Pumpkin Pie Bagels

Pumpkin Pie Bagels

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.

29 Comments

  • Reply September 14, 2013

    Lindy Jacoby

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

    • Reply September 14, 2013

      Jennifer M

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

  • Reply September 14, 2013

    Laura (Tutti Dolci)

    Incredible looking bagels, love the brown sugar topping!

    • Reply September 14, 2013

      Jennifer M

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

  • Reply September 14, 2013

    Christine

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

    • Reply September 14, 2013

      Jennifer M

      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!

  • Reply September 15, 2013

    Laura@baking in pyjamas

    What big and plump bagels. Love them!

    • Reply September 15, 2013

      Jennifer M

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

  • 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!

    • Reply September 15, 2013

      Jennifer M

      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!

  • Reply September 15, 2013

    Liz

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

    • Reply September 16, 2013

      Jennifer M

      They were delicious, Liz!

  • Reply September 16, 2013

    Sophie

    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 :)

    • Reply September 16, 2013

      Jennifer M

      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 :)

  • Reply September 18, 2013

    Valerie Harrison

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

    • Reply September 21, 2013

      Jennifer M

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

  • Reply September 21, 2013

    The Twilight Chef

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

    • Reply September 21, 2013

      Jennifer M

      Thanks so much, Chef. Enjoy!

  • Reply September 27, 2013

    Kindra

    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.

    • Reply September 27, 2013

      Jennifer M

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

  • Reply October 8, 2013

    Bonnie Banters

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

    • Reply October 9, 2013

      Jennifer M

      Thanks Bonnie.

  • Reply November 23, 2013

    Beth C

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

    • Reply November 23, 2013

      Jennifer M

      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.

    • Reply November 23, 2013

      Beth C

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

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