Pumpkin Spice Bagel Bliss: A Homemade Recipe to Savor
Fall is in the air, and that means one thing: pumpkin spice everything! While pumpkin spice lattes might be the reigning champion of the season, let’s not forget the humble bagel. A warm, chewy pumpkin spice bagel, slathered with cream cheese (or even better, pumpkin spice cream cheese!), is the perfect way to start a crisp autumn morning. Forget the store-bought versions – this homemade recipe will elevate your bagel game and fill your kitchen with the comforting aroma of cinnamon, nutmeg, and all things fall. This comprehensive guide will walk you through each step, from gathering your ingredients to enjoying the final, delicious result. We’ll cover everything from selecting the right flour to mastering the essential bagel boiling technique. Get ready to bake up a batch of pumpkin spice bagel bliss!
Why Make Your Own Pumpkin Spice Bagels?
Sure, you can grab a pumpkin spice bagel from your local bakery or grocery store. But making them at home offers several advantages:
* **Freshness:** Homemade bagels are undeniably fresher than anything you’ll buy pre-made. The flavor and texture are at their peak when they’re right out of the oven.
* **Control over Ingredients:** You know exactly what’s going into your bagels. No preservatives, artificial flavors, or mystery ingredients.
* **Customization:** You can adjust the spices, sweetness, and even add-ins to perfectly match your preferences. Want a hint of maple syrup? Go for it! Prefer a stronger pumpkin flavor? Add more pumpkin puree. The possibilities are endless.
* **Satisfaction:** There’s a unique satisfaction that comes from creating something delicious from scratch. Baking bagels might seem intimidating, but it’s a rewarding experience.
* **Cost-Effective:** While the initial investment in ingredients might seem higher, making bagels at home is often more cost-effective than buying them regularly, especially if you’re making a large batch.
Ingredients You’ll Need
Before you start baking, gather all your ingredients. This will make the process smoother and prevent any last-minute scrambling.
* **For the Dough:**
* **Bread Flour (500g / 4 cups):** Bread flour is essential for that chewy bagel texture. It has a higher protein content than all-purpose flour, which develops more gluten.
* **All-Purpose Flour (125g / 1 cup):** A small amount of all-purpose flour adds a bit of tenderness to the dough.
* **Instant Yeast (7g / 1 packet / 2 1/4 teaspoons):** Instant yeast (also called rapid-rise yeast) can be added directly to the dry ingredients without proofing.
* **Granulated Sugar (2 tablespoons):** Sugar provides food for the yeast and adds a touch of sweetness.
* **Pumpkin Puree (170g / ¾ cup):** Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling.
* **Water (300ml / 1 ¼ cups, lukewarm):** Lukewarm water activates the yeast.
* **Salt (10g / 2 teaspoons):** Salt controls the yeast activity and enhances the flavor.
* **Pumpkin Pie Spice (2 tablespoons):** This is the star of the show! You can use a pre-made pumpkin pie spice blend or make your own (see recipe below).
* **Molasses (1 tablespoon):** Molasses adds a rich, deep flavor and helps create a slightly darker color.
* **Oil (1 tablespoon, vegetable or olive oil):** This adds a bit of moisture to the dough and helps with elasticity.
* **For the Boiling Liquid:**
* **Water (8 cups):** For boiling the bagels.
* **Baking Soda (2 tablespoons):** Baking soda helps create that characteristic bagel chewiness.
* **Brown Sugar (1 tablespoon):** Adds a touch of sweetness and color to the bagels.
* **For Topping (Optional):**
* **Everything Bagel Seasoning:** A classic choice.
* **Pumpkin Seeds:** Adds a crunchy texture and visual appeal.
* **Cinnamon Sugar:** For extra sweetness.
* **Coarse Sea Salt:** Enhances the flavor.
* **Oatmeal:** For a hearty texture.
* **Pumpkin Pie Spice Blend (If making your own):**
* **Cinnamon (4 teaspoons):** The dominant spice.
* **Ginger (2 teaspoons):** Adds a warm, spicy note.
* **Nutmeg (1 teaspoon):** A classic fall spice.
* **Allspice (½ teaspoon):** Adds a complex, slightly peppery flavor.
* **Cloves (¼ teaspoon):** Use sparingly, as cloves can be overpowering.
Equipment You’ll Need
* **Large Mixing Bowl:** For mixing the dough.
* **Stand Mixer (Optional):** A stand mixer makes kneading easier, but you can knead the dough by hand.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Kitchen Scale (Recommended):** For precise measurements, especially for flour.
* **Baking Sheets:** For baking the bagels.
* **Parchment Paper or Silicone Baking Mats:** To prevent the bagels from sticking.
* **Large Pot:** For boiling the bagels.
* **Slotted Spoon or Spider:** For removing the bagels from the boiling water.
* **Wire Rack:** For cooling the bagels.
* **Plastic Wrap:** For covering the dough while it rises.
* **Clean Kitchen Towel:** For covering the dough while it rests.
