Pumpkin Bagels

Add a generous amount of cream cheese to these pumpkin bagels for a great breakfast, or, layer with deli meats and veggies for a spiced-up lunch!

Serves: 12Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Medium

Serves: 12

Ingredients

  • 1 cup warm water
  • 2 packets instant yeast
  • ⅓ cup dark brown sugar
  • ⅔ cup pumpkin purée
  • 3 tsp. ground cinnamon
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground ginger
  • ½ tsp. salt
  • 3½ cups all-purpose flour, divided
  • 1 Tbsp. vegetable oil
  • 1 large egg, slightly beaten

Directions

  • Place warm water, yeast, and brown sugar in a large bowl. Stir until combined, then allow to sit for 5 minutes to activate the yeast. Add in pumpkin, spices, salt, and 2 cups of the flour. Stir to make a sticky dough.
  • Transfer the dough to a lightly floured surface and add in ½ cup of flour at a time, Knead until all of the flour is absorbed. Add extra flour as needed. Knead dough for about 10 minutes, until elastic.
  • Coat a clean bowl with oil and add the dough. Cover with greased plastic wrap and allow to rise in a warm place until dough doubles in size, about 1 hour.
  • After dough has risen, punch down and shape into 12 balls. Make a ring out of the dough by pushing your thumb through the center of each ball to form a small hole and stretching it into a circle. Place the bagels on greased baking sheets and cover again with greased plastic wrap. Let rise for 25 minutes.
  • Preheat oven to 400°F. Line baking sheets with parchment paper.
  • Fill a large pot about ⅔ full with water and bring to a boil. Drop bagels into boiling water. Cook for about 45 seconds to 1 minute on each side. Remove with a slotted spoon and drain well on clean dishtowels.
  • Place boiled bagels on baking sheets, brush with egg wash, and bake for 20 minutes or until golden brown. Remove and allow to cool.

Recipe Information

Serves: 12

Ingredients

  • 1 cup warm water
  • 2 packets instant yeast
  • ⅓ cup dark brown sugar
  • ⅔ cup pumpkin purée
  • 3 tsp. ground cinnamon
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground ginger
  • ½ tsp. salt
  • 3½ cups all-purpose flour, divided
  • 1 Tbsp. vegetable oil
  • 1 large egg, slightly beaten

Directions

  • Place warm water, yeast, and brown sugar in a large bowl. Stir until combined, then allow to sit for 5 minutes to activate the yeast. Add in pumpkin, spices, salt, and 2 cups of the flour. Stir to make a sticky dough.
  • Transfer the dough to a lightly floured surface and add in ½ cup of flour at a time, Knead until all of the flour is absorbed. Add extra flour as needed. Knead dough for about 10 minutes, until elastic.
  • Coat a clean bowl with oil and add the dough. Cover with greased plastic wrap and allow to rise in a warm place until dough doubles in size, about 1 hour.
  • After dough has risen, punch down and shape into 12 balls. Make a ring out of the dough by pushing your thumb through the center of each ball to form a small hole and stretching it into a circle. Place the bagels on greased baking sheets and cover again with greased plastic wrap. Let rise for 25 minutes.
  • Preheat oven to 400°F. Line baking sheets with parchment paper.
  • Fill a large pot about ⅔ full with water and bring to a boil. Drop bagels into boiling water. Cook for about 45 seconds to 1 minute on each side. Remove with a slotted spoon and drain well on clean dishtowels.
  • Place boiled bagels on baking sheets, brush with egg wash, and bake for 20 minutes or until golden brown. Remove and allow to cool.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat2g
Saturated Fat0.5g
Cholesterol15mg
Sodium105mg
Total Carbohydrate36g
Dietary Fiber2g
Sugars6g
Protein5g