Bagels were a staple in my house growing up. They’ve always been a favorite for easy weekend breakfasts as well as brunch with friends and family. Homemade bagels are surprisingly easy to make and you be creative with the flavors. Since pumpkin is the star ingredient of fall cuisine it makes a perfect seasonal bagel that you won’t find in many shops.
If you’ve ever made soft pretzels, the process for preparing homemade bagels is quite similar. You combine ingredients, kneed the dough, let it rise, shape your bagels, let it rise again, and finally you boil and bake them. As with most bread recipes there are many steps but none of them are difficult. The outside has a wonderful crunch and the inside is soft and chewy. The spice levels hit all the right notes. Pumpkin powder is optional, but I love using it. It’s all-natural and enhances both flavor and color. I first discovered it when I made pumpkin challah bread, and it’s been a staple fall ingredient ever since. Enjoy these pumpkin bagels!
- 1 cup warm water
- 1/5 ounce active dry yeast (2 1/4 teaspoons)
- 1 1/2 tablespoons sugar, plus 1/2 tablespoon
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup pumpkin puree
- 1 1/2 tablespoons pumpkin pie spice
- 3 tablespoons Pumpkin Powder (optional, for color and flavor)
- vegetable oil
- Whisk/sift together flour, salt, pumpkin pie spice and pumpkin powder (if using).
- In a stand mixer, whisk the water, yeast and 1.5 tbsp sugar. Allow it to proof for 3-5 minutes.
- Add the pumpkin puree and mix using a dough hook, then begin to slowly add the flour mixture. Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour. You want to mix it until the dough is no longer sticky. After 5 minutes if the dough is sticky, you can incorporate another 1-2 tablespoons of flour (or a combination of flour and pumpkin powder).
- Form the dough into a ball and place in a lightly greased, large bowl. Cover and allow the dough to double in size, around 1 hour.
- Remove the dough and punch it down. Divide into equal pieces, 2-4 oz each depending on how big you like your bagels. Form each piece of dough into a ball. Roll each ball into a 4-5 inch log. Join the ends and roll them together. Repeat with the the rest of the dough. Place on a lightly greased surface and let rest until risen but not doubled, 20-30 minutes.
- Preheat the oven to 400 degrees F and bring 12 cups of water to a boil with the remaining sugar. Grease a sheet tray and set aside.
- In batches, boil the bagels for around 20-30 seconds per side.
- Place the bagels on the prepared sheet tray. Bake for 5 minutes, flip, and bake for 30-35 minutes.
- Allow to cool before serving.
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