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Pumpkin Spice Bagels

recipe at a glance
Rating: 5/5
3 reviews

ready in: 1-2 hrs
serves/makes:   8

recipe id: 96032
cook method: stovetop, oven
Pumpkin Spice Bagels Recipe
photo by: CDKitchen Staff
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1/2 cup water, lukewarm PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons water, lukewarm
3 cups white bread flour
6 tablespoons brown sugar
1 teaspoon salt
1/2 cup canned pumpkin
1 1/2 teaspoon cinnamon
1/3 tablespoon ground cloves
1 1/2 teaspoon nutmeg
3/4 teaspoon allspice
3 1/4 teaspoons active dry yeast

To Cook

3 quarts water
1 tablespoon sugar


Insert dough ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.

Place dough on a floured surface. Divide into individual parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

While bagels rise, bring water and sugar to a rapid boil in a large saucepan. Drop test dough.

Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1-2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.

Bake at 400 degrees F on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.

Bagel Success Hints: *When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. *A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. *To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions. *To make bagel chips, slice leftover bagels horizontally into thin slices. Brush with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 degrees for 12-15 minutes until golden brown and crisp.

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232 calories, 1 grams fat, 48 grams carbohydrates, 7 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

These bagels are outstanding! The texture of bagels with the flavor of pumpkin pie. Everything about this recipe was perfect. It doesn't mention how long to let the bagels rise, but you'll want them to not quite double in size. If you don't have a bread machine use a dough hook with a stand mixer and mix on the lowest speed for 20 minutes. We sprinkled ours with a combination of poppy and sesame seeds. We also served them with whipped honey butter (you can make your own in a food processor: blend butter with honey to taste until whipped and spreadable).

Registered Member at
Member since:
Oct 31, 2010

REVIEW: 5 star recipe rating
These are delish! Needed a little more water than the recipe called for, but that may be due to the fact that I used pumpkin I cooked down myself. Used my KitchenAid Mixer to make the dough, then broiled the bagels for about 2 minutes per side (about half way down the oven so they didn't brown), then continued with the recipe, boiling, then baking. I didn't use the egg wash or put any seeds on the top. This is a great recipe when looking for a different flavor bagel! And, the house smells wonderful when they bake!

Guest at

REVIEW: 5 star recipe rating
These bagels were delicious! I made some slight alterations as follows: 2 1/4 C flour + 1 C oat bran instead of all flour (to reduce calories and increase protein). Also, I don't have a bread machine so I made the dough by hand by mixing the water, sugar, yeast and allowing to proof ~5-10 minutes, then adding the pumpkin and dry ingredients, then kneading, allowing to rise to about double, punching down, then resuming per the original recipe. Also, I went with mini bagels and made a batch of 16 instead of 8 with each being slightly smaller than my palm.

The bagels turned out really tasty, the texture was good and the flavor was excellent! Definitely give this recipe a try - you won't be disappointed!

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