Description

Soft, chewy homemade pumpkin bagels made from scratch with a unique boiling technique, topped with a light and fluffy whipped maple cinnamon cream cheese. The ultimate autumn comfort food breakfast.

Ingredients

Scale

4 to 4.5 cups (500-560g) all-purpose flour
1 cup (240g) 100% pure pumpkin puree
2 teaspoons (7g) instant yeast
3 tablespoons (36g) sugar (mix of brown and white)
1 cup (240ml) warm whole milk
2 tablespoons (30g) unsalted butter, melted
1.5 teaspoons salt
2 teaspoons pumpkin pie spice
10 cups (2.4 liters) water (for boiling)
1/2 cup (60g) baking soda (for boiling)
2 tablespoons maple syrup (for boiling, optional)
8 oz (225g) full-fat cream cheese, softened
2–3 tablespoons heavy cream
3 tablespoons real maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Optional toppings: Everything bagel seasoning, chopped pecans or walnuts, extra pumpkin seeds

Instructions

In a large mixing bowl or stand mixer, combine flour, instant yeast, sugar, salt, and pumpkin pie spice. Mix on low to combine.
In a separate cup, whisk together warm milk, melted butter, and pumpkin puree until smooth.
Slowly pour wet ingredients into dry ingredients while mixing on low. Mix until a shaggy dough forms. Adjust with small amounts of flour or water if needed to achieve a soft, slightly tacky dough.
Knead the dough using a dough hook on medium-low speed for 5-7 minutes (or by hand for 8-10 minutes) until smooth and elastic. It should pass the windowpane test.
Place dough in a bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Divide risen dough into 8 equal pieces. Roll each into a 12-inch rope, form into a circle, and poke a 1.5-inch hole in the center.
Place shaped bagels on baking sheets, cover loosely, and let rise again for 30 minutes until puffy.
Bring a large pot of water to a gentle boil. Add baking soda and optional maple syrup.
Boil bagels for 1 minute per side (2 minutes total) in batches. Remove with a slotted spoon and place back on baking sheets.
Bake at 400°F (200°C) for 20-22 minutes, rotating pans halfway, until deep golden brown and hollow when tapped.
Cool bagels on a wire rack for at least 15 minutes before slicing.
While bagels cool, beat cream cheese, heavy cream, maple syrup, cinnamon, and vanilla extract until light and fluffy.
Slice cooled bagels, toast if desired, spread with whipped cream cheese, and add optional toppings.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. Do not skip the second rise after shaping, as it ensures a light texture. Cool bagels completely before slicing to prevent gumminess. Bagels freeze well for up to 3 months; toast from frozen.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 bagel with 2 tbsp
Calories: 380
Sugar: 12
Sodium: 450
Fat: 14
Saturated Fat: 7
Carbohydrates: 52
Fiber: 3
Protein: 10

Keywords: pumpkin bagels, homemade bagels, autumn recipes, breakfast ideas, pumpkin spice, cream cheese topping, fall baking, easy bagel recipe