Name: Pumpkin Bagels with Butter and Sesame Seeds Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 3 and 1/4 cups (400 g) all-purpose flour; 5 tbsp (75 ml) warm milk; 2 and 1/4 tsp (7 g) instant yeast; 1 tbsp (15 g) sugar; 1 egg (room temperature); 3/4 cups + 1 tbsp (180 g) pumpkin puree (canned or homemade); 1 tsp (5 g) salt; 2 tbsp (30 g) olive oil; 4 tbsp (50 g) unsalted butter (softened until easily spreadable but not melted); 2 tbsp (15 g) black and white sesame seeds (optional); extra warm milk for brushing

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I absolutely adore baking bagels, and this Pumpkin Bagels with Butter and Sesame Seeds Recipe quickly became one of my favorite fall treats to make and share. The subtle sweetness of pumpkin melds beautifully with the rich, soft butter layers and the nutty crunch of sesame seeds, creating a cozy, comforting baked good that feels special yet easy to prepare. Whenever the weather turns cooler, I find myself craving these bagels for breakfast or a weekend brunch, and I’m always excited to spread some butter on them while they’re warm and fragrant right from the oven.

Why You'll Love This Pumpkin Bagels with Butter and Sesame Seeds Recipe

What truly excites me about this recipe is the flavor combination. The pumpkin puree adds a gentle sweetness and a lovely moistness to the dough, elevating the classic bagel texture in a way that feels both hearty and indulgent. Plus, tossing on a sprinkle of black and white sesame seeds adds that perfect touch of nutty crunch that complements the soft crumb inside. Every bite feels like a small celebration of autumn’s best flavors.

On top of the delicious taste, I love how approachable this recipe is. You don’t need fancy equipment or specialized ingredients; just simple pantry staples paired with pumpkin puree, and the layered butter technique makes these bagels delightfully tender and flaky. Whether I’m making them for a family breakfast, a holiday gathering, or a casual weekend brunch, I always get compliments for their unique twist on a timeless classic. It’s an ideal recipe to try if you want to impress without spending hours in the kitchen.

Ingredients You'll Need

The image shows several golden-brown bagels arranged on a white marbled surface, with one bagel cut in half to show the soft, spongy, pale yellow inside. The bagels have a twisted texture with shiny crusts topped with black and white sesame seeds scattered evenly. The light creates soft shadows that highlight the flaky layers and the uneven, rustic shapes of each bagel, giving a fresh and inviting look. Photo taken with an iphone --ar 4:5 --v 7

These pumpkin bagels rely on a handful of straightforward ingredients that work harmoniously to give you delicious flavor, texture, and that gorgeous autumn hue. Each element is carefully chosen—not just to build the dough, but to create buttery layers and the perfect finishing crunch with sesame seeds.

Quick Tip

All ingredient amounts are listed in the recipe card below

All-purpose flour: The foundation of your bagels for a chewy yet soft texture that holds the pumpkin moisture well.
Warm milk: Helps activate the yeast and adds a slight richness to the dough.
Instant yeast: Ensures a good rise without needing to proof it first, keeping the process quick.
Sugar: Not just for sweetness, it also feeds the yeast for an even rise and crisper crust.
Egg: Adds structure and a beautiful golden color to the bagels.
Pumpkin puree: I love using homemade pumpkin puree for freshness, but canned works just as well to add color, flavor, and moisture.
Salt: Balances the sweetness and enhances all the flavors in the dough.
Olive oil: Adds tenderness and keeps the dough supple during kneading and baking.
Unsalted butter: The star ingredient for layering inside the dough, creating flaky, melt-in-your-mouth layers.
Black and white sesame seeds: Optional but highly recommended for a nutty, crunchy topping that finishes off the bagels perfectly.

Directions

Step 1: In a large bowl, whisk together the flour, instant yeast, sugar, and salt until evenly combined. Add the pumpkin puree, warm milk, egg, and olive oil. Start mixing and knead the dough until it forms a soft, elastic ball that isn’t sticky—this can take about 8 to 10 minutes by hand or a bit less if you use a stand mixer with a dough hook.

