Homemade Pumpkin Bagel Recipe

Introduction

Embrace the cozy spirit of autumn with our incredible pumpkin bagel recipe! Imagine warm, spiced bagels, fresh from your oven, filling your kitchen with an irresistible aroma. This recipe brings you the comforting taste of fall in every chewy bite. Get ready to discover how easy and satisfying it is to create bakery-quality bagels right at home. You’ll love the simple steps and delicious results this season.

Why You’ll Love This Pumpkin Bagel Recipe

• Enjoy Cozy, Festive Flavors: Each bite delivers a delightful blend of real pumpkin and warm spices, perfect for fall. These bagels make every breakfast feel like a special treat.
• Achieve Perfect Chewy Texture: Our method ensures your bagels have that quintessential chewy crust and soft, airy interior. Say goodbye to dense, heavy bagels.
• Customize with Your Favorite Toppings: From classic cream cheese to a sprinkle of cinnamon sugar, these bagels are a versatile canvas. Personalize them to suit your taste.
• Impress Friends and Family: Share your homemade creations with loved ones and watch their faces light up. This impressive pumpkin bagel recipe will surely be a hit.
• Experience Fresh, Bakery-Quality Bagels: Skip the store-bought versions and enjoy the unparalleled taste of freshly baked goods. Nothing beats the warmth and flavor of homemade.

Ingredients

Crafting the perfect homemade pumpkin bagels starts with simple, wholesome ingredients. This delightful pumpkin bagel recipe uses both pantry staples and seasonal favorites to create rich flavor. Gather your wet and dry components, and let’s begin baking.

Wet Ingredients:

• 1 cup warm water (105-115°F / 40-46°C)
• 1 (1/4 ounce) packet active dry yeast (about 2 1/4 teaspoons)
• 2 tablespoons granulated sugar
• 1 cup pumpkin puree (not pie filling)
• 2 tablespoons unsalted butter, melted (or vegetable oil)

Dry Ingredients:

• 3 ½ – 4 cups bread flour (plus more for dusting)
• 1 ½ teaspoons salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves (optional)

For Boiling:

• 8 cups water
• 2 tablespoons baking soda
• 1 tablespoon malt barley syrup or brown sugar

For Topping (Optional):

• 1 egg white, beaten with 1 teaspoon water (egg wash)
• Pumpkin seeds, cinnamon sugar, or flaky sea salt

Notes & Substitutions

For the best results, use bread flour as its higher protein content develops the necessary gluten for that signature chewy bagel texture. All-purpose flour can work in a pinch, but the chewiness might be slightly reduced.

You can substitute active dry yeast with instant yeast; simply add it directly to the dry ingredients without blooming, though blooming active dry yeast first ensures it’s alive.

Maple syrup or honey can replace granulated sugar in the dough for a slightly different flavor profile. For a dairy-free option, use vegetable oil instead of butter and ensure your pumpkin puree is unsweetened.

When it comes to pumpkin, canned pumpkin puree is convenient and consistent, but you can certainly use homemade pumpkin puree for an even fresher taste. Just make sure it’s thick and free of excess moisture.

Equipment

Making bagels at home is simpler than you might think with the right tools. You don’t need fancy equipment to create this amazing pumpkin bagel recipe.

• Large mixing bowl: For dough preparation.
• Stand mixer with a dough hook (optional): Makes kneading much easier. A large spoon and strong arms work too!
• Measuring cups and spoons: For precise ingredient amounts.
• Large pot (at least 5-quart): Essential for boiling the bagels.
• Slotted spoon or spider: For transferring bagels from water to baking sheet.
• Baking sheets: Two large ones are ideal.
• Parchment paper: Prevents sticking and makes cleanup easy.
• Wire cooling rack: For cooling baked bagels.

Instructions

Follow these detailed steps to create your own batch of delicious homemade bagels. This pumpkin bagel recipe is designed for success, even for beginner bakers.

