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Pumpkin Bagels


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Rate this recipe 4.3/5 (12 Votes)


  • 2/3 cup water (70-80')
  • 2 teaspoon yeast
  • 1/3 cup packed brown sugar
  • 1/2 cup mashed pumpkin
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 3 cups bread flour


Cooking time 105mins


Step 1

Proof the yeast in the water with a tablespoon of the brown sugar, about 5 minutes. Meanwhile blend the spices, salt, flour and the rest of the brown sugar together in a bowl. Add the mashed pumpkin to the proofed yeast blending well, then add the dry ingredients mix until a dough ball forms on your dough hook.

Remove the dough from your mixer bowl and hand kneed for 10 minutes adding more flour as desired to make a firm dough.

Place the dough back into the mixing bowl cover and let rise until double in bulk.

Shape the dough into a log (like your making cinnamon rolls) cut into 9 equal pieces, shape each piece by making a balloon shape with the wadded side on the bottom put your thumb through the top making a hole in the middle, now shape your bagel so it is uniform around, then set it aside on a lightly floured parchment paper and repeat 8 more times.
Let the dough rest.

Bring a pan of water to boil with couple of healthy tablespoons of honey added to it. Boil each bagel 1 minute on both sides removing from the water with a slotted spoon and setting aside on a parchment paper lined baking sheet.

Bake at 400' for 20 minutes if the bottoms appear a little sticky turn them over and leave in the oven for a minute or two more. Let cool and enjoy


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