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Homemade Pumpkin Bagels Recipe

Homemade Pumpkin Bagels Recipe
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★★★★★

4.9 from 13 reviews

These homemade pumpkin bagels are soft, chewy, and bursting with fall flavors like cinnamon and pumpkin pie spice. Perfect for a seasonal treat, they combine the rich taste of pumpkin puree with a touch of brown sugar and warm spices, topped with a delightful honey-cinnamon cream cheese spread with toasted pecans. The recipe includes an optional chilling step to enhance texture and flavor, resulting in bagels that are golden brown and deliciously satisfying.

Ingredients

Scale

Dough

  • 3/4 cup warm water (about 115°F / 46°C)
  • 1 packet active dry yeast (2 ¼ tsp)
  • 1/2 cup pumpkin puree
  • 1/3 cup packed brown sugar
  • 3 cups bread flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 1/4 tsp coarse kosher sea salt
  • 1 tbsp baking soda (or malt extract)

Topping

  • 1 egg white + 1 tbsp water (whisked)
  • 4 tbsp unsalted butter (melted)
  • 6 tbsp brown sugar (optional)

Cream Cheese Spread

  • 6 oz original cream cheese (softened)
  • 1 tbsp honey
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • Pinch coarse kosher sea salt
  • 2 tbsp chopped pecans (toasted)

Instructions

  1. Proof the yeast: Fill a glass measuring cup with 3/4 cup (180 ml) of warm water at about 115°F/46°C. Add the yeast packet and a pinch of the brown sugar. Allow it to sit until foamy, which indicates the yeast is active.
  2. Combine wet ingredients: In the bowl of a stand mixer, add pumpkin puree and the remaining brown sugar. Pour in the yeast mixture and mix until everything is well combined.
  3. Mix dry ingredients: In a medium bowl, whisk together the bread flour, cinnamon, pumpkin pie spice, and sea salt. Gradually add these dry ingredients to the wet mixture while mixing on low speed.
  4. Knead the dough: When a sticky dough starts to form, switch to the dough hook attachment. Mix on the lowest speed for 5 minutes until the dough is smooth and elastic.
  5. First rise: Transfer the dough to a greased bowl, cover with plastic wrap, and allow it to rise until doubled in size, about 1 to 2 hours depending on room temperature.
  6. Shape the bagels: Punch down the dough and turn it onto a lightly floured surface. Using a bench scraper or knife, divide the dough into 8 equal pieces, approximately 3 3/8 oz each. Shape each piece into a ball, pinch the bottoms closed, then press a finger through the center to create a hole. Gently stretch the hole to form the typical bagel shape.
  7. Second rest and chill: Place the shaped bagels on a parchment- or silicone-lined baking sheet, cover with plastic wrap, and let rest for 10 minutes. Then refrigerate for at least 8 hours to improve flavor and texture. (This step can be skipped but is recommended.)
  8. Preheat oven and prepare water bath: Place an oven-safe dish filled with 3 cups of water on the bottom rack of the oven and preheat the oven to 450°F (232°C). Meanwhile, bring a large Dutch oven filled two-thirds with water and the baking soda (or malt extract) to a boil.
  9. Boil the bagels: Remove bagels from the refrigerator and let sit for 15 minutes at room temperature (skip if not chilled). Boil bagels in batches of two, cooking each side for 45 seconds. Use a slotted spoon to remove them, and place on the lined baking sheet.
  10. Add toppings and bake: Brush each bagel with the egg white and water mixture. Optionally brush with melted butter and sprinkle with brown sugar. Bake the bagels on the middle oven rack for about 15 minutes or until deep golden brown.
  11. Cool and prepare cream cheese spread: Transfer bagels to a wire rack to cool completely. Meanwhile, beat the softened cream cheese in a small bowl until light and fluffy. Mix in honey, vanilla, cinnamon, and salt until smooth. Fold in toasted chopped pecans until combined.

Notes

  • Recipe adapted slightly from Taste Of Home.
  • Store bagels in an airtight container or wrapped in a paper bag away from direct sunlight. They stay fresh for up to 5 days at room temperature. Avoid refrigerating, as it makes bagels dry and less chewy.
  • For longer storage, freeze bagels up to 3 months. Seal each bagel tightly in a plastic freezer bag. To thaw, leave them on the counter overnight.
  • To reheat, sprinkle bagel with a little water and microwave on high for 30-45 seconds or wrap in foil and warm in a 350°F (175°C) oven for 10-15 minutes.

Nutrition

Keywords: homemade pumpkin bagels, pumpkin bagels recipe, fall bagels, pumpkin puree bagels, cinnamon bagels, cream cheese spread

Find it online: https://bakedbylisa.com/homemade-pumpkin-bagels-recipe/