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Cozy Pumpkin Bagels with Maple Walnut Cream Cheese

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Tender and chewy pumpkin bagels with a perfect balance of sweetness and spice, paired with a rich maple walnut cream cheese spread. A cozy fall treat perfect for breakfasts and brunches.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, plus extra for dusting
  • 2 ¼ tsp instant yeast (one packet)
  • 3 tbsp granulated sugar
  • 1 ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup (180 ml) warm water, about 110°F (43°C)
  • 2 tbsp vegetable oil
  • 1 large egg (for egg wash)
  • ¼ cup pumpkin seeds or chopped walnuts (optional, for topping)
  • 8 oz (225g) cream cheese, softened
  • 2 tbsp pure maple syrup
  • ¼ cup (30g) toasted chopped walnuts
  • ½ tsp vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine ¾ cup warm water (about 110°F/43°C), 1 tbsp sugar, and 2 ¼ tsp instant yeast. Stir gently and let sit for 5–10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together 4 cups all-purpose flour, 2 tbsp sugar, 1 ½ tsp salt, 1 ½ tsp cinnamon, and ½ tsp nutmeg.
  3. Add wet ingredients: Stir in 1 cup pumpkin puree and 2 tbsp vegetable oil into the activated yeast mixture. Pour this into the dry ingredients.
  4. Knead the dough: Combine everything and knead until smooth and elastic, about 8–10 minutes by hand or 5 minutes with a stand mixer. Add flour if too sticky.
  5. First rise: Lightly oil a large bowl, place dough inside, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  6. Shape the bagels: Punch down dough, divide into 8 equal pieces (~110g each), roll into balls, poke a hole through center, and stretch to form 3-inch rings.
  7. Second rise: Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let rise for 30 minutes.
  8. Boil the bagels: Preheat oven to 425°F (220°C). Boil bagels 2 at a time for 1 minute on each side, then remove and place back on baking sheet.
  9. Apply egg wash and toppings: Whisk 1 egg with 1 tbsp water, brush tops of bagels, and sprinkle pumpkin seeds or chopped walnuts if desired.
  10. Bake: Bake for 20–25 minutes until golden brown and hollow sounding when tapped. Cool on a wire rack.
  11. Make maple walnut cream cheese: Combine softened cream cheese, maple syrup, toasted walnuts, vanilla extract, and salt. Mix until smooth but slightly chunky.
  12. Serve: Slice bagels warm or at room temperature and spread generously with maple walnut cream cheese.

Notes

Do not rush the rising process to ensure chewy texture. Use a slotted spoon to gently lower bagels into boiling water to maintain shape. Toast walnuts before adding to cream cheese for enhanced flavor. Let bagels cool slightly before slicing to avoid tearing. For vegan or gluten-free options, substitute ingredients as suggested.

Nutrition

Keywords: pumpkin bagels, maple walnut cream cheese, fall recipe, cozy breakfast, homemade bagels, pumpkin spice, autumn brunch

Find it online: https://forkmila.com/cozy-pumpkin-bagels-with-maple-walnut-cream-cheese-easy-homemade-recipe/