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–+ servings

Pumpkin Bagels with Cinnamon Crunch Topping

Chelsea Peachtree
These homemade pumpkin bagels are easy as can be! With just 10 minutes of hands on work, you can enjoy soft and chewy bagels made with fresh pumpkin, fall spices and a delicious cinnamon sugar topping. If you love the Panera Cinnamon Crunch bagels, you won't be able to resist this pumpkin twist.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Course Breakfast
Cuisine American
Diet Low Lactose, Vegan, Vegetarian
Servings 4
Calories 527 kcal

Ingredients
  

Pumpkin Bagel

  • 2 ½ cups flour plus more for dusting
  • 3 tablespoons pumpkin puree
  • 2 ¼ teaspoon instant dry yeast
  • ½ teaspoon salt
  • 1 teaspoon avocado oil
  • 1 tablespoons cinnamon
  • 1 tablespoons pumpkin spice
  • 1 tsp allspice
  • 5 + ¾ cups water keep ¾ cup separate
  • 1 tsp maple syrup

Cinnamon Crunch Topping

  • ½ cup brown sugar
  • ¼ cup sugar
  • ½ tablespoon pumpkin spice
  • 1 tablespoon cinnamon
  • ½ tablespoon allspice
  • 2 tbsp butter melted
  • cooking spray

Instructions
 

Pumpkin Bagel

  • Using a large bowl, whisk together flour, instant yeast, cinnamon, pumpkin spice, allspice and salt. Note, you do not need to activate the yeast if it is instant yeast.
  • Slowly add in oil, pumpkin puree, and ¾ cup of warm water and mix using a wood spoon or your hands. This may be a little challenging, but do your best to combine all of the ingredients. It will look like a shaggy ball.
  • Sprinkle flour on a clean top and knead mixture until a soft dough forms. If your dough is too sticky, add in a little bit more flour. If it is too dry, add in a splash of water. This should take approximately 2-3 minutes.
  • Form the dough into a bowl and place it into a clean large bowl. Cover it with a towel, and place it in a warm area, such as under the microwave with the light on. It must be warm or the dough will not rise.
  • Let the dough sit for 2 hours. It should double in size.
  • Once the dough is done rising, punch the dough and cut the dough ball into 4 even pieces. Roll each piece into a ball, slightly flatten each with your hand to make it more of a bagel shape and make a hole in the center with your finger.
  • Place the bagels on a baking sheet with parchment paper, approx 4 inches apart, and cover with a clean towel. Allow to rise for 20 minutes. At this time, begin making your cinnamon topping (instructions in next section).
  • Preheat the oven to 425 degrees F, and place the additional water (6 cups) in a medium sized sauce pan over high heat.
  • Once the water is boiling, add in the maple syrup then carefully peel your bagels off the parchment paper and immerse your bagels fully into the boiling water. Let them sit for 2 minutes then pull them out using a slotted spoon or skimmer to remove any excess water.
  • Spray the parchment paper with cooking spray then place the boiled bagels onto a parchment paper lined baking sheet, approx. 4 inches apart.
  • Generously spoon the sugar and spice mixture on top of the each bagel. Try your best to not let any slide down the side. If it does, scoop it back on top.
  • Bake for 15-20 minutes, or until they are golden. Allow to cool for 15 minutes. Gently remove your bagels. If you notice the bagels are not peeling off easily, wait another 10 minutes for them to cool.
  • Option with cream cheese, butter or jam!

Pumpkin Cinnamon Crunch Topping

  • Melt your butter in the microwave then. in a small bowl, combine all ingredients and whisk. It will be gritty.

Notes

Due to the topping, parchment paper sprayed with cooking spray NEEDS to be placed down before the bagels bake. While baking, you may notice the topping melting off onto the sides of the bagels and onto the parchment paper. That is ok. Once the bagels are cooled, the bagels will peel off the parchment paper. If you are having difficulty peeling them off, let them cool longer.
Storage:
These pumpkin bagels do best and remain the softest when stored in an air tight container at room temperature. These bagels will last for up to 4 days.
Time Saving Hacks:
In order to cut down on time, use instant yeast. You can use fresh yeast, but you will need to activate it, which usually takes an additional 10 minutes.

Nutrition

Calories: 527kcalCarbohydrates: 107gProtein: 9gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 365mgPotassium: 194mgFiber: 5gSugar: 41gVitamin A: 1950IUVitamin C: 2mgCalcium: 115mgIron: 5mg
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