Step-by-Step Instructions
Now that you have your ingredients and equipment ready, let’s get baking!
**Step 1: Prepare the Dough**
1. **Combine Dry Ingredients:** In a large mixing bowl (or the bowl of your stand mixer), whisk together the bread flour, all-purpose flour, instant yeast, granulated sugar, pumpkin pie spice, and salt.
2. **Add Wet Ingredients:** In a separate bowl, combine the lukewarm water, pumpkin puree, molasses, and oil. Whisk until well combined.
3. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. If using a stand mixer, use the dough hook attachment.
4. **Knead the Dough:** Knead the dough for 8-10 minutes, either by hand or in a stand mixer, until it becomes smooth and elastic. The dough should be slightly tacky but not sticky. If kneading by hand, turn the dough out onto a lightly floured surface and knead until it reaches the desired consistency. If the dough is too sticky, add a tablespoon of flour at a time until it is easier to handle. Be careful not to add too much flour, or the bagels will be dense.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This step is crucial for developing the flavor and texture of the bagels. The warmer the environment, the faster the dough will rise. You can also place the dough in the refrigerator to rise overnight for a deeper flavor.
**Step 2: Shape the Bagels**
1. **Punch Down the Dough:** Gently punch down the risen dough to release the air.
2. **Divide the Dough:** Divide the dough into 10-12 equal pieces. Aim for each piece to be around 100-115 grams, this will yield medium-sized bagels. Use a kitchen scale for the most accurate results.
3. **Shape the Bagels:** There are two common methods for shaping bagels:
* **The Rope Method:** Roll each piece of dough into a long rope, about 8-10 inches long. Bring the ends together to form a circle, overlapping them by about an inch. Press down firmly to seal the ends together. This method is simple and creates a classic bagel shape.
* **The Ball Method:** Roll each piece of dough into a smooth ball. Use your thumb to poke a hole in the center of the ball, then gently stretch the hole to about 1-1.5 inches in diameter. This method creates a more uniform bagel shape.
4. **Rest the Bagels:** Place the shaped bagels on a baking sheet lined with parchment paper or a silicone baking mat. Cover them with a clean kitchen towel and let them rest for 15-20 minutes. This allows the gluten to relax and prevents the bagels from collapsing during boiling.
**Step 3: Boil the Bagels**
1. **Prepare the Boiling Liquid:** Fill a large pot with 8 cups of water. Add the baking soda and brown sugar. Bring the water to a rolling boil.
2. **Boil the Bagels:** Gently drop the bagels into the boiling water, a few at a time (don’t overcrowd the pot). Boil them for 1-2 minutes per side. This step gelatinizes the starches on the surface of the bagels, creating that signature chewy texture.
3. **Remove and Drain:** Use a slotted spoon or spider to remove the bagels from the boiling water and place them back on the prepared baking sheet.
**Step 4: Add Toppings (Optional)**
1. **Brush with Egg Wash (Optional):** For a shinier crust, brush the boiled bagels with an egg wash (1 egg beaten with 1 tablespoon of water) before adding the toppings.
2. **Add Toppings:** Sprinkle your desired toppings onto the boiled bagels. Press them gently into the surface to help them adhere.
**Step 5: Bake the Bagels**
1. **Preheat Oven:** Preheat your oven to 425°F (220°C).
2. **Bake the Bagels:** Bake the bagels for 20-25 minutes, or until they are golden brown. Rotate the baking sheet halfway through baking to ensure even browning.
3. **Cool the Bagels:** Remove the bagels from the oven and place them on a wire rack to cool completely before slicing and enjoying. This prevents them from becoming soggy.
Tips for Perfect Pumpkin Spice Bagels
* **Use Bread Flour:** Bread flour is crucial for the chewy texture of bagels. Don’t substitute it with all-purpose flour unless you’re in a pinch.
* **Don’t Over-Knead:** Over-kneading can make the bagels tough. Knead until the dough is smooth and elastic, but not overly stiff.
* **The Boiling Step is Essential:** Don’t skip the boiling step! It’s what gives bagels their signature chewiness.
* **Adjust the Spices to Your Liking:** Feel free to adjust the amount of pumpkin pie spice to your preference. If you prefer a stronger pumpkin flavor, add more puree.
* **Experiment with Toppings:** Get creative with your toppings! Try different combinations of seeds, spices, and sweeteners.
* **Freeze for Later:** Bagels freeze well. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them at room temperature before toasting or baking.
* **Make Pumpkin Spice Cream Cheese:** For the ultimate pumpkin spice experience, make your own pumpkin spice cream cheese by mixing softened cream cheese with pumpkin puree, pumpkin pie spice, and a touch of maple syrup.
* **Temperature is Key:** Ensure your water for activating the yeast is lukewarm. Too hot, and you’ll kill the yeast. Too cold, and the yeast won’t activate properly.
* **Don’t Overcrowd the Pot:** When boiling the bagels, avoid overcrowding the pot. This can lower the water temperature and prevent the bagels from cooking properly. Boil them in batches.
