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homemade pumpkin bagels - featured image

Homemade Pumpkin Bagels with Whipped Maple Cinnamon Cream Cheese

  • Author: Saly
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Description

High-protein, tender, and chewy homemade pumpkin bagels made with vital wheat gluten and Greek yogurt, served with a light and airy whipped maple cinnamon cream cheese.

Ingredients

Scale
  • 3 tablespoons (25g) Vital Wheat Gluten
  • 2 cups (250g) Whole Wheat Flour
  • 2 teaspoons (7g) Active Dry Yeast
  • 1/2 cup (120g) Pumpkin Puree (100% pure, not pie filling)
  • 1/4 cup (60g) Plain, Full-Fat Greek Yogurt
  • 2 tablespoons Maple Syrup (divided)
  • 2 teaspoons Pumpkin Pie Spice
  • 1 1/2 teaspoons Kosher Salt (divided)
  • 1/2 cup (120ml) Warm Water
  • 8 oz (225g) Full-Fat Cream Cheese (room temperature)
  • 2 tablespoons Heavy Cream
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Vanilla Extract
  • 1 Egg (beaten, for egg wash)
  • Optional toppings: Sesame seeds or Poppy seeds

Instructions

  1. Activate the yeast: In a stand mixer bowl, combine warm water and 2 tablespoons maple syrup. Sprinkle yeast on top and stir gently. Let sit for 5-10 minutes until foamy.
  2. Mix the dough: Add vital wheat gluten, whole wheat flour, pumpkin puree, Greek yogurt, pumpkin pie spice, and 1 teaspoon salt to the yeast mixture. Mix on low speed with a dough hook for 2 minutes. Let rest for 5 minutes (autolyse).
  3. Knead the dough: Turn mixer to medium speed and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Adjust with small amounts of flour or water if needed.
  4. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
  5. Shape the bagels: Punch down dough and divide into 8 equal pieces. Roll each into a 12-inch rope, wrap around fist to form a ring, pinch ends, and tuck under. Place on parchment-lined baking sheets.
  6. Second rise: Cover bagels loosely and let rise for 30 minutes. Preheat oven to 425°F (220°C) during the last 15 minutes. Bring a large pot of water to a boil.
  7. Boil the bagels: Drop 2-3 bagels into boiling water. Boil for 30 seconds on each side. Remove with a slotted spoon and place back on baking sheets.
  8. Bake: Brush bagels with beaten egg. Bake for 15-18 minutes until deeply golden brown and hollow when tapped.
  9. Make cream cheese: While bagels bake, whip cream cheese, heavy cream, remaining 2 tablespoons maple syrup, cinnamon, vanilla, and a pinch of salt until light and fluffy.
  10. Serve: Let bagels cool for 10 minutes, slice horizontally, toast lightly, and spread with whipped cream cheese.

Notes

Do not skip vital wheat gluten for authentic chewy texture. Ensure yeast is fresh and water is warm, not hot. Boil time is critical: 30 seconds per side prevents dense or cakey results. Cool completely before freezing to avoid freezer burn. Cream cheese is best made fresh.

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 bagel with 2 tbsp
  • Calories: 320
  • Sugar: 6
  • Sodium: 450
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 42
  • Fiber: 5
  • Protein: 14

Keywords: pumpkin bagels, high protein bagels, homemade bagels, pumpkin spice breakfast, healthy bagels, gluten free option, meal prep breakfast

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Find it online: https://cookelu.com/homemade-pumpkin-bagels-high-protein-fuel/