Multigrain Pumpkin Cranberry Bagels
Multigrain Pumpkin Cranberry Bagels are a fun fall treat made a little healthier. Enjoy with pumpkin cream cheese!
These pumpkin bagels actually go back a whole year (of course not these specific bagels). At that time I had a project that needed some focus–along with some bagel coupons. So instead of dragging my laptop out to Starbucks, I went to the bagel shop. With fall in the air, I ate a pumpkin bagel with pumpkin cream cheese. And a pumpkin latte.
Pumpkin bagels
Of course, because I am a die hard, do-it-myself-er, making all of this at home was quickly on my “to do” list. My pumpkin spice latte was first, followed by the pumpkin cream cheese (used on a lot of store-bought bagels), but the bagels were a bit more intimidating.
I’d even made bagels before–ages ago, in my life before kids, so I knew that it wasn’t hard. In fact, there is only one more (easy) step (see below) beyond making homemade bread, which I do all the time. Now if you make your own bagels, you can use more whole grains. And you can make them a reasonable serving size… does anyone really want a 350 calorie bagel (before cream cheese) as a snack?
Bagel dough, ready to form
The original Pumpkin Cranberry Bagels recipe came from Taste of Home but I almost never bake anything that isn’t at least half whole grain, so I needed to work with it. The first try with half whole wheat flour and no oat bran actually tasted bitter–which almost never happens–and I make that substitution all the time. Next try, I used some oat bran and got better flavor–and an even healthier bagel!
Pumpkin bagel with pumpkin cream cheese
Step by Step Directions
- 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. Place in large bowl and cover with a wet dish towel. Let rise in a warm place until doubled–about 1 1/2 hours.
Pumpkin bagel dough, rising
- 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 minutes; flatten rings slightly.
Form bagels
- 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. Drop bagels, a few at a time, into boiling water. Cook for 1 minute; flip over gently and cook 1 minute longer.
Simmer bagels for a minute per side
- Remove with a slotted spoon; drain on paper towels.
Drain bagels on towel
- 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.
Bake bagels
- Remove to wire racks to cool. Yield: 8 servings.
Cool bagels on wire rack
Multigrain Pumpkin Cranberry Bagels
Ingredients
- 2/3 c water warm but not hot, not over 115 F
- 1/2 c canned pumpkin
- 1/3 c brown sugar
- 1 t salt
- 1 t vanilla
- 2 t ground cinnamon
- 1/2 t ground allspice
- 1/2 t ginger
- 1/2 t ground cloves
- 1/2 c whole wheat flour
- 1 c oat bran
- 1 1/2 c all purpose flour plus extra for kneading
- 1 package active dry yeast 1/4 ounce
- 1/3 c dried cranberries
Instructions
- Combine all ingredients except cranberries and egg white. Mix by hand or in mixture until well combined. Add dried cranberries.
- Knead in mixer or my hand until dough “pushes back,” about 5 minutes. Let rise 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 minutes; flatten rings slightly.
- Fill a large pan, two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 1 minute; turn and cook 1 minute longer.
- Remove with a slotted spoon; drain on paper towels.
- Brush egg wash over bagels 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. Yield: 8 servings.
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!