These Homemade Pumpkin Bagels are filled with all of the fall flavors you love and are topped with a cinnamon crunch topping that makes them so delicious. Add a pumpkin maple cream cheese spread for the finishing touch. These are easy to make and only require a handful of basic ingredients.
You can never have too many pumpkin recipes, right? These homemade bagels are the perfect pumpkin recipe to start your mornings. The bagels are spiced with cinnamon and a hint of nutmeg, sweetened with brown sugar and of course have plenty of pumpkin to give the bagels the delicious fall taste.
If you’re like me, bagels, for some reason seem like they would be hard to make. Well, guess what! They aren’t! Bagels in general only require a handful of basic ingredients. These pumpkin bagels require a few extras, like pumpkin puree, cinnamon and nutmeg. The bagel dough can be mixed by hand, but if you have a stand mixer, it does make it a bit easier. Other than that, after the dough is mixed, you let the bagels rise, steam them in a water bath, then bake them! Let’s get into the details of how to make these.
Here’s what you need to know…
Homemade bagels start just like any other bread dough. The first thing you need to do is mix the dough. Simply add all ingredients to the mixing bowl and mix. I do advise adding the yeast sugar and water in first. Then add the flour on top of the yeast mixture. Next, add the salt, nutmeg and cinnamon, and remaining ingredients. You want to make sure that you don’t add the salt, nutmeg and cinnamon directly on top of the yeast, as it can deactivate the yeast. After adding the ingredients to the bowl, you’ll knead for 8 minutes, using a stand mixer. If you mix by hand, you’ll need to knead the dough an extra few minutes.
While the dough rests, you can make the cinnamon crunch topping. The cinnamon crunch topping is just brown and white sugar mixed with cinnamon. This crunch topping reminds me of the Panera Bread Cinnamon Crunch Bagel topping. It’s so good combined with the pumpkin bagels. During this time, you can also cut 8 squares of parchment paper. This makes it easy to transfer the bagels from the work surface the pot where you steam the bagels in the water bath.
Divide the dough
Cut the homemade bagel dough into 8 roughly equal pieces, then shape into a ball. Using your index finger or thumb, poke a hole in the center and stretch the hole to be roughly 1 1/2 inches in diameter. Place the bagels on the parchment paper square then cover and rise an extra 20 minutes.
When the dough is done rising, bring your water bath (water + honey) to a boil, then turn off heat. Grab the corners of the parchment paper square and gently place bagel in water. Use tongs to pull the parchment paper out of water. Steam each side 20 seconds. It’s okay if it’s a touch longer, don’t sweat it. Remove and place on a parchment paper lined baking sheet. Immediately sprinkle cinnamon crunch topping on bagels. Repeat with remaining bagels.
They’re ready to bake!
Now it’s time to bake. Bake in preheated oven for 20 minutes, or until golden brown. Once the bagels are ready to serve, you can mix together the pumpkin maple cream cheese spread. Spread over bagels, serve and enjoy!
If you make this homemade bagel recipe, let me know what you thought in the comments and ratings below. I love hearing your feedback! Make sure you follow me on youtube and instagram for the full baking video and more fun behind the scenes.Print