Easy Pumpkin Bagels

Ingredients

• 180 glukewarm water
• 1 1/2 teaspoonsinstant yeast (or active dried yeast)
• 32 gsoft brown sugar
• 405 gbread flour (or strong all-purpose flour)
• 120 gpure pumpkin purée
• 1.5 teaspoonspumpkin spice
• 1.25 teaspoonssalt
• 2 litreswater
• 1 tablespoonbrown sugar (or honey)
• 1 teaspoonbaking soda

Instructions

1. 1

   Mix yeast

   In a large bowl or the bowl of a stand mixer fitted with a dough hook, stir together the lukewarm water, yeast and soft brown sugar. If using active dried yeast, leave the mixture for around 5–10 minutes until foamy; with instant yeast, you can skip this wait.

2. 2

   Combine dough

   Add the flour, pumpkin purée, pumpkin spice and salt. Stir with a fork or mix on low speed until a shaggy dough forms. It should be very thick and just a little sticky.

3. 3

   Knead dough

   Knead by hand or continue mixing for around 10 minutes to develop the dough.

4. 4

   Let dough rise

   Shape the dough into a ball and place it in a lightly oiled large bowl. Cover with plastic wrap or a damp towel and leave in a warm place until doubled in size.

5. 5

   Deflate dough

   Press down the risen dough, then transfer it from the bowl to a lightly floured work surface.

6. 6

   Divide dough

   Cut the dough into 8 equal pieces, using a kitchen scale if you like, and shape each piece into a smooth ball. Leave the balls to rest for 5 minutes.

7. 7

   Shape bagels

   Push your thumbs and index fingers through the centre of each ball to make a hole. Roll the dough around your fingers to widen it, making the hole larger than you want the finished one to be, as it will shrink.

8. 8

   Proof bagels

   Arrange the shaped bagels on a prepared baking sheet lined with parchment paper and cover loosely with a damp kitchen towel. Let them proof for around 30–45 minutes, until puffy, while the oven heats and a pot of water comes to the boil.

9. 9

   Prepare oven

   Bring 2 litres of water to the boil, preheat the oven to 200°C and line a large baking sheet with a silicone mat or parchment paper.

10. 10

    Season water

    Once the water is boiling, stir in the brown sugar and baking soda.

11. 11

    Add bagels

    Brush excess flour from the bagels and lower them into the boiling water one at a time. Boil 2–3 bagels at a time.

12. 12

    Poach bagels

    Poach each batch for 1 minute, turning the bagels after 30 seconds.

13. 13

    Drain bagels

    Lift the bagels out with a slotted spoon and let them drain for a few seconds. Transfer them to the lined baking sheet and repeat with the remaining bagels.

14. 14

    Bake bagels

    Bake for around 20–23 minutes, until golden brown; the timing depends on your oven. If they are browning unevenly or your oven has hot spots, rotate the tray after 15 minutes.

15. 15

    Cool bagels

    Move the baked bagels from the tray to a wire rack and leave them to cool to room temperature for 30 minutes before slicing and serving.

What are pumpkin bagels?

Bagels are shaped rolls that are briefly boiled before they are baked, a method that gives them their characteristic chewy crust. This pumpkin version brings a gentle sweetness and colour from pumpkin purée, with pumpkin spice for warmth.

The pumpkin and spice make a seasonal variation on the familiar bagel, while a firm dough and a short poach help preserve the classic chewy bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 7g protein, 42g carbs, 1g fat.

The flour and brown sugar provide most of the carbohydrates, while the flour also supplies much of the protein. Pumpkin purée contributes flavour and colour, and the small amount of added sugar in the dough and poaching water adds sweetness; there is no added oil in the ingredient list. Pair a bagel with an egg or another protein-rich topping and some fruit or vegetables for a more balanced plate.

Choosing the ingredients

Pumpkin purée: Use plain pumpkin purée rather than pumpkin pie filling, which is already sweetened and spiced. The dough is meant to be thick, so avoid adding extra liquid unless the dough will not come together.

Flour and yeast: Bread flour gives the dough structure and chew. Instant yeast can be mixed straight in, while active dried yeast gets a 5–10-minute head start in the water and sugar.

Kneading and shaping

Kneading: The method allows around 10 minutes of kneading to develop the dough. It should feel strong and remain slightly sticky rather than soft and slack.

Holes: Make the centre holes generously wide before proofing, as the dough will shrink back. A short 5-minute rest after shaping the balls makes them easier to form.

Proofing cues

First rise: Leave the covered dough in a warm place until it has doubled in size; the method gives a visual cue rather than a fixed time for this stage.

Second proof: After shaping, look for bagels that appear puffy after around 30–45 minutes. Use this time to bring the poaching water to the boil and preheat the oven to 200°C.

Why boil the bagels?

Poaching: The brief boil comes before baking and helps set the outside of each bagel. Add the brown sugar and baking soda once the water is boiling, then work in batches of 2–3.

Timing: Poach for 1 minute in total, turning each bagel after 30 seconds. Lift them out with a slotted spoon and let them drain briefly before transferring them to the baking sheet.

Baking and serving

Doneness: Bake for around 20–23 minutes, until golden brown. If your oven has hot spots or the bagels are colouring unevenly, rotate the tray after 15 minutes.

Cooling: Leave the bagels on a wire rack for 30 minutes before slicing. Serve them plain, toasted, or with a savoury or sweet spread.

Recipe notes & tips

• Weigh the dough portions if you want all 8 bagels to be a similar size.
• Keep the dough covered during its rise so the surface does not dry out.
• Widen each hole more than seems necessary, since it will contract as the dough rests.
• Poach only 2–3 bagels at a time so they have room in the pot.
• Use a slotted spoon to drain each bagel before placing it on the baking sheet.
• Check for a golden-brown surface and rotate the baking tray after 15 minutes if needed.

Variations

• Use honey: Replace the tablespoon of brown sugar in the poaching water with honey.
• Choose active dried yeast: Let it foam in the lukewarm water and sugar for 5–10 minutes before continuing.
• Adjust the spice: Use a little less pumpkin spice for a subtler flavour.
• Change the flour: Use strong all-purpose flour in place of bread flour.
• Add a topping: Sprinkle a chosen topping over the bagels before baking.

Common mistakes to avoid

• Using sweetened pumpkin filling: Choose plain pumpkin purée so the dough's sweetness stays as intended.
• Making small holes: Widen the centres generously because they shrink as the bagels sit.
• Overproofing by the clock: Use the puffy appearance as your cue during the 30–45-minute second proof.
• Crowding the pot: Boil only 2–3 bagels at once so they can be turned and lifted out easily.
• Skipping the turn: Flip the bagels after 30 seconds for an even 1-minute poach.
• Slicing too soon: Let them cool on a wire rack for 30 minutes before cutting.

How to store

Once cool, store the bagels in an airtight container at room temperature and use within 2 days for the best texture. Reheat by toasting sliced bagels, or warm them briefly in the oven.

Frequently asked questions