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Homemade Everything Bagel Pumpkin Bagels Recipe

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Soft, chewy pumpkin bagels topped with everything bagel seasoning, offering a perfect savory-sweet balance that tastes like fall. These homemade bagels are freezer-friendly and better than store-bought.

Ingredients

Scale
  • 1 ½ cups warm water (110°F to 115°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon brown sugar, packed
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 4 cups bread flour (plus more for kneading)
  • 1 ½ teaspoons salt
  • 8 cups water (for boiling)
  • 2 tablespoons baking soda
  • 1 tablespoon honey or barley malt syrup
  • 3 tablespoons everything bagel seasoning

Instructions

  1. In the bowl of a stand mixer (or a large mixing bowl), combine warm water, active dry yeast, and brown sugar. Stir gently and let sit for 5 to 10 minutes until frothy and bubbly.
  2. Add pumpkin puree, 4 cups bread flour, and salt to the yeast mixture. Using a dough hook, mix on low speed for 2 minutes, then increase to medium speed and knead for 6 to 8 minutes until dough is smooth, elastic, and slightly tacky. If kneading by hand, turn out onto a floured surface and knead for 10 to 12 minutes.
  3. Shape dough into a smooth ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot for 1 to 1 ½ hours until doubled in size.
  4. Punch down the risen dough and turn out onto a clean surface. Divide into 8 equal pieces (about 120 to 130 grams each). Roll each into a smooth ball, then poke a thumb through the center to create a hole. Stretch the hole to about 1 ½ inches in diameter. Place on a parchment-lined baking sheet, cover loosely, and let rest for 15 minutes.
  5. Preheat oven to 425°F (220°C). In a large pot, bring 8 cups water to a boil. Add baking soda and honey (or barley malt syrup). Reduce heat to a gentle simmer. Working in batches of 2 or 3, carefully drop bagels into the simmering water. Boil for 1 minute on each side. Use a slotted spoon to flip gently. Return to the parchment-lined baking sheet.
  6. While bagels are still wet from boiling, generously sprinkle everything bagel seasoning over the tops. Press seasoning in gently with your fingers.
  7. Bake for 20 to 25 minutes, rotating pans halfway through, until deep golden brown and hollow-sounding when tapped on the bottom. Let cool on a wire rack for at least 15 minutes before slicing.

Notes

Don’t skip the boiling step; it creates the chewy crust. Use bread flour for best texture. Let bagels cool completely before slicing to avoid gumminess. Freeze individually for up to 3 months.

Nutrition

Keywords: pumpkin bagels, everything bagel, homemade bagels, fall breakfast, savory-sweet bagels

Find it online: https://prismtaste.com/homemade-everything-bagel-pumpkin-bagels-recipe/