Step 1: Activate Yeast

Begin by warming 1 cup of water to a temperature between 105-115°F (40-46°C). In your large mixing bowl, combine the warm water, yeast, and 2 tablespoons of granulated sugar. Stir gently, then let this mixture sit for 5-10 minutes. The yeast should bloom, becoming foamy and aromatic, indicating it’s active and ready.

Step 2: Combine Dough

To the yeast mixture, add the pumpkin puree and melted butter. In a separate bowl, whisk together 3 ½ cups of bread flour, salt, cinnamon, ginger, nutmeg, and optional cloves. Gradually add the dry flour mixture to the wet ingredients, mixing until a shaggy dough forms.

If using a stand mixer, attach the dough hook and knead on low speed for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth, elastic, and no longer sticky. Add the remaining ½ cup of flour if the dough is too wet.

Step 3: First Rise

Lightly grease a clean large bowl with a little oil. Transfer the kneaded dough to the oiled bowl, turning once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot. Let the dough rise for 1 to 1 ½ hours, or until it has visibly doubled in size. This first rise is crucial for flavor development.

Step 4: Shape Bagels

Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 8-10 equal pieces (about 4 ounces each for 8 bagels). Roll each piece into a smooth ball. Using your thumb, press a hole through the center of each ball. Gently stretch the dough outwards to create a hole about 1-1 ½ inches in diameter. Make sure the hole is sufficiently large, as it will shrink during proofing and baking.

Step 5: Second Rise (Proofing)

Line two baking sheets with parchment paper. Arrange the shaped bagels on the prepared sheets, leaving some space between them. Lightly cover the bagels loosely with plastic wrap or a clean kitchen towel. Let them proof for another 20-30 minutes at room temperature. To test if they’re ready, perform a float test: drop one bagel into a bowl of water. If it floats within 10 seconds, they are ready. If not, let them proof for a little longer.

Step 6: Boil Bagels

While the bagels proof, preheat your oven to 425°F (220°C). Bring 8 cups of water to a rolling boil in a large pot. Add the baking soda and malt barley syrup (or brown sugar) to the boiling water; this creates the distinctive chewy crust and shiny exterior. Carefully drop 2-3 bagels into the boiling water at a time, being careful not to overcrowd the pot. Boil for 30 seconds to 1 minute on each side.

Step 7: Bake Bagels

Using a slotted spoon or spider, carefully remove the boiled bagels from the water, allowing excess water to drain. Place them back onto the parchment-lined baking sheets. If using, immediately brush the tops of the bagels with the beaten egg white wash and sprinkle with your desired toppings (pumpkin seeds, cinnamon sugar, or sea salt). Transfer the baking sheets to the preheated oven. Bake for 18-22 minutes, or until the bagels are beautifully golden brown. Once baked, transfer them to a wire rack to cool completely before slicing and serving. This ensures a perfect texture.

Pro Tips & Troubleshooting

Mastering this pumpkin bagel recipe is easy with a few expert tips.

• Kneading Techniques: Proper kneading is key for gluten development. If using a stand mixer, ensure the dough wraps around the hook and cleans the sides of the bowl. For hand kneading, aim for a smooth, elastic dough that springs back when poked.
• Perfect Proofing: Avoid under or over-proofing. Under-proofed bagels will be dense, while over-proofed ones may collapse during boiling. The float test is your best friend.
• Boiling Importance: Boiling the bagels in an alkaline solution (baking soda/malt) gelatinizes the starch on the surface, creating that unique, shiny, and chewy crust. Don’t skip this step!
• Achieving Shine: An egg wash (beaten egg white + water) brushed on before baking contributes to a beautiful, glossy finish and helps toppings adhere.
• Common Mistakes: Dense texture often means insufficient kneading or under-proofing. Misshapen bagels can result from not making the initial hole large enough or handling them too roughly.

Serving, Storage & Variations

Enjoying your homemade pumpkin bagels is part of the fun! This versatile pumpkin bagel recipe offers many possibilities.

