20-minute homemade pumpkin bagel recipe (pumpkin bagel sliced in half with butter slathered on and knife with butter on it)
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20-Minute Homemade Pumpkin Bagels

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20-minute yeast-free pumpkin bagel recipe – for realz. These easy pumpkin bagels are crazy delicious and they are made without yeast. No rolling, no rising dough, and best of all…no waiting! So you can get one (or more!!) of these homemade pumpkin bagels in your mouth asap.

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Who Wants a Pumpkin Bagel?

I wasn’t intending to share a pumpkin bagel recipe. Actually I wasn’t intending to make pumpkin bagels at all even just for the three of us at home.

A pumpkin bagel on a baking tray

But I had a giant can of pumpkin puree that I used to make these pumpkin scones.

And there was still pumpkin puree left over so I made this pumpkin mug cake.

There was still pumpkin puree left over after that and I didn’t feel like freezing it.

I loved the sweet pumpkin treats but I wanted to make a savory pumpkin recipe to use up the rest of the canned pumpkin.

Then I saw butter on the counter and I was like “butter…mmm…but can’t eat it plain, dern…need it on something…bagels…pumpkin bagels!”

Baked pumpkin bagels

This is how recipes are born folks, it’s not glamorous. And sometimes it starts with wanting to eat butter.

Ingredients Needed for these Easy Pumpkin Bagels

Greek yogurt

pumpkin puree

flour

baking powder

salt

sugar (optional)

Pumpkin bagels

Tips for Making These Pumpkin Bagels

I adore how rustic these homemade pumpkin bagels are. If you want them glossier, feel free to use an egg wash to brush the tops before baking. An egg wash is just an egg, beaten, brushed on top of bread to make it shinier or have toppings stick to it. If you want these pumpkin bagels to be on the sweeter side, you could use the egg wash, and then sprinkle cinnamon sugar on top before baking.

You can fully omit the sugar if you want. It’s such a small amount and helps round out the pumpkin flavor. You can use any kind of granulated sugar you want: regular white, cane sugar, coconut sugar, erythritol, etc. But if you don’t want any in there, the bagels will still be delicious.

I made these pumpkin bagels once without adding the salt, just cuz I forgot it. I like them better with salt, but they still turn out delicious so you can leave that out if you want.

Use Greek yogurt or full fat plain yogurt for this pumpkin bagel recipe. I love high fat yogurt (~11%) so much. It’s so smooth because of the fat content, and works really well in these homemade bagels. Low fat yogurt will make the bread dough too sticky and watery.

You can use any gluten-free flour mix 1:1 (this one is good) for the regular flour.

A pumpkin bagel

Use canned pumpkin puree, not canned pumpkin pie filling. The second has added sugar and spices and we don’t want that in this bagel recipe. These are savory pumpkin bagels, not sweet. Your pumpkin puree should just have one ingredient – pumpkin.

For vegan pumpkin bagels, use plain dairy-free yogurt. You might have to increase the amount of flour because the dough might be a tad wetter.

We loved these pumpkin bagels with butter or with cream cheese, and with a side of butternut squash or pumpkin soup! They would also be great with this easy broccoli cheese soup.

Related recipe: Homemade Pumpkin Waffles With Cranberry Syrup

Easy Pumpkin Bagel Recipe

A pumpkin bagel

Pumpkin Bagels

These easy pumpkin bagels are crazy delicious and they are made without yeast. No rolling, no rising dough, and best of all…no waiting! So you can get one (or more!!) of these homemade pumpkin bagels in your mouth asap. 
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, brunch, lunch, Snack
Servings 4 bagels

Ingredients
  

  • ½ cup pumpkin puree
  • ½ cup plain Greek yogurt or high fat yogurt
  • 1 cup flour unbleached/whole wheat/gluten-free
  • ¼ cup flour to bring the dough together
  • 2 tsp baking powder
  • 1 tbsp granulated sugar, optional white/cane sugar/coconut sugar/erythritol
  • ¼ tsp sea salt

Instructions
 

  • Preheat oven to 375° F.
  • Measure out the pumpkin puree and yogurt into a medium-sized bowl.
  • Add the salt and sugar and stir together.
  • Mix in 1 cup of flour and the baking powder.
  • Using your hands, bring the dough together into a ball.
  • At this point if the bagel dough is sticky add flour, a tablespoon at a time, until the dough is soft but not sticky.
  • Divide the dough roughly into 4 balls.
  • Roll each ball into ¾" thick ropes and then join the ends to form bagels.
  • Place on parchment-lined baking sheet.
  • Bake on top rack of oven for ~15 minutes or until done.
  • Technically you should let the bagels cool for a few minutes before cutting, but I dig into those babies as soon as they're cool enough to stop burning my hands.

For other easy bread recipes, try this easy focaccia, this whole wheat olive loaf, or this fast no-knead bread. And for 5 tips to make your homemade bread a success every time, read this.

Happy bagel making! Seriously, once you start making your own bagels (especially these easy yeast-free bagels), you’re not going to want to buy them anymore.

⇓  Pin this pumpkin bagel recipe to save it for later  ⇓

Easy homemade pumpkin bagels - 20 minutes start to finish (bagel halves with butter, and a cup of pumpkin soup on the side)

Let me know what you think if you try these pumpkin bagels!


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2 Comments

    1. Thanks Bev! 🙂 I have to pick up some more canned pumpkin, I ran out making so many pumpkin recipes (and I saved one from your party today!)

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