If autumn had an official breakfast, it would have to be Homemade Pumpkin Oat Bagels. These bagels combine the cozy, earthy sweetness of pumpkin with a hearty pop of oats, all encased in that classic chewy, golden crust. Baking these at home fills your kitchen with warm spice, nutty oat aromas, and they’re surprisingly easy to make—no need for a trip to the bagel shop! Whether you want a wholesome breakfast or a comforting snack, these bagels are a must-try treat for the season (and beyond!).
Ingredients You’ll Need
The beauty of Homemade Pumpkin Oat Bagels lies in their simple, reliable ingredients—each one serves an important purpose, from giving structure, to adding flavor, to creating that irresistible texture. Here’s what you’ll need, with some friendly tips for the tastiest results:
- All-purpose flour: This forms the base of the dough and gives your bagels a tender crumb while helping them rise just right.
- Bread flour: It adds that much-loved chewy, dense texture you associate with classic bagels.
- Organic rolled oats: Not only do these lend nuttiness and heartiness, but they also look beautiful sprinkled on top.
- Rapid rise yeast: The key to getting your dough airy and doubled in size in no time—so you don’t wait all day for your bagels.
- Unsweetened Almond milk: Brings moisture and a hint of creaminess; swap for your favorite milk, dairy or plant-based.
- Organic cane sugar: A bit of sweetness enhances the pumpkin and helps develop a golden crust.
- Organic brown sugar: Adds depth and caramel notes that balance the spices.
- Warm water: Necessary for activating the yeast, making sure the dough comes together gently.
- Pumpkin puree: Pumpkin is the star ingredient—use a good quality puree (not pie filling!) for pure flavor and vibrant color.
- Vanilla extract: Just a touch brings warmth and enhances the pumpkin spice flavor profile.
- Sea salt: Essential for balance—never skip it! Salt sharpens all the other flavors in your bagels.
- Homemade pumpkin spice blend: A fragrant mix of cinnamon, nutmeg, ginger, and clove—add your favorite blend or make your own.
- Water bath (Water and pure maple syrup): Boiling the bagels infuses them with glossy sheen and locks in that chewy bagel crust—maple syrup adds subtle sweetness.
- Egg wash (egg + almond milk): Brushed on top to give your Homemade Pumpkin Oat Bagels their glorious shine and help oats adhere perfectly.
How to Make Homemade Pumpkin Oat Bagels
Step 1: Bloom the Yeast
Start by combining your rapid rise yeast and brown sugar in the bowl of your mixer. Slowly pour in warm water, giving everything a good stir. Let it sit for about 10 minutes—the yeast will foam and become fragrant, letting you know it’s ready to help your bagels rise.
Step 2: Mix Wet Ingredients
Add the room-temperature milk to the yeast mixture and whisk it in until well combined. Next, add the pumpkin puree and vanilla extract, whisking again until everything looks smooth. These wet ingredients are what will give your bagels their moist, tender texture and that gentle, unmistakable pumpkin flavor.
Step 3: Combine Dry Ingredients
In a separate large bowl, whisk together the all-purpose flour, bread flour, rolled oats, cane sugar, pumpkin spice, and sea salt. These dry ingredients will support the dough’s strength and flavor. Pour them into the wet mixture and mix on low speed. The dough will begin coming together—this is where the magic starts!
Step 4: Knead the Dough
Switch to the kneading accessory on your mixer. Let it work the dough for 5 to 10 minutes on high speed, until the ball becomes smooth, elastic, and springs back lightly when pressed. If your dough feels too sticky, add a tablespoon of flour at a time until you reach a perfect, workable texture.
Step 5: Let the Dough Rise
Lightly grease a large bowl with a touch of olive oil, then add your dough, turning it to coat. Cover with plastic wrap or a cozy towel, and let it rise for about an hour. The dough should double in size, becoming airy and beautifully puffed—it’s an exciting sight each time!
Step 6: Shape the Bagels
Flour your work surface and pour out the risen dough. Lightly dust the top as well, then gently roll it into a rectangle about 9 by 14 inches and half an inch thick. Using a donut cutter (or anything round, about 3.5 inches), cut out circles and transfer them to parchment paper to prevent sticking. Repeat until all the dough is used up, reshaping scraps gently as you go.
