Irresistible Pumpkin Bagels Recipe with Everything Seasoning

Posted on November 6, 2025

The warm aroma of pumpkin spices and freshly baked bagels wafting through the kitchen—it’s one of those moments that just feels like fall. I first stumbled upon the idea of pumpkin bagels during a cozy October afternoon when I was craving a seasonal twist to my favorite breakfast staple. The result? These soft, chewy bagels with a subtle pumpkin flavor and a perfect crunch from the everything seasoning topping. Trust me: once you try them, you’ll never want to go back to store-bought bagels again!

What makes these pumpkin bagels stand out is their balance. The pumpkin flavor isn’t overpowering, and it pairs beautifully with the savory, garlicky, and slightly salty punch of the everything seasoning. Whether you’re enjoying them with a smear of cream cheese or making a deluxe sandwich, these bagels are perfect for cozy mornings or even a quick snack on the go. Let’s dive into what makes this recipe so special!

Why You’ll Love This Recipe

Fall vibes in every bite: Nothing screams autumn like warm, spiced pumpkin flavors. These bagels are like a hug from fall itself!
Easy to make: Don’t let homemade bagels intimidate you! This recipe breaks it all down into simple, manageable steps.
Perfect texture: These bagels are soft and chewy on the inside, with a delightful golden crust on the outside.
Customizable: Add your favorite toppings or experiment with different spreads. They’re a blank canvas for your culinary creativity.
Healthier than store-bought: Made with wholesome ingredients, these bagels are free from unnecessary additives and preservatives.

One bite and you’ll understand why these pumpkin bagels are so irresistible. They’re not just delicious—they’re the kind of breakfast that turns an ordinary morning into something special. Plus, they’re packed with nutrients from the pumpkin and can easily be adapted to fit your dietary needs.

If you’ve never made bagels before, don’t worry. I’ve tested this recipe multiple times and included tips to ensure your bagels come out perfect every single time. Get ready to wow your family or guests—or just treat yourself—because these pumpkin bagels are about to become your new favorite comfort food.

What Ingredients You Will Need

This recipe uses everyday ingredients to create the ultimate pumpkin bagels with everything seasoning. Here’s what you’ll need:

All-purpose flour: The base for your bagels. You can also use bread flour for an even chewier texture.
Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. This adds moisture and flavor.
Warm water: Helps activate the yeast. Aim for a temperature between 105°F and 110°F (40°C-43°C).
Active dry yeast: The key to fluffy, risen bagels.
Brown sugar: Adds a touch of sweetness and pairs beautifully with the pumpkin flavor.
Salt: Essential for flavor balance.
Ground cinnamon: For that cozy autumnal vibe.
Nutmeg: A pinch gives a warm, aromatic note.
Cloves: Optional, but adds depth to the pumpkin spice profile.
Everything seasoning: A mix of sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt. You can buy it pre-made or make your own!

The star of the show here is the pumpkin puree, which brings moisture and a subtle sweetness to the bagels without making them overly dense. The everything seasoning adds a savory crunch that complements the pumpkin perfectly, creating a bagel that’s unlike anything you’ve ever tried before.

Equipment Needed

Here’s a quick rundown of the tools you’ll need to make these pumpkin bagels:

Mixing bowls: For combining the dough ingredients.
Measuring cups and spoons: Accuracy is key for perfect bagels.
Stand mixer: Optional, but makes kneading the dough a breeze. You can also knead by hand if you prefer.
Baking sheet: For baking the bagels.
Parchment paper: To prevent sticking.
Large pot: For boiling the bagels before baking.
Slotted spoon: To easily lift the boiled bagels out of the pot.

If you don’t have a stand mixer, don’t worry—hand kneading works just as well. Just be prepared for a mini arm workout!

Preparation Method

In a small bowl, combine 1 cup (240 ml) warm water, 1 tablespoon of brown sugar, and 2 ¼ teaspoons (one packet) of active dry yeast. Let it sit for 5 minutes until frothy.
In a large mixing bowl, whisk together 3 ½ cups (440 g) of all-purpose flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
Add 1 cup (240 g) of pumpkin puree to the dry ingredients, followed by the yeast mixture. Mix until a sticky dough forms.
If using a stand mixer, knead the dough with a dough hook for about 8 minutes on medium speed. If kneading by hand, transfer the dough to a floured surface and knead for 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours or until doubled in size.
After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then poke your thumb through the center to create a bagel shape.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Bring a large pot of water to a boil. Add each bagel to the boiling water and cook for 30 seconds on each side. Use a slotted spoon to remove them and place them on the prepared baking sheet.
Sprinkle the tops of each bagel generously with everything seasoning.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown. Let them cool on a wire rack for 10 minutes before serving.

