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
Pin It

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



Leave a Reply

Your email address will not be published. Required fields are marked *