Chewy Cinnamon Sugar Pumpkin Bagels Recipe

If you’re looking for a bagel that’s bursting with warm autumn flavors and boasts a perfectly chewy texture, then you’re in for a treat with my Chewy Cinnamon Sugar Pumpkin Bagels Recipe. I absolutely love how these bagels come out — golden on the outside, pillowy and chewy on the inside, and sweetly spiced with cinnamon and pumpkin. Whether you’re new to bagel-making or just want to switch up your breakfast routine, stick around because this recipe is a total game-changer and so worth the effort!

this Recipe

Ingredients You’ll Need

All of these ingredients come together beautifully to create a dough that’s flavorful and easy to work with. Using bread flour is key for that chewy texture, and the pumpkin puree adds moisture plus a gorgeous color. Here’s a quick rundown of what you’ll need and some insider tips.

• Bread flour: High in protein, it gives the bagels their chewy bite. Don’t substitute with all-purpose flour unless you want a softer texture.
• Warm water: Just warm enough to activate the yeast without killing it. I usually test by feel — it should be pleasantly warm, like a comfortable bath.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, to avoid extra sugar or spices messing with the dough.
• Kosher salt: I recommend Diamond Crystal since its flakes are less dense, so the measure here works best with it. If using another brand, adjust accordingly.
• Brown sugar: Adds a deep sweetness that perfectly complements the pumpkin and spices.
• Instant yeast: Quick and reliable—no need to proof first, which saves time.
• Ground cinnamon: The star warm spice gives that classic comforting flavor.
• Ground ginger, cloves, allspice, freshly grated nutmeg: These small amounts pack a ton of pumpkin pie spice punch — I always grate fresh nutmeg for that extra zing.
• Cinnamon sugar (for topping): This final sprinkle creates a sweet, crunchy crust that brings the bagels to life.

Variations

I love customizing my Chewy Cinnamon Sugar Pumpkin Bagels Recipe for different occasions — you can make these your own in so many fun ways.

• Spice it up: If you’re less fond of clove or allspice, simply reduce or omit them — this recipe is forgiving and still tastes amazing.
• Use pumpkin pie spice: On busy days, I swap out individual spices for 2 tablespoons of store-bought pumpkin pie spice — it’s a huge time saver and still delicious.
• Overnight rise: I sometimes halve the yeast and let shaped bagels rest overnight in the fridge, which deepens flavor and gives me fresh bagels ready in the morning.
• Gluten-free option: While this recipe shines with bread flour, I’m experimenting with gluten-free blends — let me know if you want me to share the results!

How to Make Chewy Cinnamon Sugar Pumpkin Bagels Recipe

Step 1: Autolyse and Spice Mix Prep

First off, you mix the flour and yeast in your stand mixer bowl, then combine the warm water and pumpkin puree until smooth. Adding that pumpkin mixture to the flour creates a shaggy mess — don’t stress, that’s exactly what you want. Let it rest for 10 minutes to hydrate the flour fully. Meanwhile, combine the brown sugar, salt, and all your warm spices. Add just a teaspoon of water to make them a paste — this coats the dough beautifully later.

Step 2: Mixing and Kneading the Dough

Pour the spice paste over your rested dough and hook up your stand mixer with the dough hook. Mix on low-medium speed patiently for 3-5 minutes — the dough will start coming together beautifully. If it looks dry after 3 minutes, add small splashes of water (½ teaspoon at a time) to any dry parts, but be cautious: better a slightly dry dough than one too wet. Then crank the speed to medium, kneading for another 3-4 minutes until smooth, elastic, and slightly tacky. If it gets sticky, sprinkle a little flour. This step takes practice but is where that signature chew develops.

Step 3: First Rise and Deflate

Shape your dough into a ball and pop it in a greased bowl, covered, somewhere warm to rise for about an hour—look for it to roughly double in size. After that, gently punch it down to deflate, then cover it and let it rest another 10 minutes. This resting phase makes handling the dough a dream when shaping later.

