Pumpkin Bagels

Pumpkin bagels are the perfect fall breakfast!

Pumpkin Bagels ~ Savory Simple

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!

pumpkin bagels
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Pumpkin Bagels

Pumpkin bagels are the perfect fall breakfast!
Course Breakfast, Brunch
Cuisine American
Prep Time 45 minutes
Cook Time 2 hours 15 minutes
Total Time 3 hours
Servings 7 -9 bagels
Author Jennifer Farley

Ingredients

  • 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

Instructions

  • 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.

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

 

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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  • This looks and sounds amazing. I have been too afraid to attempt bagels but I may try to whip these up as we round out the fall season and begin moving toward winter…

    I’m sure mine will be ugly and horrible looking but as long as I come to grips with that before-hand, I should be ok – right!?

  • do you have any flaxseed bagel recipes? We have recently moved back to the UK after a five year stint in Canada and my daughter was obsessed with bagels especially the flaxseed variety. Bagels are of a poor quality in the UK, would like a nice, authentic recipe! My new blog is jillfoodie.wordpress.com

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  • I made a glaze for the bagels with the following:
    (Estimations)
    -1 rounded tablespoon of brown sugar
    -2 Tablespoons of melted butter
    -1/2 tsp of cinnamon
    -dash of nutmeg
    -1 Tablespoon Natural Cane Sugar (or granulated sugar)
    -Dried cranberries to sprinkle (optional)
    It added a little sweetness and balanced out the savory bagel.

  • These sound so good and look so pretty. Have never made homemade bagels. Love the Everything bagels with an egg frittata with ham and cheese, some herbs and garlic. on the toasted bagel.

    Will have to try these.