Why You’ll Love This Recipe
These Pumpkin Bagels are a perfect blend of fall flavors and soft, chewy texture. Filled with a rich pumpkin mixture and topped with coconut flakes, these bagels are not only delicious but also packed with a warm, comforting flavor. The dough is infused with pumpkin and coconut milk, which makes the bagels soft and fragrant, while the slightly sweet, spiced pumpkin filling adds a delightful surprise in every bite. Perfect for breakfast or a cozy snack, these bagels will quickly become a fall favorite.
Ingredients
For the Pumpkin Filling:
- 300 g pumpkin (10.5 ounces, cooked)
- 12 g milk powder (2 tablespoons)
- 12 g sugar (1 tablespoon)
- 20 g coconut flakes (3 tablespoons)
For the Dough:
- 400 g bread flour (2 + 3/4 cups + 1 tablespoon)
- 220 g pumpkin (8 ounces, cooked)
- 60 g coconut milk (1/4 cup)
- 10 g sugar (1 tablespoon)
- 4 g salt
- 4 g instant yeast
- 10 g honey (2 teaspoons)
- 10 g unsalted butter (2 teaspoons)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Pumpkin Filling:
- Peel and chop 520g fresh pumpkin into small cubes. Boil or steam until soft and tender. Drain any excess water, reserving 220g of the cooked pumpkin for the dough.
- In a pot, add the remaining cooked pumpkin, milk powder, and sugar. Cook over medium heat, stirring constantly, to release any excess moisture until the puree dries out and reduces in volume.
- Stir in the coconut flakes and mix well. Set aside to cool.
Prepare the Dough:
- In a stand mixer bowl, combine the bread flour, 220g cooked pumpkin slices, coconut milk, sugar, salt, instant yeast, honey, and butter.
- Beat on medium-high speed until the ingredients are fully incorporated and a soft, smooth dough forms.
- Slice the dough into 8 equal portions and shape them into dough balls. Cover with plastic wrap and let them rest for 30 minutes.
Shape the Bagels:
- Lightly dust the dough balls and rolling pin with flour. Roll each dough ball into a flat round shape.
- Pipe 25g of the pumpkin filling into the center of each dough round. Roll up the dough to enclose the filling, seal the edges, and shape into bagels.
- Let the bagels rest until they are 1.5 times bigger in size.
Boil and Bake:
- Preheat the oven to 392℉ (200℃). Line a baking tray with parchment paper or a baking mat.
- In a pot, bring 500g of water and 20g of granulated sugar to a simmer. Gently place each bagel into the simmering water and cook for 20 seconds on each side.
- Transfer the bagels to the prepared baking tray and bake for 15 minutes or until golden brown.
- Let the bagels cool before serving.
Servings and Timing
- Servings: 8 bagels
- Prep Time: 45 minutes (including resting time)
- Cook Time: 15 minutes for baking
- Total Time: 1 hour and 30 minutes
Variations
- Spiced Pumpkin Bagels: Add a teaspoon of cinnamon, nutmeg, or pumpkin pie spice to the dough or filling for extra fall flavors.
- Vegan Version: Substitute the honey and butter with maple syrup and plant-based butter or oil for a vegan-friendly option.
- Sweetened Glaze: After baking, drizzle a simple glaze made from powdered sugar and water over the cooled bagels for added sweetness.
- Nutty Pumpkin Bagels: Mix in chopped pecans or walnuts into the dough for a crunchy, nutty bite.
Storage/Reheating
- Storage: Store any leftover pumpkin bagels in an airtight container at room temperature for up to 2-3 days. Alternatively, refrigerate them for up to 1 week.
- Reheating: Reheat the bagels in a toaster or oven for a few minutes to refresh the texture. For a softer bagel, microwave for about 10-15 seconds.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes, you can use canned pumpkin puree instead of fresh pumpkin. Make sure to use plain pumpkin puree, not pumpkin pie filling.
2. How do I know if my dough has risen enough?
The dough should increase in size by about 1.5 times. It will look puffier and slightly airy when properly rested.
3. Can I freeze the bagels before baking them?
Yes, you can freeze the bagels before boiling and baking. Just shape them, rest until puffy, and then freeze. When ready to bake, boil and bake as directed.
