Pumpkin Bagels
What better way to celebrate the season than with homemade pumpkin bagels. They’ve got delicate pumpkin flavor, gently spiced and perfectly chewy.
About these bagels
The pumpkin puree adds a subtle sweetness and moisture to the bagels. This is a lean dough, which means it’s made without any fats. Without fat, the gluten develops strong and elastic so it gives the bagels that classic chewy bite.
It’s also a low-hydration dough so it’s easy to handle by hand. You want to knead it enough to encourage strong gluten development which will give the best bagel texture. I also add spices to the dough, which can slightly slow down the rising time so don’t worry if the dough takes a little longer to rise than a plain bagel dough.
They get boiled before baking which gelatinizes the starch on the surface and helps set up the crust early, to keep the inside soft. Because the bagels are a little bit sweet and are baked in a very hot oven, it can make the bottom of the bagels quite dark if you use a dark baking sheet. Using a light colored pan helps avoid this, or line a dark sheet with a silicone mat to add a layer of insulation.
A peek at some of the key ingredients
Method
- If you’re using active yeast, you’ll start by activating that in warm water first.
- Add all the dough ingredients and knead for 8-10 minutes until strong.
- Let it rise until doubled in size.
Note: Pumpkin purée adds moisture, so the dough will feel a bit softer than a plain bagel dough but should still be easy to handle. If it feels sticky, dust your hands with flour rather than adding more to the dough, you don’t want to dry it out.
- Cut into 8 equal pieces and shape into balls
- Push a hole into the center of each ball of dough with your thumbs, then roll the dough ball around your fingers to widen the hole.
- Poach in boiling water with a touch of baking soda for a minute.
- Bake!
I love mine spread with cinnamon cream cheese spread!
More pumpkin recipes
Easy Pumpkin Bagels
Ingredients
- 180 g water lukewarm
- 1 ½ teaspoons instant yeast or active dried yeast
- 32 g soft brown sugar
- 405 g bread flour or strong all-purpose flour
- 120 g pure pumpkin puree
- 1.5 teaspoon pumpkin spice
- 1.25 teaspoon salt
Poaching
- 2 Litres water
- 1 Tbsp brown sugar or honey
- 1 teaspoon baking soda
Instructions
- Combine water, yeast, and sugar and stir in a large bowl or the bowl of a stand mixer fitted with a dough hook. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast, this step can be skipped. 180 g water, 1 ½ teaspoons instant yeast, 32 g soft brown sugar
- Add in the flour, spices, pumpkin puree and salt. Use a fork or switch the stand mixer onto low speed to combine it until a shaggy dough forms. The dough should be very thick and just a little bit sticky. 405 g bread flour , 120 g pure pumpkin puree, 1.5 teaspoon pumpkin spice, 1.25 teaspoon salt
- Keep it kneading or mixing for around 10 minutes for optimal gluten development.
- Form the dough Into a ball once it is kneaded and strong. Place the dough ball into a large bowl, lightly oiled bowl, and cover it with plastic wrap or a damp towel. Let the dough rise in a warm place until doubled in size.
- Punch down the dough and pull it from the bowl onto a lightly floured work surface.
- Cut the dough into 8 equal pieces (a kitchen scale works well to ensure even bagels) and shape each dough into a smooth ball. Let these dough balls rest for 5 minutes.
- Use both hands' thumb and index finger to push a hole into the center of each dough ball, then roll the dough ball around your fingers in a circular motion to widen the hole. Aim for a large hole, as it will shrink once it sits.
- Place the shaped bagels on a prepared sheet pan lined with parchment paper and loosely cover with a dampened kitchen towel. Let them proof for around 30-45 minutes until puffy while the oven preheats and a pot of water is brought to a boil.
Poaching
- Bring a large pot of water to a boil, preheat the oven to 400°F/200°C, and line a large baking sheet with a silicone mat or parchment paper.* 2 Litres water
- Stir in brown sugar and baking soda once the water is boiling. 1 Tbsp brown sugar, 1 teaspoon baking soda
- Dust any excess flour off the bagels and drop them in the boiling water one at a time. Boil 2-3 bagels at a time.
- Let them poach in the water for 1 minute, flipping them after 30 seconds.
- Remove the bagels from the water using a slotted spoon, letting them drain for a few seconds. Place the bagels on the lined baking sheet. Continue with the rest.
- Bake them in the oven for around 20-23 minutes until golden brown, the timing will depend on your oven. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.
- Remove the baked bagels from the tray and let them cool to room temperature on a wire rack for 30 minutes before slicing and serving.
Step 6&7 list two different baking times. Which is recommended?
sorry about that! I removed the extra step
This looks so good! What a great combination of flavors!