Homemade Pumpkin Bagels with Cranberries
Homemade Pumpkin Bagels with Cranberries is a fun fall treat, made a little healthier with whole grain. Enjoy with pumpkin cream cheese!
Nothing shouts fall quite as loudly as pumpkin. Yes, foods like pumpkin chai lattes and pumpkin cookies are everywhere and they’re all truly fun. But if you want to take your pumpkin a little healthier, why not go with pumpkin bagels!
Yes, I know. You’re thinking that bagels sound difficult. But if you’ve made yeast bread before, bagels are only slightly harder. They take just two extra steps–one to form into bagels (instead of a loaf) and the other to boil for a couple minutes before baking.
Once you’ve done it a first time, you’ll be a pro.
Why You Should Make Your Own
Have It Your Way. My small town rarely has much variety in bagels. But even in the city finding whole grain pumpkin bagels is probably a stretch.
Healthier. This has half all purpose flour and half whole grains (whole wheat plus oatmeal), making it healthier than most commercial bagels.
Better Size. You can make your homemade bagels a reasonable serving size. Does anyone really want a 400 calorie bagel–before cream cheese!
Fun. Pumpkin bread is nice, but pumpkin bagels are even more fun!
Step by Step Overview
Combine all ingredients except cranberries. Mix by hand or in mixer until well combined.
Add dried cranberries. Knead in mixer with dough hooks or by hand until dough “pushes back,” about 5 minutes. Add a little extra flour or water if needed to make a nice dough.
Place in large bowl and cover with a wet dish towel. Let rise in a warm place until doubled–about 1 1/2 hours.
Punch dough down then shape into eight balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 15 -30 minutes.
Fill a deep skillet or Dutch oven 2-3 inches deep with water (you’ll need enough for the bagels to float). Bring to a boil, then add the baking soda.
When fizzing stops, drop bagels, a few at a time, into boiling water. Cook for 1 minute; flip over gently and cook 1 minute longer.
Remove with a slotted spoon; drain on paper towels. Sprinkle with additional oatmeal if desired.
Coat a baking sheet with cooking spray or line with parchment paper. Place bagels 2 in. apart on prepared pan. Bake at 375° for 20-25 minutes or until just beginning to brown.
Remove to wire racks to cool.
Tips & FAQs
If you cook with yeast at all regularly, it is much less expensive to buy yeast in bulk. I usually go with a 1 pound package. It’s approximately 4 times the cost of a 3 packet strip but has (per google) more than 20 times the yeast (about 64 loaves).
Sold on bagels now? Try my Onion Bagels!
And for more more #FallFlavors see:
- Cranberry Cinnamon Roll Casserole by The Spiffy Cookie
- Pumpkin Cookies with Brown Butter Frosting by Hezzi-D’s Recipe Box
- Apple Chai Scones by Blogghetti
- Ginger Spiced Pear Compote with Cranberriesl by Jolene’s Recipe Journal
- Sicilian Eggplant Parmigiana by A Day in the Life on the Farm
- Spiced Maple Toffee Apple Smoothie Bowl by A Little Fish in the Kitchen
- Crispy Molasses Cookies by Karen’s Kitchen Stories
- Easy Peach Ginger Skillet Crisp by A Kitchen Hoor’s Adventures
- Apple Gorgonzola Salad by Easy Recipes For One
- Kale and Kabocha Paratha by Magical Ingredients
Homemade Pumpkin Bagels
Ingredients
Bagel dough:
- 2/3 cup water warm
- 1/3 cup honey
- 1 package active dry yeast or a scant Tablespoon yeast if using bulk
- 1/2 cup canned pumpkin
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1 cup whole wheat flour or additional all purpose flour
- ½ cup rolled oats
- 1 1/2 cup all purpose flour plus up to a couple extra for kneading if needed
- 1/3 cup dried cranberries optional
Other:
- ¼ cup baking soda
- Water for boiling
- 1-2 Tablespoons rolled oats for topping optional
Instructions
- Combine all ingredients except cranberries. Mix by hand or in mixer until well combined. Add dried cranberries.
- Knead in mixer with dough hooks or by hand until dough “pushes back,” about 5 minutes. Add a little extra flour or water if needed to make a nice dough. Place in large bowl and cover with a wet dish towel. Let rise in a warm place until doubled–about 1 1/2 hours.
- Punch dough down then shape into eight balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 15 -30 minutes.
- Fill a deep skillet or Dutch oven 2-3 inches deep with water (you’ll need enough for the bagels to float). Bring to a boil, then add the baking soda.
- When fizzing stops, drop bagels, a few at a time, into boiling water. Cook for 1 minute; flip over gently and cook 1 minute longer.
- Remove with a slotted spoon; drain on paper towels. Sprinkle with additional oatmeal if desired.
- Coat a baking sheet with cooking spray or line with parchment paper. Place bagels 2 in. apart on prepared pan. Bake at 375° for 20-25 minutes or until just beginning to brown.
Nutrition
Updated from the original published Nov 13, 2013.
I haven’t made bagels in a while but these pumpkin ones studded with cranberries sound so yummy!
Wonderful combination — quite brilliant!
This is a lovely breakfast for the Fall season!
Total winner! Everything I love all in a bagel!
Bagels are surprisingly easy to make, and so satisfying to know that you have given those you love something a little healthier and preservative free.
Haven’t attempted bagels in a while but definitely want to get them on the list to make soon! I’ve always got part of a can of puree leftover from most recipes so this is perfect.
I love making bagels. I’ll definitely need to try them with pumpkin!
Aren’t they fun Karen!
My daughter made pumpkin bagels a couple of years ago. I remember being amazed that the average person could make them at home. These look delicious.
What a great mother daughter project Kathy! And isn’t it fun when things that look hard turn out to be doable! I am thinking of English muffins next!
These sound so delicious…I would like mine with cream cheese, please!
Plain cream cheese or pumpkin? 😉
Super ricos muy tentadores me llevo la receta,abrazos.
Thanks!
i’ve never made bagels and haven’t actually eaten one for years, but i remember loving raisins in there and cranberries are even better! 🙂
Seemed right for fall!
How awesome that you make your own bagels! They look terrific.
Thanks Beth. I don’t do it a lot, but it was a fun fall diversion!
I admire you for trying bagels. Can’t even imagine having them turn out like yours. My husband loves pumpkin and bagels, so he would love these!
Oh thank you so much Freeda. I was thinking they were rather lumpy–I think the whole grain doesn’t rise out the bumps as well as white flour. Well, that’s my story and I’m sticking to it!
You just amaze me, Inger! Not only are you a “die hard, do-it-your-selfer, you made better looking bagels than some bagel shops I’ve been too. Coming from New York, I grew up on bagels. Oh how I miss them:) The key is the bath water first. You nailed it!!! I can just imagine these beauties with that Pumpkin Cream Cheese of yours, holy goodness!
Thank you so much for sharing…
Not New York here, but there are still plenty of bagels. I guess when I think of our vacation place up north though (where we intend to retire someday), there wouldn’t be any. So I guess I’ll need to keep up my bagel skills 😉 Good heads up Louise!
These look tasty!
I was so happy the kids were convinced!
These pumpkin bagels are so festive and delicious! Who doesn’t love this flavour? 😀
Cheers
CCU
Thanks!