These pumpkin spice bagels are soft, chewy, and full of cozy fall flavor. I make them with pumpkin puree and warm pumpkin pie spices, then bake them to golden perfection with a light sprinkle of brown sugar on top. Every bite has that perfect mix of sweetness, spice, and satisfying chew that makes homemade bagels so special.
Why You’ll Love This Recipe
I love how these bagels bring all the comforting flavors of fall into one delicious bite. The pumpkin puree makes the dough soft and flavorful, while the mix of cinnamon, nutmeg, and ginger gives them a wonderful aroma. The recipe is perfect for a weekend baking project—there’s some rising and chilling time, but most of it is hands-off. At the end, I get a batch of beautifully baked bagels that make the house smell amazing and taste even better.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Sponge:
Bread flour
Water, room temperature
Instant or dry active yeast
Dough:
Instant or dry active yeast
Pumpkin puree
Salt
Brown sugar
Cinnamon
Nutmeg
Ginger
Bread flour
Optional: raisins
For boiling and baking:
Baking soda
Large egg (for egg wash)
Brown sugar (for sprinkling)
Directions
Make the sponge: I start by combining yeast and water, then mix in the flour until everything is moistened. I cover it and let it stand for about an hour and a half.
Prepare the dough: I mix a bit more yeast with water and add it to pumpkin puree, salt, brown sugar, and the spices. Then I stir in the sponge mixture and gradually add flour until the dough forms a smooth, elastic ball.
Shape the bagels: I divide the dough into 12 or 13 pieces, roll each into a ball, and let them rest for 20 minutes. Then I shape each into a bagel by pressing a hole in the center and gently stretching it.
Refrigerate: Once shaped, I cover the bagels with oiled plastic wrap and refrigerate for at least 4 hours, or overnight.
Boil and bake: I preheat the oven to 500°F and bring a pot of water to a boil with a tablespoon of baking soda. I boil each bagel for one minute on each side, then place them on a baking sheet, brush with egg wash, and sprinkle with brown sugar if I want extra sweetness.
Bake: I bake for 6 minutes, rotate the pan, lower the temperature to 450°F, and bake for 8–10 more minutes until golden brown. Then I cool them on a rack and enjoy.
Servings and Timing
This recipe makes about 12 bagels. It takes approximately 5 hours and 15 minutes total, including rising and resting time. Each bagel has around 273 calories.
Variations
I sometimes skip the raisins if I want a smoother texture, or add chopped pecans for extra crunch.
A touch of cloves adds a deeper spice note if I want something bolder.
For a sweet twist, I drizzle a bit of maple glaze on top after baking.
Using whole wheat bread flour gives a nuttier, heartier version.
Storage/Reheating
I store cooled bagels in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. For longer storage, I freeze them right after baking and cooling. When I’m ready to enjoy one, I thaw it and toast it lightly to bring back the freshness.
FAQs
How can I make the bagels chewier?
I use high-protein bread flour and make sure to knead the dough until it’s elastic for the best chewy texture.
Can I make the dough the night before?
Yes, I refrigerate the shaped bagels overnight and boil and bake them the next morning for fresh bagels.
What if I don’t have bread flour?
I can use all-purpose flour, but the bagels will be slightly softer and less chewy.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugar and spices that would change the dough texture and flavor. I always use pure pumpkin puree.
How do I prevent my bagels from drying out in the fridge?
I tightly cover the pan with oiled plastic wrap to keep moisture in while the bagels rest overnight.
Conclusion
I love making these pumpkin spice bagels when I want something cozy and homemade for breakfast. They fill the kitchen with warm fall scents and taste amazing toasted with a bit of butter or cream cheese. It’s the perfect weekend project that rewards me with a dozen golden, spiced bagels ready to enjoy all week.
These pumpkin spice bagels are soft, chewy, and full of cozy fall flavor—made with pumpkin puree and warm pumpkin‑pie spices, then baked to golden perfection and topped with a sprinkle of brown sugar for sweetness.
Ingredients
~1 cup (240 ml) warm water (room temperature as needed)
~2 ¼ teaspoons instant or active dry yeast
½ cup (≈120 g) pumpkin puree (not pie‑filling)
Salt (≈1 teaspoon) and brown sugar (≈⅓–½ cup) to taste
Bread flour (or strong all‑purpose) to form dough (≈4 to 5 cups total) :contentReference[oaicite:0]{index=0}
For boiling & baking: Baking soda (for water bath), large egg (for egg‑wash), brown sugar for sprinkling topping (optional) :contentReference[oaicite:1]{index=1}
Instructions
Mix yeast and warm water; add pumpkin puree, brown sugar and spices, then gradually add flour (bread flour preferred) until a smooth elastic dough forms. Knead until dough is smooth and dense. :contentReference[oaicite:2]{index=2}
Let dough rise in a greased bowl, covered, until doubled in size (≈1–2 hours) :contentReference[oaicite:3]{index=3}
Punch down dough, divide into ~8–12 pieces (depending on size), shape each into a ball then form into rings (either roll rope shape or make ball and poke hole) to form bagels. Let shaped dough rest. :contentReference[oaicite:4]{index=4}
Pre‑heat oven high (≈450°F / 230°C) and bring a pot of water to boil with a bit of baking soda (or sugar/honey) for boiling the bagels. :contentReference[oaicite:5]{index=5}
Boil each bagel for ~45–60 seconds per side (or ~1 minute each side) in the water bath. Remove and drain. :contentReference[oaicite:6]{index=6}
Place boiled bagels on a parchment‑lined baking sheet, brush with egg‑wash (if using) and sprinkle brown sugar (optional) then bake for ~10–15 minutes until golden brown and chewy inside. Lower temperature if needed for final bake. :contentReference[oaicite:7]{index=7}
Cool on a rack. Serve warm or toasted with butter, cream cheese or maple butter.
Notes
Use bread flour for best chew and structure. Many pumpkin bagel recipes use bread flour and caution against all‑purpose flour for full chew. :contentReference[oaicite:8]{index=8}
As pumpkin puree adds extra moisture, adjust flour amount to get a stiff but workable dough. One source noted needing extra flour because of pumpkin’s moisture. :contentReference[oaicite:9]{index=9}
Spices are flexible—use a prepared pumpkin pie spice blend or mix cinnamon, nutmeg, ginger, allspice/cloves. :contentReference[oaicite:10]{index=10}
For a sweeter crust, sprinkle brown sugar or cinnamon‑sugar after egg‑wash. Some recipes also suggest boiling in honey or sugar water bath for added flavor. :contentReference[oaicite:11]{index=11}
These bagels freeze well once baked and cooled. For best texture, slice and toast before serving.
Prep Time:≈ 30‑45 minutes (active) + resting/rising time
Cook Time:≈ 10‑15 minutes baking (plus short boil time)
Category:Breakfast / Brunch
Method:Boil then Bake
Cuisine:American / Fall‑Seasonal
Nutrition
Serving Size:1 bagel
Calories:≈ 300–400 kcal (depending on size and topping)
