Pumpkin Bagels
Total Time
Prep: 30 min. + standing Bake: 15 min.
Yield
9 servings
Experience the comforting flavors of fall with these homemade pumpkin bagels. Made with warm spices and a hint of sweetness, they’re perfect for cozy autumn mornings.
Ingredients
- 2/3 cup plus 2 tablespoons water (70° to 80°), divided
- 1/2 cup canned pumpkin
- 1/3 cup packed brown sugar
- 1 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 3 cups bread flour
- 1 package (1/4 ounce) active dry yeast
- 1 large egg white
- 1 tablespoon cornmeal
- Cream cheese, optional
Directions
- In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Shape into 9 balls. Push thumb through centers to form 1-in. holes. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
- Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.
- Preheat oven to 400°. Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake until golden brown, 15-20 minutes. Remove to wire racks to cool. If desired, serve with cream cheese.
Nutrition Facts
1 bagel: 180 calories, 0 fat (0 saturated fat), 0 cholesterol, 273mg sodium, 40g carbohydrate (8g sugars, 2g fiber), 6g protein.
Enjoy pumpkin pie flavor with these classic bagels. For a change, adjust the spices to suit your taste buds. —Kristy Reeves, LeRoy, Kansas
Recipe Creator
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