20-Minute Greek Yogurt Pumpkin Bagels

If you want homemade bagels but absolutely do not want to spend half your day making them, these Greek yogurt pumpkin bagels are for you. They’re soft, chewy, yeast-free, made with just a handful of simple ingredients, and ready in only 20 minutes. All the cozy fall bagel vibes without the waiting-for-dough-to-rise part.

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Delicious Pumpkin Bagels

I wasn’t intending to share a pumpkin bagel recipe. Actually I wasn’t intending to make pumpkin bagels at all.

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 needed more pumpkin recipes!

(Came back to add this…I made a roundup of the best Pumpkin Recipes You Need to Make This Fall.)

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!”

The perfect seasonal bagel!

Related post: The Frosted Pumpkin Cookies That Made My Bakery Famous

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

Related recipe: Halloween Oreo Treats that are Wickedly Easy

Ingredients Needed for these Easy Pumpkin Bagels

With a perfect chewy texture, this homemade bagel recipe has subtle sweetness from the star ingredient of fall cuisine.

In a large bowl, you’ll mix the wet ingredients into the dry ingredients with a wooden spoon or metal spoon to make the bagel dough:

Greek yogurt

pumpkin puree

flour (all purpose flour or bread flour)

baking powder

salt

sugar (optional)

Pumpkin Bagel Recipe – No Yeast

For this 20-minute easy recipe, you don’t need instant yeast, or sourdough starter, boiling water, or even a dough hook.

Because it is a yeast-free bagel recipe, there is no waiting around for a dough rise.

These flavorful pumpkin bagels are made with simple ingredients and are an ideal recipe for first time bread makers.

If you like all things pumpkin, you are going to LOVE these delicious pumpkin bagels!!

Related post: 10 Healthy Easy Recipes for Snacks (to Satisfy Your Afternoon Snack Cravings)

Tips for Making the Best Pumpkin Bagels

I adore how rustic these golden brown 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, brown 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.

These bagels bake best on a parchment lined baking sheet. In a pinch, you can just spray your cookie sheet with non-stick spray.

You can substitute the all-purpose flour in this pumpkin bagel recipe with whole wheat flour if you’d like, or a combo of half white/half whole wheat.

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

Use canned pumpkin puree, aka real pumpkin, 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 a cream cheese spread, and with a side of butternut squash or pumpkin soup!

They would also be great with this easy broccoli cheese soup or a pumpkin matcha latte on the side!

The fresh bagels will keep in an airtight container for a couple of days (ours never last that long!). Beyond that, freeze them in a ziplock bag.

Related recipe: Homemade Pumpkin Waffles With Cranberry Syrup

Pumpkin Spice Bagels Option

To make the best bagels with pumpkin spice flavor, use 2 tablespoons of sweetener in the dough, and add 1 tsp of pumpkin pie spice to the piece of dough as well when you are mixing everything together.

You can also top your pumpkin bagel dough with a pumpkin spice mixture before you bake the bagels.

Mix equal parts of this pumpkin pie spice with any granulated sugar.

Sprinkle it generously on top before baking!

Easy Pumpkin Bagel Recipe

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.

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