This homemade pumpkin bagel recipe is so easy to make and you can do it without using fancy equipment or ingredients. With just a few ingredients, you can have these cafe-style pumpkin bagels ready in the comfort of your own kitchen, no stand mixer needed.
My foggy and chilly fall mornings have gotten so much brighter every time I made these homemade pumpkin bagels in advance for breakfast. The recipe is simple and even if you don’t often bake yeast base bread, you can still make these bagels without much hassle. I didn’t use to bake bagels that often but the process of baking any bread does get better with time, and the result of these gorgeous baked goods keeps me coming back for more.
If you love bagels and anything pumpkin spice, this pumpkin bagel recipe mixes the best of both worlds perfectly. I love to have it with my morning coffee and watch the leaves change color with the smell of nutmeg, cinnamon, and ginger from the bagel. These homemade pumpkin bagels also work perfectly for both savory and sweet sandwiches.
Let me know what are your other favorite bagel flavors by connecting with me through my other social media platforms under @onehappyavo. Hope you will enjoy making this Homemade Pumpkin Bagel as much as I do, and have fun baking!
Homemade Pumpkin Bagels | Baking recipes to learn this Autumn
Difficulty: Medium8
servings30
minutes25
minutes1
hour30
minutesThis homemade pumpkin bagel recipe is so easy to make and you can do it without using fancy equipment or ingredients. With just a few ingredients, you can have these cafe-style pumpkin bagels ready in the comfort of your own kitchen, no stand mixer needed.
Ingredients
3 cups all-purpose flour
1/2 cup pumpkin puree
1 tablespoon pumpkin spice mix
(2 teaspoons ground cinnamon, 1/2 ginger powder, and 1/2 ground nutmeg)3/4 cup lukewarm water (about 37˚C or 110˚F)
4 tablespoons sugarcane or caster sugar
9g or 1/3 ounce or 2 1/3 teaspoons of active dry yeast
A pinch of salt
Directions
- Activating the yeast: In a medium size bowl with lukewarm water (you also can heat up the water in the microwave for about 30-45 mins with 900W), add sugarcane and stir until all is dissolved. Add the yeast and briefly mix (stir 2-4 time max).
Leave the yeast mixture for about 8-10 minutes, if the mixture is fluff and there are lots of bubbles then the yeast mixture is good to use. If not, restart the process with a new batch of yeast. - Mix the yeast mixture with other ingredients: In a large mixing bowl, add all-purpose flour, pumpkin puree, salt, pumpkin spice mix, and the yeast mixture together. Mix together the ingredients with a spatula or hand mixer with the dough hook until the clumps of dough are formed. It should look somewhat dry and stiff.
- Kneading: Dust the clean working surface with some flour to prevent the dough from sticking, then transfer the dough onto the surface. Start kneading the dough with your hand for about 4-6 minutes. If dough should bounce back lightly when poking, then it’s okay to stop kneading.
The bagel dough is usually tougher than other bread, if it is getting too heavy for the hands, feel free to knead the dough using a mixer. - 1st Rise: Lightly grease a large bowl with oil and transfer the dough into the bowl. Cover with a clean cloth or cling wrap. Let the dough rise in a warm environment for about 60 minutes or until it has doubled its size.
- Shape the bagel: Separate the dough equally into multiple round shape balls, this recipe gives around 8 large bagels or 12 medium ones.
Pierce your thumb in the middle of the ball to create a whole, and use your index finger to help shape the whole slightly to be large than your thumb. - 2nd Rise: Loosely cover the shaped bagels with a kitchen towel and rest for another 15-20 minutes.
- Preheat the oven to 200˚C or about 400˚F.
- Water bath: In a large pot, add the water to about 1/4 height. Optional, add a pinch of salt or a tablespoon of sugar to the water.
Bring the water to boil then lower the heat. When the water stops bubbling, drop the bagel and simmer for 30-45 seconds on each side. - Bake the bagels: Brush the bagel with egg wash or oil. Bake for 25-30 minutes, the top should be golden brown. Allow bagels to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store the bagel at room temperature for up to 4 days or in the refrigerator for up to 7 days.