These bagels are best enjoyed warm, but they’re still delicious after cooling down.

Cooking Tips & Techniques

Here are some tips to ensure your pumpkin bagels turn out perfectly every time:

Don’t skip boiling: This step is crucial for achieving the chewy texture and shiny crust that make bagels so unique.
Perfect dough consistency: The dough should be sticky but manageable. If it’s too wet, add a tablespoon of flour at a time until it feels right.
Room temperature ingredients: Bring your water and pumpkin puree to room temperature before starting. This helps the yeast activate properly.
Use a warm spot for proofing: If your kitchen is chilly, turn on your oven and place the bowl of dough nearby to help it rise.
Get creative with toppings: While everything seasoning is a classic option, try experimenting with sesame seeds, coarse sea salt, or even pumpkin seeds!

These tips are from my own trials, so I hope they save you some troubleshooting time.

Variations & Adaptations

Here are a few ways to make this recipe your own:

Gluten-free option: Use a gluten-free all-purpose flour blend and add a teaspoon of xanthan gum for structure.
Sweet variation: Skip the everything seasoning and sprinkle cinnamon sugar on top for a sweeter bagel perfect for breakfast or dessert.
Vegan adaptation: Replace the egg wash with almond milk or a mixture of maple syrup and water to create a glossy finish.
Add-ins: Mix in chopped nuts, dried cranberries, or even chocolate chips into the dough for a fun twist.
Seasonal toppings: Swap everything seasoning for roasted pumpkin seeds or caramelized onions for a festive take.

One of my favorite variations is adding a touch of maple syrup to the dough and sprinkling the bagels with pecans before baking. It’s a delicious treat!

Serving & Storage Suggestions

Here’s how to serve and store your pumpkin bagels:

Serving: These bagels are best served warm with cream cheese, butter, or a drizzle of honey. They also make excellent sandwich bases—try layering turkey, cheese, and cranberry sauce for a Thanksgiving-inspired lunch.
Storage: Store baked bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in an airtight bag for up to 2 months.
Reheating: Toast frozen bagels directly from the freezer or let them thaw at room temperature first. A quick warm-up in the oven will bring back that fresh-baked taste.
Flavor development: These bagels taste even better the next day as the spices have more time to mingle.

Nutritional Information & Benefits

Here’s a quick look at the nutritional benefits of these pumpkin bagels:

Calories: Approximately 250 calories per bagel (without toppings).
Rich in fiber: Pumpkin adds a good source of fiber, which is great for digestion.
Low in fat: These bagels are naturally low in fat, making them a healthier choice.
Vitamins and minerals: Pumpkin is packed with vitamin A, which is excellent for vision and immune health.
Dietary considerations: Easily adapted for gluten-free or vegan diets.

Be mindful of the toppings if you’re watching sodium levels, as everything seasoning can be a little salty. You can always make a lower-sodium version at home.

Conclusion

These irresistible pumpkin bagels with everything seasoning are truly the perfect recipe for cozy mornings or festive fall gatherings. I love how they bring together the warm, comforting flavors of pumpkin with the savory crunch of everything seasoning.

Give this recipe a try and let me know how you make it your own! Do you have a favorite spread or topping? Share your ideas in the comments below—I’d love to hear them.

So, grab your apron and some pumpkin puree, and let’s make magic happen in the kitchen. I promise these bagels will become a fall favorite for you and your loved ones. Happy baking!

FAQs

Can I use canned pumpkin puree?

Absolutely! Just make sure you’re using pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices.

Do I need a stand mixer to make these bagels?

No, you can knead the dough by hand if you don’t have a stand mixer. It’ll take a bit more elbow grease but works just as well.

Can I make these bagels ahead of time?

Yes! You can freeze the baked bagels and reheat them when needed. They’ll taste just as fresh as the day they were made.

What can I use instead of everything seasoning?

If you don’t have everything seasoning, try sesame seeds, poppy seeds, or even a sprinkle of coarse sea salt. You can also make your own seasoning blend at home!

How do I prevent my bagels from sticking to the baking sheet?

Using parchment paper on your baking sheet will prevent sticking. You can also lightly grease the paper to be extra sure.