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I can’t think of a better way to celebrate pumpkin season than pumpkin spice bagels. I’m obsessed with all things pumpkin during the fall, so pumpkin bagels were a must make this year! These bagels can be made gluten free, dairy free, and refined sugar free. They’re truly the perfect autumn breakfast.
How long does it take to make pumpkin spice bagels?
I don’t use yeast in my bagel recipes (just baking powder), so these pumpkin spice bagels can be made start to finish in about 45 minutes. I love making them on the weekends for brunch!
What ingredients will I need to make pumpkin spice bagels?
You’ll need just a couple simple ingredients to make these pumpkin spice bagels. They are:
- all purpose flour (regular or a gluten free blend)
- cinnamon, nutmeg and ginger (or pumpkin pie spice)
- baking powder
- salt
- pure pumpkin puree
- plain yogurt (regular or dairy free)
- sweetener (maple syrup, honey, date syrup, etc.)
To boil the bagels and add an egg or oil wash, you’ll need:
- water
- baking soda and/or a liquid sweetener (honey, molasses, maple syrup, etc.)
- egg or oil (olive or coconut oil)
What kind of gluten free flour can I use?
You’ll want to use a gluten free all purpose flour blend for this recipe (make sure it’s a 1-1 replacement for regular all purpose flour). I’ve had success with Bob’s Red Mill gluten free 1-1 baking flour, King Arthur measure for measure gluten free flour, and Walmart’s gluten free flour. I’ve also heard that Cup4Cup gluten free flour works very well, although it is not dairy free!
Can I use other gluten free flours?
I have found that this recipe turns out the best with all purpose flour (regular or a gluten free blend), but you can also make homemade bagels with oat flour and almond flour. If you’re interested in trying this recipe with alternate flours, check out my oat flour bagel recipe and my almond flour bagel recipe.
What kinds of sweetener can I use in the bagel dough?
I have only tried making homemade bagels with maple syrup, honey and date syrup, but you should be able to use other sweeteners as well. Some other options would be monk fruit, coconut sugar and date sugar.
What kind of dairy free yogurt should I use?
You should be able to use really any type of dairy free yogurt. I typically use Forager Project unsweetened cashew milk yogurt. This is one of my favorite dairy free yogurts to use because there are no added sweeteners, preservatives or artificial ingredients.
Can I use Greek yogurt?
I haven’t tried using Greek yogurt in this recipe, but it should work just fine! You may just need to add a bit more than called for since it is so thick.
Do I have to boil these pumpkin spice bagels?
You do not need to boil the bagels before baking them, but I highly recommend doing it if possible! I find the bagels look and taste better after being boiled. Bagels are traditionally boiled before being baked and doing so will give your bagels the classic bagel look and taste. You can either add baking soda or a liquid sweetener (honey, molasses, maple syrup, etc.) to the boiling water before boiling the bagels. Or, for even better results, add a little bit of both! I do this all the time and love how the bagels turn out.
In the mood for more bagels?
I’ve got so many bagel recipes for you to choose from. Pick your favorites and get baking!
- Chocolate Chip Bagels
- Cinnamon Crunch Bagels
- Everything Bagels
- Cinnamon Swirl Bagels
- Blueberry Bagels
- Plain Bagels
- Oat Flour Bagels
- Almond Flour Bagels
Ready to make these delicious pumpkin spice bagels? The full recipe is below!
Pumpkin Spice Bagels
Ingredients
Pumpkin Spice Bagel Ingredients
- 1 cup all purpose flour (regular or a gluten free blend)
- 1 1/2 tsp pumpkin pie spice (or 1/2 tsp of cinnamon, nutmeg and ginger)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup plain yogurt (regular or dairy free)
- 1/4-1/3 cup pure pumpkin puree
- 2 TBS sweetener (maple syrup, honey, date syrup, etc.)
Other Ingredients
- water (for boiling the bagels)
- baking soda or sweetener (for boiling the bagels)
- egg or oil (for an egg or oil wash)
Instructions
- Preheat the oven to 350°F and line a medium sized baking tray with parchment paper. While the oven preheats, bring a pot of water to a boil.
- While the oven and water are heating up, mix together all of the bagel ingredients in a medium sized bowl. Mix until the dough begins to take the shape of a ball. If the dough is too sticky, add more flour. If it’s too dry, add more yogurt or pumpkin puree.
- Once the dough is mixed, split it into 2 evenly sized pieces and add to a lightly floured surface. If the dough is sticking to the counter, add more flour to the counter.
- To shape the dough into bagels, gently roll each piece of dough into a log shape using the palms of your hands. Then pinch the ends of each dough logs together to form circular bagel shapes. Another option is to simply roll each piece of dough into a smooth ball and make a hole in the center using your fingers. Then gently flatten the dough into a bagel.
- Once the water is boiling, add in some baking soda and/or sweetener and stir to dissolve. Add enough sweetener to give the water a brown tint.
- Transfer the bagels to the boiling water and allow them to cook for 30 seconds on each side.
- Once the bagels have been boiled, transfer them to the lined baking tray and brush the bagels with an egg wash or with some olive oil or melted coconut oil.
- Bake the bagels in the oven for 30-35 minutes, until cooked through. Once the bagels have finished baking, remove them from the oven and let them cool completely. Once cooled, slice your bagels, toast, top, and enjoy!
Video
Notes
- You do not need to boil the bagels before baking them, but I highly recommend doing it if possible! I find the bagels look and taste better after being boiled. Bagels are traditionally boiled before being baked and doing so will give your bagels the classic bagel taste.
- I have found that both a sweetener or baking soda work well to boil the bagels. I personally like to use both in the boiling water! You can use honey, molasses, or maple syrup in the boiling water. Add enough sweetener to give the water a brown tint.