When the crisp autumn air starts to weave its way into your kitchen, there’s nothing quite like the warm, inviting scent of homemade pumpkin oat bagels to bring comfort to your breakfast table. I stumbled upon this recipe during a quest to elevate my morning routine, and it quickly became a staple in my home. The delightful combination of chewy oats and rich pumpkin infused with cozy spices makes these bagels not just a meal, but a celebration of fall flavors.

What’s even better? This recipe offers easy adaptations for both gluten-free and vegan diets, ensuring everyone can join in on the indulgence. Whether you enjoy them warm with a schmear of cream cheese or topped with avocado for a savory twist, these bagels have a versatility that makes them ideal for any breakfast affair. Join me as we embark on this delicious journey, creating a cozy autumn breakfast that’s simple enough for beginners yet impressive enough to wow your friends and family!

Why You’ll Love Homemade Pumpkin Oat Bagels

Irresistible flavors: The sweet pumpkin combined with warm spices creates a cozy and aromatic experience perfect for fall mornings.
Easy to make: With just a few simple ingredients and steps, even beginner bakers can create masterpiece bagels.
Customizable: Whether you’re gluten-free or vegan, these bagels adapt beautifully to meet your dietary needs.
Versatile toppings: Enjoy them sweet with cream cheese or savory with avocado; the options are endless.
Breakfast staple: Once you try these, they’ll become a beloved addition to your morning routine, making breakfast something to look forward to!

Ingredients for Homemade Pumpkin Oat Bagels

For the Dough

Organic All-Purpose Flour – The main structure for the bagels; substitute with gluten-free flour if needed.
Bread Flour – Provides a chewy texture; can be fully replaced by all-purpose flour if that’s what you have on hand.
Organic Rolled Oats – Adds heartiness and fiber to the bagel; ensure use of certified gluten-free oats for a gluten-free option.
Rapid Rise Yeast – Essential for leavening; makes your bagels light and airy.
Unsweetened Almond Milk – Keeps the dough moist; any milk or plant-based milk works as a substitute.
Organic Cane Sugar & Organic Brown Sugar – Both sweeten the dough; feel free to use either or combine them.
Warm Water – Activates the yeast; warm to the touch but not hot for best results.
Organic Pumpkin Puree – Infuses flavor and moisture; avoid using flavored pie filling.
Vanilla Extract – Optional but adds extra depth of flavor to the dough.
Sea Salt – Balances all your flavors; do not skip this important ingredient.
Homemade Pumpkin Spice Blend – For that cozy fall flavor; can substitute with store-bought if needed.

For the Water Bath

Water – Used for boiling the bagels; helps develop their characteristic crust.
Pure Maple Syrup – Adds a touch of sweetness to the water; barley malt syrup is a good alternative.

For the Egg Wash

Large Egg – Necessary for a golden brown finish; use a vegan alternative if desired.
Unsweetened Almond Milk – Other plant-based milks are also acceptable for the wash.

How to Make Homemade Pumpkin Oat Bagels

Prepare Yeast Mixture: In a bowl, combine the rapid rise yeast and brown sugar. Add warm water, stir gently, and let it sit for about 10 minutes until frothy. This step gets your yeast active!
Mix Wet Ingredients: In a separate bowl, stir the almond milk, pumpkin puree, and optional vanilla extract together until smooth and well combined. This mixture will add moisture and flavor to your dough.
Combine Dry Ingredients: In another large bowl, whisk together the organic all-purpose flour, bread flour, oats, sugars, pumpkin spice, and sea salt. Gradually mix in your wet mixture until a dough begins to form.
Knead Dough: On a floured surface, knead the dough for 5-10 minutes until it becomes elastic and smooth. Don’t hesitate to sprinkle a bit more flour if it feels too sticky!
First Rise: Place the dough into a greased bowl, cover it, and let it rise in a warm area for about 1 hour, or until it has doubled in size. Here’s where the magic happens!
Shape Bagels: Once risen, punch down the dough and roll it out into a rectangle. Use a donut cutter to create bagel shapes, transferring them to parchment paper to rest.
Boil Bagels: In a pot, bring water to a boil and stir in maple syrup. Carefully drop the bagels in and boil each side for 1 minute to develop that chewy texture.
Apply Egg Wash & Second Rise: Preheat your oven to 400°F (204°C). Brush the boiled bagels with egg wash and let them rise for an additional 15-20 minutes before popping them into the oven.
Bake Bagels: Bake the bagels for 20 minutes, rotating halfway through for even browning, until they turn golden brown and smell divine.
Cool & Serve: Once baked, allow the bagels to cool on a wire rack. Slice, toast, and top with your favorite spreads or toppings for a delightful breakfast!

