Chewy Cinnamon Sugar Pumpkin Bagels Recipe
Fall is the perfect time to enjoy warm, chewy bagels infused with the comforting flavors of pumpkin and spices. The Chewy Cinnamon Sugar Pumpkin Bagels Recipe offers a delightful twist on traditional bagels, making them a delicious treat for breakfast or a mid-day snack. They’re simple to prepare, versatile, and perfect for sharing with friends and family!
Recipe Information
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 230
Protein: 6 grams
Carbohydrates: 44 grams
Fat: 1 gram
Fiber: 2 grams
Sugar: 4 grams
Sodium: 150 mg
Why Make Chewy Cinnamon Sugar Pumpkin Bagels Recipe
These bagels are not only flavorful but also packed with nutritional benefits. Pumpkin brings a wealth of vitamins, especially vitamin A and fiber, while the spices add warmth and depth without extra calories. The chewiness of the bagels and the sweetness of the cinnamon sugar topping create a perfect balance, making them ideal for breakfast, brunch, or a cozy afternoon treat.
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 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 delectable bagels taste wonderful on their own, but you can elevate your experience by serving them with sweet cream cheese or a drizzle of maple syrup. Pair them with a warm cup of coffee or a seasonal spiced latte for a complete autumn-inspired breakfast or brunch.
How to Store Chewy Cinnamon Sugar Pumpkin Bagels Recipe
To keep your Chewy Cinnamon Sugar Pumpkin Bagels fresh, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the bagels in a zip-top freezer bag. To reheat, toast them straight from the freezer or let them thaw at room temperature before warming them in the oven.
Expert Tips for Cooking Chewy Cinnamon Sugar Pumpkin Bagels Recipe
- Make sure your water is warm but not hot to avoid killing the yeast.
- Flour your hands to prevent the dough from sticking during shaping.
- Use a kitchen scale for accurate dough portioning and consistent bagel sizes.
Delicious Variations of Chewy Cinnamon Sugar Pumpkin Bagels Recipe
- Add a pinch of cayenne for a spicy kick to your bagels.
- Incorporate dried fruit like cranberries or raisins for a sweet twist.
- Experiment with herbs like rosemary or sage for a savory flavor profile.
Try your hand at making the Chewy Cinnamon Sugar Pumpkin Bagels Recipe for a deliciously comforting treat that celebrates the fall season. This recipe is hassle-free and packed with flavor, making it a treat the whole family will enjoy!
Chewy Cinnamon Sugar Pumpkin Bagels
Ingredients
Method
- 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 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.
