Description
Chewy, golden bagels infused with warm pumpkin and cozy spices—paired with a silky honey pecan cream cheese that feels like autumn spread on toast. Perfect for breakfast, brunch, or a cozy afternoon snack with coffee. Once you make these, you might skip the store-bought bagels forever.
Ingredients
Bagels:
1 ½ cups warm water (about 115°F / 46°C)
2 packets active dry yeast (4 ½ tsp)
1 cup pumpkin puree
⅔ cup packed brown sugar
6 cups bread flour
4 tsp cinnamon
2 tsp pumpkin pie spice
2 ½ tsp coarse kosher sea salt
2 tbsp baking soda or malt extract (for boiling water)
Topping:
2 egg whites + 2 tbsp water, whisked
8 tbsp unsalted butter, melted
12 tbsp brown sugar (optional, for sprinkling)
Honey Pecan Cream Cheese:
12 oz cream cheese, softened
2 tbsp honey
½ tsp vanilla extract
½ tsp cinnamon
Pinch coarse kosher sea salt
4 tbsp chopped toasted pecans
Notes
Activate yeast: In a large bowl, stir warm water and yeast. Let sit 5–10 min until foamy.
Mix dough: Add pumpkin puree, brown sugar, spices, and salt. Gradually mix in flour until dough forms. Knead 8–10 min until smooth.
Rise: Place dough in an oiled bowl, cover, and let rise 1 hr until doubled.
Shape bagels: Divide into 12 pieces, roll into balls, poke a hole in the center, and stretch slightly.
Boil: Preheat oven to 425°F (220°C). In a large pot, bring water to boil with baking soda/malt extract. Boil bagels 1 min per side; drain.
Top & bake: Brush with egg wash, sprinkle with brown sugar if desired, and bake 18–20 min until golden. Brush with melted butter while warm.
Make cream cheese: Beat cream cheese, honey, vanilla, cinnamon, and salt until smooth. Stir in pecans.
Serve: Slice bagels, spread generously with cream cheese, and enjoy warm.
- Prep Time: 20 minutes
- Rise Time: 1 hour
- Cook Time: 20 minutes
Nutrition
- Calories: 320 / Serving
- Sugar: 18g / Serving
- Fat: 11g / Serving
- Carbohydrates: 49g / Serving
- Fiber: 3g / Serving
- Protein: 8g / Serving