hole a gentle stretch so it’s about 2 to 3 inches wide.

Step 6: Rest and Chill

Arrange your shaped bagels on a parchment-lined tray, cover with plastic wrap, and pop them into the fridge for at least 8 hours or overnight. This chilling step is a game-changer, intensifying flavor and perfecting texture, but if you’re short on time, a 10-minute rest at room temperature will do in a pinch.

Step 7: Preheat Oven and Prepare to Boil

Place an oven-safe dish filled with water on your oven’s bottom rack and preheat the oven to 450°F (232°C). Meanwhile, bring a large pot filled two-thirds with water and the baking soda (or malt extract) to a rolling boil. This water bath helps the bagels develop that signature chewy crust.

Step 8: Boil the Bagels

Take the chilled bagels from the fridge and let them rest at room temperature for 15 minutes if chilled. Then, carefully drop two bagels at a time into the boiling water, cooking each side for 45 seconds. Use a slotted spoon or spider to remove them and transfer to a lined baking sheet.

Step 9: Glaze and Bake

Brush each bagel with the egg white and water mixture for a gorgeous glossy finish. If you’re in the mood for extra indulgence, brush melted butter and sprinkle brown sugar on top before baking. Place the tray in the oven and bake for about 15 minutes, or until your bagels have achieved a deeply golden-brown color. Cool on a wire rack before diving in!

How to Serve Homemade Pumpkin Bagels

Garnishes

There’s something about a well-chosen topping that takes your Homemade Pumpkin Bagels to a whole new level. A light dusting of cinnamon sugar or a smear of pumpkin butter can enhance those autumn vibes. Toasted pecans sprinkled on top add a delightful crunch, while creamy cinnamon-infused cream cheese gives each bite a dreamy richness.

Side Dishes

For a hearty breakfast spread, serve these bagels alongside crispy bacon or sausage links for a savory complement. A bowl of fresh fruit salad balances out the warm spices, bringing brightness and juiciness to the table. Or pair them with a steaming cup of coffee or chai latte to match the comforting spice profile.

Creative Ways to Present

Want to impress guests? Cut your Homemade Pumpkin Bagels in half and toast them lightly. Layer thick slices of apple, a smear of nuttier cream cheese, and a drizzle of honey for an elevated open-faced treat. Alternatively, turn these bagels into mini sandwich sliders filled with turkey and cranberry sauce for a festive twist that feels both cozy and celebratory.

Make Ahead and Storage

Storing Leftovers

You can absolutely keep your Homemade Pumpkin Bagels fresh for several days by sealing them tightly in an airtight container or wrapping them well in a paper bag, and then storing them at room temperature away from direct sunlight. This preserves their texture and flavor beautifully. Just avoid the fridge as it tends to dry them out and steal that perfect chewiness.

Freezing

For longer-term storage, freezing is your best friend. Wrap each bagel individually in plastic freezer bags or airtight containers and store in the freezer for up to 3 months. When you’re ready to enjoy, just thaw them on the counter overnight, and they’ll taste almost as good as fresh-baked.

Reheating

Nothing beats a warm bagel fresh from the oven, so when reheating your Homemade Pumpkin Bagels, sprinkle them lightly with water to add steam, then microwave for 30 to 45 seconds. You can also wrap them in foil and warm in a 350°F (175°C) oven for 10 to 15 minutes to revive that lovely crust while ensuring a soft inside.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes! Canned pumpkin puree works perfectly and is actually what most people use. Just make sure it’s plain pumpkin puree and not pumpkin pie filling, which has added sugars and spices.

What if I don’t have bread flour? Can I use all-purpose flour?

While bread flour is ideal for the chewiness of bagels, all-purpose flour can be used in a pinch. Expect slightly softer bagels with less chew but still delicious flavors.

Is it necessary to chill the bagels overnight?

Chilling the dough overnight helps develop flavor and improves texture, but if you’re short on time, letting the shaped bagels rest at room temperature for 10 minutes before boiling and baking is fine.

Can I add mix-ins like nuts or raisins to the dough?

Absolutely! Adding chopped pecans, walnuts, or dried cranberries can give your pumpkin bagels extra texture and flavor. Just gently fold them in after mixing the dough.

How do I store leftover cream cheese spread?

Keep any leftover cream cheese spread in an airtight container in the refrigerator and consume within 3 to 4 days for the best taste and freshness.

Final Thoughts

There’s something truly magical about making your own bagels, and when you add the cozy flavor of pumpkin, it becomes a fall baking adventure you won’t want to miss. These Homemade Pumpkin Bagels are comfort food at its best — full of warm spices, soft yet chewy texture, and plenty of opportunities to customize with your favorite toppings. Trust me, once you give this recipe a try, you’ll be hooked and looking forward to pumpkins all year round. So grab your ingredients and get ready to savor a little slice of autumn in every bite!

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