Fresh, plump, chewy, pumpkin bagels with swirls of cinnamon and pumpkin pie spice and a hint of sweetness. This truly is the best homemade fall inspired bagel recipe.
1. Mix all dough ingredients together (except for the cinnamon paste) and knead until smooth.
2. Incorporate the cinnamon paste but don’t over knead - this will give you the marbling effect. Cover and proof the dough for 1-2 hours or until almost doubled in size.
3. Divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 15 mins.
4. Shape the bagels as shown in the reel. Make sure to seal the edges well.
5. Place the bagels onto individual sheets of parchment paper (this makes transferring easier), cover, and proof for 30mins-1hr or until they’re noticeably puffy. They don’t need to fully double in size.
6. When the bagels are almost done proofing, preheat your oven to 425F and bring a large pot of water to a gentle simmer over the stove. Add a spoonful of barley malt syrup and 1 tsp of baking soda. Working in batches, boil each bagel for 30 seconds each side, then transfer to a baking sheet.
7. Bake for 18-22mins or until deeply golden brown.
