Pumpkin Bagels

Imagine starting your day with the aroma of freshly baked pumpkin spice bagels wafting through your kitchen. These bagels, infused with the cozy spices of fall, offer the perfect balance of sweetness and warmth. The process is simple, and the results are a dozen golden-brown rings of goodness. Whether you enjoy them plain, with a spread of cream cheese, or lightly toasted, these bagels bring a taste of autumn to your breakfast table.

Ingredients for Pumpkin Bagels

• Water: This water provides the necessary moisture to bind the ingredients and activate the yeast, essential for the bagels’ structure. For a richer dough, consider using milk instead.
• Canned pumpkin: Pumpkin adds moisture and a subtle sweetness while infusing the dough with the distinct flavor of pumpkin. For a more intense flavor, use pumpkin puree made from scratch.
• Brown sugar: Brown sugar enhances the sweetness and adds depth with its molasses content, complementing the spices perfectly. If you’re out, honey or maple syrup can be a good substitute.
• Salt: Salt balances the sweetness and enhances the overall flavor profile. Sea salt or kosher salt will also work.
• Ground cinnamon: Cinnamon is the primary spice that gives these bagels their warm, comforting aroma. You can also add a pinch of cardamom for an extra layer of flavor.
• Ground nutmeg: This spice adds a warm, nutty undertone that pairs well with the cinnamon and pumpkin.
• Ground allspice: Allspice contributes a mix of clove, nutmeg and cinnamon notes, enhancing the autumnal flavor. If unavailable, a pinch of ground cloves can be used instead.
• Ground cloves: Clove is a potent spice that gives a rich, spicy warmth, adding depth to the flavor profile.
• Bread flour: This flour provides the gluten needed for the bagels’ chewy texture. For a denser bagel, you can substitute with whole wheat flour.
• Active dry yeast: The leavening agent that makes the dough rise is yeast, which gives the bagels their characteristic lightness.
• Egg white: Egg white adds sheen and helps the bagels brown beautifully in the oven. For a vegan option, use aquafaba (chickpea water) instead.
• Cornmeal: Cornmeal prevents the bagels from sticking to the baking sheet, adding a slight crunch to the bottom. Semolina can be used as a substitute.

Directions 

Step 1: Prepare the dough

In the bread machine pan, add the water, canned pumpkin, brown sugar, salt, spices, flour, and yeast in the order suggested by the manufacturer. Select the dough setting. Check the dough after five minutes of mixing; if it’s too dry, add 1 to 2 tablespoons of water. If it’s too wet, add flour in small increments.

Step 2: Shape the bagels

Once the cycle is complete, transfer the dough to a lightly floured surface. Shape the dough into nine equal-sized balls. Push your thumb through the center of each ball to form a 1-inch hole, then gently stretch the dough to form an even ring. Cover the shaped bagels with a cloth and let them rest for 10 minutes. After resting, flatten the rings slightly.

Step 3: Boil the bagels

Fill a Dutch oven two-thirds full with water and heat it to a boil. Drop the bagels, two at a time, into the boiling water. Cook for 45 seconds on each side. Remove each bagel with a slotted spoon and let them drain on paper towels.

Step 4: Bake the bagels

Preheat the oven to 400°F. Whisk the egg white with the remaining water and brush the mixture over each bagel. Prepare a sheet tray by spraying it with cooking spray and sprinkling it with cornmeal. Place the bagels on the tray, spacing them about 2 inches apart. Bake the bagels until they turn golden brown, 15 to 20 minutes. Once baked, move them to wire racks to cool. Serve warm with cream cheese if desired.

Pumpkin Bagel Variations

• Make it savory: Replace the sugar and spices with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 2 tablespoons of chopped fresh rosemary.
• Add some crunch: Incorporate 1/4 cup of chopped nuts, such as pecans or walnuts, into the dough for added texture.
• Sweeten it up: Stir in 1/4 cup of dried cranberries or raisins for a fruity twist.

How to Store Pumpkin Bagels

Let the bagels cool completely before placing them in a resealable container or zip-top bag. They’ll stay fresh at room temperature for up to three days.  

Can you freeze pumpkin spice bagels?

Yes, you can freeze these bagels. Once they are completely cooled, freeze them in a single layer on a baking sheet. After they’re solid, store them to a zip-top bag and keep them in the freezer for up to three months. To enjoy, thaw the bagels at room temperature or pop them in the toaster.

Pumpkin Bagel Tips

What is the best flour for making bagels?

Bread flour is ideal for bagels because it has a high protein content, which helps create the dense, chewy texture that bagels are known for.

How do you know when bagels are done boiling?

Boil the bagels until they float, usually about 45 seconds on each side. This ensures that they’re fully cooked inside without becoming too dense.

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin puree works just as well. Just make sure it’s well-drained and has a similar consistency to canned pumpkin to avoid changing the dough’s texture.

How do you keep bagels from sticking to the pan?

Sprinkling cornmeal on the baking sheet before placing the bagels helps prevent them from sticking. Parchment paper works in a pinch.