Can I freeze pumpkin bagels?

Yes, you can freeze pumpkin bagels for later enjoyment. Simply allow them to cool completely after baking, then place them in a freezer-safe bag or container. When you're ready to enjoy them, thaw them overnight in the refrigerator or toast them directly from frozen.

Can I use fresh pumpkin puree instead of canned?

While you can use fresh pumpkin puree, it's important to note that it may have a slightly different consistency and water content than canned pumpkin. This could affect the texture of your bagels. If you choose to use fresh pumpkin, be sure to cook it down and drain any excess moisture before using it in your recipe.

Can I make pumpkin bagels ahead of time?

Yes, you can make the dough for pumpkin bagels ahead of time and refrigerate it overnight. This can actually enhance the flavor and texture of the bagels. Simply allow the dough to come to room temperature before shaping and baking.

Pumpkin Bagels with Spiced Cream Cheese

Description

Indulge in the ultimate fall treat: Pumpkin Bagels! This recipe combines the warm flavors of pumpkin spice with a delightful crunch. Perfect for a cozy breakfast or brunch.

Ingredients

Scale

FOR THE DOUGH:

1 Tablespoon Instant Yeast
1 Tablespoon Brown Sugar
1/2 cups Lukewarm Water
3–1/2 cups Flour
2 teaspoons Salt
1/4 cups Sugar
2 1/2 tsp. Pumpkin pie spice
1 cup Pumpkin Puree

FOR THE CRUNCH TOPPING:

1/4 cups Brown Sugar
1/2 cups Flour
1/4 cups Sugar
2 teaspoons Cinnamon
1 teaspoon Nutmeg
4 Tablespoons Cold Butter Cubed

FOR THE SPICED CREAM CHEESE:

8 ounces, weight Cream Cheese
1/4 cups Brown Sugar
1/8 cups Sugar
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground Cloves
1 Tablespoon Heavy Cream Or Milk
1 teaspoon Vanilla Extract

FOR THE WATER BATH:

2 quarts Water
2 Tablespoons Brown Sugar
1 Tablespoon Sugar

FOR THE EGG WASH:

1 whole Egg Beaten
1 Tablespoon Water

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Instructions

For the dough, whisk together the yeast, brown sugar, and water together and set aside to let stand for 5 minutes in the bowl of a stand mixer. The mixture should become bubbly.
Add the dry ingredients, 2 1/2 cups of the flour, salt, sugar, spices, and the canned pumpkin, to the yeast mixture to a mixing bowl. Stir until the dough begins to form. Gradually add the remaining flour. You can use the dough hook on your blender to blend the remaining flour to the dough mixture.
Knead the dough for 10 minutes by hand on a lightly floured surface or use the dough hook of your blender. Place the dough in a lightly greased bowl and let stand for 1 1/2 hours or until doubled in size.
While the dough is rising, put your crumb mixture together. In a small bowl, add together the brown sugar, flour, sugar, cinnamon, nutmeg, and cut in the butter. Use a fork to mix all ingredients together. It should begin to look crumbly. Place in the refrigerator until ready to use.
Make your cream cheese. Mix together the cream cheese, brown sugar, sugar, cinnamon, nutmeg, ground cloves, milk or cream, and vanilla. Once well blended, place in refrigerator.
Preheat your oven to 425ºF.
Once your dough has risen, turn to lightly floured surface and divide into 12 pieces.
Roll each piece into a round ball. Cover the balls in plastic wrap and let rest for 30 minutes. They will get slightly bigger.
Prepare the water bath while your bagels are resting. Heat a pot of water and sugars to where it comes to a slight boil.
Using your finger, place a hole in the middle of each ball of dough and twirl the dough around your finger until it forms into a round bagel. The bagel should be about 3-4 inches across.
Transfer each bagel, 4 at a time, to the water bath using a slotted spoon and allow to sit in water for 2 minutes on each side. Use a skimmer to remove bagels from water and turn to a lightly greased baking sheet. Repeat with the remaining bagels.
Prepare the egg wash by beating the egg with the water. Once all of the bagels are complete, take a pastry brush and brush the top of them with the egg wash and sprinkle with the crumb topping.
Bake for 20-25 minutes. Once cooled, served with cream cheese.

Prep Time: 45 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Method: Bake
Cuisine: American