I’ll never forget the day I fell in love with baking. I was 7 years old.
My Mom decided that we would make a homemade pumpkin pie for the holidays. We spent hours deseeding and roasting pumpkins. I always enjoyed our time together in the kitchen because she gave me the best tasks.
On that particular day, I was in charge of making the pie crust look beautiful and fancy. Using my small hands, I tried my best to mimic the pie crust I had seen on the Thanksgiving dinner table, which of course resulted in something unsymmetrical and pretty funny looking. Nevertheless, Mom was beaming at my accomplished pie crust and I was too! Eating the pie was the best part though; each bite brought me comfort and happiness knowing that I helped create a little slice of magic.
And so my love affair with baking began.
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These days I find myself so busy that baking seems like a daunting task. It’s time-consuming, and sometimes a little bit complicated BUT I have to remind myself the results of home-baked goods are always unmatched. Lately I’ve been wanting to get back to real baking, the kind that is more like a project. And what’s more fun and interesting than making bagels from scratch? Seriously!
Now surprisingly, I don’t own bread machine, so I kneaded the dough by hand (talk about a calorie burner!); I felt accomplished and proud. Although, using an electric mixer (such as a KitchenAid) would also work with this recipe.
![Spreading cinnamon honey butter on homemade pumpkin bagels](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1000 1667"></svg> "Incredible homemade pumpkin bagels with whipped cinnamon honey butter. This incredible, easy homemade bagel recipe uses simple ingredients and has plenty of pumpkin spice flavor for weekend brunch or anytime the bagel cravings hit!")
Ingredients in homemade pumpkin bagels
Ingredients in homemade pumpkin bagelsI’m here to convince you to make homemade (handmade?) pumpkin bagels. I’ll take you step-by-step through the recipe so that you can make these too! It’s a wonderful weekend project and great to do with kids. These bagels are deliciously chewy and toast perfectly. It’s some serious magic. Here’s what you need to make them:
- Warm water: you’ll want to use water that’s around 110° F to 115° F in order to activate the yeast.
- Yeast: you’ll want to use an active dry yeast so that these pumpkin bagels rise properly.
- Pumpkin: feel free to use canned pumpkin puree or make your own pumpkin puree using this tutorial!
- Brown sugar: we’re sweetening these pumpkin bagels a bit with some dark brown sugar. The sugar also helps to activate the yeast.
- Bread flour: using bread flour makes these pumpkin bagels extra fluffy and delicious.
- Spices: we’re using cinnamon, pumpkin pie spice & salt to give these bagels the perfect pumpkin spice flavor.
- Olive oil: you’ll want to use olive oil to grease a bowl where the bagel dough will rise.
- Egg: after first boiling the pumpkin bagels, you’ll brush them with an egg wash and bake them so that they’re nice and golden brown.
- For the cinnamon-honey butter: this topping is options (but so delicious). You’ll just need butter, honey & a bit more cinnamon.
How to make homemade pumpkin bagels
First, proof the yeast (basically activate it)! Begin by placing warm water in a large bowl and adding the yeast along with brown sugar. The yeast essentially feeds off the sugar.
After a couple of minutes: add the pumpkin, spices, and 2 cups of bread flour and mix until a sticky dough forms (pictured above).
Next, add another cup of bread flour: it’s time to get your hands dirty! Begin kneading the dough; it’s going to be difficult but you want to make sure that all of the flour is absorbed into the dough. Tip: coat your hands with a small amount of olive oil to reduce getting sticky dough all over your fingers.
Add in more bread flour: It’s going to seem like a lot, but trust me, the dough will absorb it all, especially with the moisture of the pumpkin in it. Continue to knead so that the dough absorbs the flour.
Now… we knead, knead, knead: do this on a lightly floured surface for about 8 minutes. Simply fold the dough over and over. If you are unfamiliar with how to roll dough, you can check out this video for great tips.
The dough will feel elastic but not sticky when you are finished. If you feel as though it is sticky, continue to add a tablespoon or two of flour and fold it into the dough.
Next, let the dough rest: you’ll want it to sit for 5 minutes and then transfer it to a lightly oiled bowl. Cover it with plastic wrap and place in a warm place for about an hour.
Time to shape: after an hour, the bagels are ready to be shaped. Line a baking sheet with lightly greased parchment paper or flour a surface and punch down the dough and shape into 12 balls (pictured above). I make sure they are even by stretching the dough into a rectangle and dividing them into 12 squares. Then I roll each square into a ball.
How to shape homemade bagels
- Roll each dough ball into a rope, about 8 inches long.
- Wrap the dough around to form a complete circle and overlap the dough.
- Seal the two ends together completely; this is an important step or the ends will come apart when you boil them. Alternatively you can push your thumb through the center to form a 2 inch hole and stretch the dough to form an even ring.
Do not worry about making perfectly round bagels! They will still be delicious even if they aren’t perfect.
