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. Enjoy these pumpkin bagels!
Pumpkin Bagels
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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Recipe Troubleshooting
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Elisabeth says
Funny… the first time I tried bagels I used an adaptation of Emeril’s recipe, too…. I think mine ended up over-proofing (I seem to recall getting a phone call toward the end of the proofing time…). They look good!
At the bagel place I worked at we had pumpkin chocolate chip bagels with pumpkin chocolate chip cream cheese for the month of October. November was cranberry orange nut… I might be inspired now! :)
Mad Dog says
Wow – I’ve never had pumpkin bagels – very seasonal!
Mufidah Kassalias says
I love bagels! When we have the time we make sea salt and poppy seed bagels, which are absolutely delicious.
I really like your blog, btw — you’ve got some great recipes! If you’re ever interested in the occasional guest blog I’ve got some yummy recipes (many of which are my own, handed down, passed on) and can take good photographs of the end results.
crazyveggiegirl says
This looks so fantastic, I want to make pumpkin bagels right now! Thank you for sharing! :-)
Christine says
Aw, I like how soft and puffy these bagels look. Toast one up with a lil’ cream cheese and honey, HECK YES. Slobber time! :)
Libby says
Wow, you make bagel making sounds so easy. I have been wanting to try and make some.. maybe this will push me in the right direction.
blissedmicha says
These look amazing! I’ve never tried making bagels before… I may just have to start with these :)
jane says
I have never heard of pumpkin powder! Sounds so good!
Savory Simple says
It is! It’s just dehydrated pumpkin that’s been ground into a fine powder. If you look online you can find all kinds of powders- tomato, mushroom, spinach, etc. They’re great for making colorful pasta without adding food coloring.
ceciliag says
I love the idea of bagels and have never made them and you are right it does look kind of simple, i look forward to giving these a try, and I should look up these poweder they sound interesting to cook with .. thank you.. c
5iveDollarFeasts says
I have never made bagels from scratch. This seems perfect for a November brunch.
Baking Serendipity says
I have never made my own bagels, but it is on my to-do list! Pumpkin bagels are my favorite morning treat…I’ll have to give this a try before it’s out of season!
JeniferR says
I have never made bagels and never had a pumpkin bagel! These look delicious. Looks like a good project for me and my 8 year old daughter!
Nicole says
These look wonderful! I am also very intrigued by your pumpkin challa bread.
mindrunningwild says
I’ve always wanted to try making bagels. I think I might need to try these. Is this a good start recipe for this sort of thing?
Savory Simple says
Sure, but if you remove the pumpkin powder and spices you may want to add a bit more flour.
thecompletecookbook says
Oh how perfect, crunchy on the outside and soft and chewy on the inside. Love the idea of the pumpkin powder too.
Have a happy day.
:-) Mandy