The aroma of cinnamon and pumpkin spice wafts through the air, instantly transporting me to cozy fall mornings filled with laughter and warm cups of coffee. With these Homemade Pumpkin Bagels, savor the unique marriage of savory pumpkin puree and sweet honey pecan cream cheese that transforms any breakfast routine into a seasonal delight. Not only are they easy to prepare, but their chewy texture paired with the creamy spread makes them an irresistible crowd-pleaser. Whether it’s a casual family breakfast or a special gathering with friends, these bagels will surely make your mornings brighter and more delicious. Ready to bake up a batch of fall magic? Let’s get started!
Why Are These Bagels So Special?
Unique flavors: These Homemade Pumpkin Bagels combine the warmth of pumpkin spice with the sweetness of honey pecan cream cheese for a delightful breakfast experience.
Easy to make: You don’t need to be a baking expert to whip up these bagels; they’re straightforward and require just a few simple steps.
Perfect for fall gatherings: Their seasonal ingredients make these bagels a hit at any autumn gathering, adding a festive touch to your brunch spread.
Versatile serving options: Enjoy them plain, toasted, or slathered with cream cheese—great for breakfast, snacks, or even a quick lunch!
Chewy texture: Achieving that perfect bagel chew at home is easier than you think, especially with this foolproof recipe.
Ready to elevate your breakfast game? Check out our serving suggestions to explore different ways to enjoy these cozy delights!
Homemade Pumpkin Bagels Ingredients
For the Bagels
- Warm Water – Activates the yeast; ensure it’s about 115°F (46°C) for perfect proofing.
- Active Dry Yeast – Essential for leavening; using fresh yeast yields the best rise.
- Pumpkin Puree – Provides moisture and fall flavor; can substitute with butternut squash puree if unavailable.
- Brown Sugar – Adds sweetness and depth; feel free to swap with coconut sugar for a healthier twist.
- Bread Flour – Offers strength and that classic bagel chew; all-purpose flour can be used but may alter the texture.
- Cinnamon – Enhances flavor and aroma; opt for freshly ground for the best taste.
- Pumpkin Pie Spice – A mix of seasonal spices; can be homemade or store-bought for convenience.
- Coarse Kosher Sea Salt – Balances the sweetness; sea salt works in a pinch.
- Baking Soda (or Malt Extract) – Aids in boiling for a chewy crust; malt extract gives an authentic bagel flavor.
For the Topping
- Egg White + Water – Creates a beautiful glossy finish on your bagels.
- Unsalted Butter – Adds rich flavor; substitute with coconut oil for a dairy-free option when desired.
- Brown Sugar (optional) – Sprinkle on top for a sweet touch.
For the Honey Pecan Cream Cheese Spread
- Cream Cheese – The creamy base for your spread; can use dairy-free cream cheese for a vegan option.
- Honey – Adds sweetness; maple syrup works as a suitable vegan alternative.
- Vanilla Extract – Enhances flavor depth—don’t skip this!
- Cinnamon – Adds warmth and spice to the spread.
- Coarse Kosher Sea Salt – Balances the flavor profile.
- Chopped Pecans (toasted) – Brings a nutty crunch to your cream cheese; can be omitted or replaced with walnuts if you prefer.
Elevate your breakfast with these Homemade Pumpkin Bagels and enjoy the cozy flavors of fall with every bite!
Step‑by‑Step Instructions for Homemade Pumpkin Bagels
Step 1: Proof the Yeast
Begin by combining 1 cup of warm water (about 115°F or 46°C), 2 teaspoons of active dry yeast, and a pinch of brown sugar in a mixing bowl. Let the mixture sit for 5-10 minutes until it becomes frothy and bubbly. This foaming action ensures that your yeast is alive and ready to create fluffy, homemade pumpkin bagels.
Step 2: Mix the Wet Ingredients
In a separate large bowl, whisk together 1 cup of pumpkin puree and 2 tablespoons of brown sugar. Once the yeast mixture is ready, gently fold it into the pumpkin mixture, blending until smooth. The combination of the yeast and pumpkin will provide moisture and flavor to your bagels, setting the stage for a delicious dough.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together 3 cups of bread flour, 1 teaspoon of cinnamon, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of coarse kosher sea salt. Gradually add this dry mixture to the wet ingredients, stirring with a wooden spoon until a sticky dough forms. Make sure to incorporate all the flour for a well-rounded flavor in your homemade pumpkin bagels.
Step 4: Knead the Dough
Transfer the sticky dough onto a floured surface and knead for about 5 minutes, or until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can knead it on low speed. The dough should feel tacky but not overly sticky, ensuring your bagels will have the perfect chewy texture.
Step 5: First Rise
Place the kneaded dough in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm area for 1-2 hours, or until it has doubled in size. A properly risen dough is essential for creating light, airy homemade pumpkin bagels that will impress everyone at breakfast.
