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Pumpkin Crunch Bagels

Pumpkin Crunch Bagels with Brown Sugar Spice Cream Cheese

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Yield: 8-10 1x


Pumpkin Crunch Bagels are made with real pumpkin puree and with added spices topped with a crunchy topping.


  • 1 Tablespoon Instant Yeast
  • 1 Tablespoon Brown Sugar
  • ½ cups Lukewarm Water
  • 3½ cups Flour
  • 2 teaspoons Salt
  • ¼ cups Sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ¼ teaspoons Ground Ginger
  • 1 cup Pumpkin Puree
  • ¼ cups Brown Sugar
  • 1/2 cups Flour
  • ¼ cups Sugar
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 4 Tablespoons Cold Butter Cubed
  • 8 ounces, weight Cream Cheese
  • ¼ cups Brown Sugar
  • ⅛ cups Sugar
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ground Cloves
  • 1 Tablespoon Heavy Cream Or Milk
  • 1 teaspoon Vanilla Extract
  • 2 quarts Water
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Sugar
  • 1 whole Egg Beaten
  • 1 Tablespoon Water


  1. For the dough, whisk together the yeast, brown sugar, and water together and set aside to let stand for 5 minutes. The mixture should become bubbly.
  2. Add 2 1/2 cups of the flour, salt, sugar, spices, pumpkin, and 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat your oven to 425ºF.
  7. Once your dough has risen, turn to lightly floured surface and divide into 12 pieces.
  8. Roll each piece into a round ball. Cover the balls in plastic wrap and let rest for 30 minutes. They will get slightly bigger.
  9. Prepare the water bath while your bagels are resting. Heat the water and sugars to where it comes to a slight boil.
  10. 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.
  11. Transfer each bagel, 4 at a time, to the water bath 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.
  12. 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.
  13. Bake for 20-25 minutes. Once cooled, served with cream cheese.
  • Category: Breakfast