Step 4: Shaping Your Pumpkin Bagels

Divide the dough evenly into eight pieces (a kitchen scale is my secret weapon here for consistent bagel sizes!). Flatten each portion, then tuck and pinch the edges underneath to form a smooth ball. Flip it over, cup your hand, and drag the dough across the counter with your pinkie as a pivot to tighten the surface. Cover these balls with a damp paper towel and let them sit for 10 minutes — this resting step relaxes the dough and helps with shaping.

Step 5: Poking Holes and Stretching

Dust your hands with flour, flip one dough ball over, and push your thumbs through the center from the bottom seam. Carefully rotate the dough while gently squeezing and stretching to form a hole that’s at least as wide as the bagel sides — this step takes a little finesse, but don’t rush! Stretch slowly and avoid tearing. Place your shaped bagels on a lined baking sheet to rest while you work through the rest.

Step 6: Boiling Then Baking

Preheat your oven to 425°F and bring a large skillet full of water (at least 3 inches deep) to a rolling boil. Boil each bagel for 60 seconds per side — this is key for that chewy texture. If a bagel sticks to the pan, gently loosen it with a spider or slotted spoon; once floating, remove carefully back to your sheet. Then dust the hot bagels with cinnamon sugar, flicking your hand in a quick zig-zag motion to get those pretty tiger stripes. Bake for 20 minutes until beautifully golden. Let cool slightly on the pan before moving to a wire rack. Don’t skip this cooling step; it lets the crumb finish setting.

How to Serve Chewy Cinnamon Sugar Pumpkin Bagels Recipe

Garnishes

I typically enjoy these bagels with a generous schmear of cream cheese — plain or cinnamon-infused is a favorite of mine. Sometimes, I add a thin layer of honey or a dusting of powdered sugar if I want an extra sweet punch. Fresh apple slices or a spread of pumpkin butter also complement the spices beautifully, making each bite more exciting.

Side Dishes

My family loves pairing these pumpkin bagels with hot coffee or chai tea — the spices in both just sing together. For something savory to balance the sweetness, crispy bacon or a side of scrambled eggs works wonders. On a lazy weekend, I’ll prep a fruit salad with citrus and pomegranate seeds alongside for a bright contrast.

Creative Ways to Present

For holidays or brunch gatherings, I’ve arranged these bagels on a wooden board surrounded by mini bowls of both sweet spreads and cream cheeses, fresh figs, and nuts. You can also slice them, toast lightly, and make layered mini sandwiches with turkey and cranberry for a seasonal twist. They even make adorable “bagel wreaths” if you tie smaller bagels together with a ribbon for festive decor before digging in!

Make Ahead and Storage

Storing Leftovers

I store leftover bagels in a paper bag placed inside a resealable plastic bag to keep the crust crisp but avoid drying. If you’ll eat them within 2 days, this works perfectly. Avoid airtight containers alone as they can make the crust soggy.

Freezing

These pumpkin bagels freeze wonderfully. Once fully cooled, slice them if you like, wrap tightly in plastic wrap, then place in a freezer-safe bag. When I’m ready, I’ll toast them straight from frozen or thaw on the counter for 30 minutes first.

Reheating

To revive the bagels, I prefer to slice and toast them so the edges get crisp again while the center stays soft. Alternatively, I wrap a bagel in foil and warm it in a 350°F oven for 10 minutes if I want a softer post-toast texture.

FAQs

Final Thoughts

Honestly, this Chewy Cinnamon Sugar Pumpkin Bagels Recipe holds a special place in my kitchen rotation every fall. I used to struggle getting bagels just right, but once I perfected this method and spice blend, it quickly became a family favorite. I love how natural the pumpkin flavor is, not overpowering but beautifully balanced with cinnamon and other fall spices. If you’ve been curious about making your own bagels, I promise this recipe will give you that satisfying “homemade” feeling. Grab your mixing bowl, and let’s make your kitchen smell like fall magic!

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