Chewy Cinnamon Sugar Pumpkin Bagels Recipe
Chewy Cinnamon Sugar Pumpkin Bagels Recipe is the perfect blend of cozy flavors that celebrate fall while satisfying your bagel cravings. These bagels are not only simple to make, but they also deliver a delightful chewiness and sweetness that makes them irresistible. Whether you enjoy them for breakfast or as a snack, these flavorful treats are customizable and can easily adapt to your preferences.
Recipe Information
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 220
Protein: 5g
Carbohydrates: 43g
Fat: 1g
Fiber: 2g
Sugar: 3g
Sodium: 200mg
Why Make Chewy Cinnamon Sugar Pumpkin Bagels Recipe
These Chewy Cinnamon Sugar Pumpkin Bagels are not just delicious; they also pack a nutritional punch. Pumpkin is rich in vitamins A and C, and adding spices like cinnamon and ginger offers added health benefits, making this bagel choice a wholesome option. Additionally, these bagels are incredibly versatile—enjoy them plain, with cream cheese, or even toasted with butter. The warm spices combined with the sweet pumpkin flavor will elevate your mornings and impress your family and friends.
How to Make Chewy Cinnamon Sugar Pumpkin Bagels Recipe Step by Step
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)
200 grams warm water
100 grams pumpkin puree
Directions
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. 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. 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. 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. 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. Gently punch down the dough to deflate it. Cover and let rest for 10 minutes. Preheat the 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. 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. 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. 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. Dust the boiled bagels with cinnamon sugar by moving your hand back and forth quickly in a zig-zag motion to create tiger stripes. 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.
How to Serve Chewy Cinnamon Sugar Pumpkin Bagels Recipe
These delightful bagels are best served fresh and warm. Pair them with cream cheese for a classic combo or spread a layer of butter for extra richness. For a unique twist, try topping them with apple slices and a sprinkle of cinnamon for an autumn-inspired treat. They also make a fantastic addition to a brunch spread or alongside a warm bowl of soup.
How to Store Chewy Cinnamon Sugar Pumpkin Bagels Recipe
Store your Chewy Cinnamon Sugar Pumpkin Bagels in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Wrap each bagel tightly in plastic wrap and place them in a freezer-safe bag for up to three months. To reheat, simply pop the frozen bagel in the toaster or oven until warmed through.
Expert Tips for Cooking Chewy Cinnamon Sugar Pumpkin Bagels Recipe
- Use bread flour for the best texture and chew in your bagels.
- Make sure the water used with the pumpkin puree is warm, not hot, to ensure proper yeast activation.
- When boiling the bagels, keep them moving in the water to prevent sticking and achieve the perfect crust.
- Allow the bagels to cool completely on a wire rack to maintain their chewiness.
Delicious Variations of Chewy Cinnamon Sugar Pumpkin Bagels Recipe
- For a spicy kick, add a dash of cayenne pepper or red pepper flakes to the spice mixture for a unique flavor profile.
- Infuse the bagels with herbs by adding fresh rosemary or thyme for an herbed variation that pairs well with savory spreads.
- Drizzle a citrus glaze over the cooled bagels for a bright, refreshing contrast to the warm spices.
Frequently Asked Questions about Chewy Cinnamon Sugar Pumpkin Bagels Recipe
Can I use whole wheat flour instead of bread flour?
Whole wheat flour can be used, but adjust the hydration as it may absorb more water, resulting in a denser bagel.
How can I make these bagels ahead of time?
You can prepare the dough and shape the bagels the night before, then refrigerate them overnight before boiling and baking in the morning.
Is it possible to add chocolate chips to the dough?
Absolutely! Fold in a handful of chocolate chips for a deliciously sweet twist that complements the spices well.
Conclusion
If you’re ready to elevate your baking game, give the Chewy Cinnamon Sugar Pumpkin Bagels Recipe a shot. The delightful mixture of sweet pumpkin and warm spices creates a tempting treat that’s sure to please. Enjoy the simplicity and versatility of this recipe as you savor each bite!
Chewy Cinnamon Sugar Pumpkin Bagels
Ingredients
Method
- In the bowl of a stand mixer, combine 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.
- 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.
- After resting, pour the spice mixture over the dough.
- Attach the dough hook and mix on low-medium speed until the dough begins to come together, about 3-5 minutes.
- If the dough looks dry after 3 minutes, add ½ teaspoon water on dry spots and continue mixing.
- Increase the speed to medium and knead the dough for 3-4 minutes until smooth, elastic, and slightly tacky.
- 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 doubled in size.
- Gently punch down the dough to deflate it. Cover and let rest for 10 minutes.
- Preheat the oven to 425°F (220°C).
- Fill a large, high-sided skillet with at least 3 inches of water and bring to a boil.
- Divide the dough into eight equal pieces using a kitchen scale.
- Shape each piece into a ball by flattening it and tucking edges underneath.
- Create a hole by pushing your thumbs through the center and stretch it gently.
- Place shaped bagels on a lined sheet pan to rest while shaping the rest.
- Boil each bagel for 60 seconds on each side, using a slotted spoon to loosen them if they stick.
- Dust the boiled bagels with cinnamon sugar.
- Bake the bagels in the preheated oven for 20 minutes.
- Allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
