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- 3 ½ cups all-purpose flour - 1 cup canned pumpkin puree - 1 tablespoon pumpkin pie spice - 1 tablespoon ground cinnamon - 1 teaspoon salt - 1 tablespoon sugar - 1 packet (2 ¼ teaspoons) active dry yeast - 1 ¼ cups warm water (110°F) - 2 tablespoons honey (for boiling) - 1 egg (for egg wash) - Optional: pumpkin seeds for topping Use fresh yeast for the best rise. Check the expiration date on the packet. Choose high-quality all-purpose flour for a better texture. Organic options can add flavor. Canned pumpkin should be pure pumpkin, not pumpkin pie filling. This keeps flavors pure. Use fresh spices for stronger flavor. Ground spices lose potency over time. If you can't find pumpkin puree, use homemade puree from roasted pumpkin. You can swap all-purpose flour with bread flour for a chewier bagel. Maple syrup can replace honey in the boiling water. It gives a nice flavor twist. If you prefer, skip the egg wash and use milk for a vegan option. To start, take a small bowl. Add warm water and sugar. Then sprinkle the yeast on top. Let this sit for about 5-10 minutes. You will see bubbles form. This shows your yeast is alive and ready to work. It’s crucial for your bagels to rise. Without this step, your bagels will not puff up. Next, grab a large mixing bowl. Whisk together flour, pumpkin pie spice, ground cinnamon, and salt. Make a well in the center of the mix. Add the canned pumpkin and the yeast mixture into the well. Stir with a spatula until a dough forms. Move the dough to a lightly floured surface. Knead it for about 8-10 minutes. You want it to be smooth and elastic. This builds strength in the dough. After kneading, place the dough in a greased bowl. Cover it with a clean kitchen towel. Let it rise in a warm spot for about 1 hour. Once it doubles in size, punch it down. Divide the dough into 8 equal pieces. Roll each piece into a ball. Poke a hole in the center of each ball. Gently stretch the hole to keep it from closing. Now, prepare a large pot of water. Add honey to the water and bring it to a gentle boil. Boil each bagel for about 1 minute on each side. This gives them a chewy texture. After boiling, place them on a parchment-lined baking sheet. Preheat your oven to 425°F (220°C). Beat an egg and brush it over the bagels. Sprinkle pumpkin seeds on top if you want. Bake the bagels for 20-25 minutes. They should be golden brown when done. Make sure to check them near the end to avoid burning. Once baked, let them cool on a wire rack. To get that soft yet chewy bagel, knead the dough well. Knead for 8-10 minutes until it feels smooth and elastic. This step helps develop the gluten. A well-kneaded dough gives you the right bite. Also, let the dough rise in a warm area. This helps it double in size, which means a fluffier bagel. You can boost the flavor in your bagels. Try adding chopped nuts or dried fruit. Walnuts or cranberries work great. You can also swap the pumpkin spice for apple pie spice for a twist. If you want more warmth, add a pinch of nutmeg. These small changes make your bagels unique. One common mistake is under-kneading the dough. This can lead to flat bagels. Another mistake is not boiling them long enough. Boiling gives bagels their chewy crust. Make sure to boil for one minute on each side. Lastly, keep an eye on baking time. Over-baking can make them too hard. Aim for a nice golden color instead. {{image_2}} You can mix up this recipe with seasonal flavors. Add chopped apples for a fresh twist. You might also try adding a splash of maple syrup for sweetness. For a spicy kick, toss in some chopped candied ginger. Each option brings a unique taste to your bagels. Toppings can transform your bagels. Try sprinkling extra pumpkin pie spice on top before baking. You can also use sesame seeds or poppy seeds for crunch. For a sweet touch, add a sprinkle of cinnamon sugar. These toppings add flavor and make your bagels more fun! You can adjust this recipe for different diets. For gluten-free bagels, use a gluten-free flour blend. Make sure it has xanthan gum for the right texture. To make them vegan, swap the egg wash for a milk alternative. You can also replace honey with agave syrup in the boiling water. These changes keep the taste while meeting dietary needs. To keep your bagels fresh, store them at room temperature. Place them in a paper bag or a cloth bag. This method allows airflow and prevents them from getting too soft. If you plan to eat them within two days, this is a great option. When you want to enjoy your bagels again, here’s how to reheat them: - Oven Method: Preheat your oven to 350°F (175°C). Place bagels on a baking sheet and warm for about 10 minutes. - Toaster Method: Slice them in half and toast until warm and slightly crispy. This method adds a nice crunch. If you want to keep bagels for longer, freezing works well. Here’s how to do it: - Allow the bagels to cool completely. - Wrap each bagel tightly in plastic wrap or aluminum foil to avoid freezer burn. - Place the wrapped bagels in a freezer-safe bag. They can last up to three months. When you're ready to eat, simply thaw them in the fridge overnight or toast them directly from the freezer. Enjoy your fresh bagels anytime! Yes, you can use fresh pumpkin. First, roast or steam it until soft. Then, puree it until smooth. Fresh pumpkin may change the bagel's texture slightly. Canned pumpkin gives a consistent result and is easier to use. The best way to boil bagels is to use a large pot of water. Add 2 tablespoons of honey to the water. Bring it to a gentle boil. Boil each bagel for one minute on each side. This process helps create a chewy crust. Bagels are done baking when they turn golden brown. Look for a shiny surface too. You can tap the bottom lightly; it should sound hollow. If they are golden and sound right, they are ready. Yes, you can make these bagels ahead of time. After shaping, you can refrigerate them overnight. Just cover them well. When ready to bake, let them sit at room temperature for 30 minutes. Then boil and bake as usual. This method saves time on busy mornings. This blog post covered everything you need for making great bagels. We explored the key ingredients and their quality to help your bagels shine. I shared clear steps, tips, and common mistakes to avoid for the best results. We also looked at fun variations and smart storage tips to keep them fresh. Remember, bagels can be personal, so feel free to experiment with flavors and toppings. Enjoy your bagel-making journey!

