Soft Homemade Pumpkin Bagels

These homemade pumpkin bagels completely transformed my fall morning routine. I used to grab store-bought bagels without thinking much about them, but once I tried making these from scratch, there was no going back. The smell of pumpkin, cinnamon, and that hint of maple filling the kitchen while they bake is absolutely incredible. My teenagers actually get up earlier on weekends just to catch them fresh out of the oven, and that honey pecan cream cheese spread makes them taste like a special bakery treat.

I started making these when I got tired of paying premium prices for mediocre pumpkin bagels at coffee shops. Now my whole family looks forward to pumpkin bagel season, and I love knowing exactly what ingredients we're eating for breakfast. The honey pecan cream cheese is dangerously good - I have to hide it in the back of the fridge or my husband will eat it with a spoon.

Ingredients You'll Need

For the Bagels:

• Active dry yeast: (2 1/4 teaspoons) - make sure it's fresh and not expired for proper rising
• Warm water: (3/4 cup, 115°F) - too hot kills the yeast, too cool won't activate it properly
• Brown sugar: (1/4 cup) - adds sweetness and helps feed the yeast for better rising
• Pumpkin puree: (3/4 cup) - use pure pumpkin puree, not pumpkin pie filling which has spices already added
• Bread flour: (3 1/2 cups) - higher protein content gives you that perfect chewy bagel texture
• Ground cinnamon: (1 teaspoon) - adds warmth and classic fall flavor throughout each bite
• Pumpkin pie spice: (1 teaspoon) - that perfect blend of nutmeg, ginger, and cloves
• Salt: (1 1/2 teaspoons) - enhances all the other flavors and controls yeast activity
• Baking soda: (2 tablespoons) - for the boiling water to create that shiny, chewy crust
• Egg white: (1, beaten) - brushed on top for that beautiful golden color

For the Honey Pecan Cream Cheese:

• Cream cheese: (8 oz, softened) - let this sit at room temperature for at least an hour for easy mixing
• Honey: (3 tablespoons) - adds natural sweetness that pairs perfectly with pumpkin flavors
• Vanilla extract: (1/2 teaspoon) - rounds out all the flavors beautifully
• Ground cinnamon: (1/4 teaspoon) - ties everything together with the bagel flavors
• Salt: (pinch) - balances the sweetness and makes everything pop
• Chopped pecans: (1/2 cup) - toasted pecans add the perfect crunch and nutty flavor

Step-by-Step Instructions

Activate your yeast for the best rise.

In a glass measuring cup, combine the warm water with the yeast and a pinch of brown sugar. The water should feel just slightly warm to your wrist - not hot, not cool. Let this mixture sit for 5-10 minutes until it becomes foamy and bubbly. If it doesn't foam up, your yeast is dead and you need to start over with fresh yeast. This step is crucial for getting bagels that rise properly.

Create your pumpkin dough base.

In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree with the remaining brown sugar, mixing until smooth. Pour in the foamy yeast mixture and mix until everything is well combined. The mixture will look a bit orange and slightly lumpy at this stage, which is perfectly normal.

Build your dough with proper gluten development.

In a separate bowl, whisk together the bread flour, cinnamon, pumpkin pie spice, and salt until evenly distributed. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until a shaggy dough forms. Switch to the dough hook and knead on the lowest speed for 5 full minutes - this develops the gluten that gives bagels their characteristic chew.

Let the dough rise to double in size.

Transfer the dough to a greased bowl, cover tightly with plastic wrap, and place in a warm, draft-free spot. Let it rise until doubled in size, which usually takes 1-2 hours depending on your kitchen temperature. The dough is ready when you can poke it with your finger and the indentation stays.

Shape your bagels with proper technique.

Punch down the risen dough and turn it onto a lightly floured surface. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces - each should weigh about 3.5 ounces for consistent bagels. Roll each piece into a smooth ball, then poke your finger through the center to create a hole. Gently stretch the hole until it's about 2 inches in diameter, keeping in mind it will shrink slightly during rising and baking.

Give them a cold rise for better flavor.

Place the shaped bagels on a parchment-lined baking sheet, cover with plastic wrap, and let them rest at room temperature for 10 minutes. Then transfer the whole tray to the refrigerator for at least 8 hours or overnight. This cold rise develops deeper flavors and makes the bagels easier to handle when boiling.

