The first time I made pumpkin bagels, it was a crisp autumn morning. I wanted something cozy with the perfect balance of chewiness and warmth from cinnamon, nutmeg, and maple syrup. As the bagels baked, their golden hue and inviting aroma filled my kitchen. One bite with a smear of vegan cream cheese, and I knew—I had found my new favorite breakfast.

Now, I want to share this experience with you. Whether enjoyed fresh or toasted with maple butter, these homemade pumpkin bagels will add warmth and comfort to your mornings. Ready to bake? Let’s get started!

Common Questions About Pumpkin Bagels

1. What Makes Pumpkin Bagels Unique?

Pumpkin bagels have a golden hue and a warm blend of fall spices. Pumpkin purée enhances flavor while keeping them soft and moist.

2. Can I Make Them Healthier?

Absolutely! Try these swaps:

Use whole wheat flour for added fiber.
Reduce maple syrup or use a sugar-free alternative.
Skip sugar toppings and opt for pumpkin seeds instead.

3. Do I Need a Sourdough Starter?

No, but you can substitute yeast with a natural sourdough starter for a tangy, artisan-style bagel.

4. Why Boil Bagels Before Baking?

Boiling in baking soda water helps create their signature chewy crust and golden-brown finish.

5. Where Can I Find Pumpkin Bagels Near Me?

Check local bakeries or grocery stores like Trader Joe’s. But once you try homemade, you may never go back!

What You’ll Need

Essential Ingredients

Pumpkin Purée – The key ingredient (use canned pure pumpkin).
Stone-ground whole wheat flour or freshly milled spelt flour – Creates chewiness; whole wheat flour is an option.
A natural sourdough starter – Instant or active dry.
Maple Syrup – Adds warmth and natural sweetness.
Pumpkin Spice Blend – A mix of cinnamon, nutmeg, ginger, and allspice.
Salt – Enhances flavor and structure.
Warm Water – Activates yeast and creates pliable dough.
Baking Soda – Essential for boiling to achieve a chewy crust.

Optional Add-Ins & Toppings

Pumpkin seeds for crunch.
Cinnamon sugar for a sweet finish.
Vegan cream cheese for spreading.
Sourdough starter for depth of flavor.

Tools You’ll Need

Mixing Bowls – For combining ingredients.
Stand Mixer (Optional) – Aids in kneading.
Dough Scraper – Eases shaping.
Baking Sheet & Parchment Paper – Prevents sticking.
Large Pot – For boiling.
Slotted Spoon – For transferring bagels.

Ingredients for Pumpkin Bagels

Overhead view of various ingredients in clear glass bowls arranged on a light gray surface, prepared for making pumpkin bagels.

Dry Ingredients

3 ½ stone-ground whole wheat flour (or spelt flour)
1 tsp salt
1 tsp pumpkin spice blend (with reduced cinnamon and added cardamom)
1 tsp ground fennel seeds (optional, for digestion)

Wet Ingredients

¾ cup pumpkin purée
¼ cup maple syrup
½ cup warm water
½ cup active sourdough starter (naturally fermented)

For Boiling & Toppings

8 cups water
2 tbsp baking soda
Pumpkin seeds (optional)
Saffron-infused warm water (for brushing, optional)

How to Make Pumpkin Bagels

Collage of eight images showing the step-by-step process of making pumpkin bagels, from mixing ingredients to baking.

Step 1: Prepare the Dough

Mix dry ingredients in a bowl: stone-ground whole wheat flour, salt, pumpkin spice blend, and fennel seeds.
In a separate bowl, combine pumpkin purée, maple syrup, and warm water. Stir well.
Add ½ cup active sourdough starter and mix.
Gradually incorporate the wet ingredients into the dry mixture and mix until a dough forms.
Knead on a floured surface for 8–10 minutes until smooth and pliable.
Place the dough in a covered bowl and allow it to ferment at room temperature for 8–12 hours (or overnight) until doubled in size.

Step 2: Shape the Bagels

Punch down the dough to remove air bubbles.
Divide into 8 equal portions, roll into balls, and poke a hole in the center.
Place on a parchment-lined baking sheet and let them rest for 30–60 minutes for a final proof.

Step 3: Boil the Bagels

In a large pot, bring 8 cups of water to a boil and add 2 tbsp baking soda.
Boil each bagel for 30–45 seconds per side.
Remove with a slotted spoon and place back on the baking sheet.

Step 4: Bake to Perfection

Preheat oven to 400°F (200°C).
(Optional) Brush the bagels with saffron-infused warm water for enhanced pranic energy.
Sprinkle with pumpkin seeds for texture.
Bake for 18–22 minutes until golden brown.

Pro Tips & Variations

Expert Tips

Measure Accurately: Precision ensures the perfect texture.
Knead Well: Develops gluten for chewiness.
Adjust Dough Hydration: Add flour if too sticky, water if too dry.
Control Boiling Time: 30–45 seconds per side creates chewiness; less for a softer texture.
Egg-Free Shine: Brush with plant-based milk and maple syrup before baking.

Delicious Variations

Sourdough Pumpkin Bagels: Use a sourdough starter instead of yeast.
Gluten-Free Pumpkin Bagels: Use a 1:1 gluten-free flour blend with a binder.
Pumpkin Spice Sugar Bagels: Roll in cinnamon-sugar before baking.
Trader Joe’s-Inspired Bagels: Top with pumpkin seeds.

Serving Suggestions

Toppings

Nut Butters – Almond, cashew, or peanut butter with maple drizzle.
Vegan Cream Cheese – Blend with cinnamon and maple syrup.
Sweet Spreads – Pumpkin butter, apple butter, or agave syrup.
Savory Avocado Smash – Mashed avocado with lemon juice and chili flakes.
Toasted Seeds & Nuts – Sprinkle toasted pecans, walnuts, or pumpkin seeds.

Side Pairings

Pumpkin Spice Latte – The ultimate autumn breakfast companion.
Vegan Yogurt & Granola – Balances the richness of the bagel.
Warm Soup – Try butternut squash or pumpkin soup.
Autumn Salad – Kale, cranberries, and citrus vinaigrette.

A single pumpkin bagel with a crumb topping sits on a white plate.

Pumpkin Bagels

Eva Peterson

Pumpkin Bagels with warm spices & a chewy texture! This easy homemade recipe is perfect for cozy mornings—better than store-bought. Try it now!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 22

Fermentation Time 12

Total Time 12 45

Course Breakfast, Snack

Cuisine American, sattvic, vegan

Servings 8 bagels

Calories 220 kcal