Step 7: Boil in the Water Bath
In a large pot, bring water and maple syrup to a boil, then lower to a gentle simmer. Carefully drop in 3-4 bagels at a time (without letting them touch). Boil for 1 minute, flip, and cook another minute. This step is what sets the chewy, shiny crust—don’t skip it! Gently transfer each boiled bagel onto your prepared baking sheet.
Step 8: Brush with Egg Wash and Rise Again
Whisk together an egg and the milk. Brush each boiled bagel with this mixture, then sprinkle on some extra oats for that signature look and texture. Let the bagels rise 15-20 minutes more on the tray, allowing them to puff a bit so you get those big, bakery-style bagels.
Step 9: Bake to Golden Perfection
Bake the bagels in a preheated 400 degree oven for about 20 minutes, checking at the 15-minute mark. If they seem to be browning too quickly, move your oven rack down for the remaining 8-10 minutes of baking. When they’re beautifully golden and bounce back when pressed, take them out and cool for 20 minutes on the baking sheet, then finish cooling on a rack. This wait may test your patience, but it’s worth it—promise!
How to Serve Homemade Pumpkin Oat Bagels
Garnishes
When it comes to finishing touches, simplicity can be magical: a generous swipe of whipped cream cheese, a drizzle of honey or maple syrup, a scattering of extra oats, or even a dusting of cinnamon-sugar turns these Homemade Pumpkin Oat Bagels into pure brunch bliss. For a fancy twist, try a dollop of spiced nut butter or vanilla yogurt.
Side Dishes
These bagels are extremely versatile on your breakfast or brunch table. Pair them with a creamy pumpkin soup, a tangy fruit salad, or a hearty veggie scramble. If you’re feeling a little extra, put out some smoked salmon and herbs or a selection of jams—your guests will be lining up for seconds.
Creative Ways to Present
Slice your Homemade Pumpkin Oat Bagels and create mini bagel sandwiches stuffed with roasted veggies, turkey and cranberry sauce, or even classic bacon and egg for a breakfast sandwich with a fall twist. For a crowd, stack the bagels in a rustic bread basket lined with a plaid napkin—so cozy and inviting!
Make Ahead and Storage
Storing Leftovers
Homemade Pumpkin Oat Bagels stay fresh for 2-3 days at room temperature if tightly wrapped or stored in an airtight container. In the fridge, they’re still lovely for up to a week—perfect for meal prepping or slow weekend mornings.
Freezing
Planning ahead? Let bagels cool completely, then wrap each one in parchment and freeze in a zip-top bag or airtight container. These freeze beautifully for up to three months—which means fresh, homemade bagels any time you need a little autumn pick-me-up!
Reheating
To enjoy bagels from the fridge or freezer, simply thaw if frozen and warm in a toaster or oven at 350 degrees for 5-8 minutes. You’ll get that just-baked taste and tender texture, whether it’s your first morning or day ninety.
FAQs
Can I make these Homemade Pumpkin Oat Bagels gluten free?
Absolutely! Swap in your favorite gluten-free flour blend (like Bob’s Red Mill) and be sure to add it gradually—you may need a touch more or less. The texture should be pliable, not runny. Homemade Pumpkin Oat Bagels adapt beautifully to a gluten-free lifestyle.
What can I use instead of almond milk?
Any milk works here! Try whole milk for extra richness, or use your favorite plant-based option such as soy, oat, or coconut milk—the bagels will still be wonderfully tender and flavorful.
Can I make the dough ahead and bake later?
Yes! After the first rise, cover the dough tightly and refrigerate for up to 24 hours. Let the dough come to room temperature before shaping and following the recipe from the boiling step. Perfect for early morning baking or prepping in advance.
How should I store leftover bagels to keep them soft?
Keep bagels in an airtight container or zipper bag at room temperature for short-term storage (2-3 days) or in the fridge for up to a week. If they start to get a bit firm, a quick toast will revive that freshly baked magic!
How do I know when the bagels are done baking?
Your Homemade Pumpkin Oat Bagels should be deeply golden on the outside and feel firm but not hard when pressed. If you’re unsure, the internal temperature should be around 200 degrees Fahrenheit—just right for bagels with perfect chew.
Final Thoughts
If you’re ready to embrace all the comfort, aroma, and deliciousness of autumn mornings, Homemade Pumpkin Oat Bagels are calling your name! Invite the season into your kitchen, bake a batch, and get creative with toppings—you really can’t go wrong. Give it a try, and let the bagel love begin!
