Description
A stress-free meal prep recipe for homemade pumpkin bagels that freeze beautifully and thaw in minutes. Paired with whipped maple cinnamon cream cheese, this recipe provides four weeks of grab-and-go breakfasts with a chewy, bakery-quality texture.
Ingredients
Scale
- 4 cups (500g) Bread Flour
- 2 teaspoons (7g) Instant Yeast
- 1 cup (240g) Pure Pumpkin Puree (well-drained)
- 2 teaspoons Pumpkin Pie Spice
- 2 tablespoons Maple Syrup
- 1 cup (240ml) Warm Water (110°F/43°C)
- 1½ teaspoons Salt
- ¼ cup (60g) Baking Soda (for boiling water)
- 8 oz (225g) Full-Fat Cream Cheese (block style, room temperature)
- 3 tablespoons Heavy Cream
- 2 tablespoons Maple Syrup
- 1 teaspoon Cinnamon
- Pinch of Salt
- Optional: ½ cup chopped Walnuts or Pecans
- Optional: ½ cup White Chocolate Chips
Instructions
- In a stand mixer bowl, combine warm water, instant yeast, pumpkin puree, maple syrup, salt, and pumpkin pie spice. Mix on low until combined.
- Add bread flour gradually, about 1 cup at a time, until a shaggy dough forms. Switch to a dough hook and knead on medium-low speed for 5-7 minutes until smooth, elastic, and slightly tacky.
- Lightly grease a large bowl with oil. Place dough in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1-2 hours until doubled in size.
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and divide into 12 equal pieces (approx. 4 oz each). Roll each into a smooth ball and press a hole in the center, stretching to about 1.5 inches.
- Place shaped bagels on baking sheets, cover loosely, and let rise for 30 minutes until puffy.
- While bagels rise, bring a large pot of water to a boil and add baking soda.
- Boil bagels in batches (2-3 at a time) for 1 minute on each side (2 minutes total). Remove with a slotted spoon and place back on parchment-lined sheets.
- Bake for 15-18 minutes, rotating pans halfway, until deep golden brown and hollow when tapped. Cool completely on a wire rack.
- For the cream cheese: Beat room-temperature cream cheese until smooth. Add heavy cream, maple syrup, cinnamon, and salt. Whip on medium-high for 2-3 minutes until light and fluffy.
- Flash freeze cooled bagels on a baking sheet for 1 hour. Transfer to heavy-duty freezer bags, squeeze out air, and label. Store in freezer for up to 3 months.
Notes
Ensure pumpkin puree is well-drained to avoid soggy dough. Do not skip the boiling step as it creates the signature chewy crust. Flash freeze bagels before bagging to prevent sticking. Toast bagels from frozen for best texture. Cream cheese is best made fresh every 2 weeks.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bagel with 2 tbsp
- Calories: 320
- Sugar: 6
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 3
- Protein: 10
Keywords: pumpkin bagels, meal prep, breakfast, homemade bagels, fall recipes, freezer friendly, pumpkin spice, cream cheese