Next: Place the bagels on a baking sheet (greased or lined with parchment paper), cover again with plastic wrap and let rise for 15-20 minutes more.
Then: you’ll boil the bagels to help set the crust and create a gel exterior. This also gives the bagels a dense, chewier crust.
How to boil bagels
Each bagel should be boiled for about 45 seconds on each side, then removed with a slotted spoon and patted well with paper towels. Transfer the bagels immediately to a greased baking sheet.
Next comes the egg wash: brush each bagel with a lightly beaten egg. This helps crisp up the crust and turn it a gorgeous golden brown once the bagels are baked.
Finally, bake the bagels: pop the bagels into the oven for about 20 minutes until they are golden and beautiful!
I could barely wait to slice a bagel in half, toast it a bit, and spread it with cream cheese, peanut butter, or… this amazing cinnamon honey butter I whipped up. It reminds me of all things Fall and is perfect on top of the slightly sweet pumpkin bagels.
How to store & freeze homemade bagels
To store: keep your bagels fresh by storing them in a brown paper bag at room temperature. If you find that they get a bit chewier or start getting a bit hard, simply pop them in the toaster and enjoy a nice, toasty bagel.
To freeze: simply let the homemade pumpkin bagels cool completely before storing them in a freezer-safe bag. When you’re ready to eat them, you can just add them straight to the toaster for perfect, toasty perfection!
These are actually pretty easy to make when you get down to it. It’s a great project and quite satisfying to know that you made your own bagels. I keep them in my fridge for a quick breakfast or snack on the go since they’re a bit smaller than the typical bagels the size of your face.
So what do you think? Want to get back to real handmade baking with me? Let’s spend some time in the kitchen and have fun. The result is sure to be delicious.
More pumpkin recipes you’ll love
Fluffy Whole Wheat Healthy Pumpkin Waffles
Coconut Double Chocolate Pumpkin Bread
Healthy Pumpkin Chocolate Chip Muffins
Healthy Whole Wheat Pumpkin Chocolate Chip Pancakes
Healthy Pumpkin Banana Muffins with Macadamia Nut Crunch
Homemade Pumpkin Spice Bagels with Whipped Cinnamon Honey Butter {a step-by-step recipe}
Incredible homemade pumpkin bagels with whipped cinnamon honey butter. This incredible, easy homemade bagel recipe uses simple ingredients and has plenty of pumpkin spice flavor for weekend brunch or anytime the bagel cravings hit!
Ingredients
- 1 cup warm water (110° to 115°)
- 2 teaspoons yeast
- 2/3 cup canned pumpkin
- 1/3 cup dark brown sugar
- 3 1/2 cups bread flour + more if necessary
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 tablespoon pumpkin pie spice
- Olive oil
- 1 egg, slightly beaten
- For Cinnamon-Honey Butter:
- 1/2 cup butter (1 stick), softened
- 1/4 cup honey
- 1/2 teaspoon cinnamon
Instructions
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Place warm water in a large bowl and add yeast and brown sugar. Stir and let sit for about 3-5 minutes.
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Add in pumpkin, spices, salt, and 2 cups of bread flour and begin to stir together to form a soft, sticky dough.
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Transfer the sticky dough to a lightly floured surface and add in another cup of flour and begin to knead dough by hand until all of the flour is absorbed. Add in another 1/2 cup of flour and knead again until all of the dough is absorbed. Knead dough for about 8 minutes. The dough should not be sticky, but smooth and elastic.
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Place dough in a bowl coated with oil, and cover the top allowing it to rise in a warm place until dough doubles in size, about 1 hour.
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After an hour, punch down the dough and shape into 12 balls.
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Shape your bagels: roll each dough ball into a rope, about 8 inches long. Wrap the dough around to form a complete circle and overlap the dough. Seal the two ends together completely by rolling a bit; this is an important step or the ends will come apart when you boil them. Alternatively you can push your thumb through the center to form a 2 inch hole and stretch the dough to form an even ring.
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Place the bagels on a baking sheet (greased or lined with parchment paper), cover again with plastic wrap and let rise for 15-20 minutes more.
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Preheat oven to 400 degrees F. Coat baking sheet with cooking spray.
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Fill a Dutch oven two-thirds full with water and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for about 45 seconds on each side.
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Remove with a slotted spoon; drain well on paper towels. Place on baking sheets, brush with egg wash, and bake for 15-20 minutes or until golden brown. Remove and cool on wire racks.
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While the pumpkin bagels are cooling, make the cinnamon-honey butter: Beat butter with electric mixer until light and fluffy. Add in honey and cinnamon and mix until well blended.
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Spread on toasted bagels and enjoy!
Recipe Notes
Calorie count for 1 bagel does not include butter.
To freeze: simply let the homemade pumpkin bagels cool completely before storing them in a freezer-safe bag. When you're ready to eat them, you can just add them straight to the toaster for perfect, toasty perfection!