Step 6: Shape the Bagels
Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a ball, then use your thumb to create a hole in the center, carefully stretching it to form a bagel shape. Be mindful that the hole should stay open during cooking, as it will close slightly when boiled.
Step 7: Chill the Dough
Place your shaped bagels on a parchment-lined baking sheet and let them rest for 10 minutes. Following this, cover the bagels lightly with plastic wrap, and refrigerate them for at least 8 hours or overnight. This chilling step enhances the flavor and texture of your homemade pumpkin bagels, making them even more enjoyable.
Step 8: Preheat the Oven
About 30 minutes before you’re ready to bake, preheat your oven to 450°F (232°C). Place an oven-safe dish filled with water at the bottom to create steam, ensuring a chewy crust on your bagels. This critical step replicates a traditional bagel shop environment, giving your bagels that perfect finish.
Step 9: Boil the Bagels
Bring a large pot of water to a rolling boil and stir in 2 teaspoons of baking soda. Carefully add the chilled bagels, boiling them for about 90 seconds total—flip them halfway through. This boiling process is key in developing the iconic texture of your homemade pumpkin bagels, creating their signature chewy crust.
Step 10: Bake the Bagels
Once boiled, drain the bagels and place them back on the parchment-lined baking sheet. Brush them with a mixture of egg white and water for a glossy finish and sprinkle with optional brown sugar if desired. Bake for 15 minutes, or until they are golden brown and firm to the touch, filling your kitchen with beautiful fall aromas.
Step 11: Prepare the Cream Cheese Spread
While the bagels are baking, prepare the honey pecan cream cheese spread. In a mixing bowl, beat together 8 ounces of cream cheese, 2 tablespoons of honey, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, and a pinch of coarse kosher sea salt. Stir in 1/4 cup of chopped toasted pecans until fluffy, creating a delightful topping for your homemade pumpkin bagels.
Homemade Pumpkin Bagels Variations & Substitutions
Feel free to customize these delicious bagels with your own twists for an even more delightful breakfast experience!
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Sweet Potato Swap: Use sweet potato puree instead of pumpkin for a slightly sweeter, earthy flavor.
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Vegan Option: Substitute the cream cheese with dairy-free cream cheese and use maple syrup instead of honey for a vegan spread.
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Chocolate Chip Delight: Add in some chocolate chips for a sweet surprise that pairs beautifully with the cream cheese spread.
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Nut-Free Version: Omit the pecans from the cream cheese for a nut-free option, perfect for allergies or preferences.
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Spice it Up: Boost the warmth of your spices by adding a pinch of nutmeg or allspice for an extra cozy flavor profile.
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Herb Infusion: Stir in some fresh chopped herbs like rosemary or thyme into the dough for a savory twist on these sweet bagels.
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Cinnamon Raisin: Mix in some raisins or dried cranberries for a fruity addition that offers a chewy texture and bursts of sweetness.
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Hot & Spicy: For an added kick, incorporate a dash of cayenne pepper or crushed red pepper flakes into your cream cheese spread!
Just like when preparing a delightful batch of our pumpkin bagels or coordinating with a flavorful honey pecan cream cheese spread, these variations will inspire you to explore new delicious avenues in your baking journey!
What to Serve with Homemade Pumpkin Bagels?
Imagine a cozy fall breakfast filling your home with warm spices, inviting you to create a delightful spread around your delicious homemade bagels.
- Creamy Mashed Potatoes: Their rich, buttery texture balances the sweetness of the bagels, making for a comforting combination.
- Spiced Chai Latte: Warm, aromatic, and gently sweet, this drink enhances the cozy fall vibes with every sip.
- Roasted Brussels Sprouts: Their crispy exterior and earthy flavor provide a wonderful contrast to the soft, chewy bagels.
- Apple Cinnamon Oatmeal: The classic pairing of apple and pumpkin spices creates a harmonious breakfast experience for all.
- Savory Avocado Toast: Creamy and rich, this offers a fresh, healthful flavor to accompany the sweet notes of the bagels.
- Maple Pecan Granola: Over yogurt or on its own, this nutty blend compliments the flavors of the bagels while adding crunch.
- Cranberry Sauce: The tartness provides a bright counterpoint to the sweet bagels, perfect for the fall season.
- Fresh Fruit Salad: A burst of color and refreshing flavors, the fruit can bring a light note to the rich flavors of the bagels.
- Pumpkin Spice Coffee: For the ultimate fall breakfast, pair with coffee that echoes the flavors of your homemade pumpkin bagels!
Expert Tips for Homemade Pumpkin Bagels
- Water Temperature Matters: Ensure the warm water is at 115°F (46°C) for proper yeast activation—too hot or cold could hinder your bagels’ rise.