Set up your boiling station and oven.

Remove the bagels from the refrigerator and let them sit at room temperature for 15 minutes. Meanwhile, place an oven-safe dish filled with 3 cups of water on the bottom oven rack and preheat to 450°F. Bring a large pot of water with the baking soda to a rolling boil - the baking soda creates an alkaline environment that gives bagels their characteristic shiny, chewy crust.

Boil for that authentic bagel texture.

Working in batches of 2-3 bagels, carefully drop them into the boiling water. Boil for 45 seconds, then flip with a slotted spoon and boil for another 45 seconds. Remove immediately and place on a parchment-lined baking sheet. The bagels should look slightly puffed and have a subtle shine from the boiling process.

Bake to golden perfection.

Brush each boiled bagel with beaten egg white for that beautiful golden color. Bake for 15-18 minutes until they're deep golden brown and sound hollow when tapped. The kitchen will smell absolutely amazing at this point. Transfer to a wire rack to cool completely before slicing.

Make your incredible cream cheese spread.

Beat the softened cream cheese with an electric mixer until light and fluffy, about 1 minute. Add the honey, vanilla, cinnamon, and salt, beating for another minute until smooth. Fold in the chopped pecans just until combined. This spread gets even better after sitting for an hour as the flavors meld together.

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My first attempt at bagels was a disaster because I skipped the boiling step, thinking it was unnecessary. They turned out like bread rolls with holes instead of real bagels. Once I learned the proper technique, these became one of my most requested recipes. My mother-in-law, who's notoriously picky about baked goods, said these were better than the ones from her favorite New York deli.

Getting the Perfect Bagel Texture

The key to authentic bagel texture is proper gluten development through kneading, followed by that crucial boiling step. Don't skip the boiling - it's what creates that shiny, chewy exterior that makes a bagel a bagel. The brief boil sets the outside while keeping the inside tender.

Working with Pumpkin Puree

Make sure you're using pure pumpkin puree, not pumpkin pie mix which already contains spices and sugar. If your puree seems watery, drain it in a fine-mesh strainer for 30 minutes before using. This prevents the bagels from being too dense or wet.

Timing Your Bagel Making

These bagels are perfect for making ahead. You can shape them in the evening, let them do their cold rise overnight, then boil and bake them fresh in the morning. The whole house will smell like fall, and you'll have warm bagels ready for breakfast.

Creating the Perfect Cream Cheese Spread

Room temperature cream cheese is essential for a smooth spread. If you forgot to take it out early, you can soften it quickly by placing the unwrapped package in a bowl of warm water for 10-15 minutes. Toasting the pecans before chopping adds even more flavor depth.

Understanding the Science Behind Bagel Making

The alkaline boiling water raises the pH of the bagel surface, which helps proteins set quickly and creates that characteristic chewy crust. The steam from the water dish in the oven creates additional moisture for a better crust. These techniques are what separate real bagels from bread rolls with holes.

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After perfecting this recipe over several batches, I've learned that patience really pays off with homemade bagels. That overnight rise might seem like an extra step, but it's what transforms good bagels into extraordinary ones. The combination of pumpkin and warm spices makes these feel like autumn in every bite, and that honey pecan cream cheese takes them from special to absolutely irresistible. These have become our weekend tradition, and I can't imagine fall mornings without them.

Frequently Asked Questions

→ Can I make these bagels without a stand mixer?

Yes, you can knead by hand for about 8-10 minutes until the dough is smooth and elastic. It will take more effort but works just fine.

→ Do I have to refrigerate the bagels overnight?

No, but chilling them for at least 8 hours gives better flavor and texture. You can skip this step if you're short on time.

→ Can I freeze these pumpkin bagels?

Absolutely! Wrap each bagel tightly in plastic and freeze for up to 3 months. Thaw overnight and reheat in the oven.

→ What if I don't have pumpkin pie spice?

Mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves as a substitute.

→ How do I know if my yeast is working?

After 5-10 minutes in warm water with sugar, it should foam up and smell yeasty. If nothing happens, your yeast might be expired.

→ Can I use regular flour instead of bread flour?

Bread flour gives better texture, but all-purpose flour works too. Your bagels might be slightly less chewy but still delicious.