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Easy Pumpkin Bagels with Maple Cream Cheese

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These easy pumpkin bagels are soft, slightly chewy, and full of warm fall spices. Paired with a dreamy maple cream cheese schmear, they’re the perfect cozy breakfast or brunch treat.

Ingredients

Scale
  • 1 ½ cups warm water (110-115°F)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon granulated sugar
  • ½ cup pumpkin puree
  • 3 ½ cups bread flour (plus more for dusting)
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon brown sugar (for the water bath)
  • 8 ounces cream cheese, softened
  • 3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of ground cinnamon (optional)

Instructions

  1. Activate the Yeast: In your large mixing bowl (or the bowl of your stand mixer), combine the warm water, sugar, and active dry yeast. Give it a gentle stir. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
  2. Mix the Dough: Add the pumpkin puree, 3 ½ cups of bread flour, salt, and pumpkin pie spice to the yeast mixture. If using a stand mixer, use the dough hook on low speed for about 2 minutes until a shaggy dough forms. If kneading by hand, stir with a wooden spoon until it comes together.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes by hand (or 5-6 minutes in the mixer on medium-low). The dough should be smooth, elastic, and slightly tacky but not sticky.
  4. First Rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size.
  5. Shape the Bagels: Punch the dough down to release the air. Turn it out onto a clean, un-floured surface. Divide the dough into 8 equal pieces. To shape each bagel, roll a piece into a smooth ball. Poke your thumb through the center to create a hole. Gently stretch the hole to about 1 ½ inches wide.
  6. Second Rise (The Puff): Place the shaped bagels on a parchment-lined baking sheet, leaving a couple of inches between them. Cover loosely with a towel and let them rest for 20-30 minutes.
  7. Preheat and Boil: While the bagels are resting, preheat your oven to 425°F (220°C). Fill your large pot with water and add the brown sugar. Bring it to a gentle boil. Once the bagels have rested, carefully drop 1-2 bagels into the boiling water. Boil for 1 minute on the first side, then flip and boil for 30 seconds on the other side. Use your slotted spoon to remove them and place them back on the parchment-lined baking sheet.
  8. Bake the Bagels: If you want, you can brush the tops with a little egg wash (1 egg beaten with 1 tbsp water) for extra shine and sprinkle on some pumpkin seeds or coarse salt. Bake for 20-25 minutes, or until they are deep golden brown and sound hollow when tapped on the bottom.
  9. Make the Schmear: While the bagels bake, make the cream cheese. In a small bowl, beat the softened cream cheese with a hand mixer or a fork until smooth and fluffy. Add the maple syrup, vanilla extract, and a pinch of cinnamon (if using). Mix until well combined.
  10. Cool and Enjoy: Let the bagels cool on a wire rack for at least 15-20 minutes. They are best enjoyed warm. Slice one open, toast it if you like, and slather on that gorgeous maple cream cheese schmear.

Notes

For best results, use bread flour for a chewy texture. The boiling step is essential for a shiny, chewy crust. Cream cheese should be at room temperature for a smooth schmear. Bagels can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin bagels, maple cream cheese, fall breakfast, homemade bagels, easy bagel recipe

Find it online: https://spoonmira.com/easy-pumpkin-bagels-with-maple-cream-cheese/