pumpkin spice bagels with salted maple cream cheese

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!!!

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pumpkin spice bagels with salted maple cream cheese

  • Author: kim van dyne
  • Prep Time: 1 1/2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 8 bagels 1x
  • Category: breads + bagels
  • Cuisine: american

Description

these bagels are pumpkin-y, perfectly spiced & served alongside a sweet, slightly salted maple cream cheese.

 


Scale

Ingredients

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

or

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


Instructions

for the bagels:

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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:

  1. 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.

Notes

  • 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

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