These simple bagels have a wonderful cinnamon and pumpkin flavor.

Sadie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.

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  • Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.

  • Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.

  • Bake in the preheated oven until cooked through, 25 to 30 minutes.

Cook's Note:

This can also be made in a bread machine on the dough cycle. The only adjustments are to use 70 degree F (21 degrees C) water, and check the dough after 5 minutes to make sure the dough is the correct consistency (add water or flour accordingly). After it has risen continue on with step 2 (forming the bagels).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

225.5 calories; 5.6 g protein; 49 g carbohydrates; 0 mg cholesterol; 356.5 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2018
Delicious bagels! My husband and son love them. I made six bakery-sized bagels and topped them with cinnamon sugar. Out of necessity I had to use two teaspoons of pumpkin spice instead of the individual measures of cloves nutmeg and allspice since I did not have all of these individual spices on hand. I reduced the amount of water to 1/2 cup since I made these in the middle of a sweltering extreme Southern California heat wave. In cooler months I may find that the amount of liquid stated in the recipe (3/4 cups) is just perfect since flour will absorb more water in colder climates. I am looking forward to making these bagels for the holidays with fresh pumpkins and sharing with family and friends!:-) Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/08/2018
Delicious bagels! My husband and son love them. I made six bakery-sized bagels and topped them with cinnamon sugar. Out of necessity I had to use two teaspoons of pumpkin spice instead of the individual measures of cloves nutmeg and allspice since I did not have all of these individual spices on hand. I reduced the amount of water to 1/2 cup since I made these in the middle of a sweltering extreme Southern California heat wave. In cooler months I may find that the amount of liquid stated in the recipe (3/4 cups) is just perfect since flour will absorb more water in colder climates. I am looking forward to making these bagels for the holidays with fresh pumpkins and sharing with family and friends!:-) Read More
(1)
Rating: 5 stars
08/08/2018
Delicious bagels! My husband and son love them. I made six bakery-sized bagels and topped them with cinnamon sugar. Out of necessity I had to use two teaspoons of pumpkin spice instead of the individual measures of cloves nutmeg and allspice since I did not have all of these individual spices on hand. I reduced the amount of water to 1/2 cup since I made these in the middle of a sweltering extreme Southern California heat wave. In cooler months I may find that the amount of liquid stated in the recipe (3/4 cups) is just perfect since flour will absorb more water in colder climates. I am looking forward to making these bagels for the holidays with fresh pumpkins and sharing with family and friends!:-) Read More
(1)
Rating: 4 stars
09/07/2017
Flavor-wise these bagels are delicious. Could stand to be a touch sweeter--like an extra tablespoon or two of brown sugar. Technique-wise these were not the best. Any dough that I've ever used with pumpkin in it is usually a very wet and sticky dough and thus does not hold shape well. It was the same with these bagels. Even with the addition of extra flour the dough was really wet and kind of difficult to work with. However I was able to make ugly shaped bagels that tasted good lol. If I make these again I might try using a little whole wheat flour to off set some of the moisture of the pumpkin. I also only used a half teaspoon of salt---and I'm glad I did as that was plenty. I was also surprised that there was no fat in this recipe---no butter or oil. I might add a little next time and see if having some fat in the dough will make the dough a little easier to work with. Thanks for sharing this recipe. Read More
(1)
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Rating: 4 stars
03/31/2018
These have good flavor and are very simple to make! The only part I didn't like is that they are a tiny bit tough but that might be my fault!:-) Kids loved these with a maple raisin flavored cream cheese! Read More
Rating: 5 stars
03/16/2017
This recipe sounds good SO gonna try it Read More