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Pumpkin Cream Cheese Bagels Recipe
Ash Tyrrell

Pumpkin Cream Cheese Bagels Recipe

I started making these pumpkin cream cheese bagels the first weekend. It actually felt like fall outside, and I haven't stopped since. There's something about spiced pumpkin dough paired with a sweet, tangy schmear that makes my whole kitchen smell like a bakery.
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Total Time 2 hours 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 ¼ teaspoons active dry yeast — gives the dough its rise so check the expiration date before you start
  • 1 cup warm water — should feel warm to the touch not hot, or it can kill the yeast
  • 2 tablespoons brown sugar — feeds the yeast and adds a hint of caramel flavor to the dough
  • ½ cup pumpkin puree — use plain canned pumpkin not pumpkin pie filling, which is already sweetened and spiced
  • 2 tablespoons honey — adds moisture and a light natural sweetness to the dough
  • 3 ½ cups bread flour — gives bagels their classic chewy structure all-purpose flour works in a pinch
  • 1 teaspoon salt — balances the sweetness and brings out the pumpkin spice flavor
  • 1 ½ teaspoons pumpkin pie spice — the backbone of that cozy warm fall flavor in every bite
  • 2 tablespoons cinnamon sugar — used for coating the boiled bagels before baking
  • 8 ounces cream cheese softened — the base of your schmear, so let it sit out to soften before mixing
  • 2 tablespoons maple syrup — sweetens the cream cheese naturally without overpowering the pumpkin flavor
  • ½ teaspoon cinnamon — stirred into the cream cheese for extra warmth and spice

Method
 

  1. Start by whisking your warm water, yeast, and brown sugar together in a small bowl. Let this sit for about five to ten minutes until it turns foamy on top. If it doesn't foam up, your yeast may be old, so it's worth starting over with a fresh packet.
  2. In a large bowl, whisk together your pumpkin puree and honey until fully combined, then stir in the yeast mixture. Add your flour, salt, and pumpkin pie spice, mixing until a shaggy dough forms that pulls away from the sides of the bowl.
  3. Turn the dough out onto a floured surface and knead for about eight minutes until it feels smooth and elastic. Place it in a greased bowl, cover it, and let it rise in a warm spot for about an hour, or until it's roughly doubled in size.
  4. Punch down the risen dough and divide it into six equal pieces. Roll each piece into a ball, then use your finger to poke a hole through the center, gently stretching it into a classic bagel shape.
  5. Bring a large pot of water to a gentle boil and drop the bagels in a few at a time. Boil each side for about a minute, then use a slotted spoon to transfer them onto your prepared baking sheet.
  6. While the bagels are still damp, sprinkle them generously with cinnamon sugar so it sticks to the surface. Bake at 425°F for about 20 to 25 minutes, until they're golden brown and firm to the touch.
  7. While the bagels cool, beat together the softened cream cheese, maple syrup, and cinnamon until smooth and creamy. Slice your cooled bagels in half and spread the cream cheese generously over each side.

Notes

  • I always make sure my yeast mixture is properly foamy before moving forward, since skipping that check has ruined a batch for me before.
  • I like adding an extra minute of kneading time when the dough feels a bit too sticky, rather than dumping in more flour.
  • I boil my bagels in batches of two or three so the water temperature doesn't drop too much at once.
  • I sprinkle the cinnamon sugar on right after boiling, while the surface is still tacky, so it actually sticks.
  • I always make a double batch of the cream cheese, because we go through it faster than the bagels themselves.