Perfect Baked Pumpkin Bagels with Cinnamon Sugar
These chewy, dense bagels feature a crackly cinnamon sugar crust and tender pumpkin-infused interior. Made with simple ingredients and a traditional boiling method, they deliver authentic bagel texture without requiring lye or specialty equipment.
- Prep Time: 1 hour 30 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 ½ cups (440g) bread flour
- ½ cup (120g) pumpkin puree (not pumpkin pie filling)
- ¾ cup (180ml) warm water (110°F)
- 2 tablespoons (25g) brown sugar
- 2 ¼ teaspoons (7g) active dry yeast
- 1 ½ teaspoons (9g) salt
- 2 tablespoons (28g) unsalted butter, melted
- 1 large egg (for egg wash)
- ½ cup (100g) granulated sugar (for coating)
- 2 tablespoons (16g) ground cinnamon (for coating)
- 3 tablespoons (42g) melted butter (for coating)
- 8 cups (2 liters) water (for boiling)
- 1 tablespoon (15g) baking soda (for boiling)
- 1 tablespoon (12g) brown sugar (for boiling)
Instructions
- Activate the yeast: In the bowl of a stand mixer, combine warm water, 2 tablespoons brown sugar, and active dry yeast. Stir and let sit for 5 minutes until foamy.
- Mix the dough: Add pumpkin puree, melted butter, salt, and 2 cups bread flour to the yeast mixture. Mix on low until combined, then add remaining flour ½ cup at a time. Knead on medium speed for 8 minutes until dough is smooth, slightly tacky, and pulls away from the bowl.
- First rise: Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot for 1 hour until doubled in size.
- Shape the bagels: Punch down dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center and stretch to about 1 ½ inches in diameter. Place on a parchment-lined baking sheet, cover, and rest for 10 minutes.
- Boil the bagels: Bring 8 cups water to a boil in a wide pot. Add baking soda and 1 tablespoon brown sugar. Boil 2-3 bagels at a time for 30 seconds per side. Transfer back to the parchment-lined sheet.
- Apply the toppings: While still warm and damp, brush each bagel with melted butter. Mix granulated sugar and cinnamon in a shallow bowl. Dip each bagel into the mixture, coating both sides and edges.
- Second proof: Cover bagels loosely with a towel and let rest for 20 minutes until slightly puffed.
- Bake: Preheat oven to 425°F (220°C). Bake on the middle rack for 20-22 minutes until deep golden brown and the bottom sounds hollow when tapped. Cool on a wire rack for at least 10 minutes before slicing.
Notes
Don’t skip the boiling step—it creates the signature chewy crust. Use pure pumpkin puree, not pumpkin pie filling. If dough is too sticky, add flour 1 tablespoon at a time. For extra chew, boil up to 60 seconds per side. Let bagels cool completely before storing to maintain texture.
Nutrition
- Serving Size: 1 bagel
- Calories: 280
- Sugar: 18
- Sodium: 380
- Fat: 5
- Saturated Fat: 2.5
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
Keywords: pumpkin bagels, cinnamon sugar bagels, homemade bagels, fall breakfast, pumpkin spice bagels, baked bagels