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!
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I have always wanted to make my own bagels…and my own pretzels….I need to get busy :) These look wonderful- a perfect treat for fall– thanks for sharing!!
I spent several years working through college at a bagel shop as a baker and manager. I have a soft spot for bagels and happy you make it seem so simple to concoct them at home. Now to make pumpkin cream cheese!
~Emilie
http://corkandspoon.wordpress.com
Those turned out beautifully.
I don’t think i’ve ever had a pumpkin bagel before.. and now I feel like I’ve been missing something my whole life because these look and sound amazing!
This sounds amazing and they look great too. I’ve never made bagels, I guess the thought intimidates me but your instructions have convinced me that it’s not as hard I think it is. Thanks for posting this!
I knew I had to read this the moment I saw your title. This is a wholesome treat. I could handle a pumpkin bagel sandwich with chicken or turkey, lettuce and cranberry sauce! Have you tried with whole grain flour too or do you feel this particular recipe needs all purpose for proper texture and taste?
I haven’t tried whole grain flour but I say go for it! It may change the texture a bit but they’ll still taste good.
I’m so impressed you made these. I just had a pumpkin bagel for the first time this weekend – delicious!
yum yum yum!
inspired!
i’ve never made bagels before….and i’ve never tasted pumpkin bagels before – clearly need to broaden my repertoire – wonderful idea, thanks so much
I’ve had a browse through your recipes – everything looks just delicious! I must have a proper look through at some point. And I should probably get a few tips about photography as well…
I make bagels pretty often using Peter Reinhart’s recipe—I never thought of doing a seasonal variation! Love this.
It would not have occurred to me to use pumpkins in bagels. A few days ago, you made a cookie that would be a sure success in a cookie shop. Now it’s seasonally-flavored bagels. When is the Savory Simple Cookies & Bagels shop opening? :-)
I’m not kidding when I say I want to eat EVERYTHING you post. Gah! I’ve bookmarked quite a few already, but these pumpkin bagels will probably be this weekend’s project…
I am not a huge bagel fan but I can honestly say I never heard of Pumpkin Bagels before. And boy did these turn out to look amazing. Very nice job and recipe
They look so scrumptiously plump and moist!