- Don’t Rush the Rise: Allow the dough to rise fully for 1-2 hours; under-proofing can lead to dense, less chewy homemade pumpkin bagels.
- Chill for Flavor: Refrigerating the shaped bagels overnight enhances flavor and texture, so don’t skip this crucial step!
- Knead Thoroughly: Properly knead the dough until it’s smooth and elastic—this ensures your bagels have that perfect chewy crust.
- Keep Holes Open: When shaping, make sure the hole in each bagel stays open to avoid closing during boiling and baking, preserving their shape.
- Use Fresh Ingredients: Check the freshness of your active dry yeast and spices for the best flavor and texture in your homemade pumpkin bagels.
Make Ahead Options
These Homemade Pumpkin Bagels are a fantastic choice for meal prep, making your busy mornings easier and more delicious! You can prepare the dough up to 24 hours in advance by following the first six steps, then refrigerate it overnight for enhanced flavor and texture. Once the bagels are shaped, just cover them lightly and let them rest for about 10 minutes before chilling. When you’re ready to enjoy your bagels, simply boil and bake them as instructed, and you’ll be rewarded with freshly baked goodness, just as delightful as if they were made the same day. This smart prep will save you valuable time while ensuring your bagels maintain their chewy, flavorful quality!
How to Store and Freeze Homemade Pumpkin Bagels
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Room Temperature: Store bagels in an airtight container at room temperature for up to 5 days. This keeps them fresh while retaining their delightful chewiness.
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Fridge: For longer shelf life, you can refrigerate the bagels in an airtight container for up to 7 days. Just remember to toast them lightly before enjoying for that fresh-baked taste!
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Freezer: Freeze homemade pumpkin bagels in a freezer-safe bag or container for up to 3 months. Ensure to wrap them tightly to avoid freezer burn, preserving their flavor and texture.
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Reheating: To reheat, simply toast the bagels from frozen or warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through and enjoy with your honey pecan cream cheese!
Homemade Pumpkin Bagels Recipe FAQs
How should I select pumpkin puree?
Absolutely! When choosing pumpkin puree, look for a vibrant, rich color and avoid any cans with dark spots or dents. If you prefer fresh, go for sugar pumpkins, which are smaller and sweeter than the typical carving pumpkins.
How do I store leftover bagels?
You can store your Homemade Pumpkin Bagels in an airtight container at room temperature for up to 5 days. If you have extra, consider refrigerating them for up to 7 days. Just remember to toast them slightly to regain that fresh-baked flavor!
Can I freeze my bagels?
Very! To freeze your Homemade Pumpkin Bagels, wait until they have completely cooled. Then, wrap each bagel tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. For reheating, toast them directly from frozen, or warm them in the oven at 350°F (175°C) for about 10-15 minutes.
What if my bagels come out too dense?
If your bagels turn out dense, it might be due to under-proofing—make sure the dough doubles in size during the rising stage. Also, ensure to knead the dough well to develop gluten, which gives bagels their chewiness. If you’re ever unsure, keep a close eye on the texture of the dough during each step.
Are these bagels safe for those with allergies?
While these Homemade Pumpkin Bagels are vegetarian, they contain common allergens such as wheat and dairy. For a vegan option, simply substitute the cream cheese with a dairy-free alternative and use maple syrup instead of honey. Always check all packaging for allergens to be safe, especially when serving to friends and family.
Homemade Pumpkin Bagels for a Cozy Fall Breakfast Treat
Ingredients
Equipment
Method
- Proof the Yeast: Combine warm water, active dry yeast, and brown sugar. Let sit for 5-10 minutes until foamy.
- Mix the Wet Ingredients: Whisk together pumpkin puree and brown sugar. Fold in the yeast mixture until smooth.
- Combine the Dry Ingredients: Whisk bread flour, cinnamon, pie spice, and salt. Add to the wet mixture and stir until sticky.
- Knead the Dough: Knead on a floured surface for about 5 minutes until smooth and elastic.
- First Rise: Place dough in greased bowl, cover, and let rise for 1-2 hours until doubled in size.
- Shape the Bagels: Punch down dough, divide into 8, roll into balls, and create holes for bagel shape.
- Chill the Dough: Place shaped bagels on baking sheet, rest for 10 minutes, then refrigerate for at least 8 hours.
- Preheat the Oven: Preheat to 450°F. Place water in an oven-safe dish for steam.
- Boil the Bagels: Boil bagels in water with baking soda for about 90 seconds, flipping halfway.
- Bake the Bagels: Drain, brush with egg white mixture, sprinkle with brown sugar if desired, and bake for 15 minutes.
- Prepare the Cream Cheese Spread: Beat together cream cheese, honey, vanilla, cinnamon, salt, and stir in pecans.
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