Pumpkin Bagels Recipe (Print Version)
# Ingredients:
→ Main Dough
01 -
3/4 cup lukewarm water (around 115°F)
02 -
1 packet active dry yeast (about 2 1/4 teaspoons)
03 -
1/2 cup pure pumpkin puree
04 -
1/3 cup packed brown sugar
05 -
3 cups bread flour
06 -
2 teaspoons ground cinnamon
07 -
1 teaspoon pumpkin pie spice blend
08 -
1 1/4 teaspoons coarse sea salt
09 -
1 tablespoon baking soda (for boiling water)
→ Finishing Touches
10 -
1 egg white beaten with 1 tablespoon water
11 -
4 tablespoons melted unsalted butter
12 -
6 tablespoons brown sugar for sprinkling (optional)
→ Honey Pecan Cream Cheese
13 -
6 ounces cream cheese, softened at room temperature
14 -
1 tablespoon pure honey
15 -
1/4 teaspoon vanilla extract
16 -
1/4 teaspoon ground cinnamon
17 -
Small pinch of coarse sea salt
18 -
2 tablespoons toasted chopped pecans
# Instructions:
01 -
Pour warm water into a glass measuring cup and sprinkle in the yeast along with a tiny pinch of brown sugar. Let it sit until it becomes bubbly and foamy, which means your yeast is alive and ready to work.
02 -
In your stand mixer bowl, combine the pumpkin puree with the brown sugar. Add the foamy yeast mixture and blend everything together until well combined.
03 -
In a separate bowl, whisk together flour, cinnamon, pumpkin pie spice, and salt. Gradually add these dry ingredients to your pumpkin mixture on low speed. Once a sticky dough forms, switch to the dough hook and knead on the lowest setting for 5 minutes.
04 -
Transfer the dough to a greased bowl and cover tightly with plastic wrap. Let it rise in a warm spot until it doubles in size, which usually takes 1-2 hours.
05 -
Punch down the risen dough and turn it onto a lightly floured surface. Cut into 8 equal portions using a bench scraper. Roll each piece into a ball, then poke your finger through the center to create a hole. Gently stretch the hole to about 2 inches wide.
06 -
Place shaped bagels on a parchment-lined baking sheet and cover with plastic wrap. Let them rest for 10 minutes, then refrigerate for at least 8 hours for better flavor and texture (though you can skip this step if pressed for time).
07 -
Place an oven-safe dish filled with 3 cups of water on the bottom oven rack, then preheat to 450°F. If your bagels were chilled, let them sit at room temperature for 15 minutes.
08 -
Bring a large pot of water with the baking soda to a rolling boil. Drop bagels in two at a time, cooking for 45 seconds on each side. Remove with a slotted spoon and place back on the lined baking sheet.
09 -
Brush each boiled bagel with the egg white wash. Drizzle with melted butter and sprinkle with brown sugar if desired. Bake for about 15 minutes until they're beautifully golden brown. Cool completely on a wire rack.
10 -
Beat softened cream cheese until light and fluffy, about 1 minute. Mix in honey, vanilla, cinnamon, and salt until smooth. Fold in the toasted pecans just until combined.
# Notes:
01 -
Store bagels in an airtight container or paper bag at room temperature for up to 5 days. Avoid refrigerating as it makes them dry.
02 -
Freeze bagels for up to 3 months by wrapping each one tightly in plastic freezer bags.
03 -
To reheat, sprinkle with water and microwave for 30-45 seconds, or wrap in foil and warm in a 350°F oven for 10-15 minutes.
04 -
The overnight refrigeration step enhances flavor and texture, though it can be skipped if you're short on time.