These pumpkin bagels with a ginger cinnamon crunch are the perfect way to begin a fall morning! Sweet, delicious, and will warm you up through and through 🙂
One recipe that I make on a regular basis would have to be bagels.
When I first started the blog, I posted a quick and easy recipe for New York-styled bagels that I make about once or twice every two weeks. My family loves carbs, so I find myself needing to double the amount I make. Now that we are well into autumn weather where I am, I decided it was time that I shared my favorite bagel recipe ever. These pumpkin bagels are out-of-this-world incredible, especially with a healthy schmear of cream cheese.
What is it about that pumpkin/cream cheese/caramelized cinnamon sugar combo that makes your tastebuds scream from joy? Maybe it’s because the delicate sweetness of the pumpkin is amplified by the cream cheese and the crunchy ginger cinnamon sugar. As soon as autumn hits, I make about 24 of these pumpkin bagels a week because I am always giving them away to my family and co-workers. We really cannot get enough.
Now it is officially so chilly outside that we broke out our jean jackets and my huge scarf collection. Did I ever mention that I have a small obsession with scarves? Currently I have about 80 scarves that I wear. Most of them are Gorjana + Griffin and Raj Imports. Seriously, Raj Imports has the most beautiful scarves. I managed to get 10 of them for $12 – $15 during a huge clearance sale this past spring. I am trying to find more on sale because it hurts me to pay $48 for a single scarf. So if you happen to come across one at a decent price, lemme know! Oh, and a nice pair of brown riding boots, too! 😉 Needless to say, we are 100% in an autumn frame of mind… and these pumpkin bagels have been re-added to my weekend routine as a result.
I never really post any pictures of the food-making process simply because I don’t have a great set-up for taking photos in my kitchen, and with an energetic toddler around, it already takes me so long to bake as it is (also why I rarely ever put times it takes to make any recipe, because it usually takes me 3x as long as someone who doesn’t have a three year old begging to help with every step). Nevertheless, I wanted to mix things up and share a photos of these unfinished bagels. As you can see, I really like to pile on the ginger cinnamon sugar. During the baking process, as you turn the baking sheet around, if you find any spots that aren’t caramelizing, spritz on a tiny bit of butter.
When it comes to pumpkin and pumpkin spice, I love a strong ginger flavor. Cloves, cinnamon, and allspice meld together to create a more mellow pairing to the pumpkin, while ginger adds that zing which brings everything alive. Without this addition in the cinnamon sugar crust, the flavors are too muted for my preferences when you add on your cream cheese, but if the amount of ginger I add is too much for you, feel free to halve it, but don’t take it out completely. Trust me on this!
There really isn’t much else to say, so I’ll leave you to make these delicious bagels! x Don’t have time to make these fall-tastic pumpkin bagels now? Pin the recipe for later!
- 2 1/4 tablespoons quick rise yeast
- 1 cup (250 mL) very warm water
- 1/3 cup (67 g) light brown sugar
- 1/2 cup (113 g) pumpkin puree
- 3 cups (375 g) all-purpose flour (can also replace 1 cup with whole wheat)
- 2 teaspoons pumpkin spice (<-- click for recipe)
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 4 teaspoons cinnamon
- 5 teaspoons sugar
- 1/4 - 1/2 teaspoon ground ginger
- Mix together the yeast, water, brown sugar and pumpkin puree together. Set aside.
- In a large bowl, whisk together the flour, spices and salt together. Create a well in the center of the flour and slowly mix in the wet ingredients.
- Mix until a dough forms, and knead for about 5 minutes. Lightly coat a bowl with oil and place the dough back in the bowl and cover. Set aside in a warm, dry area for 30 minutes.
- Gently deflate the dough (you should never actually punch down your dough) and divide the dough into 8 equal balls.
- Roll each portion into perfectly shaped balls (this takes practice and I still have troubles with it!). Dip your finger in flour and poke a hole through the center of each ball. I gently stretch out the hole by doing a quick "hula hoop" of the dough on my finger twice.
- Preheat the oven to 425 degrees F. Boil water in a large pot. Once it boils, bring it down to a simmer. Boil 2 - 3 bagels for about a minute on each side. (the longer it boils, the chewier they will be, you can go for 30 seconds for less chew, or up to 2 minutes for lots of chew). Place the boils bagels on a lightly greased baking sheet (you can also use parchment paper).
- Coat the top of each bagel with butter, then top with the ginger cinnamon sugar. Pat down the sugar mix to make sure it adheres to the bagel and for optimum crunch. I use all of the sugar mixture.
- Bake for 15 - 20 minutes, rotating the pan after about 10 minutes. Allow to cool on the pan for 5 minutes before transferring to a wire rack or enjoying.