Pumpkin Bagels with Butter and Sesame Seeds Recipe
These homemade Pumpkin Bagels combine the comforting flavors of pumpkin with a soft, slightly sweet dough layered with buttery richness. Perfect for autumn breakfasts or brunches, they feature a tender crumb with optional sesame seed topping for extra crunch and flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dough 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
Butter Layer
- 4 tbsp (50 g) unsalted butter (softened until easily spreadable but not melted)
Toppings
- 2 tbsp (15 g) black and white sesame seeds (optional)
- extra warm milk for brushing
Instructions
- Make the dough: In a large bowl, mix together the flour, instant yeast, sugar, and salt. Add the pumpkin puree, warm milk, egg, and olive oil. Knead the mixture until a soft, elastic dough forms that is not sticky. You can knead by hand or use a stand mixer fitted with a dough hook.
- Let rise: Shape the dough into a ball and place it into a clean, lightly oiled bowl. Cover the bowl with plastic wrap and allow the dough to rise for 60 to 90 minutes, or until it has doubled in size.
- Make the butter layers: Punch down the risen dough to release air bubbles. On a lightly oiled work surface, roll the dough out into a 16" x 12" (40 x 30 cm) rectangle. Spread half of the softened butter over two-thirds of the rectangle, then fold the dough into thirds starting from the side without butter, creating layers. Rotate the dough 90°, roll out again into the same rectangular shape, and repeat the butter spreading and folding with the remaining butter to build layered buttery texture.
- Form into bagels: Divide the layered dough into 8 equal pieces. Twist each piece twice, then bring the ends together to form a bagel shape and pinch the ends to seal. Arrange the shaped bagels on a parchment-lined baking sheet. Cover with a clean kitchen towel and let rise again for 20 to 40 minutes, until puffed.
- Preheat the oven: Set your oven to 350°F (180°C) to prepare for baking.
- Bake: Lightly brush the tops of the bagels with extra warm milk. Sprinkle with black and white sesame seeds or your preferred toppings, if desired. Bake the bagels for 15 to 20 minutes, or until they turn golden brown on top. Serve warm and enjoy!
Notes
- You can use either canned or homemade pumpkin puree, but homemade tends to add fresher flavor.
- Ensure the milk is warm but not hot when adding to activate the yeast properly.
- Softened butter for layering must be spreadable but not melted to maintain the dough structure.
- Optional sesame seeds add texture and a lovely nutty flavor topping.
- Bagels are best enjoyed fresh and warm, but they can be stored in an airtight container for 2 days.
