Homemade Pumpkin Bagels Recipe for a Cozy Fall Breakfast

Homemade Pumpkin Bagels

If you have ever walked past a bakery display of pumpkin bagels in October and wished you could make them at home any time of year, this recipe is for you.

I am a pumpkin enthusiast through and through, and I used to think homemade bagels were one of those projects best left to professionals. Then I tried this method, and everything changed. You do not need a bakery background.

You need a bowl, a few basic ingredients, and a little patience while the dough rises.

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These homemade pumpkin bagels come out chewy and satisfying, with a gentle pumpkin flavor that lingers after each bite. The recipe makes 8 bagels, which is enough for a cozy weekend breakfast and a few weekday grab and go mornings.

Prep time is only 12 minutes, cook time is 20 minutes, and the dough needs about 2 hours of additional resting time. Plan for roughly 2 hours and 32 minutes from start to finish, though most of that is hands off.

Beginners often worry that bagels require special skills. They do not. If you can knead dough and boil water, you can make these. The steps are straightforward, and the tips below will help you avoid the common pitfalls. I keep a batch in my freezer for busy school mornings, and my family treats them like a small celebration.

Pumpkin bagels are often treated as a seasonal treat, but there is no rule that says you can only bake them in autumn.

Canned pumpkin puree is available all year, and the warm spice blend works just as well in March as it does in November. When the craving hits, you can make a batch without waiting for a limited release at the store.

If you love pumpkin baking, you might also enjoy a pumpkin challah recipe made without butter. It is another forgiving bake that fills the kitchen with a warm, spiced aroma. But for now, let us focus on bagels.

Here is a quick look at what each serving provides, based on the source nutrition: 392 calories, 75 grams of carbohydrates, 13 grams of protein, 4 grams of fat, 1 gram of saturated fat, 4 grams of fiber, 13 grams of sugar, 372 milligrams of sodium, and 47 milligrams of cholesterol. If you skip the egg wash, the bagels are vegan.

How to make bagels from scratch

Making bagels from scratch is a rhythm: mix, knead, rise, shape, rest, boil, top, and bake. Follow these steps in order, and you will have fresh bagels before you know it.

For the dough:

• 4 ¼ cups bread flour
• 1 ½ teaspoons instant yeast
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon pumpkin spice
• 1 cup pumpkin puree
• 1 cup lukewarm water

For boiling:

• ¼ cup brown sugar
• About 4 cups water, or enough to boil the bagels

For topping:

• Sesame seeds or your favorite bagel topping
• 1 egg, optional, for the egg wash

Now here are the steps.

1. In a large bowl, or the bowl of your stand mixer if you are using one, mix bread flour, instant yeast, 1 tablespoon of brown sugar, salt, and pumpkin spice. Stir to combine.
2. Add pumpkin puree and water and knead until the dough is formed. After that, knead for 5 more minutes on medium low speed if using a stand mixer (use the dough hook for that), or 10 minutes if doing by hand. The final dough should be stiff but smooth.
3. Transfer your dough to a clean and greased bowl, cover with plastic wrap, and let it rest until it doubles in size, 1 hour and a half to 2 hours. Leave it resting in a warm spot to accelerate the process.
4. After it has doubled, divide the dough into 8 pieces and shape each one into a tight ball. Starting with the first ball you shaped, use your finger to make a hole in the center of the dough and stretch it out. Do it a little bigger than you want your final bagel to be, as it will shrink during the second rest and the boiling and baking process. Place your shaped bagel onto a lined baking sheet, or over a lightly floured surface.
5. Cover your shaped bagels with plastic wrap so they will not develop a skin, and let them rest for another 30 minutes, or until almost twice their starting size. The bagel should feel light when ready.
6. Using a saucepan or your Dutch oven, heat about 4 cups or enough water for you to boil your bagels, and mix in ¼ cup of brown sugar. Make sure the water is boiling before adding your bagels.
7. Preheat your oven to 450°F.
8. With a fork, in a small bowl, beat one egg for the egg wash if you opt to use it.
9. Boil each bagel from 45 to 50 seconds, then flip them over with the help of a spatula and repeat boiling on the other side. Avoid boiling for longer than 1 minute on each side.
10. Place your boiled bagels over a paper towel and cover with sesame seeds or your topping of choice. Brush it with the egg wash before adding the topping if you choose to use it.
11. Transfer your bagels to a baking sheet lined with parchment paper, and bake them at 450°F for 15 to 20 minutes, or until golden brown on top and slightly golden on the bottom.
12. Let them cool for 15 minutes before slicing and serving.

