Monday, October 11, 2010

Pumpkin Spice Bagels

I love a good bagel.

A really good one.

Crunchy on the outside.

Perfectly chewy on the inside.

The problem is... they take so much time to make them!  Now that I teach a class at 8am, I can't possibly make fresh bagels in the morning.

So, I decided to try something new -- making the dough and shaping the bagels the night before so that all that I need to do in the morning is boil them and bake 'em!

I was delighted to discover it worked.

Oh -- and these beauties.

Yes.  They do taste good.  Especially with honey.  At only 180 calories and a trace of fat, these are healthy too!


Pumpkin Sweet Potato Spice Bagels - Adapted from Apples and Zucchini
{Print Recipe}

2/3 C warm water (70-80 degrees F)
1/2 C sweet potato puree (or pumpkin)
1/3 C brown sugar, packed {next time, I'm planning to try honey}
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. all spice
1/2 tsp. cloves
2 C bread flour
1 C white whole wheat flour
2 1/4 tsp. yeast

2 T water
1 egg white
cornmeal, for baking

Begin by proofing the yeast with warm water in a large bowl.  Alternatively, Pam provides instructions for making the bagels dough in the bread machine.

Next, add in the brown sugar, salt, sweet potato and all the spices.  Mix until combined.

Add in the flour and then allow your mixer to knead the dough for ~7 minutes, until the dough is smooth and elastic.  You can certainly do the kneading by hand too.

Allow the dough to rise (covered) for about 1 hour, or until doubled in size.

When dough has had a chance to rise, divide the dough into 9-10 equal portions.  Shape each portion into a bagel by making a hole in the center and rounding out the dough into a circle.  I tried a few square bagels too :)

Cover, and let the dough rest on the counter for 10 minutes.

Then, place the dough into the refrigerator and let it sit covered for the night.

In the morning, remove the bagels from the oven and let them come to room temperature (~10 minutes) while you heat a large kettle of water to boiling.

Gently drop bagels, two at a time, into the boiling water and let them boil for 45 seconds.  Flip the bagels over with a tong or slotted spoon and let them boil for 45 more seconds.

Remove them from the water with a slotted spoon and allow them to dry out a bit on a clean tea towel.

Dip the bagels into a plate with cornmeal.

Place on a lightly greased cookie sheet, about 2 inches apart from the other bagels.

Combine 2 T water with an egg white, and wash over the top of the bagels.

Bake bagels at 400 for 20-25 minutes until lightly golden brown.

Set on a cooling wrack and try to avoid eating until cooled ... slightly ;-)  

Now, I can make bagels more often for breakfast because they take about 30-45 minutes of time in the morning if I do the prep work the night before!

This recipe is linked to:
Slightly Indulgent Tuesday
Delicious Dishes
Tempt My Tummy Tuesday
Ingredient Spotlight x2



  1. I have always wanted to make bagels and just haven't gotten around to it. Your method of dividing up the hard work seems to easy ;)

  2. Those look amazing! I may have to try this when I run out of my Einstein pumpkin bagels! Thanks for sharing and I really do appreciate all the pictures!

  3. These look incredible! I've never made bagels before, but why not start with pumpkin ones right? They're on my to-make list!

  4. Yum! Can't wait to give these a try....I'm sure they're delicious! And I love the idea of making them the night before....makes the morning go so much easier.

  5. OMG! I have always wanted to make bagels and I think these will have to be the first ones I try!

  6. I made this exact recipe tonight using my bread machine. Mine don't look as good as yours but they tasted pretty good. I think I need to tweak the spices to my liking though. And I like your idea of dipping them in the cornmeal instead of sprinkling it onto the baking sheet. That kind of made a mess!

  7. Oh you are wooing me with your pumpkin bagels, you evil woman you!

  8. Oh my gosh! These look off the charts yummy!!!

  9. I love bagels but have never made my own. I really want to make some now.

  10. Okay I want one right now! Those look so good. When my daughter comes home we are going to make this recipe. We will have so much fun!
    Thank you for sharing.

  11. I am so glad that you liked them! We loved them, too! Yours look great : )

  12. My daughter has been wanting to make bagels. These look so good! And I have leftover sweet potato from the granola I made (your recipe, very good!) Thanks for sharing!


  13. I just made these this afternoon and they are AMAZING! I followed the recipe as written using pumpking puree, but instead of adding the spices as written I used a shortcut and just added 3 t. pumpkin pie spice and an extra 1/4 t. of cinnamon. Mmmm so yummy!

    Please post a follow up when you try them with honey. I'd love to hear how that works out!

  14. wow...I am drooling. I've never made bagels before. I have to try this! thanks for posting!!

  15. These look awesome if you like you
    are more than welcome to link up with me!

  16. I've substituted sweet potato for pumpkin in recipes and it usually turns out pretty well.

  17. So, do you store them in the fridge overnight? And, do I have to use cornmeal (I don't have any on hand)? One more question, how do you store them? And how long do they keep?

  18. @ Carrie H -

    Yes, I do shape them and place them in the fridge overnight before baking them the next morning.

    You can skip the cornmeal.

    I store them in an airtight container on the counter for 1-2 days, and then freeze any leftovers. I've kept some in the fridge, but I've found the freezer is a better option.

  19. ooooo These look simply amazing! I am a lover of a good bagel any day!! Especially a pumpkin one!

  20. This looks like a good recipe for my bread baking boy to try!

  21. I made these tonight, and they tasted really good. But, mine didn't puff up like yours did. They're pretty flat. Any idea? But, like I said, they taste really good!

  22. Just made these and they're yummy. Mine weren't as puffy as yours either. I'm wondering if depending on location the water for the yeast needs to be seemed a little cool but I went with it anyways (70-80), usually my recipes call for the water to be a bit warmer. Either way my first attempt at bagels can be deemed a success. Thanks


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