Pumpkin Pie Bagels

By: Jennifer M September 14, 2013 Breads 28 Comments
Pumpkin Pie Bagels
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I have heard people say they are intimidated by the thought of making bagels at home. To that I say … bagels are just buns that take a 2 minute bath before baking. Really. If you bake bread or buns, you’ve got this!

These bagels get a seasonal nod with the flavours of pumpkin pie. Pumpkin puree and pie spices are added to the dough, along with a handful or two of raisins (completely optional, though). I flavoured my bagels with the spices of my mother’s pumpkin pie – equal parts of cinnamon, ginger and nutmeg. If you’re a fan of cloves (I’m not really), feel free to throw a 1/2 tsp. of that in, too.

At the last minute, I decided to throw a little sprinkling of brown sugar on top of my bagels before baking them off. In hindsight, sugar and a 500° F. oven probably wasn’t the best idea. Let’s just say, my smoke detector got a good work-out. If I were to do it again, I’d use a lower oven temperature and extend the baking time for a sugar topping.

This is a perfect rainy, Fall weekend baking project. The process takes a good part of the day, but most of it is passive, rising or chilling times. It leaves enough time between steps to do some other things, so you don’t feel like a slave to the process. At the end of it, you are rewarded with a baker’s dozen of beautiful homemade bagels, along with a great sense of baking accomplishment.

I like to either start them in the morning and then cook them off at the end of the afternoon (or early evening), or start them at night and cook them off in the morning. The chill time provides lots of flexibility to work around other things you have to do.

Pumpkin Pie Bagels
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These bagels freeze beautifully, so freeze what you can’t eat in a couple of days and enjoy them later.

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email


  1. Lindy Jacoby September 14, 2013 at 10:51 am

    This looks amazing! I will definitely try them this week!

    • Jennifer M September 14, 2013 at 10:58 am

      Thanks so much, Lindy. They were delicious for breakfast this morning.

  2. Laura (Tutti Dolci) September 14, 2013 at 12:49 pm

    Incredible looking bagels, love the brown sugar topping!

    • Jennifer M September 14, 2013 at 3:53 pm

      Thanks Laura, it was nice, despite setting off my smoke alarm several times while they were cooking :)

  3. Christine September 14, 2013 at 10:03 pm

    I never thought to make my own bagels but your variation of pumpkin bagels may have changed my mind…looks sinfully delicious!

    • Jennifer M September 14, 2013 at 10:17 pm

      I really enjoy home-made bagels. They are a bit more work than regular baking, but not by much. Btw, just saw the cronut on your site. OMG! I have to make those soon!

  4. Laura@baking in pyjamas September 15, 2013 at 9:24 am

    What big and plump bagels. Love them!

    • Jennifer M September 15, 2013 at 10:23 am

      Thanks Laura and yes, they really plumped up in the oven.

  5. Mary Frances @ The Sweet {Tooth} Life September 15, 2013 at 1:44 pm

    Saw these on Pinterest and was immediately intrigued. I’m going to make these this afternoon, but was curious, are they sweet? Like, do they taste like a sweet, more breakfast or dessert bagel? If not, could I add more sugar? :) Thanks, they look uh-mazing!

    • Jennifer M September 15, 2013 at 2:37 pm

      Hi Mary. These are mildly sweet, as in more sweet than a normal bagel but not dessert-like. If you are after sweet, you could add another tablespoon or two of sugar, without problem. Enjoy!

  6. Liz September 15, 2013 at 10:24 pm

    These are going on my must-make list this Fall! :)

    • Jennifer M September 16, 2013 at 6:35 am

      They were delicious, Liz!

  7. Sophie September 16, 2013 at 7:08 pm

    When I saw these on Pinterest I didn’t know they were yours, at first!! I’m so glad they are, because your recipes never fail. I used to bake bagels with my mom, but you’re right, I have been intimidated to try them myself. Love your tips here and love LOVE the flavors!! Autumn, finally! I can’t wait to try — these will make me some new friends, I imagine :)

    • Jennifer M September 16, 2013 at 7:49 pm

      Thanks so much, Sophie. It’s very Fall-like here already (frost-warning for tonight. Yikes!), so these bagels are hitting the spot. Pumpkin, apples, cranberries, pears, squash … it’s easily my favourite cooking season :)

  8. Valerie Harrison September 18, 2013 at 8:29 pm

    These sound amazing and perfect for the season Jennifer. I have the cream cheese to top them.

    • Jennifer M September 21, 2013 at 10:56 am

      Thanks so much, Valerie. They were excellent with cream cheese, btw.

  9. The Twilight Chef September 21, 2013 at 10:23 am

    These look so nice, can’t wait to try them. Thanks for sharing.

    • Jennifer M September 21, 2013 at 10:56 am

      Thanks so much, Chef. Enjoy!

  10. Kindra September 27, 2013 at 9:22 am

    Could I just use regular AP wheat flour? I can’t find bread flour at my local store. I may have to go to a few stores to find it.

    • Jennifer M September 27, 2013 at 9:40 am

      You can, Kindra. Bagels benefit from a higher gluten flour like bread flour for a chewier texture, but regular AP will work just fine.

  11. Bonnie Banters October 8, 2013 at 10:55 pm

    Love bagels and especially love pumpkin bagels…wonderful recipe to make your own…thanks for sharing!

    • Jennifer M October 9, 2013 at 6:39 am

      Thanks Bonnie.

  12. Beth C November 23, 2013 at 7:45 am

    Made these bagels this morning. They are amazingly delicious!! Was just wondering if u had any recipes for different kinds of bagels?

    • Jennifer M November 23, 2013 at 11:28 am

      Thanks Beth. Glad you enjoyed them. I use the same base recipe (minus the pumpkin puree and spices) to make plain bagels or cinnamon raisin.

    • Beth C November 23, 2013 at 1:15 pm

      Thanks so much! If i were to make egg bagels, how many eggs do u use?

      • Jennifer M November 23, 2013 at 1:44 pm

        I’ve never made egg bagels myself, Beth, but this recipe looks great – http://www.browneyedbaker.com/2009/10/22/egg-bagels/

        • Beth C November 23, 2013 at 2:03 pm

          I actually just found that recipe. :) Thanks again for such a great pumpkin pie bagel recipe! :)

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