A quick note on doneness: the source suggests testing one bagel first. Boil a single bagel and see if it floats within 15 seconds. If it does, your dough is ready. If it sinks, give the shaped bagels more time to rise and try again.

Tips you need to follow

These small details make a big difference between a good bagel and a great one. Read them before you start, and keep them nearby as you work.

• Check your yeast first. Look at the expiration date. If the package has been opened, store it in the fridge and use it within 6 months of opening. Old yeast will not give you the rise you need.
• Aim for balanced dough. The dough should be neither sticky nor too dry. If it feels too wet, add a little flour. If it feels crumbly, add a splash of water.
• Do not cut back on the pumpkin. Use no less than 1 cup of pumpkin puree. That amount is what gives the bagels their gentle pumpkin flavor.
• Keep the boil short. Boiling longer than 1 minute per side can make the bagels flat. Stick to 45 to 50 seconds per side.
• Cover rising dough with plastic wrap. A damp towel may let a skin form on the dough, and skinned bagels can crack in the oven. Plastic wrap is the safer choice.
• Wait for a full boil. The water must be boiling hot before you add bagels. After each batch, let the water come back to a boil before adding the next one.
• Make the holes a bit larger. The center holes shrink during the second rise, the boil, and the bake. Stretch them wider than you think you need.
• Do not skip the second rest. Thirty minutes helps the shaped bagels puff slightly and feel light. That light feeling is your signal that they are ready for the water.

One more note about timing: the dough needs about 2 hours for the first rise, so start early enough that you are not rushing. I like to mix the dough in the morning, let it rise while I do other things, and bake in the afternoon.

If you follow these tips, your first batch can taste like your tenth. The process is forgiving once you know where the common trouble spots are.

Storing and keeping

Let the bagels cool completely before you store them. Once they are cool, place them in an airtight container and keep them away from heat and air. They will stay fresh for up to 5 days, which is nearly a full week of breakfasts.

For longer storage, freeze them. Cool the bagels first, then place them in a freezer safe bag and freeze for up to 3 months. A helpful trick is to slice the bagels in half before freezing. That way, you can take a frozen half and put it straight into the toaster to defrost and warm.

Slice before freezing, and a busy morning becomes a toaster away from a warm pumpkin bagel.

Can I make this recipe without the pumpkin pie spice?

Yes. The pumpkin pie spice can be left out completely if you prefer. The bagels will still have their pumpkin flavor from the puree, just without the extra spice blend.

Can I make these bagels using all purpose flour?

You can, though the result will be a bit different. All purpose flour gives you a softer bagel with less chew than bread flour. If the dough turns out too sticky with all purpose flour, work in an additional ¼ cup of flour and knead again until it smooths out.

For a whole wheat version, substitute half of the bread flour with whole wheat flour. Keep the rest of the recipe the same, and expect a slightly denser bagel with a nuttier taste.

What to eat with Pumpkin Bagels

These bagels are wonderful for a fall sandwich. Spread some cream cheese, add dill and smoked salmon, and you will have a delicious breakfast. The savory salmon and the gentle pumpkin spice make a lovely pair.

They also shine with something sweet. Jam works beautifully, and blackberry jam is a favorite pairing. If you want something simple, toast a bagel with butter and let the pumpkin flavor come through.

