Homemade Pumpkin Oat Bagels

Baked bagels on a baking dish with parchment paper and herbs.

5 from 3 votes

Satisfy your morning cravings with these irresistible Homemade Pumpkin Oat Bagels! Enjoy the warm and comforting aroma of freshly baked bagels in your home with a hints of pumpkin and oat flavors!

Prep Time20

Cook Time30

Rise time:1 20

Total Time2 10

Course: Breakfast, Brunch

Keyword: bagels, baked, breakfast, brunch, dairy-free, easy, fall recipe, fall spices, family-friendly, gluten-free, kid-friendly, oats, pumpkin, pumpkin spice, vegan

Servings: servings

Calories: 236kcal

Author: Shanika

Ingredients

BAGELS:

2 ¼ cups organic all-purpose flour
2 ½ cups bread flour, organic
1 cup organic rolled oats
1 packet rapid rise yeast
1 ½ cups unsweetened Almond milk, at room temp. (You can use whole milk or any plant-based milk of your choice)
3 Tbsps organic cane sugar
1 tablespoon organic brown sugar
¼ cup warm water
¾ cup organic pumpkin puree, room temp. (NOT Pie filling!; See POST for homemade option)
1 teaspoon vanilla extract
1 teaspoon sea salt
1 teaspoon Homemade pumpkin spice blend

WATER BATH:

2 quarts water
4 Tbsps pure maple syrup (You can also use barley malt syrup)

EGG WASH:

1 large egg
1 tablespoon unsweetened Almond milk (You can use whole milk or any plant-based milk of your choice)

US Customary - Metric

Instructions

TO MAKE THE DOUGH:

Combine yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
Add in the room temperature milk to the yeast mixture and whisk until well combined. Add in the pumpkin puree and vanilla, whisking to incorporate.
In a large bowl, whisk together the all-purpose flour, bread flour, oats, cane sugar, pumpkin spice and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.

ROLL + CUT DOUGH:

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. NOTE: Be sure to change your oven rack to the middle for best results when baking.
Add a bit of flour to a surface and place the risen dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape----approximately 9″x14 and ½-inch thick. NOTE: Try not to make the dough too thin or else your doughnuts will be thin and a little hardened once fried.
For the easiest method: using a donut cutter (about 3.5 inches), cut out circular shape and place them unto a flat surface with parchment paper to avoid them from sticking to surface or each other. Repeat until all bagels are cut out.

ADD BAGELS TO WATER BATH:

In a large pot, add the water and maple syrup (stirring together) over medium-heat and bring to a boil. Once boiling, reduce the heat to medium-low and add 3-4 bagels at a time (as long as it fits without touching), and let them sit for 1 minute before flipping on their opposite sides for another 1 minute. Using a skimmer, transfer the cooked bagel from the water bath unto the prepared baking sheet. Repeat until all bagels are cooked and transferred to baking sheet.

BRUSH BAGELS + DO A SECOND RISE:

To make the egg wash, whisk together the egg + milk in a bowl. Brush the tops of cooked bagels with egg wash and sprinkle with a bit of oats until covered.
Let the bagels rise again for another 15-20 minutes or so, until they increase a bit more in size.

BAKE THE BAGELS:

Once the rolls have increases again in size, bake them for approximately 20 minutes in the preheated oven. NOTE: Be sure to check on them after about 15 minutes to ensure that they aren't getting too brown too fast. Then transfer the rack to the bottom and bake for another 8-10 minutes.
Once done, remove from oven and allow bagels to cool on the baking sheet for 20 minutes before transferring them to a cooling rack to cool completely.
To serve, slice and toast your bagels, and add your favorite topping(s), and enjoy!
Bon Appetit!

Notes

STORAGE: Homemade bagels can be kept fresh at room temperature when tightly wrapped or sealed for a few days (2-3 days). Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 3 months. To freeze, simply add cooled bagels to parchment paper, wrapping them individually and then to a freezer-safe ziplock or container before adding them to your freezer. NOTE: Be sure to label with the current date so that you can keep track of their freshness.
FLOUR: If you don’t have bread flour, you can always just use all-purpose flour (or vice versa) entirely instead, however, bread flour gives it more a denser "bagel texture". Bob Red Mill's has a great option for both flours!
SERVING SIZE: This recipe makes 8 standard size bagels. For a larger batch, simple double ingredients.
VEGAN OPTION: To make these bagels vegan, simply use a vegan 'egg' wash instead.
GLUTEN-FREE OPTION: To make these bagels GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.

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