Spiced Pumpkin Bagels

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Well, I was going out on limb with this one, but I am so glad that I did.  These were fantastic!!  So good that we each had another half:P  My thinking behind this recipe was I wanted a bagel that tasted like my spiced pumpkin muffins.  So, I took my favorite plain bagel recipe added pumpkin puree, brown sugar, spices, and some orange juice to give it that nice little tang.  Mix, rise, roll, shape, boil, bake and breakfast was served.

If you have never made bagels before, don't be intimidated.  These really are simple to make.  The only thing I will do differently is let them rise a bit more after I shape them (I have included the extra time in the recipe).  

Seeing how Thanksgiving is just around the corner, I think these would be wonderful served to family and guests for breakfast Thanksgiving morning.  You can certainly make them the night before.  We enjoyed ours toasted on one side with some whipped cream cheese and some warm apple cider. Yum! Yum! 

I make my breads in my Kitchen Aid stand mixer, but you can certainly make this by hand or in a bread machine.  Just remove it from the bread machine after the first rise and continue to the recipe.

Spiced Pumpkin Bagels
makes 8 bagels

3 1/4 cups bread flour (I use King Arthur)
3/4 cup freshly squeezed orange juice, warmed slightly in the microwave
1/3 cup packed light brown sugar
1/2 cup pumpkin puree, homemade or store-bought
1 tablespoon active dry yeast
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg

Place all the ingredients in the bowl of a stand mixer fitted with the dough hook and mix on low until it forms a shaggy ball, about 4 minutes.  Increase the speed to medium and knead for another 5-7 minutes until the dough is smooth. Transfer the dough to a lightly floured surface and shape into a ball.  Place the dough in a large bowl that has been lightly coated with non-stick cooking spray.  Cover with plastic wrap and place in a draft free area and let it rise for 90 minutes.  

Gently remove the dough from the bowl onto a lightly floured surface and press lightly to degas.  Shape the dough into a ball and divide it into 8 equal pieces.  Roll each piece into a ball.  Using a floured finger, poke a whole through the middle and gently stretch the dough using 2 fingers so the whole is about 1/3 the diameter of the bagel.  Place on a baking sheet that is lightly greased or lined with parchment paper.  Cover and let rest for 20 minutes.

Preheat the oven to 425ยบ and bring a stockpot of water to a rolling boil.  Place bagels 2-3 at a time in the boiling water and cook for 1 1/2 minutes on each side.  Using a slotted spoon remove the bagels and return to the baking sheet.  Continue with remaining bagels.  Bake for 20-25 minutes or until golden brown.  Remove to a wire rack to cool completely before serving.  Enjoy!


  1. Love the step by step photography! We will definately be having these in the near future.

  2. These look scrumptious! I think I might make them and double up on the pumpkin with some spices pumpkin cream cheese :)

  3. Tessa-
    Alas, all I had was plain cream cheese, but spiced pumpkin cream cheese does sound yummy!

  4. I love these bagels and seeing that I still have some left over pumpkin puree I am so going to make these delicious bagels now! Thanks for the recipe!

  5. Jeannie-
    I do hope you try these. They are really good!

  6. These bagels look great! I love pumpkin anything, and lately have been drawn to using it in savory recipes. I need to make these pumpkin bagels!

  7. These look so incredible! I've never made bagels before, but it looks like it's definitely worth the effort. Great blog!

  8. Alicia and Wilson-
    I do hope you give them a try. They are delicious!! Thanks for stopping by:)

  9. I want to make these this weekend for breakfast! I never dreamed I could make bagels at home. Thanks for a great tutorial. One question: Can the dough rise in the refrigerator overnight to cut down on the wait-time in the morning? Call me "Excited"!

  10. Proud Mom-
    I haven't put the bagel dough in the refrigerator overnight, but I can't see why not. I would shape the bagels first, cover and refrigerate. Then proceed with the recipe in the morning. Let me know how it turns out. That would be a great time saving tip for some!

  11. When I make bagels, I shape them then let them sit for 20 minutes before popping them in the fridge over night! Make sure to mist the top with a little oil and cover with plastic wrap :)


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