For a cozy weekend, set out a few toppings and let everyone build their own. Cream cheese, jam, butter, and smoked salmon cover most cravings. A warm bagel and a hot cup of coffee or tea is a small ritual worth repeating.

If you are feeding a crowd, make a double batch and freeze half. The bagels reheat beautifully, and having a stash on hand makes holiday mornings feel effortless.

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Homemade Pumpkin Bagels

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Homemade Pumpkin Bagels If you have ever walked past a bakery display of pumpkin bagels in October and wished you could make them at home any time of year, this recipe is for you. I am a pumpkin enthusiast through and through, and I used to think homemade bagels were one of those projects best left to professionals.

• Total Time: 152 min
• Yield: 8 bagels 1x

Ingredients

Scale 1x2x3x

4 ¼ cups bread flour
1 ½ teaspoon instant yeast
1 tablespoon + ¼ cup brown sugar
1 teaspoon salt
1 teaspoon pumpkin spice
1 cup pumpkin puree
1 cup water, lukewarm
1 tablespoon + ¼ cup brown sugar
Sesame seeds or your favorite bagel topping
1 egg, for the egg wash

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Instructions

1-In a large bowl, or the bowl: In a large bowl, or the bowl of your stand mixer if you’re using one, mix bread flour, instant yeast, 1 tablespoon of brown sugar, salt and pumpkin spice. Stir to combine.
2-Add pumpkin puree and water and knead: Add pumpkin puree and water and knead until the dough is formed. After that, knead for more 5 minutes on medium-low speed if using a stand mixer (use the dough hook for that), or 10 minutes if doing by hand. The final dough should be stiff but smooth.
3-Transfer your dough to a clean and: Transfer your dough to a clean and greased bowl, cover with plastic wrap and let it rest until it doubles in size, 1 hour and a half to 2 hours. Leave it resting in a warm spot to accelerate the process.
4-After it has doubles, divide the dough: After it has doubles, divide the dough into 8 pieces and shape each one into a tight ball. Starting with the first ball you shaped, using your finger, make a hole in the center of the dough and stretch it out. Do it a little bigger than you want your final bagel to be, as it will shrink during the second rest and boiling/baking process. Place your shaped bagel into a lined baking sheet, or over a lightly floured surface.
5-Cover your shaped bagels with plastic wrap: Cover your shaped bagels with plastic wrap so it won’t develop a skin, and let them rest for another 30 minutes, or until almost twice its starting size. The bagel should feel light when ready.
6-Using a saucepan or your dutch oven,: Using a saucepan or your dutch oven, heat about 4 cups or enough water for you to boil your bagels, and mix ¼ cup of brown sugar. Make sure the water is boiling before adding your bagels.
7-Preheat your oven to 450°F: Preheat your oven to 450°F.
8-With a fork, on a small bowl,: With a fork, on a small bowl, beat one egg for the egg wash if you opt to use it.
9-Boil each bagel from 45 to 50: Boil each bagel from 45 to 50 seconds, then flip them over with the help of a spatula and repeat boiling on the other side. Avoid boiling for longer than 1 minute on each side.
10-Place your boiled bagels over a paper: Place your boiled bagels over a paper towel and cover with sesame seeds or your topping of choice. Brush it with the egg wash before adding the top if you choose to use it.
11-Transfer your bagels to a baking sheet: Transfer your bagels to a baking sheet lined with parchment paper, and bake them on 450°F for 15 to 20 minutes, or until golden brown on top and slightly golden on the bottom.
12-Let them cool for 15 minutes before: Let them cool for 15 minutes before slicing and serving.

• Prep Time: 12 min
• Cook Time: 20 min
• Method: bake

Nutrition

• Calories: 392
• Sugar: 13g
• Sodium: 372mg
• Fat: 4g
• Saturated Fat: 1g
• Carbohydrates: 75g
• Fiber: 4g
• Protein: 13g
• Cholesterol: 47mg