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Pumpkin Raisin Bagels Yum
Pumpkin Raisin Bagels — perfectly spiced with lots of flavor, these bagels just scream Fall.
Pumpkin Raisin Bagels
Course breads
Cuisine american
Prep Time
45 minutes

Cook Time
20 minutes
Passive Time 90 minutes
Servings
servings
Ingredients
  • 1 cup All purpose flour
  • 1 cup Wholewheat flour
  • tsps Yeast Instant
  • 2 tsp Brown Sugar
  • tsps Molasses
  • ¼ cup Pumpkin Puree – +2tbsp
  • ¼ cup Raisins
  • ½ tsp Salt
  • ½ tsp Cinnamon Ground
  • 1/8 tsp Nutmeg , grated
  • 1/8 tsp Cloves Ground
  • 1 tbsp Baking Soda
  • Butter Egg or (optional)
Course breads
Cuisine american
Prep Time 45 minutes
Cook Time 20 minutes
Passive Time 90 minutes
Servings
servings
Ingredients
  • 1 cup All purpose flour
  • 1 cup Wholewheat flour
  • tsps Yeast Instant
  • 2 tsp Brown Sugar
  • tsps Molasses
  • ¼ cup Pumpkin Puree – +2tbsp
  • ¼ cup Raisins
  • ½ tsp Salt
  • ½ tsp Cinnamon Ground
  • 1/8 tsp Nutmeg , grated
  • 1/8 tsp Cloves Ground
  • 1 tbsp Baking Soda
  • Butter Egg or (optional)
Pumpkin Raisin Bagels
Instructions
  1. Soak raisins in water and set aside to plump for 10~15 minutes.
  2. In a large mixing bowl or the bowl of the stand mixer, combine the flours, yeast, brown sugar, molasses, pumpkin puree, salt, spices and drained raisins. Mix and knead until the dough is relatively firm, not too sticky and formed into a nice ball, about 7~8 minutes.
  3. Transfer the dough to a lightly greased bowl, cover and let rise until the dough doubles in volume, about 1 hour.
  4. Punch the dough down and divide into 6 even pieces. Roll each piece into a ball; flour your thumbs and poke though the center of the ball with the thumbs. Work the dough around your thumbs until the center hole is about 1½~2″ wide.
  5. Place the bagels on a greased baking sheet, cover and let rise for another 20~30 minutes.
  6. Meanwhile, bring a large pot of water to a boil and preheat the oven to 450°F.
  7. Add baking soda to the water. Carefully slide in 2 bagels at a time into the water and boil for about 30 seconds per side. Remove them with a slotted spoon onto another baking sheet that has been greased and dusted with cornmeal. Repeat with the remaining bagels.
  8. Brush the bagels with egg or butter for a more ‘glossy’ look, if desired. Bake them for 10~12 minutes until they start to turn golden brown. Transfer to a wire rack and allow to cool completely before serving.
Recipe Notes

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]

Let’s take a look at the other Fall Flavors being shared today

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