Pumpkin Spice Bagel

Homemade pumpkin spice bagels have plenty of flavor from pumpkin puree, cinnamon, nutmeg, allspice, and cloves in the dough for a fall treat.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 226 Calories

Ingredients

• ½ teaspoon ground cloves
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• ⅓ cup packed brown sugar
• ½ teaspoon ground allspice
• 1 teaspoon white sugar
• ¾ teaspoon ground nutmeg
• ⅔ cup warm water (110 degrees F/45 degrees C)
• ¾ cup canned pumpkin
• 1 tablespoon cornmeal
• cooking spray
• 6 cups water, or more as needed
• 1 (.25 ounce) envelope active dry yeast
• 3 cups all-purpose flour, or more as needed

Recipe Instructions

Step 1

Bake in the preheated oven until cooked through, 25 to 30 minutes.

Step 2

Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.

Step 3

Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.

Step 4

Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.

Step 5

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.