Easy Pumpkin Bagel Recipe - Soft & Chewy
Hello there, fellow home bakers! If there's one thing I adore about the cooler months, it's the cozy, comforting embrace of pumpkin. And what better way to bring that warmth into your kitchen than with freshly baked homemade bagels? Forget dry, store-bought versions! My easy pumpkin bagel recipe delivers unbelievably soft interiors with that signature chewy crust, all infused with the subtle, sweet spice of pumpkin. Even if you've never made bagels before, I promise you can do this. It's simpler than you think, and the result? Pure, autumnal bliss. Let's bake some magic together!
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Kitchen Scale Recommended for accuracy
- 1 Stand Mixer with Dough Hook Optional, can hand mix
- 1 Large Pot or Dutch Oven For boiling
- 1 Slotted Spoon or Spider For lifting bagels
- 2 Baking Sheets
- 1 Parchment Paper or Silicone Mats
Ingredients
- 1 ½ cup Warm Water 105-115°F / 40-46°C
- 2 ¼ teaspoon Active Dry Yeast one standard packet
- 1 tablespoon Brown Sugar packed
- 1 teaspoon Fine Sea Salt
- 1 cup Pumpkin Puree not pie filling
- 1 tablespoon Vegetable Oil or neutral oil
- 4-4 ½ cup Bread Flour
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Ground Cinnamon
- 1 tablespoon Baking Soda for boiling water bath
- Optional Toppings sesame seeds, poppy seeds, etc.
Instructions
- In your large mixing bowl (or stand mixer bowl), combine the warm water, active dry yeast, and brown sugar. Give it a gentle stir. Let stand for 5-10 minutes until the mixture is foamy. This confirms your yeast is alive and active!
- Stir in the salt, pumpkin puree, vegetable oil, pumpkin pie spice, and cinnamon into the foamy yeast mixture. Mix until well combined.
- Add 3 cups of the bread flour and the spice mix to the wet ingredients. If using a stand mixer, attach the dough hook. Mix on low speed (or stir with a sturdy spoon) until a shaggy dough forms.
- Gradually add the remaining flour, ¼ cup at a time, mixing (or kneading by hand) until the dough pulls away from the sides of the bowl and forms a relatively smooth ball. The dough should be stiff but slightly tacky. You might not need all the flour, or you might need a tiny bit more – humidity affects flour absorption. Knead for 8-10 minutes in a stand mixer on medium-low speed, or 15-20 minutes by hand on a lightly floured surface, until the dough is elastic and smooth. It should spring back slowly when you poke it.
- Lightly oil your mixing bowl. Place the dough ball in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let rise in a warm place for 60-90 minutes, or until roughly doubled in size. The pumpkin makes this dough rise a bit slower than plain dough, so be patient!
- Punch down the risen dough gently to release air. Turn the dough out onto a lightly floured surface. Divide the dough into 8-12 equal pieces (depending on how large you want your bagels). For consistent size, you can weigh the pieces (around 100-120g each). Shape each piece into a smooth ball. To form the bagel shape, you have two options:
- Poke Method: Poke a hole in the center of each ball with your thumb and gently stretch it out to about 1.5 - 2 inches in diameter, maintaining an even thickness.
- Rope Method: Roll the dough ball into a rope about 8-10 inches long. Flatten one end, wrap the rope around your hand, and overlap the flattened end with the other end. Pinch and roll the seam firmly to seal the ring shape.
- For a chewier texture, cover the shaped bagels lightly with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. This slow cold fermentation develops more flavor and texture. If you're in a hurry, you can skip this cold rest, but they will be slightly less chewy.
- While the bagels are chilling (or resting briefly), preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil. Add the baking soda to the boiling water – this is crucial for that signature chewy crust! Gently lower 2-3 bagels into the boiling water using a slotted spoon. Don't overcrowd the pot. Boil for 60 seconds per side (2 minutes total per bagel). The bagels will puff up slightly and look a little shiny.
- Carefully remove the boiled bagels with the slotted spoon, letting excess water drain off. Return them to the parchment-lined baking sheets. If adding toppings (sesame, poppy, etc.), sprinkle them generously on the still-wet surface of the boiled bagels immediately after removing them from the water.
- Bake in the preheated oven for 18-25 minutes, rotating the baking sheets halfway through, until the bagels are deep golden brown and feel firm. Baking time will vary depending on your oven and bagel size.
- Transfer the baked bagels to a wire rack to cool completely before slicing and serving. Slicing a hot bagel can compress the interior.
Notes
This recipe uses bread flour for classic chewy texture. While you can substitute all-purpose flour, the texture will be slightly less chewy. Ensure your yeast is active before starting.