Pumpkin Spice Bagels: A Taste of Autumn
There’s something magical about the scent of pumpkin spice wafting through the kitchen, especially on a crisp autumn morning. I remember visiting my grandmother’s house every October, and she’d always have some sort of pumpkin treat baking in the oven. The warm, comforting aroma filled the entire house, and it was always an invitation to gather around the table with family and friends, sharing stories and laughter. These Pumpkin Spice Bagels bring back those cherished memories, capturing the essence of fall in every bite.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yields: 9 bagels
- Dietary Type: Vegetarian
Ingredients
- 2/3 cup plus 2 tablespoons water, divided (70-80 degrees F)
- 1/2 cup canned pumpkin
- 1/3 cup packed brown sugar
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 3 cups bread flour
- 1 (1/4 ounce) package active dry yeast
- 1 egg white
- 3 tablespoons cornmeal
Equipment Needed
- Bread machine
- Lightly floured surface
- Dutch oven
- Slotted spoon
- Paper towels
- Baking sheet
- Wire racks
Instructions
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In the bread machine pan, add the ingredients in the order suggested by your bread machine manufacturer. Place 2/3 cup water (heated to 70-80 degrees F), pumpkin puree, brown sugar, salt, cinnamon, nutmeg, allspice, cloves, bread flour, and active dry yeast into the pan.
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Select the dough setting on your bread machine. Check the dough after 5 minutes of mixing. If it seems too dry, add 1 to 2 tablespoons of water. If it seems too wet, add 1 to 2 tablespoons of bread flour. This adjustment ensures the perfect dough consistency.
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Once the dough cycle is complete, turn the dough out onto a lightly floured surface.
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Shape the dough into nine equal-sized balls.
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To form the bagel shape, push your thumb through the center of each ball to create a 1-inch hole.
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Stretch and shape the dough to form an even ring. This step requires a gentle touch to avoid tearing the dough.
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Cover the shaped bagels and let them rest for 10 minutes. After resting, flatten the rings slightly.
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Fill a Dutch oven two-thirds full with water and bring it to a boil.
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Carefully drop the bagels, two at a time, into the boiling water.
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Cook for 45 seconds, then turn and cook for another 45 seconds. This boiling process is crucial for achieving that signature chewy bagel texture.
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Remove the bagels from the boiling water with a slotted spoon and drain them on paper towels.
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In a small bowl, whisk together the egg white and the remaining 2 tablespoons of water.
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Brush the egg white mixture over the bagels. This will give them a beautiful shine and help the cornmeal adhere.
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Coat a baking sheet with cooking spray and sprinkle evenly with cornmeal.
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Place the bagels on the prepared baking sheet, ensuring they are about 2 inches apart.
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Bake in a preheated oven at 400 degrees F for 15-20 minutes, or until the bagels are golden brown. Keep a close eye on them, as baking times can vary depending on your oven.
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Remove the bagels from the oven and transfer them to wire racks to cool completely before slicing and serving.
Expert Tips & Tricks
- Dough Consistency is Key: The moisture content of the pumpkin puree can vary, so adjust the water or flour as needed during the kneading process to achieve a smooth, slightly tacky dough.
- Boiling Matters: Don’t skip the boiling step! This is what gives bagels their distinctive chewy texture. Make sure the water is at a rolling boil.
- Egg Wash Alternative: If you prefer, you can use milk or a plant-based milk alternative for the egg wash. This will still provide a nice shine.
- Spice It Up: Feel free to adjust the amount of pumpkin spice to your liking. If you’re a big fan of cinnamon, add a bit more!
- Freeze for Later: These bagels freeze beautifully. Once cooled, wrap them individually in plastic wrap and then place them in a freezer-safe bag.
Serving & Storage Suggestions
These Pumpkin Spice Bagels are delicious served warm with a smear of cream cheese, pumpkin butter, or even a dollop of yogurt. They also pair well with savory toppings like avocado and everything bagel seasoning for a sweet and savory treat.
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Store in a freezer-safe bag for up to 2 months.
To reheat, toast them in a toaster or toaster oven until warmed through. If frozen, thaw them before toasting.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 203.6 kcal | N/A |
| Calories from Fat | 6 g | 3% |
| Total Fat | 0.7 g | 1% |
| Saturated Fat | 0.2 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 302.7 mg | 12% |
| Total Carbohydrate | 43.8 g | 14% |
| Dietary Fiber | 2.2 g | 9% |
| Sugars | 8.6 g | N/A |
| Protein | 5.4 g | 10% |
Note: Percent Daily Values are based on a 2,000 calorie diet. Nutritional information is an estimate and may vary.
Variations & Substitutions
- Gluten-Free: Substitute the bread flour with a gluten-free bread flour blend. You may need to adjust the liquid slightly, as gluten-free flours tend to absorb more moisture.
- Vegan: Replace the egg white wash with a mixture of maple syrup and water for a similar shine. Ensure your brown sugar is vegan-friendly.
- Add-Ins: Incorporate chocolate chips, chopped pecans, or dried cranberries into the dough for added flavor and texture.
- Spice Variations: Experiment with different spice combinations. Try adding a pinch of cardamom or ginger for a unique twist.
FAQs (Frequently Asked Questions)
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough in the bread machine and then refrigerate it overnight. Let it come to room temperature before shaping the bagels.
Q: Why do I need to boil the bagels before baking?
A: Boiling the bagels gelatinizes the starches on the outside, creating a chewy crust. It’s a crucial step in the bagel-making process.
Q: Can I use regular all-purpose flour instead of bread flour?
A: Bread flour has a higher protein content, which results in a chewier bagel. While you can use all-purpose flour, the texture will be slightly different.
Q: How do I know when the bagels are done baking?
A: The bagels are done when they are golden brown and sound hollow when tapped on the bottom.
Q: Can I make these without a bread machine?
A: Yes, you can! Simply mix the ingredients in a large bowl, knead the dough for 8-10 minutes until smooth and elastic, and then let it rise in a warm place for about an hour before shaping and boiling.
Final Thoughts
These Pumpkin Spice Bagels are a delightful way to embrace the flavors of autumn. Whether you enjoy them with a simple smear of cream cheese or topped with your favorite savory ingredients, they’re sure to be a hit. Don’t be afraid to experiment with different spice combinations and add-ins to create your own unique version. I encourage you to give this recipe a try and share your creations with friends and family. Happy baking!