51 comments
Girl, You have done it again… awesome cook, chef, baker 🙂 Thanks for sharing your skills.
Oh, i like how you boil and then bake them!! 😀 I must try these~
These are impressive! They look great!
I love the way you explain each direction, you give the how AND the why; it’s great!
Found your blog through this post on Foodgawker! Love your blog and I can’t wait to make these!!!
These bagels sound phenomenal!! Can’t wait to give ’em a try =).
I would really love to say I made my own bagels! 😉 I am going to give this one a try!
AH-mazing recipe!! I am going to try this! Thank you so much for the post and the step by step!
These look amazing… as a northerner transplant in the south, I appreciate a good bagel but rarely find the REAL THING!! Never thought to make my own, but your pictures make me want to 🙂 And that butter… that butter!!
wow great post!
I just made homemade pumpkin bagels this weekend as well! I made mine with a crunch topping and a spiced cream cheese. I am going to post mine tomorrow. But these look good and I love the butter that you made to go with them.
I try in this evening… many thanks for sharing!
PS – I have only one demand: I have not idea what it's mean in grams 2/3 canned pumpkin.. :(.. can you help me?
2/3 cup is about 160 mL 🙂
I just made these and they are great! Not too difficult and delicious. Great recipe!
Delicious! My 1 yr old son ate 2 as soon as they were ready. Will definately be making these again! Thank you!
These look DELICIOUS! Wondering if I could sub some whey protein powder to convince myself they're healthy? Think it would work? 😉
I just made these for my boyfriend! He loves pumpkin anything! Thanks!
I made these and wrote about them here. They were delish! Thanks for sharing the recipe!
About how big in diameter are your bagels? I know you said they were smaller than regular bagels, but I’m just trying to gauge if mine rose enough. They’re about ready to bake…can’t wait to try them!
Can the dough be frozen in batches for later baking?
sounds delicious…do you have a recipe for plain ones too that we could eat with cream cheese and smoked salmon?
You are incredible.
Thank you! I have printed the recipe and will be making these asap! Oh HAPPY day! 🙂
These bagels look amazing!!
My dough is still sticky after the 8 minutes of kneading… Should I keep going or add more flour? Was my water not warm enough?
I would add more flour.
I ended up using probably five cups of flour when all was said and done. Pumpkin is sticky stuff, and just when you think you’ve got it, it goes and gets all sticky again.
Same with me Meghan.
Would it be ok to use just normal plain flour? Or does it have to be bread flour?
I made these last night, my first attempt at bagels. They were SO good and super easy! Thanks for an awesome recipe and for the delicious toasted bagel I ate for breakfast this morning! 🙂
These are so delicious! Thanks for sharing!
How should these be stored and do they freeze well? Thank you!
You can store them in a ziploc bag and yes, they freeze well.
Loved this recipe and make my own Pecan butter to top it off with! Check it out http://labellepatel.com/2014/12/05/pumpkin-spiced-bagels-with-pecan-butter-review-and-recipe/
Awesome, I LOVE homemade pecan butter. Isn’t it fabulous? Glad you enjoyed the bagels.
It would be awesome if the recipe could specify active dry yeast or instant. I’ll look online to see what kind just yeast means.
Active instant yeast is fine.
Is it possible to leave out the pumpkin? Would it change the rest of the measurments?
would this work with whole wheat flour?
Do you think you could sub out the brown sugar for coconut palm sugar?
I made these and they were delicious! But as other reviewers commented, super super sticky. My dough didn’t really become smoother until after I let it sit and rise for a little over an hour. Would definitely make again though! Slightly more time consumer process, but the results makes it worthwhile!
Good to know, Mira! True that this is a more time-intensive recipe – but nothing better than homemade bagels in my opinion 🙂
Can you rise these overnight?
I think that would work well! You can proof the dough in an oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them.
Have you tried with any gluten free substitutes? Thanks!
Unfortunately, the bagels need gluten to rise and to have a bagel like consistency here! 🙂
These were AWESOME!!! I’ve made pumpkin yeast doughs before, and it never taste very “pumpkin-y” but these really packed a perfect amount a pumpkin flavor, probably because there’s no butter or milk or eggs, which works because bagels are supposed to be a lean dough anyway! I replaced half the brown sugar with brown sugar swerve, and I added a half cup of whole wheat flour, and I also baked half in a donut pan, and prepared the other half as the recipe instructed. I actually liked the baked one better, they were softer, but both delicious! I’ll definitely be making these often!
Just made these yesterday evening and Im surprised that they are so so good. Whole house smell like Christmas and everyone couldnt wait till morning (when we could eat the bagles) I havent made cinnamon honey butter but eaten instead with butter and honey -heaven! 😀
Love that! So glad they’re a hit 🙂
These are SO good. They taste like the ones my fav bagel place makes. They are a bit labour intensive but totally worth it. My husband doesn’t even like pumpkin spice usually but loved them!
So glad you loved them!