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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. 

Course Breakfast, brunch, lunch, Snack
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 bagels


  • 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


  1. Preheat oven to 375° F.

  2. Measure out the pumpkin puree and yogurt into a medium-sized bowl.

  3. Add the salt and sugar and stir together.

  4. Mix in 1 cup of flour and the baking powder.

  5. Using your hands, bring the dough together into a ball.

  6. At this point if the bagel dough is sticky add flour, a tablespoon at a time, until the dough is soft but not sticky.

  7. Divide the dough roughly into 4 balls.

  8. Roll each ball into ¾" thick ropes and then join the ends to form bagels.

  9. Place on parchment-lined baking sheet.

  10. Bake on top rack of oven for ~15 minutes or until done.

  11. 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.