Homemade Pumpkin Oat Bagels

Why You’ll Love This Recipe

• Seasonally inviting perfect for fall breakfasts or cozy weekend brunches.
• Nutty and wholesome oats add hearty texture and nutrition.
• Tender yet chewy a delightful balance reminiscent of classic bagels, without the heaviness.
• Versatile can be made dairy-free, whole-grain, or customized with mix-ins like seeds or nuts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

BAGELS:
2 ¼ cups organic all-purpose flour
2 ½ cups organic bread flour
1 cup organic rolled oats
1 packet rapid-rise yeast
1 ½ cups unsweetened almond milk, room temperature (or whole/plant-based milk)
3 Tbsp organic cane sugar
1 Tbsp organic brown sugar
¼ cup warm water
¾ cup organic pumpkin puree, room temperature (NOT pie filling)
1 tsp vanilla extract
1 tsp sea salt
1 tsp homemade pumpkin spice blend

Directions

1. Activate the yeast: In a small bowl, mix warm water with a pinch of sugar. Sprinkle in the rapid-rise yeast and let sit until foamy (about 5 minutes).
2. Combine wet ingredients: In a large bowl, whisk together the almond milk, pumpkin puree, vanilla extract, cane sugar, brown sugar, and pumpkin spice.
3. Add dry ingredients: Stir in the foamy yeast, flours, rolled oats, and sea salt. Mix until a shaggy dough forms.
4. Knead: Turn the dough out onto a lightly floured surface. Knead for about 10–15 minutes until smooth, elastic, and slightly tacky.
5. First rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise until doubled about 1 to 1½ hours.
6. Shape bagels: Punch down the dough and divide into 8 equal pieces. Shape each into a ball, then press your finger into the center to form a bagel shape. Adjust the hole size, as it will shrink slightly during rising and baking.
7. Second rise: Place shaped bagels on a lined baking sheet. Cover loosely and let rise for another 30 minutes until puffy.
8. Preheat & prepare water bath: Preheat your oven to 425 °F (220 °C). Bring a large pot of water to a gentle boil. Optionally, you may add a tablespoon of sugar or baking soda for gloss and flavor in the crust.
9. Boil bagels: Gently lower bagels into boiling water (2–3 at a time). Boil for about 1 minute per side, flipping halfway this helps create the signature crust and sheen.
10. Bake: Return boiled bagels to the baking sheet. Optionally brush with egg wash or simply sprinkle oats on top. Bake 15–20 minutes until deep golden brown.
11. Cool: Transfer to a wire rack to cool before slicing and serving.

Servings and timing

This recipe makes 8 bagels, ideal for around 4 people (2 bagels each) or for multiple breakfasts.

• Prep time: ~30 minutes (mixing, kneading, shaping)
• First rise: 1 to 1½ hours
• Second rise: ~30 minutes
• Boiling & baking: ~35 minutes total
• Total time: Around 2½ to 3 hours

Variations

• Whole grain twist: Replace ½ cup bread flour with whole wheat for a nuttier flavor.
• Seeded toppers: After boiling, brush with egg wash and sprinkle with oats, sesame seeds, or everything bagel seasoning.
• Gluten-free option: Substitute with a GF flour blend and use a yeast-free method (e.g., baking powder); but note texture will differ.
• Sweet add-ins: Add raisins, chopped nuts, or a swirl of cinnamon sugar for a sweeter touch.

Storage/Reheating

• Storage: Keep cooled bagels in an airtight container at room temperature for up to 2 days.
• Freezing: Slice and freeze in bags for up to 2–3 months. To serve, toast directly from frozen.
• Reheating: Refresh in a 350 °F (175 °C) oven for about 8–10 minutes, or slice and toast.

FAQs

What does boiling the bagels do?

Boiling gives bagels their classic chewy texture and shiny crust by gelatinizing the dough surface. Boil about 1 minute per side before baking.

Can I skip the water bath?

You could, but they will look and feel more like dinner rolls than authentic bagels. The water bath is key for that chewy crust.

Can I make them ahead and refrigerate?

Yes after shaping, you can refrigerate shaped bagels overnight, then boil and bake in the morning. It develops deeper flavor.

Is pumpkin pie filling OK to use?

No use pure pumpkin puree only, as pie filling contains added sugar and spices that alter texture and sweetness.

Can I make mini bagels?

Absolutely—divide into more portions (e.g., 12). Reduce boiling and baking time slightly.

What if yeast doesn’t foam?

Your yeast may be expired or water too hot/cold. Use warm (not hot) water (about 110 °F) to ensure activation.

Egg wash alternatives?

Brush with a mix of almond milk and maple syrup for sheen, or skip toppings like oats will stick to the slightly damp boiled surface.

Can I omit the oats inside?

Yes, but oats add texture and visual appeal. You could just incorporate them on top after boiling.

How chewy should the final bagels be?

They should be tender inside but with a noticeable chew dense is a red flag for underproofing or over-boiling.

Can I add spices directly to dough?

Yes cinnamon, nutmeg, or additional pumpkin spice blend mix beautifully into the dough for enhanced flavor.

Conclusion

These Homemade Pumpkin Oat Bagels are a cozy, flavor-rich autumn breakfast option chewy, nutty, and subtly spiced. While they require some proofing time, the process is straightforward and rewarding. With a golden crust, hearty oats, and inviting pumpkin aroma, they’re a delicious way to elevate your morning routine. Enjoy them fresh, toasted, or with your favorite spread no fall gathering is complete without them.

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