* **Let the Bagels Cool Completely:** Resist the urge to slice into a warm bagel! Letting them cool completely on a wire rack prevents them from becoming gummy or soggy inside.
Variations and Add-Ins
* **Maple Pumpkin Spice Bagels:** Add 2 tablespoons of maple syrup to the dough for a hint of maple flavor.
* **Chocolate Chip Pumpkin Spice Bagels:** Add ½ cup of chocolate chips to the dough for a sweet treat.
* **Cranberry Pumpkin Spice Bagels:** Add ½ cup of dried cranberries to the dough for a festive twist.
* **Walnut Pumpkin Spice Bagels:** Add ½ cup of chopped walnuts to the dough for a nutty flavor and texture.
* **Savory Pumpkin Spice Bagels:** Reduce the sugar to 1 tablespoon and add ½ cup of shredded cheddar cheese to the dough. Top with everything bagel seasoning and a sprinkle of paprika.
Serving Suggestions
* **Classic Cream Cheese:** The simplest and most satisfying option.
* **Pumpkin Spice Cream Cheese:** Elevate the pumpkin spice flavor with homemade or store-bought pumpkin spice cream cheese.
* **Apple Butter:** A delicious fall-inspired spread.
* **Peanut Butter and Banana:** A classic combination with a twist.
* **Toasted with Butter and Cinnamon Sugar:** A sweet and comforting treat.
* **Breakfast Sandwich:** Use the bagel as a base for a breakfast sandwich with eggs, bacon, and cheese.
* **Lox and Cream Cheese:** A savory and sophisticated option.
Storing Your Homemade Bagels
* **Room Temperature:** Store bagels in an airtight container or plastic bag at room temperature for up to 2 days. They are best enjoyed fresh.
* **Refrigerator:** For longer storage, store bagels in the refrigerator for up to 5 days. However, refrigeration can dry them out, so it’s best to toast them before eating.
* **Freezer:** Bagels freeze extremely well. Slice them in half before freezing for easier toasting. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 3 months. Thaw them at room temperature or in the microwave before toasting.
Pumpkin Spice Bagel Recipe Card
**Yields:** 10-12 bagels
**Prep time:** 30 minutes
**Rise time:** 1-1.5 hours + 15-20 minutes
**Cook time:** 20-25 minutes
**Ingredients:**
* **For the Dough:**
* Bread Flour: 500g (4 cups)
* All-Purpose Flour: 125g (1 cup)
* Instant Yeast: 7g (1 packet / 2 1/4 teaspoons)
* Granulated Sugar: 2 tablespoons
* Pumpkin Puree: 170g (¾ cup)
* Water: 300ml (1 ¼ cups, lukewarm)
* Salt: 10g (2 teaspoons)
* Pumpkin Pie Spice: 2 tablespoons
* Molasses: 1 tablespoon
* Oil: 1 tablespoon (vegetable or olive oil)
* **For the Boiling Liquid:**
* Water: 8 cups
* Baking Soda: 2 tablespoons
* Brown Sugar: 1 tablespoon
* **For Topping (Optional):**
* Everything Bagel Seasoning
* Pumpkin Seeds
* Cinnamon Sugar
* Coarse Sea Salt
* Oatmeal
**Instructions:**
1. **Prepare the Dough:** In a large bowl, whisk together the bread flour, all-purpose flour, instant yeast, sugar, pumpkin pie spice, and salt. In a separate bowl, combine the lukewarm water, pumpkin puree, molasses, and oil. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.
2. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
3. **Shape the Bagels:** Punch down the dough and divide it into 10-12 equal pieces. Shape each piece into a bagel using either the rope or ball method. Place the shaped bagels on a baking sheet lined with parchment paper.
4. **Rest the Bagels:** Cover the bagels with a clean kitchen towel and let them rest for 15-20 minutes.
5. **Boil the Bagels:** Bring 8 cups of water to a rolling boil in a large pot. Add the baking soda and brown sugar. Gently drop the bagels into the boiling water, a few at a time, and boil for 1-2 minutes per side.
6. **Add Toppings (Optional):** Remove the bagels from the boiling water and place them back on the baking sheet. Brush with egg wash (optional) and sprinkle with your desired toppings.
7. **Bake the Bagels:** Preheat oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until golden brown, rotating the baking sheet halfway through.
8. **Cool the Bagels:** Remove the bagels from the oven and place them on a wire rack to cool completely before slicing and enjoying.
Enjoy the Flavors of Fall!
These homemade pumpkin spice bagels are a delightful way to celebrate the season. With a little effort, you can create a batch of warm, chewy bagels that are far superior to anything you’ll find in a store. So, gather your ingredients, put on your apron, and get ready to bake up some pumpkin spice bagel bliss! The aroma alone will fill your home with the cozy scents of autumn, and the taste will transport you to a pumpkin patch paradise.
Bon appétit! And happy baking!