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Pumpkin Spice Bagel


"These simple bagels have a wonderful cinnamon and pumpkin flavor."
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2 h 10 m servings 225 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 225 calories; 0.8 g fat; 49 g carbohydrates; 5.6 g protein; 0 mg cholesterol; 356 mg sodium. Full nutrition

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Read all reviews 2
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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...

This recipe sounds good, SO gonna try it