Optional: Top with cream cheese and a sprinkle of cinnamon for an extra seasonal touch.

Exact quantities are listed in the recipe card below.

Storage Tips for Homemade Pumpkin Oat Bagels

Room Temperature: Store bagels in a paper bag at room temperature for up to 2-3 days for optimal freshness and texture. Avoid plastic bags to maintain crustiness.
Fridge: If you wish to prolong their life, refrigerate the bagels for up to a week, but note they may lose some of their delightful chewiness.
Freezer: For longer storage, freeze homemade pumpkin oat bagels for up to 3 months. Wrap each bagel tightly in plastic wrap and place in an airtight freezer bag to prevent freezer burn.
Reheating: To enjoy them warm, simply toast the bagels directly from the freezer or thaw them in the fridge overnight before toasting for a perfect crispy exterior.

Make Ahead Options

These Homemade Pumpkin Oat Bagels are perfect for those busy mornings when time isn’t on your side! You can prepare the dough up to 24 hours ahead of time by allowing it to rise in the refrigerator; this not only saves time but also enhances the flavors—just remember to cover it tightly to prevent drying out. Additionally, you can shape the bagels and let them rest covered in the fridge for a quick finish. When you’re ready to enjoy them, simply boil and bake straight from the fridge, ensuring they taste just as fresh and delicious. You’ll have warm, homemade bagels ready in no time!

Expert Tips for Homemade Pumpkin Oat Bagels

Activate Yeast Properly: Ensure your almond milk is warm but not hot to effectively activate the rapid rise yeast, avoiding dense bagels.
Knead Thoroughly: Knead your dough for at least 5-10 minutes. This step is crucial for developing gluten and achieving the signature chewy texture in your homemade pumpkin oat bagels.
Overnight Rise for Flavor: For deeper flavors, let the dough rise overnight in the refrigerator. This slow fermentation will enrich the taste of your bagels.
Careful Boiling: When boiling your bagels, be gentle in the water bath to maintain their shape and prevent them from collapsing.
Rotate for Even Baking: Don’t forget to rotate your bagels halfway through baking! This ensures an even golden brown color and a perfectly cooked crust.
Storage for Freshness: Store your bagels at room temperature in a paper bag for up to 2-3 days, or freeze them for longer storage. Enjoy fresh homemade pumpkin oat bagels whenever you like!

What to Serve with Homemade Pumpkin Oat Bagels?

There’s nothing quite like complementing your fresh bagels with toppings and sides that enhance their delightful flavor profile.

Creamy Avocado Toast: The buttery texture of avocado with a sprinkle of sea salt elevates the smoothness, creating a perfect pairing with the chewy bagels.
Maple Cream Cheese Spread: Add a sweet twist by mixing cream cheese with maple syrup and a dash of cinnamon; it’s like a hug in every bite!
Roasted Fall Vegetables: A medley of roasted zucchini, carrots, and bell peppers adds crunch and a savory contrast to the sweet pumpkin flavors.
Fresh Spinach Salad: A light and bright salad with tart apples and a lemon vinaigrette offers a refreshing balance, cutting through the richness of each bagel.
Spiced Chai Latte: Warm, spiced chai perfectly complements the cozy flavors of the bagels and makes for a deliciously comforting breakfast experience.
Pecan Pie Overnight Oats: For a decadent twist, serve these oats alongside the bagels; they mirror the flavors while providing a creamy, hearty alternative.