• Serving Suggestions: These bagels are fantastic toasted and spread with a generous schmear of cream cheese. Try a homemade maple pecan cream cheese, plain cream cheese, or even apple butter. They also make an amazing base for a breakfast sandwich.
• Storage Tips: Store freshly baked bagels in an airtight container or bag at room temperature for up to 2-3 days. For longer storage, refrigerate for up to a week, or freeze.
• Freezing Instructions: To freeze baked bagels, allow them to cool completely. Slice them first if desired, then place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or toast directly from frozen. You can also freeze unbaked, proofed bagels. Flash freeze on a baking sheet, then transfer to a bag. When ready to bake, thaw in the fridge overnight, then proceed with boiling and baking.
• Flavor Variations: Get creative! Add mini chocolate chips or chopped pecans to the dough for extra texture and flavor. A touch of maple extract can enhance the autumnal notes.
• Savory Options: For a different twist, omit the egg wash and sprinkle with everything bagel seasoning before baking, though this shifts away from the pumpkin spice profile.

Nutrition

These estimated nutritional facts for a single homemade bagel are based on general ingredients. Values can vary significantly depending on precise measurements, toppings, and ingredient brands used in your pumpkin bagel recipe. Please remember these are approximations.

This information is for guidance only and not intended as medical or dietary advice.

FAQs

Conclusion

There’s nothing quite like the comforting aroma and satisfying taste of freshly baked goods, and this pumpkin bagel recipe delivers on all fronts. You’ve now mastered the art of creating warm, chewy, and perfectly spiced bagels that capture the essence of autumn.

We hope you enjoy the process as much as the delicious results. Don’t hesitate to share your homemade pumpkin bagels with loved ones or experiment with your favorite toppings. We’d love to hear about your baking adventures in the comments below!

For more cozy autumn recipes to enjoy with your freshly baked Homemade Pumpkin Bagels, try our comforting Roasted Tomato Basil Soup, indulge in a sweet slice of Pumpkin Lush Dessert, or treat yourself to warm Cinnamon Glazed Apple Fritter Bites.

Follow me on Pinterest for more homemade breads, seasonal treats, and easy fall baking ideas that bring warmth and flavor to every table.

Homemade Pumpkin Bagel Recipe

This delightful no-bake Pumpkin Lush dessert features a graham cracker crust, a creamy cheesecake layer, a spiced pumpkin pudding layer, and a cool whip topping.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings 12 slices

Calories 380 kcal

Equipment

• 9×13 inch dish
• Large mixing bowls
• Whisk
• Electric mixer
• Spatula

Ingredients

  

For the Crust

• 1 3/4 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tablespoons granulated sugar

For the Cheesecake

• 16 ounces cream cheese softened to room temperature
• 1 cup powdered sugar
• 4 ounces cool whip

For the Pumpkin Filling

• 2 cups whole milk
• 1 (15 ounce) can pumpkin puree
• 2 (4 ounce) packets vanilla pudding mix
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 4 ounces cool whip

For the Topping

• 1 (8 ounce) tub cool whip
• 1/2 cup chopped pecans (optional)
• 2 tablespoons graham cracker crumbs (optional)
• 1/2 cup caramel sauce (optional)

Instructions

 

Crust Preparation

• Combine graham cracker crumbs, melted butter, and granulated sugar until a wet sand-like mixture forms.
• Press the crust mixture into a 9″x13″ dish, then cover and refrigerate.

Cheesecake Layer

• Beat softened cream cheese and powdered sugar until smooth, then gently fold in 4 ounces of cool whip. Spread this cheesecake layer evenly over the crust.

Pumpkin Layer

• Whisk together milk, pumpkin puree, vanilla pudding mixes, cinnamon, ginger, and nutmeg. Fold in 4 ounces of cool whip until smooth, then spread over the cheesecake layer.

Topping and Chilling

• Top the pumpkin layer with the remaining 8-ounce tub of cool whip and garnish with optional pecans, caramel sauce, or graham cracker crumbs.
• Chill the dessert in the refrigerator for a minimum of 4 hours before serving.

Notes

Ensure to chill the dessert for at least 4 hours to allow all layers to set properly, making it easier to slice and serve.