This Pumpkin Bagel Recipe with Cinnamon Sugar Streusel is the perfect way to celebrate fall at breakfast time. Toast it with butter or your favorite cream cheese for a delectable breakfast treat.

The Best Pumpkin Bagel Recipe with Cinnamon Sugar Streusel

If you love the cozy flavors of fall, this pumpkin bagel recipe with a sweet and crunchy cinnamon sugar streusel is just what you need! These bagels are perfectly chewy with a rich pumpkin flavor, warm spices, and a hint of sweetness.

The cinnamon sugar streusel on top adds a delightful crunch, making each bite a perfect combination of soft, chewy, and sweet. Whether you’re a seasoned baker or trying your hand at homemade bagels for the first time, this recipe will be a hit at your breakfast table.

Essential Ingredients for a Delicious Pumpkin Bagel Recipe

Creating these pumpkin bagels requires a few key ingredients to ensure the perfect taste and texture. Here’s a breakdown:

1 ½ cups warm water (110°F): The warm water helps activate the yeast for a nice rise.
2 ¼ teaspoons (1 packet) active dry yeast: Gives the bagels their signature rise and chewy texture.
2 tablespoons brown sugar: Adds sweetness and helps feed the yeast for better fermentation.
1 cup canned pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, for that rich, natural flavor.
1 tablespoon honey: Balances the spices with a touch of sweetness.
1 teaspoon salt: Essential for flavor and balancing the sweetness.
4 ½ - 5 cups bread flour: Bread flour gives the bagels a chewy, dense texture.
1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice: These warm spices bring out the classic pumpkin pie flavor.
Optional toppings: While the cinnamon sugar streusel is a must-try, you can also sprinkle on pumpkin seeds or sesame seeds for extra texture.

Step-by-Step Pumpkin Bagel Recipe: How to Make Them at Home

Follow these step-by-step instructions for delicious pumpkin bagels that are sure to impress:

Activate the Yeast: In a large bowl, combine 1 ½ cups of warm water, 2 ¼ teaspoons active dry yeast, and 2 tablespoons of brown sugar. Let the mixture sit for about 5 minutes until it becomes foamy—this means the yeast is active and ready to work.
Mix the Wet Ingredients: Add 1 cup of pumpkin puree, 1 tablespoon of honey, 1 teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of allspice to the yeast mixture. Stir well to combine.
Form the Dough: Gradually add 4 ½ to 5 cups of bread flour, one cup at a time, until a slightly sticky dough forms. If it’s too sticky, add a bit more flour until it’s manageable.
Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. This step helps develop the gluten, giving the bagels their chewy texture.
First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour or until it has doubled in size.
Shape the Bagels: Once the dough has risen, divide it into 8-10 equal pieces. Roll each piece into a ball and poke a hole in the center, stretching it slightly to create the classic bagel shape.
Boil the Bagels: Bring a large pot of water to a boil. Boil each bagel for about 1 minute on each side—this gives the bagels their chewy texture.
Bake: Preheat your oven to 425°F (220°C). Place the boiled bagels on a baking sheet lined with parchment paper. Add the cinnamon sugar streusel on top, then bake for 18-20 minutes or until golden brown. Cool on a wire rack before serving.

Pumpkin Bagel Recipe Tips: Perfecting the Cinnamon Sugar Streusel

The cinnamon sugar streusel is the highlight of this recipe, adding a buttery crunch that pairs perfectly with the warm pumpkin flavors. Here’s how to make it:

Quick Brown Sugar Streusel Recipe:

Ingredients: ½ cup brown sugar, ½ cup all-purpose flour, ½ teaspoon cinnamon (optional), ¼ cup unsalted butter (cold, cut into small cubes).
Instructions: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the cold butter cubes. Use a fork or your fingers to mix until the mixture forms small crumbs.
Pro Tip: Keep the butter cold for a better crumbly texture. Sprinkle generously over the bagels before baking for an irresistible topping.

Serving Ideas for This Pumpkin Bagel Recipe

These pumpkin bagels with cinnamon sugar streusel are versatile and pair well with a variety of spreads and toppings:

Cream Cheese Spread: Try plain or maple-flavored cream cheese for a sweet and creamy complement.
Nut Butters: Almond or pecan butter pairs beautifully with the pumpkin and spices.
Warm Butter and Honey: For a simple and classic option, spread a little warm butter and drizzle with honey.
Breakfast Sandwich: Use the bagels as a base for breakfast sandwiches with eggs, cheese, and bacon or sausage for a hearty fall-inspired breakfast.

How to Store and Freeze This Pumpkin Bagel Recipe for Freshness

To keep your pumpkin bagels fresh, follow these storage tips:

Storing: Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
Freezing: To freeze the bagels, let them cool completely, then place them in a freezer-safe bag. They will keep well for up to 3 months. When ready to enjoy, thaw at room temperature or microwave for about 30 seconds.
Reheating: For a crispy exterior, slice the bagels and toast them in the oven at 350°F (175°C) for 5-10 minutes or until warm.

Pumpkin Bagel Recipe with Cinnamon Sugar Streusel