Homemade Maple Spice Pumpkin Bagels Recipe
These maple pumpkin spice bagels are loaded with pumpkin, maple syrup, and spices - just like pumpkin pie! Try your homemade pumpkin bagels with our spiced cream cheese - see the post for those recipes.
Servings: 8 Medium Bagels
Calories: 330kcal
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- ⅔ cup warm - not hot - water
- ⅔ cup Maple syrup
- 4 teaspoon Active Dry Yeast
- 4 ¼ cups All Purpose Flour
- 2 teaspoon Salt
- 1 ½ teaspoon Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Nutmeg
- ¼ teaspoon Ground Cloves
- 1 cup Canned pumpkin puree
- 2 teaspoon Vanilla Extract
- ¼ cup Maple Syrup Optional
- 1 Large Egg
- 1 tablespoon Water
Instructions
- Measure warm water into a glass measuring cup or bowl. Stir in ⅓ cup maple syrup and yeast, allow to stand for 10 minutes – it should get very bubbly.
- In a large mixing bowl, combine flour, salt, and spices.
- Mix in remaining ⅓ cup maple syrup, pumpkin, and vanilla.
- Pour in yeast mixture, stir well to combine.
- Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
- Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
- Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
- Once dough has doubled, punch it down, and divide it out.
- We divided the mixture into 8 equally sized balls, a medium-large sized bagel. You can divide into 6 for large bagels, or 10- 12 for smaller bagels.
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
- Once you have all of your bagels formed, set them on a baking sheet to rise for another 30 minutes.
- Bring a large pot of water to a boil. Turn heat down a little, allowing water to simmer rather than boil. If you're using the optional ¼ cup maple syrup in the boil, stir it in now.
- 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.
- Drain well, place on a lined baking sheet.
- Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
- Bake for about 40-45 minutes (for 6), 37 Minutes (for 8). or 35 minutes (if you're making 10-12), until golden brown.
Notes
Note: The sugars content information is for bagels that are boiled in water without the maple syrup, as the software has no way of knowing how much of the maple in the boil actually makes it into the recipe, and just counts it all.
Nutrition
Calories: 330kcal | Carbohydrates: 70g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 597mg | Potassium: 224mg | Fiber: 3g | Sugar: 17g | Vitamin A: 4797IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 4mg