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pumpkin spice bagel with cinnamon sugar topping

Cinnamon Sugar Pumpkin Bagels

Rebecca Eisenberg
These sweet and savory pumpkin bagels with a cinnamon sugar crust are the perfect way to celebrate fall. Serve toasted with butter or a hearty maple cream cheese.
5 from 3 votes
Prep Time 30 mins
Cook Time 20 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs 20 mins
Course Bread, Breakfast
Cuisine American
Servings 8 bagels


  • 500 grams bread flour
  • 200 grams warm water
  • 100 grams pumpkin puree
  • 2 tablespoons brown sugar
  • 2 teaspoons instant yeast
  • 2 teaspoons diamond crystal kosher salt (use half as much of another brand)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon cloves
  • ¼ teaspoon allspice
  • teaspoon whole nutmeg (freshly grated, always!)
  • 2 tablespoons cinnamon sugar (for topping)


  • Autolyse. In the bowl of a stand mixer, combine flour and yeast. In a separate container, mix together warm water and pumpkin puree until no lumps remain.
    Add pumpkin mixture to flour and mix with a spatula or dough whisk until dough is shaggy and quite messy. Cover and let rest 10 minutes.
  • While the dough rests, combine brown sugar, salt, and pumpkin spices. Stir in 1 teaspoon water, just until hydrated.
  • Mix dough. After 10 minutes, pour spice mixture over the dough. Attach the dough hook and mix on low-medium speed until dough comes together. Be patient; this can take 3-5 minutes.
    After 3 minutes if the dough still looks very dry, add ½ teaspoon water directly onto any dry bits and continue mixing. Repeat only if absolutely needed; It's better to have a bagel dough that's too dry than too wet!
  • Knead dough. Increase speed to medium and knead for 3-4 minutes. Dough should clear the sides of the bowl and be smooth, elastic, and slightly tacky to the touch.
    If the dough seems sticky or wet, add 1 tablespoon flour and knead briefly to incorporate. Repeat if needed.
  • Rise. Shape the dough into a ball and place in a lightly greased bowl. Let rest for 1 hour, covered, in a warm spot until roughly doubled in size.
  • Deflate. Gently punch down the dough to deflate. Cover and let rest 10 minutes.
  • Preheat your oven to 425°F and bring a large, high-sided skillet filled with at least 3 inches of water to a boil.
  • Shape dough balls. Divide the dough into eighths (using a kitchen scale for precision) and shape each piece into a ball.
    (Gently flatten the piece of dough against a clean work surface, then tuck the edges up into the middle, pinching them together to form a smooth surface on the underside of the dough. Flip the dough over, cup your hand around it, pinkie against the counter, and drag your hand towards your body. Rotate the dough 90 degrees and repeat as needed.)
    Cover your shaped dough balls with a damp paper towel and let rest 10 minutes.
  • Poke holes. Dust your hands well with flour. Flip the first dough ball you shaped over and push your thumb through the seam at the bottom and out the other side. Slide your other thumb in next to it.
    Rotate the dough through your hands, gently squeezing as you go, to stretch it out. Stretch, don't tear.
    The hole should be at least the same width as the sides of the bagel. Arrange bagels on a lined sheet pan to rest while you shape the rest.
  • Boil. Boil bagels 60 seconds per side. If they stick to the bottom of the skillet, use a wire spider or slotted spoon to gently loosen them — the bagels should float.
    Place boiled bagels back on the sheet pan when they're done.
  • Dust the boiled bagels with cinnamon sugar. To get tiger stripes move your hand back and forth in a quick zig-zag motion.
  • Bake. Bake for 20 minutes at 425°F. Let cool slightly on baking sheet, then transfer to wire rack to finish cooling.


  • Individual spices can be adjusted to taste — omit or reduce ones you don’t like. Or, use 2 tablespoons store-bought pumpkin pie spice to keep it simple.
  • Make ahead: Reduce yeast by half, cover shaped bagels with a damp paper towel, and let rest in the fridge overnight (8-12 hours). Boil and bake in the morning!
  • For larger bagel holes, stretch again immediately before boiling.
  • If measuring by weight, you need 7 grams of salt, regardless of salt brand. If measuring salt by volume, use half as much of any other brand of salt (including other brands of kosher salt).


Tried this recipe?Leave a comment and let me how it was!