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Perfect Homemade Pumpkin Bagels with Everything Seasoning

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These homemade pumpkin bagels with everything seasoning are chewy on the outside, soft on the inside, and perfectly balanced with warm pumpkin and salty, garlicky topping. A quick and easy fall breakfast that’s sure to impress.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • ¼ cup warm water (around 110°F)
  • 1 tablespoon brown sugar (light or dark)
  • 1 teaspoon salt (fine sea salt or table salt)
  • 2 tablespoons unsalted butter (melted and slightly cooled)
  • 1 large egg (for egg wash)
  • 3 tablespoons everything bagel seasoning
  • 8 cups water (for water bath)
  • 1 tablespoon honey or barley malt syrup (for water bath)

Instructions

  1. Proof the yeast: In a small bowl, combine warm water (110°F) and brown sugar. Stir until sugar dissolves, then sprinkle yeast on top. Let sit for 5-10 minutes until frothy.
  2. Mix the dough: In a large bowl, combine pumpkin puree, melted butter, and salt. Add frothy yeast mixture and stir. Gradually add flour, one cup at a time, stirring until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes, adding flour a tablespoon at a time if sticky, until smooth, elastic, and slightly tacky.
  4. First rise: Place dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm spot for 1 hour, or until doubled in size.
  5. Shape the bagels: Punch down dough and divide into 8 equal pieces. Roll each into a ball, then poke thumb through center to create a hole. Stretch hole to about 1 ½ inches wide. Place on parchment-lined baking sheet, cover, and let rest for 15 minutes.
  6. Preheat & prepare: Preheat oven to 425°F (220°C). Bring 8 cups water and honey to a boil in a large pot. Line a second baking sheet with parchment.
  7. Boil the bagels: Carefully lower 2-3 bagels into boiling water using a slotted spoon. Boil for 30 seconds on each side. Transfer to clean parchment-lined baking sheet, spacing 2 inches apart.
  8. Add the topping: Whisk egg with 1 tablespoon water to make egg wash. Brush top of each bagel with egg wash, then sprinkle generously with everything bagel seasoning.
  9. Bake: Bake for 18-22 minutes until deep golden brown and hollow-sounding when tapped. Rotate sheet halfway through. Cool on baking sheet for 5 minutes, then transfer to wire rack.
  10. Enjoy: Let cool completely before slicing, or serve warm with butter.

Notes

Don’t skip the boiling step—it creates the chewy crust. Watch water temperature (110°F) to avoid killing yeast. Let dough rest after shaping to prevent shrinkage. Use a light hand with flour during kneading. If bagels come out flat, the dough may be too wet or yeast old; drain pumpkin puree on paper towels for 10 minutes before using.

Nutrition

Keywords: pumpkin bagels, everything bagel seasoning, homemade bagels, fall breakfast, pumpkin recipe

Find it online: https://fizzlefork.com/perfect-homemade-pumpkin-bagels-with-everything-seasoning/