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Chewy Cinnamon Sugar Pumpkin Bagels

A delightful blend of fall flavors and satisfying texture, these bagels are perfect for breakfast, a snack, or dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 500 grams bread flour
  • 6 grams diamond crystal kosher salt (2 teaspoons, or 1 teaspoon if using another type of salt) Adjust according to salt type.
  • 2 tablespoons brown sugar
  • 2 teaspoons instant yeast Ensure it's fresh for optimal rise.
  • 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

Method
 

Preparation
  1. In the bowl of a stand mixer, combine the bread flour and instant yeast.
  2. In a separate container, mix warm water with pumpkin puree until smooth.
  3. Add the pumpkin mixture to the flour mixture and stir until the dough is shaggy. Cover and let rest for 10 minutes.
  4. Combine brown sugar, kosher salt, ground cinnamon, ground ginger, cloves, allspice, and nutmeg. Stir in 1 teaspoon of water just to hydrate.
  5. After resting, pour the spice mixture over the dough and mix on low-medium speed until it comes together, about 3-5 minutes. Adjust with water if necessary.
  6. Knead on medium speed for 3-4 minutes until smooth and elastic.
  7. Shape into a ball, place in a greased bowl, cover, and let rise for about 1 hour.
Cooking
  1. Preheat the oven to 425°F (220°C).
  2. Divide the dough into eight pieces and shape each into a bagel.
  3. Boil each bagel for 60 seconds on each side, dust with cinnamon sugar after boiling.
  4. Bake for 20 minutes and let cool before serving.

Notes

These bagels are delicious served warm with cream cheese or butter. For a heartier snack, pair with apple slices or yogurt. Store in an airtight container in the fridge for up to 5 days, or freeze individually and thaw at room temperature.