Perfect Homemade Pumpkin Bagels with Everything Seasoning

The text came through at 7:14 AM on a Tuesday. “Can you make those pumpkin bagels again? The ones with the seeds.” It was my sister-in-law, and she’d never asked me for a recipe before. Not once. I stared at my phone, still holding a coffee mug, trying to remember what I’d even done differently that first time. Honestly, I’d been winging it. I had a can of pumpkin puree staring at me from the pantry, a bag of everything bagel seasoning that was about to expire, and a sudden stubborn need to prove that fall baking didn’t have to mean another loaf of bread.

So I just went for it. I mixed the dough with my hands, got pumpkin puree under my fingernails, and prayed the yeast wouldn’t throw a tantrum. The kitchen smelled like a harvest festival crossed with a deli counter. When they came out of the oven — all golden-orange and speckled with sesame and garlic — I knew I’d stumbled onto something. They weren’t perfect. A few were lopsided. One had a suspiciously thin spot. But they tasted like the best kind of accident.

That first batch disappeared in two days. The second batch went to my sister-in-law. And now, here we are. These homemade pumpkin bagels with everything seasoning aren’t just a recipe. They’re the reason I started believing my own cooking again. And I think you’re going to love them, too.

Why You’ll Love This Recipe

Let me tell you why these bagels are different. I’ve tested this recipe six times to get it right — three times with too much flour, twice with not enough salt, and once where the bagels came out looking like sad, flat hockey pucks. But this version? This is the one.

• Quick & Easy: From start to finish, these come together in about 2 hours — most of that is just rising time. You’re looking at maybe 20 minutes of active work. Perfect for a lazy Sunday morning or a Tuesday evening when you need something to look forward to.
• Simple Ingredients: You probably already have most of this in your kitchen. Pumpkin puree, flour, yeast, sugar, salt, and butter. The everything seasoning is the only “special” thing, and you can find it at any grocery store.
• Perfect for Fall Mornings: There’s something about a warm bagel with cream cheese and a hot coffee that just hits different when the leaves are changing. These are made for cozy sweaters and crisp air.
• Crowd-Pleaser: I brought these to a brunch and watched people who swore they didn’t like pumpkin eat two. The everything seasoning balances the sweetness perfectly — it’s not a dessert bagel, it’s a breakfast bagel with a seasonal twist.
• Unbelievably Delicious: The texture is chewy on the outside and soft on the inside, with just a hint of pumpkin warmth. Plus, the topping gives you that salty, garlicky crunch that makes everything bagels so addictive.

What makes this different from other pumpkin bagel recipes? It’s the balance. Most pumpkin bagels lean too sweet or too dense. I’ve adjusted the hydration and added a touch of butter for richness. The result is a bagel that tastes like fall without feeling like a pastry. It’s the kind of bagel that makes you close your eyes after the first bite — and then reach for another one.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver that perfect bagel texture and fall flavor. Most of these are pantry staples, which means you’re probably closer to homemade bagels than you think.

• 1 cup pumpkin puree (not pumpkin pie filling — make sure it’s 100% pure pumpkin. I prefer Libby’s for consistent moisture content)
• 3 ½ cups all-purpose flour (plus more for dusting. Bread flour works too if you want chewier bagels)
• 1 packet active dry yeast (about 2 ¼ teaspoons. Instant yeast works fine too — just skip the proofing step)
• ¼ cup warm water (around 110°F — warm but not hot, like a comfortable bath)
• 1 tablespoon brown sugar (light or dark works. This feeds the yeast and adds subtle sweetness)
• 1 teaspoon salt (fine sea salt or table salt. Don’t skip this — it’s what makes bagels taste like bagels)
• 2 tablespoons unsalted butter (melted and slightly cooled. Adds richness and helps with browning)
• 1 large egg (for the egg wash — gives that shiny, golden crust)
• 3 tablespoons everything bagel seasoning (store-bought or homemade. I like Trader Joe’s or the Simply Organic brand)

For the water bath:

• 8 cups water
• 1 tablespoon honey or barley malt syrup (this gives bagels their signature chew and sheen. Honey works beautifully if you don’t have malt syrup)

Ingredient Tips & Substitutions:

• Pumpkin puree: Make sure it’s not watery. If your puree looks thin, let it sit in a fine-mesh strainer for 10 minutes to drain excess liquid. Too much moisture = dense, flat bagels.
• Flour: You can use whole wheat pastry flour for a slightly nuttier flavor, but the bagels will be denser. Stick with all-purpose for the best texture.
• Everything seasoning: If you can’t find it, mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and a pinch of salt. Boom — homemade.
• Brown sugar: You can substitute with honey or maple syrup, but reduce the warm water slightly to balance the liquid.
• Butter: Coconut oil works in a pinch, but the flavor won’t be as rich.

