Homemade Pumpkin Bagels Recipe

Pumpkin spice bagel sliced open with creamy spread.

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4.48 from 23 votes

Homemade Pumpkin Bagels Recipe

There's nothing like Homemade Pumpkin Bagels with honey pecan cream cheese to make fall mornings extra special.

Prep Time2 15

Cook Time30

Total Time2 45

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: bagels

Calories: 401kcal

Author: Andrea

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 cup bread flour
2 tsp cinnamon
1 teaspoon pumpkin pie spice
1 1/4 tsp coarse kosher sea salt
1 tbsp baking soda or malt extract

For the Topping

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

For the Cream Cheese

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

Fill a glass measuring cup with 3/4 cup (180 ml) of warm water (115°F/46°C). Add yeast and a pinch of the brown sugar. Allow to proof until foamy.
In the bowl of a stand mixer, add the pumpkin puree and brown sugar. Pour in yeast mixture and mix until combined.
In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, and salt. Gradually add these dry ingredients (except for the baking soda or malt extract, which is used in Step 8) to the wet ingredients with the mixing speed on low. Once a sticky dough forms, switch to the dough hook and mix on the lowest speed for 5 minutes.
Place dough in a greased bowl and cover with plastic wrap. Let the dough rise until doubled, about 1-2 hours.
Punch the bagel dough down and turn it onto a lightly floured surface. Using a bench scraper, cut the dough into 8 equal pieces (mine were about 3 3/8 oz each). Pull the sides underneath and pinch to seal the bottoms. Press your finger through the center of each ball to form a hole, then gently stretch it out.
Place the bagels onto a parchment or baking mat lined sheet and cover with plastic wrap. Let rest for 10 minutes, then transfer to the refrigerator to chill for at least 8 hours (this step can be skipped, however, it helps improve overall taste and texture).
Place an oven-safe dish filled with 3 cups of water onto the bottom rack of the oven. Preheat the oven to 450°F (232°C).
Remove the tray from the refrigerator and allow it to sit at room temperature for 15 minutes (skip if bagels are not refrigerated). Meanwhile, bring a large Dutch oven filled two-thirds full with water and the baking soda (or malt extract) to a boil. Drop the bagels two at a time into boiling water, cook for 45 seconds, then flip and cook for an additional 45 seconds. Remove with a mesh spider or a slotted spoon, and place on a lined sheet.
Brush egg white mixture over bagels. Add additional butter and brown sugar if desired. Place in the oven and bake for about 15 minutes or until a deep golden brown. Remove from the oven and transfer bagels to a wire rack to cool completely.
To make the cream cheese spread, in a small mixing bowl using a hand mixer, beat the cream cheese until light and fluffy, about 1 minute. Add the honey, vanilla, cinnamon, and salt, and mix for an additional minute. Add the nuts and mix just until combined.

Notes

Bagel recipe slightly adapted from Taste Of Home.

STORE your homemade pumpkin bagels sealed in an airtight container or wrapped securely in a paper bag, keeping them out of direct sunlight. They can stay good in the pantry for up to 5 days. Avoid storing bagels in the fridge as it makes them dry and less chewy.

For longer storage, you can FREEZE the bagels for up to 3 months. To freeze, seal each bagel tightly in a plastic freezer bag. Thaw them on the counter overnight and store them in a cool, dry place away from sunlight.

To REHEAT, sprinkle with a little water and microwave on high for 30-45 seconds. Alternatively, wrap in foil and warm in a 350°F (175°C) oven for 10-15 minutes.

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