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Cozy Cinnamon Sugar Pumpkin Bagels

Cinnamon Sugar Pumpkin Bagels - featured image
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Soft, chewy pumpkin bagels with a warm cinnamon sugar coating. This recipe balances hydration and spices for a bakery-quality result that is perfect for fall mornings.

Ingredients

Scale
  • 3 to 3.5 cups all-purpose flour (or bread flour)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 2 tablespoons granulated sugar (for yeast)
  • ½ cup warm water (110°F/43°C)
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 2 tablespoons unsalted butter, softened
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon (for dough)
  • ¼ cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1 tablespoon baking soda (for boiling water)

Instructions

  1. Activate the yeast: In a mixer bowl, combine warm water and 2 tablespoons sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Mix the dough: Add pumpkin puree, softened butter, salt, and 1 teaspoon cinnamon to the yeast mixture. Mix on low with a dough hook, gradually adding flour until a shaggy ball forms.
  3. Knead the dough: Knead on medium-low for 6-8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm area for 1 to 1.5 hours until doubled in size.
  5. Prepare topping: Mix melted butter, ¼ cup sugar, and 1 tablespoon cinnamon until it resembles wet sand.
  6. Shape bagels: Punch down dough and divide into 8 equal pieces. Roll into balls, poke a hole in the center, and stretch into 4-inch rings. Place on a parchment-lined sheet.
  7. Second rise: Cover bagels and let rise for 30 minutes until puffy. Meanwhile, bring a large pot of water to a boil and add baking soda.
  8. Boil bagels: Drop 2-3 bagels into boiling water at a time. Boil for 1 minute per side. Remove with a slotted spoon.
  9. Coat and bake: While still wet, brush bagels with the cinnamon butter mixture and sprinkle with extra cinnamon sugar. Bake at 400°F (200°C) for 20-25 minutes until deeply golden brown.
  10. Cool: Let bagels cool on a wire rack for at least 15 minutes before slicing.

Notes

Ensure water is 110°F to activate yeast without killing it. Do not rush the boiling step as it creates the chewy texture. If dough is too sticky, wet hands instead of adding more flour. Bagels taste best on day two.

Nutrition

Keywords: pumpkin bagels, cinnamon sugar bagels, fall baking, homemade bagels, easy bagel recipe, autumn breakfast

Find it online: https://miratable.com/cozy-cinnamon-sugar-pumpkin-bagels-easy-5-step-recipe/