Homemade Pumpkin BagelsYou know that saying “you are what you eat”? Well, I’m pretty sure for a short while there, I might have almost been a bagel.  To say that I ate them a lot would be a gross understatement.  More like I ate them pretty much daily for breakfast, lunch, and sometimes dinner.  I wish I were lying.  But, I’m not.  What’s even worse is that I could probably still eat them three times a day, if I had to. I’m pretty much obsessed with bagels.  And, I owe it all to that local bagel shop where I landed my first job. Oh, and then I worked there for the next six years.  If you’ve ever worked in a bakery, you know it means your day is starting before the sun rises.  So, 5 to 6 days a week, yours truly was pulling the 6:15 AM - 2:30 PM shift.  It was too early to eat breakfast before leaving for work and too late to eat lunch after work.  So, what gets a girl through on a busy day of bagel-slingin’?  Simple.  A carb loaded everything bagel topped with light veggie cream cheese, and banana peppers! Yumm. I’m drooling just thinking about it.  It’s the small things in life…

Shaped Bagels

And that sandwich kept me running, pretty much all year long.  Until fall came around.  I swear, after six years you could feel the season change in that place.  The Bills’ broadcasts started playing on the radio and the seasonal shipment of pumpkin bagels arrived. I am pretty sure one of those cases of pumpkin bagels were purchased for me.  As soon as October arrived, it was all about the pumpkin bagel.  I loved that aroma of the fall spices as the bagel rolled through the toaster.  I loved “schmearing” on some peanut butter or honey walnut cream cheese. (Also, pretty sure at least one tub of peanut butter per month was purchased for me.)  It was the best bagel month out of the whole year.

Pumpkin Bagels with Homemade Whipped Pumpkin Butter

Then, six years later, I graduated college and had to leave the bagel biz.  All good things must come to an end, they say.  Or do they? Who would have thought that you could make your own bagels, at home? By scratch.  With pumpkin. And, they’ll taste just as good as any local bagel shop around!  It’s not even as hard as I thought it would be, though I suggest making them on a day when you aren’t pressed for time. That’s only because the dough needs some time to rise. After that it’s just shaping, boiling and baking. Oh, and then serving with a little sweet, whipped pumpkin butter on the side. What I love the most about DIY bagels is that you can make them however big or small you like.  Personally, I’m all about the big bagel. But, should you like to exert self-control at breakfast (I totally get it), you can just cut the dough into smaller pieces before shaping.

Toasted Pumpkin Bagels with Whipped Pumpkin Butter

Let’s talk about this sweet, whipped pumpkin butter for a second. I totally wish they had this at my bagel shop while I was employed.  Talk about a way to really show off to your friends.  Not only did you bake homemade bagels, but you also have an extra-special topping to go along.  It only takes five ingredients! Just whip together some butter, sweet honey, savory fall spices, and pumpkin puree. What’s better than pumpkin on top of pumpkin?!?  I warned you that my pumpkin baking binge was just taking off.

Homemade Pumpkin Bagels

Serves 10
Prep time 2 hours
Cook time 30 minutes
Total time 2 hours, 30 minutes
Meal type Bread, Breakfast
Website Ambitious Kitchen

Ingredients

  • 1 cup warm water
  • 1 packet yeast
  • 1/3 cup brown sugar
  • 2/3 cups canned pumpkin puree
  • 3 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • egg wash (1 egg beaten with 1 tbsp of water)

Whipped Pumpkin Butter

  • 1 stick unsalted butter
  • 3 tablespoons canned pumpkin puree
  • 1 1/2 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3 tablespoons honey

Directions

1. In the bowl of a stand mixer, add water, yeast, and brown sugar. Let sit for 10 minutes until mixture is foamy.
2. Add pumpkin, 2 cups flour, salt, cinnamon, and pumpkin pie spice. Turn mixer fitted with dough hook onto low setting and begin mixing all ingredients together. Slowly add remaining 1 1/2 more cups of flour while mixture is kneading. Continue kneading for 5 minutes more until dough is smooth. If dough seems too sticky, continue adding flour. You should be able to easily remove the dough ball from the bowl without the dough sticking to your hands.
3. Transfer dough ball to a greased bowl and cover with a kitchen towel. Let dough rise until doubled in size, about one hour.
4. Transfer dough to a floured work surface. Gently pat dough into a rectangle shape, then cut into 8 - 10 same-size pieces. Roll each piece into a ball.
5. Use your finger to poke a hole through the center of the dough ball, then shape into an even round. Place onto a baking sheet lined with parchment paper. Repeat shaping process with all remaining dough balls. Cover with a kitchen towel and let rest for 30 minutes more.
6. Preheat oven to 400 degrees. Bring a pot of water to a boil. Use a flipper to gently drop bagels into water (only boil 3 - 4 at a time) and boil on each side for 45 seconds. Remove and immediately transfer to a baking sheet. Blot dry with a paper towel.
7. Transfer bagels back to the parchment paper lined baking sheet. Brush lightly with egg wash. Bake in oven for 20 - 30 minutes (depending on size) until golden brown. Remove and let cool slightly before serving
Whipped Pumpkin Butter
8. In the bowl of stand mixer, add butter, pumpkin puree, pumpkin pie spice, cinnamon, and honey. Whip on high speed until all ingredients are combined.

This whole homemade bagel thing opens up a whole new door of possibilities.  Everything bagels on almost-instant demand?  Dreams do come true!

Shared with: Full Plate Thursday, Wednesday Whatsits, All Things Pumpkin, Weekend Potluck, Strut Your Stuff Saturday, Simple Living, Crazy Sweet Tuesday, Lil Luna Link Party

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12 Responses to Homemade Pumpkin Bagels

  1. Miz Helen says:

    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

  2. Diane Balch says:

    Love the bagels and the pumpkin butter… I would say I am a blueberry scone. There was a time in my life when I lived on scones… it is amazing we survived such heavy carbohydrate years… Thanks for sharing your bagels on foodie friday.

    • Mrs. Big Flavors says:

      Haha. I’m not entirely over the heavy carbohydrate years, yet. :) I never make scones, and I have no good reason for that. If you have a great recipe, please share!

  3. I’m with you in feeling like I’m a bagel sometimes too! =) I adore pumpkin anything…what a fabulous combo. These look amazing and the topping is perfect too. Thanks so much for linking up at Weekend Potluck!

  4. Traci says:

    I haven’t had a bagel in so long. After looking at this recipe, I think I need to change that. This looks incredible and perfect for fall.

  5. These sound so good. I’ve always wanted to try making bagels. These are so good for autumn!

    • Making them is so much easier than I would have thought. And better than the local bagel shop, in my opinion :) Plus, the flavors/varieties are endless! Thanks for stopping by.

  6. Oh they look wonderful!
    I would love to have you share this or any other of your recipes at Wednesday Extravaganza – my Foodie Link Party! Here is the link:
    http://www.hungrylittlegirl.com/1/post/2012/10/wednesday-extravaganza.html

    Can’t wait to see you there!

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