Pair these delights with your Homemade Pumpkin Oat Bagels to create a beautiful autumn-inspired breakfast spread that your loved ones will adore!

Variations & Substitutions for Homemade Pumpkin Oat Bagels

Feel free to tweak these delightful bagels to suit your taste and dietary needs!

Gluten-Free: Substitute organic all-purpose flour with your favorite gluten-free flour blend for a delicious alternative.
Vegan Egg Wash: Replace the large egg with a mixture of almond milk and cornstarch to achieve a golden crust without using eggs.
Spice Up: Add a pinch of cayenne or black pepper to the dough for a subtle kick that brightens the overall flavor.
Nutty Twist: Incorporate ground flaxseed or chia seeds into the dough for added nutrition and a nutty flavor variation.
Herb-Infused: Mix in finely chopped fresh herbs like rosemary or thyme for savory bagels that can be paired with cheese or dips.
Sweetened Cream Cheese: Create a sweetened cream cheese spread by mixing cream cheese with honey and cinnamon to elevate your bagel experience.
Pumpkin Seed Topping: Before baking, sprinkle pumpkin seeds on top of the bagels for added crunch and visual appeal.
Cheese Lover’s Delight: Fold in shredded cheese, like cheddar or feta, into the dough for a cheesy surprise in every bite.

These variations invite creativity while ensuring everyone can enjoy a fresh batch of pumpkin oat bagels!

Homemade Pumpkin Oat Bagels Recipe FAQs

How do I choose the best pumpkin for my bagels?
Absolutely! When selecting pumpkin, opt for canned organic pumpkin puree rather than fresh pumpkin, as it’s more consistent in flavor and texture. If you do use fresh, choose a sugar pumpkin (also known as pie pumpkin); these are smaller and sweeter than standard carving pumpkins, and they should be cooked until soft and pureed.

How should I store my homemade pumpkin oat bagels?
For the best results, store your bagels at room temperature in a paper bag for up to 2-3 days. This helps keep them fresh and chewy. If you want to keep them for longer, refrigerate them for up to a week; however, be aware that refrigeration may affect their texture. For even longer storage, they can be frozen for up to 3 months; simply wrap each bagel tightly in plastic wrap and place them in an airtight freezer bag.

Can I freeze my pumpkin oat bagels?
Yes! Freezing your bagels is a fantastic way to store them. To freeze, let them cool completely, wrap each bagel tightly in plastic wrap followed by aluminum foil, and place them in a freezer-safe bag. This will help prevent freezer burn and retain their delicious flavor. When you’re ready to enjoy, you can toast them directly from the freezer for a quick breakfast.

What should I do if my dough is too sticky?
If your dough is too sticky while kneading, don’t panic! Simply sprinkle in a little more flour, a tablespoon at a time, until it reaches the right consistency. The dough should be elastic but not overly tacky. Knead it for 5-10 minutes to develop the gluten, and you’ll be on your way to bagel perfection!

Can I make these bagels vegan?
Very! To create vegan pumpkin oat bagels, just replace the egg wash with a combination of almond milk and cornstarch or a little turmeric to achieve that golden hue. Not only does it work wonderfully, but it also keeps these delightful treats accessible to more friends and family during breakfast gatherings.

What’s the best way to reheat leftover bagels?
To reheat your homemade pumpkin oat bagels, simply pop them in a toaster or toaster oven until they are warmed through and the outside is crispy again. If frozen, you can toast them from frozen for a delightful, warm treat. If you prefer, let them thaw in the fridge overnight and then toast them in the morning for an easy breakfast!