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Cozy Pumpkin Bagels with Maple Cream Cheese

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These golden, slightly sweet pumpkin bagels have that irresistible chewy texture you expect from a bakery, thanks to a simple trick of roasting the pumpkin puree first. Paired with a creamy, tangy maple cream cheese, they are the perfect cozy fall breakfast.

Ingredients

Scale
  • 1 cup pumpkin puree, roasted
  • 3 ½ cups bread flour, plus more for dusting
  • 1 cup warm water (110°F)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¼ cup brown sugar, packed
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons salt
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 8 ounces cream cheese, softened
  • 3 tablespoons pure maple syrup
  • 1 tablespoon powdered sugar (optional)
  • Pinch of cinnamon

Instructions

  1. Roast the pumpkin puree: Preheat oven to 400°F. Spread pumpkin puree on a parchment-lined baking sheet in a thin layer. Roast for 15-20 minutes, stirring halfway, until darkened and thickened. Let cool completely.
  2. Bloom the yeast: In the bowl of a stand mixer, combine warm water and 1 tablespoon brown sugar. Sprinkle yeast on top, stir gently, and let sit for 5-10 minutes until frothy.
  3. Mix the dough: Add cooled pumpkin puree, remaining brown sugar, pumpkin pie spice, cinnamon, and salt to the yeast mixture. Add 3 cups bread flour. Mix on low with dough hook until a shaggy dough forms.
  4. Knead the dough: With mixer on medium-low, gradually add remaining ½ cup flour, 1 tablespoon at a time, until dough pulls away from sides and is smooth, firm, and slightly tacky. Knead 8-10 minutes (12-15 minutes by hand).
  5. First rise: Shape dough into a ball, place in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1 to 1 ½ hours until doubled.
  6. Shape the bagels: Punch down dough, turn onto a clean surface, and divide into 8 equal pieces (about 100-110g each). Roll each into a tight ball, then poke a thumb through the center and stretch to a 1 ½-inch hole.
  7. Second rise (cold proof): Place shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate overnight (at least 8 hours).
  8. Boil the bagels: Preheat oven to 425°F. Bring a large pot of water to a boil and add 1 tablespoon honey or barley malt syrup. Boil 2-3 bagels at a time for 45 seconds per side. Transfer back to baking sheet with a slotted spoon.
  9. Bake the bagels: Bake for 20-25 minutes until deep golden brown and hollow-sounding when tapped. Rotate pan halfway through.
  10. Finish with butter: Brush hot bagels with melted butter. Cool on a wire rack for at least 15 minutes before slicing.
  11. Make the maple cream cheese: In a small bowl, beat softened cream cheese, maple syrup, powdered sugar (if using), and a pinch of cinnamon until smooth and creamy.

Notes

Roasting the pumpkin puree is essential for removing excess moisture and achieving a chewy texture. The overnight cold proof develops flavor and makes the bagels easier to handle. For a thinner crust, boil for 45 seconds per side; for a thicker crust, boil up to 2 minutes per side.

Nutrition

Keywords: pumpkin bagels, maple cream cheese, fall breakfast, homemade bagels, pumpkin spice

Find it online: https://prismtaste.com/cozy-pumpkin-bagels-with-maple-cream-cheese-easy-fall-breakfast/