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Homemade Pumpkin Bagels

Homemade Pumpkin Bagels for a Cozy Fall Breakfast Treat

Enjoy these Homemade Pumpkin Bagels, a delightful blend of pumpkin spice and honey pecan cream cheese, perfect for a cozy fall breakfast.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 8 hours
Total Time 8 hours 35 minutes
Servings: 8 bagels
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bagels
  • 1 cup Warm Water At about 115°F (46°C)
  • 2 teaspoons Active Dry Yeast Fresh yeast yields the best rise
  • 1 cup Pumpkin Puree Can substitute with butternut squash puree
  • 2 tablespoons Brown Sugar Can swap with coconut sugar
  • 3 cups Bread Flour Can use all-purpose flour but may alter texture
  • 1 teaspoon Cinnamon Opt for freshly ground for best taste
  • 1 teaspoon Pumpkin Pie Spice Homemade or store-bought
  • 1 teaspoon Coarse Kosher Sea Salt Sea salt works in a pinch
  • 2 teaspoons Baking Soda Aids in boiling for a chewy crust
For the Topping
  • 1 each Egg White + Water Creates a glossy finish
  • 2 tablespoons Unsalted Butter Can substitute with coconut oil for dairy-free
  • 1 tablespoon Brown Sugar Optional topping for sweetness
For the Honey Pecan Cream Cheese Spread
  • 8 ounces Cream Cheese Can use dairy-free cream cheese for vegan
  • 2 tablespoons Honey Maple syrup works as a vegan alternative
  • 1 teaspoon Vanilla Extract Enhances flavor depth
  • 1/2 teaspoon Cinnamon Adds warmth to the spread
  • 1/4 cup Chopped Pecans (toasted) Can be omitted or replaced with walnuts
  • 1 pinch Coarse Kosher Sea Salt Balances flavor profile

Equipment

  • mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Stand mixer (optional)
  • large pot

Method
 

Step-by-Step Instructions for Homemade Pumpkin Bagels
  1. Proof the Yeast: Combine warm water, active dry yeast, and brown sugar. Let sit for 5-10 minutes until foamy.
  2. Mix the Wet Ingredients: Whisk together pumpkin puree and brown sugar. Fold in the yeast mixture until smooth.
  3. Combine the Dry Ingredients: Whisk bread flour, cinnamon, pie spice, and salt. Add to the wet mixture and stir until sticky.
  4. Knead the Dough: Knead on a floured surface for about 5 minutes until smooth and elastic.
  5. First Rise: Place dough in greased bowl, cover, and let rise for 1-2 hours until doubled in size.
  6. Shape the Bagels: Punch down dough, divide into 8, roll into balls, and create holes for bagel shape.
  7. Chill the Dough: Place shaped bagels on baking sheet, rest for 10 minutes, then refrigerate for at least 8 hours.
  8. Preheat the Oven: Preheat to 450°F. Place water in an oven-safe dish for steam.
  9. Boil the Bagels: Boil bagels in water with baking soda for about 90 seconds, flipping halfway.
  10. Bake the Bagels: Drain, brush with egg white mixture, sprinkle with brown sugar if desired, and bake for 15 minutes.
  11. Prepare the Cream Cheese Spread: Beat together cream cheese, honey, vanilla, cinnamon, salt, and stir in pecans.

Nutrition

Serving: 1bagelCalories: 240kcalCarbohydrates: 41gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 230mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 40IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These Homemade Pumpkin Bagels are perfect for cozy fall mornings and can be enjoyed in various ways with or without the spread.

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