Equipment Needed

You don’t need a stand mixer or any fancy gadgets for these bagels. Here’s what you’ll actually use:

• Large mixing bowl (glass or stainless steel works best — plastic can hold odors)
• Wooden spoon or dough whisk (for mixing the dough before you get your hands in there)
• Bench scraper (optional but amazing for dividing dough and cleaning your work surface)
• Baking sheet (lined with parchment paper or a silicone mat)
• Large pot (for the water bath — at least 4 quarts)
• Slotted spoon (for gently lowering and removing bagels from the water)
• Pastry brush (for the egg wash)
• Clean kitchen towel (for covering the dough while it rises)
• Sharp knife or kitchen scissors (for cutting the bagel shapes — scissors actually work better for clean cuts)

I’ve made these bagels with a cheap baking sheet and a dented pot, and they turned out great. Don’t overthink the equipment. If you have hands and an oven, you’re good to go.

Preparation Method

Let’s make some bagels. Take your time with this — rushing is the number one reason bagels turn out tough or dense.

1. Proof the yeast: In a small bowl, combine the warm water (110°F — test it on your wrist, it should feel like warm bathwater) and brown sugar. Stir until the sugar dissolves, then sprinkle the yeast on top. Let it sit for 5-10 minutes until it’s frothy and smells like bread. If it doesn’t foam, your yeast is dead — start over with fresh yeast.
2. Mix the dough: In a large bowl, combine the pumpkin puree, melted butter, and salt. Add the frothy yeast mixture and stir until combined. Gradually add the flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms. It will look messy — that’s okay.
3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding flour a tablespoon at a time if the dough sticks to your hands. The dough should be smooth, elastic, and slightly tacky — not sticky. If it’s too dry, add a teaspoon of water. If it’s too sticky, add a tablespoon of flour. You’ll know it’s ready when you press your finger into the dough and it springs back slowly.
4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm spot for 1 hour, or until doubled in size. I like to put mine in the oven with the light on — it’s the perfect cozy environment.
5. Shape the bagels: Punch the dough down gently and turn it out onto a floured surface. Divide it into 8 equal pieces (a bench scraper makes this easy). Roll each piece into a ball, then poke your thumb through the center to create a hole. Gently stretch the hole to about 1 ½ inches wide — it will shrink slightly during rising and boiling. Place the shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 15 minutes.
6. Preheat & prepare: While the bagels rest, preheat your oven to 425°F (220°C). Bring the 8 cups of water and honey to a boil in a large pot. Line a second baking sheet with parchment paper and set it aside.
7. Boil the bagels: Once the water is boiling, carefully lower 2-3 bagels into the pot using a slotted spoon. Boil for 30 seconds on each side — this is what gives bagels their signature chewy crust. Use the slotted spoon to flip them gently. Transfer the boiled bagels to the clean parchment-lined baking sheet, spacing them about 2 inches apart.
8. Add the topping: In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the top of each bagel with the egg wash, then sprinkle generously with everything bagel seasoning. Don’t be shy — the topping is what makes these special.
9. Bake: Bake for 18-22 minutes, until the bagels are deep golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even browning. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
10. Enjoy: Let the bagels cool completely before slicing — or tear into one warm with butter. I won’t judge you.

Cooking Tips & Techniques

I’ve made plenty of mistakes with bagels so you don’t have to. Here’s what I’ve learned the hard way:

Don’t skip the boiling step. I know it seems fussy, but boiling is what creates that chewy crust that makes a bagel a bagel. Skip it and you’ll end up with round bread rolls — which are fine, but they’re not bagels. The honey in the water adds shine and a subtle sweetness that balances the everything seasoning.

Watch your water temperature. If the water is too hot, it’ll kill the yeast. Too cold, and the yeast won’t activate. 110°F is the sweet spot. If you don’t have a thermometer, the water should feel warm but not hot on your wrist — like a comfortable bath.

Let the dough rest after shaping. That 15-minute rest after shaping the bagels is crucial. It relaxes the gluten so the bagels don’t shrink or become tough during boiling. I’ve skipped this step before and ended up with tiny, dense bagels that looked more like golf balls.

Use a light hand with flour during kneading. It’s tempting to keep adding flour when the dough feels sticky, but too much flour makes dry, heavy bagels. The dough should be tacky but not sticky — trust the process. A lightly oiled surface can help if the dough is sticking too much.

Don’t overcrowd the pot. Boiling more than 3 bagels at a time lowers the water temperature and affects the texture. Work in batches and keep the water at a steady boil.

If your bagels come out flat, it’s usually because the dough was too wet or the yeast was old. Next time, drain your pumpkin puree on paper towels for 10 minutes before using it. That extra moisture can make a big difference.

Variations & Adaptations

One of the best things about this recipe is how flexible it is. Here are some ways to make it your own:

Sweet Cinnamon Sugar Bagels: Skip the everything seasoning and brush the boiled bagels with melted butter, then dip in a mix of cinnamon and sugar. Bake as directed. These are amazing with cream cheese or just on their own.

Savory Cheddar & Herb Bagels: Add ½ cup of shredded sharp cheddar cheese and 1 teaspoon of dried rosemary or thyme to the dough during mixing. Top with flaky sea salt instead of everything seasoning. These are incredible for breakfast sandwiches.