Step 2: Shape the dough into a ball and place it in a clean bowl lightly coated with oil. Cover the bowl tightly with plastic wrap and let the dough rise in a warm spot for about 60 to 90 minutes, or until it has doubled in size. Watching the dough swell with pumpkin goodness is one of my favorite parts.

Step 3: Punch down the risen dough to release any trapped air bubbles. On a lightly oiled surface, roll the dough into a rectangle roughly 16 inches by 12 inches. Spread half of the softened butter evenly over two-thirds of this rectangle. Fold the butter-covered section into thirds, starting with the side that has no butter, so the butter is enclosed inside the folds like a little package. Rotate the folded dough 90 degrees, roll it out again to the same size, and repeat the butter-spreading and folding with the remaining butter.

Step 4: Cut the laminated dough into eight equal pieces. Take each piece and twist it twice, then bring the ends together gently and pinch to seal to form your bagel shape. Transfer the shaped bagels to a parchment-lined baking sheet, cover them lightly with a clean kitchen towel, and let them rise again for 20 to 40 minutes until they puff up noticeably.

Step 5: Preheat your oven to 350°F (180°C) and get ready to bake these beauties.

Step 6: Before baking, gently brush the bagels with a little milk to help the seeds stick and promote a lovely shine. Sprinkle black and white sesame seeds evenly on top. Bake for 15 to 20 minutes, watching for a golden brown color on the tops. Once baked, I love eating them warm, right from the oven, slathered with a bit more soft butter.

Servings and Timing

This recipe yields eight delicious bagels—perfect for sharing or keeping some for the week to enjoy fresh breakfasts. Prep time, including kneading and initial rise, is about 20 minutes actively, but you’ll need to allow 1 hour 50 minutes total considering rising and baking times. Specifically, 60 to 90 minutes for the first rise, 20 to 40 minutes for the second rise, plus about 15 to 20 minutes in the oven. It’s well worth the wait for the warm, buttery pumpkin flavor you get in every bite.

How to Serve This Pumpkin Bagels with Butter and Sesame Seeds Recipe

A round twisted bread ring with a golden brown crust shows several layers of soft, flaky dough visible in the twists. The bread is sprinkled with black and white sesame seeds scattered evenly over the top and sides. It sits on a crinkled white paper over a white marbled surface with some loose sesame seeds around it. The texture looks light and tender with a shiny baked finish. photo taken with an iphone --ar 4:5 --v 7

When I serve these pumpkin bagels, I love to keep it simple to highlight their unique flavor. A spread of softened butter—classic salted or herb-infused—is my go-to, melting perfectly into the flaky layers. You could also jazz it up with cream cheese, perhaps a honey-cinnamon version to echo the pumpkin notes, or even a savory whipped feta for a fun twist.

These bagels are stellar alongside a fresh fall salad or a bowl of spiced soup, making for a cozy lunch or light dinner. For special occasions or brunches, I like to arrange them on a wooden board, garnished with extra sesame seeds, and add small bowls of jams, nut butters, or smoked salmon. Hot coffee, chai tea, or a lightly spiced apple cider all round out the experience beautifully.

The bagels are best enjoyed warm to highlight their tender crumb and buttery layers, though they’re still delicious at room temperature if you’re hosting a brunch spread. Just toast them lightly if eating later to revive their crisp crust and fluffy interior. They’re also enjoyable sliced in half with warm pumpkin butter or nutmeg-spiced honey drizzled on top for a sweet treat.

Variations

I love experimenting with variations on this Pumpkin Bagels with Butter and Sesame Seeds Recipe to keep things exciting. If you want a dairy-free or vegan-friendly version, you can swap the butter for a plant-based spread and use a flaxseed "egg" instead of the chicken egg—this keeps the dough soft and flavorful. The sesame seeds can be replaced with poppy seeds, sunflower seeds, or even a sprinkle of pumpkin seeds for that autumn vibe.

