Pumpkin Spice Bagel Recipe

Bread flour: Provides the necessary gluten structure for chewy bagels.

Pumpkin puree: Adds moisture and a distinct pumpkin flavor.

Brown sugar: Sweetens the dough and enhances the pumpkin flavor.

Active dry yeast: Leavens the dough, making it rise.

Salt: Enhances the overall flavor of the bagels.

Cinnamon: Adds warmth and spice to the bagels.

Nutmeg: Contributes a sweet, nutty flavor.

Ginger: Adds a hint of spice and warmth.

Cloves: Provides a strong, aromatic flavor.

Warm water: Activates the yeast and helps form the dough.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, giving your bagels a chewy texture. If the dough feels too sticky, lightly dust your hands and the surface with flour, but be cautious not to add too much, as this can make the bagels dense.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though the texture may be slightly less chewy.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.

• brown sugar - Substitute with white sugar with molasses: Mix white sugar with a small amount of molasses to mimic the flavor and moisture of brown sugar.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar flavor.

• cinnamon - Substitute with allspice: Allspice has a similar warm flavor profile and can be used in the same quantity.

• nutmeg - Substitute with mace: Mace is the outer covering of the nutmeg seed and has a similar flavor, though slightly more intense.

• ginger - Substitute with ground cardamom: Ground cardamom has a warm, spicy flavor that can replace ginger in a pinch.

• cloves - Substitute with allspice: Allspice can mimic the warm, spicy notes of cloves.

• warm water - Substitute with warm milk: Warm milk can be used to add a richer flavor and softer texture to the dough.

• Allow the pumpkin spice bagels to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the bagels soggy.

• For short-term storage, place the cooled bagels in a paper bag or wrap them in a clean kitchen towel. Store at room temperature for up to 2 days. This helps maintain their crusty exterior while keeping the inside soft.

• If you prefer to use plastic, wrap each bagel individually in plastic wrap or place them in a resealable plastic bag. This method can keep the bagels fresh for up to 3 days at room temperature.

• For longer storage, freeze the bagels. First, wrap each bagel tightly in plastic wrap to prevent freezer burn. Then, place the wrapped bagels in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw frozen bagels at room temperature for about 1-2 hours. For a quicker option, microwave on a low setting for 20-30 seconds or until soft.

• To restore the bagels' crispy exterior, toast them in a preheated oven at 350°F (175°C) for about 5-10 minutes. Alternatively, slice and toast in a toaster or toaster oven.

• If you prefer a softer texture, wrap the thawed bagels in aluminum foil and warm them in a preheated oven at 350°F (175°C) for about 10 minutes.

• For a delightful twist, consider topping your reheated bagels with a spread of cream cheese, butter, or even a dollop of pumpkin butter.

• Preheat your oven to 350°F (175°C). Wrap the pumpkin spice bagels in aluminum foil to prevent them from drying out. Place them in the oven for about 10-15 minutes until they are warmed through and slightly crispy on the outside.

• For a quicker method, slice the bagels in half and place them in a toaster. Toast on a medium setting until they are warm and have a slight crunch. This method works well if you prefer a bit of a crispy texture.

• If you have a microwave, wrap the bagels in a damp paper towel and microwave on medium power for 20-30 seconds. This will help retain moisture and keep the bagels soft.

• For a gourmet touch, use a panini press or a grill pan. Slice the bagels in half, lightly butter the cut sides, and press them until they are warm and have beautiful grill marks.

• If you have an air fryer, set it to 300°F (150°C) and heat the bagels for about 3-5 minutes. This method will give you a nice, crispy exterior while keeping the inside soft and chewy.

• For a stovetop method, use a non-stick skillet. Slice the bagels in half, place them cut side down in the skillet over medium heat, and warm them for about 2-3 minutes until they are heated through and slightly toasted.

• Mixing bowl: A large bowl to combine all the dry and wet ingredients together.

• Measuring cups: Used to measure the flour, pumpkin puree, and warm water accurately.

• Measuring spoons: Essential for measuring small quantities of spices, salt, and yeast.

• Wooden spoon: Useful for stirring the ingredients together before kneading.

• Stand mixer: Optional, but can be used with a dough hook attachment to knead the dough.

• Clean surface: A clean countertop or board to knead the dough until smooth.

• Kitchen towel: To cover the dough while it rises.

• Knife: For dividing the dough into 8 pieces.

• Large pot: To boil the bagels before baking.

• Slotted spoon: To remove the bagels from the boiling water.

• Baking sheet: To place the bagels on for baking.

• Parchment paper: To line the baking sheet and prevent the bagels from sticking.

• Oven: Preheated to 425°F (220°C) for baking the bagels.

• Cooling rack: To cool the bagels after baking.

Prepare ingredients in advance: Measure and mix spices and dry ingredients the night before to save time.

Use a stand mixer: Knead the dough with a stand mixer to reduce effort and time.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Shape efficiently: Use a scale to divide the dough evenly, ensuring uniform bagels and faster shaping.

Boil in batches: Boil multiple bagels at once to cut down on cooking time.