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (I like Bob’s Red Mill). The texture will be slightly less chewy, but they’ll still be delicious. Add an extra tablespoon of water if the dough feels dry.

Vegan Option: Use melted coconut oil instead of butter, and substitute the egg wash with a mixture of 1 tablespoon maple syrup and 1 tablespoon plant-based milk. The bagels won’t be as shiny, but they’ll still taste great.

Air Fryer Bagels: After boiling and topping, place the bagels in an air fryer basket in a single layer. Cook at 350°F for 8-10 minutes, flipping halfway through. They’ll be crispier on the outside and slightly softer inside.

I once made a batch with leftover roasted garlic mixed into the dough — it was a happy accident that turned into my favorite savory version. Don’t be afraid to experiment!

Serving & Storage Suggestions

These bagels are best served warm, within an hour of baking. The crust is perfectly crisp, and the inside is soft and pillowy. Slice them in half and toast them lightly for that ideal crunch-to-chew ratio.

Serving Ideas:

• Classic cream cheese (plain or chive) is always a winner
• Smoked salmon, capers, and red onion for a fancy brunch vibe
• Avocado mash with a sprinkle of red pepper flakes
• Butter and a drizzle of honey for a simple sweet-savory combo
• As the base for a breakfast sandwich with egg, cheese, and bacon

Storage: Store cooled bagels in an airtight container or zip-top bag at room temperature for up to 3 days. After that, they’ll start to dry out. Do not refrigerate — it accelerates staling.

Freezing: These bagels freeze beautifully. Slice them in half before freezing so you can pop them directly in the toaster. Wrap each bagel individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. To reheat, toast from frozen for 5-7 minutes.

Reheating: The toaster is your best friend here. Toast frozen or room-temperature bagels until golden brown and warm in the center. For a softer texture, wrap in a damp paper towel and microwave for 20-30 seconds, then toast.

One thing I love about these bagels is that the flavors actually develop overnight. Day-old bagels have a deeper pumpkin taste and a chewier texture. If you can wait, they’re even better the next morning.

Nutritional Information & Benefits

Here’s the approximate nutritional breakdown for one bagel (based on 8 servings):

• Calories: 245
• Total Fat: 5g
• Saturated Fat: 2.5g
• Carbohydrates: 44g
• Fiber: 3g
• Sugar: 4g
• Protein: 7g
• Sodium: 380mg

Health Benefits: Pumpkin is rich in vitamin A, fiber, and antioxidants. It supports eye health and immune function — perfect for cold and flu season. The everything seasoning adds a small amount of healthy fats from sesame seeds and antimicrobial properties from garlic and onion.

Dietary Considerations: These bagels are vegetarian. For a vegan version, see the variations section above. They are not gluten-free unless you use a gluten-free flour blend. The recipe contains wheat, dairy (butter), and eggs.

I’m not a nutritionist, but I do believe in balance. These bagels aren’t health food — they’re comfort food made with real ingredients. And honestly, that’s okay. A homemade bagel with real butter is a thousand times better for you than anything processed from a package.

Conclusion

These homemade pumpkin bagels with everything seasoning are the kind of recipe that makes you feel like you’ve pulled off something special. They look impressive, they taste incredible, and they’re surprisingly simple once you get the hang of it. The combination of warm pumpkin and salty, garlicky seasoning is one of those flavor pairings that just works — like peanut butter and jelly, but for fall.

I love that this recipe brings people together. My sister-in-law still texts me pictures every time she makes them. My neighbor asked for the recipe after I dropped off a bagel with her morning coffee. That’s the thing about homemade food — it’s not just about the eating. It’s about the sharing, the connection, the little moments of joy that come from something made with your own hands.

So go ahead. Make a mess in your kitchen. Get flour on your counter. Boil some bagels and watch them transform in the oven. And when you take that first bite — warm, chewy, topped with everything seasoning — I think you’ll understand why I keep coming back to this recipe.

I’d love to hear how yours turn out! Drop a comment below and tell me about your bagel adventure. Did you try a variation? Did your family devour them in one sitting? Share your photos and tag me — I can’t wait to see what you create.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, please don’t. Pumpkin pie filling has added sugar and spices that will throw off the texture and flavor of the bagels. Stick with 100% pure pumpkin puree for the best results.

My dough is too sticky. What should I do?

Add flour one tablespoon at a time while kneading until the dough becomes smooth and tacky but not sticky. If it’s still too wet after adding ¼ cup of extra flour, your pumpkin puree might be too watery. Next time, drain it on paper towels first.

Can I make the dough the night before?

Absolutely. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes before shaping and continuing with the recipe.

Why did my bagels come out flat?

This usually happens for one of three reasons: the dough was too wet, the yeast was old or dead, or the bagels weren’t shaped tightly enough. Make sure your yeast is fresh and your dough has the right consistency — tacky but not sticky.

Can I use whole wheat flour instead of all-purpose?

You can substitute up to half the all-purpose flour with whole wheat flour. Using 100% whole wheat will result in denser, heavier bagels. If you try it, add an extra tablespoon of water to compensate for the whole wheat’s absorbency.

Print