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Pumpkin Bagels

Chewy, boiled-then-baked bagels laced with pumpkin puree, cinnamon, and pumpkin pie spice for a warm autumn twist. They bake up golden and glossy, perfect toasted with your favorite spread.

⏱ 180 min8bagelspumpkinfallbakingbread

Ingredients

For the dough

  • 5 cupsbread flour
  • 2 1/2 teaspoonssalt
  • 1/3 cupdark brown sugar
  • 2 1/4 teaspoonsactive dry yeast
  • 2 teaspoonspumpkin pie spice
  • 1 teaspooncinnamon
  • 3/4 cuppumpkin puree
  • 1 1/4 cupswarm water
  • 1 teaspoonoil · for brushing the bowl

For the boiling water

  • 8 to 10 cupswater
  • 2 tablespoonsmalt syrup or molasses
  • 1 tablespoonsalt
  • 1 teaspoonbaking soda

For the egg wash

  • 1large egg
  • 1 tablespoonwhole milk

Steps

  1. 1

    In a large mixing bowl, combine the bread flour, salt, brown sugar, pumpkin spice, and cinnamon. Whisk together to ensure the spices are evenly distributed throughout the flour mixture.

  2. 2

    In a separate small bowl, dissolve the active dry yeast in the warm water. Let it sit for about 5 minutes, until it becomes foamy and activated.

  3. 3

    Create a well in the center of the flour mixture and add the pumpkin puree and the yeast mixture. Begin mixing, gradually incorporating the flour into the wet ingredients.

  4. 4

    Once the dough starts to come together, transfer it to a lightly floured surface and knead for about 10 minutes, until smooth, elastic, and slightly tacky. If it feels too sticky, add a bit more flour, a tablespoon at a time.

  5. 5

    Lightly brush a large bowl with oil, then place the dough in the bowl, turning it to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.

  6. 6

    Punch the risen dough down to release the air, then divide it into equal portions, about 10 to 12 pieces depending on how large you want your bagels.

  7. 7

    Roll each portion into a rope 8 to 10 inches long, then press the ends together to form a ring, sealing them securely. Place the shaped bagels on a parchment-lined baking sheet and cover with a towel.

  8. 8

    Let the bagels rest for 15 to 20 minutes while you prepare the boiling water.

  9. 9

    In a large pot, bring 8 to 10 cups of water to a boil. Add the malt syrup or molasses, salt, and baking soda, stirring until dissolved.

  10. 10

    Gently lower a few bagels at a time into the boiling water. Boil for about 1 minute per side, flipping with a slotted spoon; the longer you boil, the chewier the bagels. Return the boiled bagels to the parchment-lined baking sheet.

  11. 11

    Preheat the oven to 400°F.

  12. 12

    Whisk the egg and whole milk together in a small bowl, then brush the tops of the bagels with the egg wash.

  13. 13

    Bake for 20 to 22 minutes, until golden brown and hollow-sounding when tapped on the bottom.

  14. 14

    Let the bagels cool on a wire rack. Serve warm or at room temperature — plain, toasted, or with your favorite spread.

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