If you’re after a gluten-free option, I recommend trying a gluten-free flour blend designed for bread baking, though you’ll want to adjust rising times and keep in mind the texture will differ slightly. For flavor twists, adding warming spices such as cinnamon, nutmeg, or allspice directly into the dough gives a lovely fall aroma and taste. Alternatively, try swirling in some brown sugar or maple syrup for added caramelized sweetness inside the layers.

While I usually bake these bagels in the oven, they can also be boiled briefly before baking for a chewier texture closer to traditional bagels, though I personally love the soft, layered result from this butter lamination method. If you’re adventurous, try grilling them lightly after baking for a smoky flavor and crisp finish.

Storage and Reheating

Storing Leftovers

Leftover pumpkin bagels are best stored in an airtight container or resealable bag at room temperature for up to two days. If your kitchen is warm or humid, I suggest placing them in the refrigerator to keep them fresh longer, but note they might become a touch firmer in texture. To maintain flavor and softness, I always recommend storing them away from direct heat and sunlight.

Freezing

These bagels freeze wonderfully. To freeze, wrap each bagel tightly in plastic wrap or foil, then place them in a freezer bag or container to protect from freezer burn. Frozen pumpkin bagels will keep well for up to three months. When you’re ready to enjoy, thaw them overnight in the refrigerator or for a few hours at room temperature.

Reheating

To reheat, I like to slice the bagel in half and toast it lightly, which revives the crisp exterior while keeping the interior soft and buttery. You can also warm them in a preheated oven at 325°F (160°C) for about 5 to 7 minutes wrapped in foil to prevent drying out. Avoid microwaving as this can make the texture rubbery or overly soft, which detracts from those lovely buttery layers I love so much.

FAQs

Can I use canned pumpkin puree or do I need fresh?

Both canned and fresh pumpkin puree work well in this recipe. I personally prefer homemade puree for its vibrant flavor and freshness, but canned pumpkin is a fantastic convenient option and ensures consistent moisture content. Just make sure it’s pure pumpkin and not the spiced pie filling.

What if I don’t have instant yeast?

If you only have active dry yeast, no worries—you can use it instead. Just dissolve it in the warm milk with the sugar first and let it activate for 5 to 10 minutes until frothy before mixing into the flour. The rising times should remain similar.

Can I skip the butter layering step?

You can, but I highly recommend not skipping it. The butter layers are what make these bagels uniquely tender and flaky, setting them apart from traditional dense bagels. Without this step, your bagels will be denser and less rich, which is still tasty but not quite the same experience.

How do I know when the bagels are done baking?

Look for a golden brown top and a firm crust. They should sound hollow if you tap the bottom lightly. Baking times can vary slightly depending on your oven, so start checking around 15 minutes but don’t be afraid to give them a few extra minutes for a deeper color.

Can these bagels be made ahead for a party?

Absolutely! You can make the dough the day before and let it rise slowly in the refrigerator overnight. Shape the bagels and bake them fresh the next day, or fully bake and freeze the bagels ahead of time to simply warm and serve on party day. They’re a delicious and unique addition to any brunch or holiday spread.

Conclusion

I hope you enjoy making this Pumpkin Bagels with Butter and Sesame Seeds Recipe as much as I do. It’s one of those feel-good recipes that bring warmth and comfort to your kitchen, with a perfect balance of wholesome pumpkin flavor and buttery layers that melt in your mouth. Whether you’re baking for yourself, family, or friends, these bagels are sure to become a cherished staple that everyone will ask for again and again. So grab your ingredients and get ready to fill your home with the irresistible scent of autumn baking—it’s truly magic in every bite.

Pumpkin Bagels with Butter and Sesame Seeds Recipe

Why You'll Love This Pumpkin Bagels with Butter and Sesame Seeds Recipe