Description
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
- Pumpkin spice mix: cinnamon, nutmeg, ginger, optional allspice/cloves
- 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)
- Sugar: ≈ 8–15 g
- Sodium: ≈ 400–600 mg
- Fat: ≈ 2–4 g
- Saturated Fat: ≈ 1 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: ≈ 60–70 g
- Fiber: ≈ 2–4 g
- Protein: ≈ 10–12 g
- Cholesterol: ≈ 20 mg
