yes it’s august and YES i am ready for summer to be O V E R!! starting off my new autumn recipes with these pumpkin spice bagels. they are perfectly spiced, perfectly pumpkin-y, and maintain that classic bagel texture. i made these with a salted maple cream cheese spread, which honestly i could eat with a spoon. i hope you enjoy these as much as i do, and happy (early) autumn!!!
these bagels are pumpkin-y, perfectly spiced & served alongside a sweet, slightly salted maple cream cheese.
for the bagels:
1 cup (236.5 g) warm water
1 tbsp active dry yeast
1 tbsp white sugar
3/4 cup (171 g) canned pumpkin
4 cups (480 g) bread flour
1/4 cup (53 g) brown sugar, packed
1.5 tsp salt
1.5 tbsp pumpkin pie spice
1 tbsp cinnamon
1/2 tsp ground clove
1/2 tsp ground nutmeg
3/4 tsp ground ginger
for the cream cheese:
4 oz cream cheese
3 tbsp maple syrup
flakey salt, for topping
for the bagels:
- combine warm water, white sugar & yeast. mix and set aside for ~10 minutes or until foamy on top. meanwhile, in a large bowl, whisk together all dry ingredients (bread flour, brown sugar, salt & spices) and set aside.
- once yeast mixture is foamy, add to the dry ingredients along with the canned pumpkin. mix together with hands until a shaggy dough forms. *there will be excess flour at the bottom of the bowl, which is totally fine!
- when you have a shaggy dough, dump onto a lightly floured work surface. knead dough for about 10 minutes, or until it becomes smooth and elastic. *you can add more flour as needed if it is too sticky. after dough becomes smooth, roll it into a ball and place in a lightly greased bowl, large enough to accommodate double the size of the dough ball you have now. cover with a damp kitchen towel & set aside in a warm place for 1 hour, or until doubled.
- punch down the dough in the bowl to deflate it. save the damp towel & lightly flour a baking sheet. take the dough out of the bowl onto a non floured work surface & divide into 8 equal pieces. take a piece, fold in the corners, turn it over & shape into a ball on the work surface. you will use your hand and the surface to seal the bottom side. place on the sheet & repeat until you have 8 dough balls. once done, cover the dough with the damp towel and let rest for 10-15 minutes.
- meanwhile, bring a large pot of water to a boil & preheat the oven to 425 F (220 C). line two baking sheets with parchment & set a slotted spatula or spider next to the pot of boiling water (you will use these to put the bagels in the water). after the dough balls have rested for 10-15 minutes, it is time to shape them into bagels. take a ball and flour your thumb and index finger. pinch the dough ball in the center with your thumb and finger, making a hole. then, twirl the bagel using your two index fingers to stretch the hole. stretch it to about 1 inch, and place back on the floured baking sheet. repeat with the rest of your dough balls.
- place a few bagels in the pot of boiling water (my pot takes 3 at a time), and boil for 1 minute per side. use the spatula or spider to flip over the bagel in the water. place the boiled bagels on the parchment lined baking sheet & repeat until all bagels are boiled.
- optional: brush the tops of the bagels with melted butter for a nice golden exterior. bake at 425 F (220 C) for 20 minutes.
for the cream cheese:
- while bagels are baking or cooling, make the cream cheese. beat cream cheese in a stand mixer until light and fluffy (2-3 minutes). then, beat in the maple syrup. transfer into a small bowl, drizzle on some extra maple syrup & top with flakey salt. store in the refrigerator.
- store bagels in an air tight container at room temp for up to 4 days. you can also freeze them for 1 month, stored in a ziplock bag.
Keywords: pumpkin spice, bagels, autumn, bread, pumpkin, maple, cream cheese