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Homemade Pumpkin Bagels Recipe

Homemade Pumpkin Bagels Recipe
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★★★★★

4.8 from 24 reviews

These homemade pumpkin bagels offer a delightful twist on a classic favorite, infused with warm spices and natural pumpkin flavor. Perfectly chewy on the inside and golden on the outside, they’re delicious served fresh or toasted with a creamy honey cinnamon pecan cream cheese spread.

Ingredients

Scale

Dough Ingredients

  • 3/4 cup warm water (about 115°F / 46°C)
  • 1 packet active dry yeast (2 1/4 tsp)
  • 1/2 cup pumpkin puree
  • 1/3 cup brown sugar (packed)
  • 3 cups bread flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 1/4 tsp coarse kosher sea salt

Boiling Ingredients

  • 1 tbsp baking soda (or malt extract)

Topping Ingredients

  • 1 egg white (+ 1 tbsp water whisked)
  • 4 tbsp unsalted butter (melted)
  • 6 tbsp brown sugar (optional)

Cream Cheese Spread Ingredients

  • 6 oz original cream cheese (softened)
  • 1 tbsp honey
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • Pinch coarse kosher sea salt
  • 2 tbsp chopped pecans (toasted)

Instructions

  1. Proof the yeast: Fill a glass measuring cup with 3/4 cup (180 ml) of warm water at about 115°F (46°C). Add the active dry yeast along with a pinch of brown sugar. Let the mixture sit until it becomes foamy, indicating the yeast is active.
  2. Combine wet ingredients: In the bowl of a stand mixer, add the pumpkin puree and 1/3 cup brown sugar. Pour in the foamy yeast mixture and mix until fully combined.
  3. Mix dry ingredients and form dough: In a medium bowl, whisk together the bread flour, 2 tsp cinnamon, 1 tsp pumpkin pie spice, and 1 1/4 tsp coarse kosher salt. Gradually add these dry ingredients to the wet mix on low speed. Once the dough forms but is still sticky, switch to a dough hook and knead on the lowest speed for 5 minutes.
  4. First rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature until doubled in size, about 1-2 hours.
  5. Shape bagels: Punch down the risen dough and turn it onto a lightly floured surface. Using a bench scraper, divide the dough into 8 equal portions (~3 3/8 oz each). Shape each piece into a ball, tucking the sides underneath and pinching to seal the bottom. Press a finger through the center of each ball to create a hole, gently stretching it out to form the classic bagel shape.
  6. Proof shaped bagels: Place the shaped bagels on a parchment or silicone baking mat-lined sheet tray. Cover with plastic wrap and let them rest for 10 minutes. Then transfer the tray to the refrigerator to chill for at least 8 hours to improve flavor and texture. (This step can be skipped if desired.)
  7. Prepare oven: Place an oven-safe dish with 3 cups of water on the lowest rack of the oven. Preheat the oven to 450°F (232°C).
  8. Boil bagels: Remove bagels from the fridge and let them sit at room temperature for 15 minutes (skip if not chilled). Meanwhile, bring a large Dutch oven filled two-thirds with water and 1 tbsp baking soda (or malt extract) to a boil. Boil bagels two at a time for 45 seconds on each side, using a slotted spoon to remove them and placing on a lined sheet tray.
  9. Add toppings and bake: Brush each bagel with the egg white and water mixture. Optionally, brush with melted butter and sprinkle with additional brown sugar. Bake in the preheated oven for about 15 minutes or until deep golden brown. Transfer bagels to a wire rack to cool completely.
  10. Make cream cheese spread: In a small bowl, beat the softened cream cheese until light and fluffy, about 1 minute. Add honey, vanilla extract, cinnamon, and a pinch of salt; mix for another minute. Fold in the toasted chopped pecans just until combined. Serve spread on cooled bagels.

Notes

  • Chilling the shaped bagels overnight enhances flavor and texture but can be skipped if short on time.
  • Using bread flour helps achieve the chewy bagel texture.
  • If malt extract is unavailable, baking soda is a suitable alternative for the boiling step.
  • To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
  • Store leftover bagels in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pumpkin bagels, homemade bagels, fall recipes, pumpkin spice bagels, cream cheese spread

Find it online: https://victoriablair.com/homemade-pumpkin-bagels-recipe/