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Chewy Cinnamon Sugar Pumpkin Bagels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 100 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 8 bagels
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These chewy cinnamon sugar pumpkin bagels combine the warm spices of fall with a soft, elastic bagel texture and a sweet cinnamon sugar topping. Made with pumpkin puree and a blend of pumpkin pie spices, these bagels are boiled before baking to achieve the signature chewiness and glossy crust typical of classic bagels. Perfect for autumn breakfasts or snacks, they offer a delightful twist on a beloved classic.

Ingredients

Scale

Dry Ingredients

  • 500 grams bread flour
  • 6 grams diamond crystal kosher salt (2 teaspoons, or 1 teaspoon if using another type of salt)
  • 2 tablespoons brown sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon cloves
  • ¼ teaspoon allspice
  • ⅛ teaspoon whole nutmeg, freshly grated
  • 2 tablespoons cinnamon sugar (for topping)

Wet Ingredients

  • 200 grams warm water
  • 100 grams pumpkin puree

Instructions

  1. Autolyse: In the bowl of a stand mixer, combine the bread flour and instant yeast. In a separate container, mix warm water with pumpkin puree until smooth and lump-free. Add the pumpkin mixture to the flour mixture and stir with a spatula or dough whisk until the dough is shaggy and messy. Cover and let rest for 10 minutes.
  2. Prepare Spice Mixture: While the dough rests, combine brown sugar, kosher salt, ground cinnamon, ground ginger, cloves, allspice, and freshly grated nutmeg. Stir in 1 teaspoon of water just to hydrate the mixture.
  3. Mix Dough: After the autolyse, pour the spice mixture over the dough. Attach the dough hook to the mixer and mix on low-medium speed until the dough begins to come together, about 3-5 minutes. If after 3 minutes the dough looks dry, add ½ teaspoon water on dry spots and continue mixing. Repeat only if needed, as a slightly dry dough is preferable.
  4. Knead Dough: Increase the speed to medium and knead the dough for 3-4 minutes until it clears the sides of the bowl and feels smooth, elastic, and slightly tacky. If sticky or wet, add up to 1 tablespoon flour gradually and knead briefly to incorporate.
  5. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm spot for about 1 hour, or until roughly doubled in size.
  6. Deflate and Rest: Gently punch down the dough to deflate it. Cover and let rest for 10 minutes.
  7. Preheat Oven and Boiling Water: Preheat oven to 425°F (220°C). Fill a large, high-sided skillet with at least 3 inches of water and bring to a rolling boil.
  8. Shape Dough Balls: Divide the dough into eight equal pieces using a kitchen scale. Shape each piece into a smooth ball by flattening it, tucking edges underneath, flipping it over, and spinning it with your palm on the counter. Cover shaped balls with a damp paper towel and rest for 10 minutes.
  9. Form Bagels: Flour your hands well. Take a dough ball and push your thumbs through the center from the bottom to create a hole. Stretch the hole gently by rotating and squeezing the dough until the hole is about the same width as the bagel sides. Place shaped bagels on a lined sheet pan to rest while you shape the rest.
  10. Boil Bagels: Boil each bagel for 60 seconds on each side. If they stick to the bottom, use a wire spider or slotted spoon to gently loosen them. Once boiled, return bagels to the sheet pan.
  11. Add Topping: Dust the boiled bagels with cinnamon sugar by moving your hand back and forth quickly in a zig-zag motion to create tiger stripes.
  12. Bake: Bake the bagels in the preheated oven for 20 minutes at 425°F (220°C). After baking, let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Notes

  • You can adjust individual spices to your taste or replace homemade spice blend with 2 tablespoons store-bought pumpkin pie spice for simplicity.
  • For make-ahead convenience, reduce yeast by half, shape bagels, cover with a damp paper towel, and refrigerate overnight (8-12 hours). Boil and bake fresh in the morning.
  • To create larger bagel holes, stretch the holes again immediately before boiling.
  • If measuring by weight, use 7 grams of salt regardless of brand; if measuring by volume, use half the amount of any other kosher salt brand compared to Diamond Crystal.

Nutrition

  • Serving Size: 1 bagel
  • Calories: 250
  • Sugar: 6g
  • Sodium: 320mg
  • Fat: 2.5g
  • Saturated Fat: 0.4g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 0mg

Find it online: https://jessicasrecipes.com/chewy-cinnamon-sugar-pumpkin-bagels-recipe/