4. Can I make these bagels without coconut milk?
Yes, you can substitute the coconut milk with regular milk or a non-dairy milk of your choice.
5. How do I pipe the pumpkin filling into the dough?
You can use a piping bag or even a zip-lock bag with the tip cut off to easily pipe the filling into the dough.
6. How should I store the pumpkin bagels?
Store the bagels in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
7. Can I add seeds or nuts to the bagels?
Yes, you can sprinkle seeds such as sesame or sunflower on top of the bagels before baking, or mix in chopped nuts like walnuts into the dough.
8. What’s the best way to get a chewy texture?
Using bread flour instead of all-purpose flour will give you a chewier texture due to its higher protein content.
9. Can I make the dough the night before?
Yes, you can refrigerate the dough overnight and let it come to room temperature before shaping and boiling the bagels the next day.
10. What can I do if my bagels don’t rise well?
If your dough doesn’t rise properly, check the yeast for freshness and make sure the dough was given enough time to rest in a warm place.
Conclusion
These Pumpkin Bagels are the perfect autumn breakfast or snack, combining the soft, chewy texture of bagels with the warmth and flavor of pumpkin and coconut. Whether you’re enjoying them fresh out of the oven or toasted with butter, they’re sure to bring a cozy vibe to your kitchen. Easy to make, delicious, and versatile, these pumpkin bagels are a great way to embrace the flavors of the season!
Print
Pumpkin Bagels Recipe
- Total Time: 1 hour and 30 minutes
- Yield: 8 bagels
- Diet: Vegetarian
Description
These Pumpkin Bagels are a perfect blend of fall flavors with a soft, chewy texture. Infused with a rich pumpkin mixture and topped with coconut flakes, they offer a warm, comforting flavor that’s perfect for breakfast or a cozy snack.
Ingredients
300 g pumpkin (cooked)
12 g milk powder
12 g sugar
20 g coconut flakes
400 g bread flour
220 g pumpkin (cooked)
60 g coconut milk
10 g sugar
4 g salt
4 g instant yeast
10 g honey
10 g unsalted butter
Instructions
- Peel and chop 520g fresh pumpkin into small cubes. Boil or steam until soft and tender. Drain any excess water, reserving 220g of the cooked pumpkin for the dough.
- In a pot, add the remaining cooked pumpkin, milk powder, and sugar. Cook over medium heat, stirring constantly, to release any excess moisture until the puree dries out and reduces in volume.
- Stir in the coconut flakes and mix well. Set aside to cool.
- In a stand mixer bowl, combine the bread flour, 220g cooked pumpkin slices, coconut milk, sugar, salt, instant yeast, honey, and butter.
- Beat on medium-high speed until the ingredients are fully incorporated and a soft, smooth dough forms.
- Slice the dough into 8 equal portions and shape them into dough balls. Cover with plastic wrap and let them rest for 30 minutes.
- Lightly dust the dough balls and rolling pin with flour. Roll each dough ball into a flat round shape.
- Pipe 25g of the pumpkin filling into the center of each dough round. Roll up the dough to enclose the filling, seal the edges, and shape into bagels.
- Let the bagels rest until they are 1.5 times bigger in size.
- Preheat the oven to 392℉ (200℃). Line a baking tray with parchment paper or a baking mat.
- In a pot, bring 500g of water and 20g of granulated sugar to a simmer. Gently place each bagel into the simmering water and cook for 20 seconds on each side.
- Transfer the bagels to the prepared baking tray and bake for 15 minutes or until golden brown.
- Let the bagels cool before serving.
Notes
- For extra fall flavors, add a teaspoon of cinnamon, nutmeg, or pumpkin pie spice to the dough or filling.
- For a vegan version, substitute the honey and butter with maple syrup and plant-based butter.
- After baking, drizzle a simple glaze made from powdered sugar and water over the cooled bagels for added sweetness.
- Mix in chopped pecans or walnuts into the dough for a crunchy, nutty bite.
- Prep Time: 45 minutes (including resting time)
- Cook Time: 15 minutes for baking
- Category: Breakfast, Snack
- Method: Baking, Boiling, Shaping
- Cuisine: American, Fall-inspired
Nutrition
- Serving Size: 1 bagel
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