Bakery-Style Pumpkin Spice Bagels

Indulge in the flavors of fall with these Bakery-Style Pumpkin Spice Bagels! This delightful recipe features comforting ingredients like canned pumpkin, pumpkin pie spice, and warm spices that create a perfect treat for any season. Learn how to easily make these bagels from scratch, complete with tips for a golden finish. Click through to explore the full recipe and bring cozy vibes to your kitchen today!
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Ingredients
  

3 ½ cups all-purpose flour

1 cup canned pumpkin puree

1 tablespoon pumpkin pie spice

1 tablespoon ground cinnamon

1 teaspoon salt

1 tablespoon sugar

1 packet (2 ¼ teaspoons) active dry yeast

1 ¼ cups warm water (110°F)

2 tablespoons honey (for boiling)

1 egg (for egg wash)

Optional: pumpkin seeds for topping

Instructions
 

In a small bowl, combine warm water and sugar, then sprinkle the yeast over it. Let it sit for about 5-10 minutes until frothy, indicating the yeast is activated.

    In a large mixing bowl, whisk together flour, pumpkin pie spice, ground cinnamon, and salt. Make a well in the center and add the canned pumpkin and the yeast mixture.

      Stir the mixture with a spatula until a dough begins to form. Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic.

        Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

          Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then poke a hole through the center to form a bagel shape. Gently stretch the hole to ensure it doesn’t close during cooking.

            Prepare a large pot of water; add honey and bring it to a gentle boil. Boil each bagel for about 1 minute on each side, then remove and place on a parchment-lined baking sheet.

              Preheat oven to 425°F (220°C). Beat the egg in a small bowl and brush it over the bagels for a shiny finish. Sprinkle pumpkin seeds on top if desired.

                Bake bagels in the preheated oven for about 20-25 minutes, or until golden brown. Keep an eye on them towards the end to avoid over-baking.

                  Remove from oven and let cool on a wire rack.

                    Prep Time: 30 min | Total Time: 2 hr | Servings: 8

                      - Presentation Tips: Serve the bagels warm with a spread of cream cheese or butter. For an extra touch, you can drizzle a little honey over them before serving.