Description

Beginner-proof homemade pumpkin bagels featuring reduced pumpkin puree for authentic flavor and chewy texture, served with a sweet whipped maple cream cheese topping.

Ingredients

Scale

3 1/2 cups (420g) All-Purpose Flour
1 cup (240g) Pumpkin Puree (reduced by one-third)
2 1/4 teaspoons (1 packet) Active Dry Yeast
2 tablespoons (30g) Unsalted Butter (melted)
2 tablespoons (30ml) Maple Syrup
1 cup Warm Water (approx. 110°F/43°C)
1 tablespoon Baking Soda (for boiling water)
Salt (to taste)
For Whipped Maple Cream Cheese: 8 oz (225g) Full-fat block cream cheese (softened), 2 tbsp (30g) Maple Syrup, 1 tsp (5ml) Vanilla Extract

Instructions

Reduce the pumpkin puree: Simmer 1 cup of pure pumpkin puree in a saucepan over medium heat for about 15 minutes until it thickens and reduces by one-third. Let it cool completely.
Activate the yeast: In a large mixing bowl, combine warm water, yeast, and maple syrup. Let sit for 5 minutes until foamy.
Mix the dough: Add the cooled pumpkin puree, melted butter, and salt to the yeast mixture. Mix until combined. Add the flour and knead (by hand or with a dough hook) for 5 minutes until the dough is smooth and slightly tacky.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
Shape the bagels: Punch down the dough and divide into 8 equal pieces. Roll each into a 10-inch log, form into a circle, and pinch the seam. Poke a 1-inch hole in the center. Place on a parchment-lined baking sheet.
Second Rise: Let shaped bagels rise for 30 minutes until puffy.
Boil the bagels: Preheat oven to 425°F (220°C). Bring a large pot of water to a gentle simmer and add 1 tablespoon of baking soda. Boil bagels for 1 minute on each side. Remove with a slotted spoon and return to the baking sheet.
Bake: Bake for 15 minutes until deep golden brown, rotating the pan halfway through.
Cool: Let bagels cool on a wire rack for at least 20 minutes before slicing.
Make the topping: Whip softened cream cheese, maple syrup, and vanilla extract until airy and smooth.

Notes

Ensure pumpkin puree is reduced to remove excess moisture, otherwise bagels will be gummy. Do not refrigerate bagels as it causes them to stale faster. Freeze bagels for up to 3 months. Use full-fat block cream cheese for the topping, not tub-style.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 bagel with whipped
Calories: 220
Sugar: 8
Sodium: 350
Fat: 3
Saturated Fat: 1.5
Carbohydrates: 42
Fiber: 3
Protein: 7

Keywords: pumpkin bagels, fall baking, homemade bagels, whipped maple cream cheese, beginner baking, autumn recipes