Homemade Pumpkin Spice Bagel
These homemade pumpkin spice bagels are like a cozy autumn morning in every bite! Soft and chewy with just the right hint of sweetness, they’re loaded with warm fall spices—cinnamon, nutmeg, cloves, and a touch of allspice. The canned pumpkin not only gives them a beautiful color but also makes the dough so tender. Imagine the smell of these beauties baking up fresh in your kitchen, filling every corner with that irresistible pumpkin spice aroma. They’re perfect straight from the oven, or toasted up with a smear of cream cheese. Seriously, these bagels are just the thing to make any chilly day feel extra special.
8 Servings
Ingredients
- 1 0.25 oz packet active dry yeast
- ⅔ c warm water about 110°F/45°C – think comfy bath water
- ¾ c canned pumpkin not the pie filling, just pure pumpkin
- ⅓ c packed brown sugar
- 1 ½ tsp ground cinnamon
- 1 tsp salt
- ¾ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
- 3 c all-purpose flour you may need a bit more if the dough feels too sticky
- 1 tbsp cornmeal to keep the bagels from sticking to the pan
- 6 c water for boiling the bagels
- 1 tsp white sugar
- Cooking spray for the baking sheet
Instructions
Mix the Dough:
- Start by dissolving the yeast in warm water in a large mixing bowl. Once it’s activated, add the pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves. Stir everything together until it’s well combined. Gradually add the flour, mixing until you have a soft, slightly sticky dough.
Knead the Dough:
- Transfer the dough to a lightly floured surface and knead it by hand for about 6 to 8 minutes. If you’re using a stand mixer, let it do the kneading for you until the dough is smooth and elastic. Once ready, place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about an hour or until it doubles in size.
Shape the Bagels:
- After the dough has risen, gently punch it down to release any air. Break the dough into 8 equal pieces, then roll each one into a nice, round ball. Use your finger to poke a hole in the center of each ball, stretching it slightly to shape it into a bagel. Place each formed bagel on a baking sheet and let them rest for 10-15 minutes.
Boil the Bagels:
- Fill a large pot with 6 cups of water, add the white sugar, and bring it to a boil. Slightly flatten each bagel, then carefully drop them into the boiling water a couple at a time. Let them cook for about 1½ minutes per side. Use a slotted spoon to remove the bagels and place them on a clean towel to drain. Repeat with the remaining bagels.
Prep and Bake:
- Preheat your oven to 400°F (200°C). Spray a baking sheet with cooking spray and sprinkle a little cornmeal over it to prevent sticking. Arrange the bagels on the prepared sheet, leaving about 2 inches between each.
Bake to Perfection:
- Place the sheet in the preheated oven and bake the bagels for 25-30 minutes, or until they’re golden and cooked through. Let them cool slightly, then enjoy!
Notes
Want to make these bagels gluten-free? No problem! Just swap out the all-purpose flour for a quality gluten-free baking flour blend (I recommend one with xanthan gum for best results). You may need to add a touch more water or pumpkin if the dough feels a little dry, as gluten-free flours can be more absorbent. Knead and shape them just like usual, but handle the dough a bit more gently since gluten-free doughs can be a bit more delicate. With these tweaks, you’ll have the same soft, chewy bagels packed with all that cozy pumpkin spice goodness!