Pumpkin Spiced Pumpkin Bagels

The winner of the Healthy Solutions Spice Blends Giveaway is Gitisha. Congratulations!! I will get in touch with you soon.

For years, I had a fear of yeast but lately, I am getting a lot more comfortable playing with it. Actually the whole process of kneading, proofing, rising, and the anticipating freshly baked bread has become exciting and very therapeutic. My confidence boosted up a notch after the grand success of Mark Bittman’s No Knead Bread and I have decided to bake yeast-based breads more often (it’s starting to become a weekly thing which I don’t mind at all). So to keep up with my baking spirit, I tackled bagels and obviously it had to be pumpkin related. This is my first official pumpkin base recipe this year so I went with some pumpkin on pumpkin action and thus pumpkin spiced pumpkin bagels were born, I mean boiled and baked.



Bagels have an interesting history dating back to the 16-17th century. While it’s origin is still a debatable topic, most food historians  have come to the conclusion that the bagel is of Jewish origin, probably Poland. The name bagel comes from the Yiddish word ‘beygal’ from the German dialect word ‘beugel,’ meaning ‘ring’ or ‘bracelet.’ I had my first bagel in New York while I temporarily lived there many years ago and it was hard not to fall in love with its chewy interior and crispy crust with a thick layer of cream cheese. Ever since then I have always been a toasted, everything bagel kind of a girl but you will never find bagels in my kitchen. I save these for my occasional weekend coffee dates where I can enjoy every little crumbs and drink coffee to my hearts content.



Making bagels at home is not an very easy task if you ask me but I don’t mean to discourage you  – it is totally doable and worthwhile but I suggest to save this for a relaxing weekend where you can channel your full energy into shaping, boiling, and baking. There are two traditional styles of bagels in North America – Montreal-style which contains malt, sugar, and no salt and the dough is boiled in honey and The New York bagel which contains salt, malt and is boiled in water prior to baking which is the method I am using today minus the malt (malt gives a brown crust and a unique taste) which makes a chewy, crispy bagel with the major pumpkin Fall flavor in each bite. While bagels are from carbohydrate heaven, the homemade version are definitely healthier because we use ingredients we can easily pronounce such as flour, water, yeast, pumpkin puree, and pumpkin pie spice (courtesy of Davida). Also, you can use whatever toppings you desire – sweet, savory, crunchy or leave it plain.



Pumpkin spiced pumpkin bagels are delicious on its own but since ’tis apple season, I have been enjoying them slow cooker apple butter – hopefully I will have the recipe for you on Friday, I am so excited about it! [Tweet “Pumpkin Bagels are a MUST this Fall! “]




Pumpkin Spiced Pumpkin Bagels
Serves: 9
  • 1 cup warm water
  • 2 teaspoon dry yeast
  • 1 teaspoon
  • 1.5 tablespoon sugar
  • 3 cups bread flour + more as needed during kneading
  • 1 cup oat flour
  • scant 3/4 cups pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 2 Tablespoons sugar, divided
  • 2 tablespoon milk (for egg wash)
  • water (to boil bagels)
  • toppings: chia seeds, sunflower seeds, oats, cinnamon sugar etc.
  1. In a large bowl, whisk together flours, salt, and pumpkin pie spice.
  2. In the bowl of a stand mixer, combine water, yeast and sugar allow to sit slightly foamy.
  3. Add the pumpkin puree and mix using a dough hook, then begin to slowly add the flour mixture. Mix for about 5 minutes or until smooth and if the dough feels sticky, you can incorporate another 3-4 tablespoons of flour.
  4. Form the dough into a ball and place in a lightly greased large bowl. Cover and allow the dough to double in size, around 1 hour.
  5. Remove the dough and punch it down. Divide into 9 equal circular pieces.
  6. Press your finger through the middle of the ball, and form into a bagel shape. Place them on a lightly greased surface and allow it to rest for another 10-15 minutes.
  7. Fill a large saucepan or a dutch oven two-thirds full with water and bring to a boil.
  8. Drop bagels into boiling water 2-3 at a time and cook for about 45 seconds on each side. Remove with a slotted spoon; drain well on paper towels.
  9. Place them back on baking sheets, brush with milk, add toppings of your choice then bake for 15-20 minutes or until golden brown. Remove and cool on wire racks.

I used this, this recipe as a reference for my bagel.

Dixya Bhattarai

Dixya Bhattarai

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