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Cozy Pumpkin Bagels Recipe with Easy Whipped Brown Butter Cream Cheese Glaze

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These cozy pumpkin bagels with whipped brown butter cream cheese glaze offer a warm, spiced, and chewy breakfast treat perfect for fall mornings. The nutty glaze adds a unique twist that makes this recipe unforgettable.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g)
  • 2 ¼ tsp instant yeast (one packet)
  • 2 tbsp granulated sugar
  • 1 ½ tsp salt
  • 1 ¼ cups warm water (300 ml, about 110°F / 43°C)
  • ¾ cup pure pumpkin puree (180 g)
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 2 tbsp vegetable oil
  • 4 tbsp unsalted butter (56 g), for browning
  • 4 oz cream cheese (115 g), softened
  • 1 cup powdered sugar (120 g)
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a large bowl, combine warm water (around 110°F / 43°C), sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In another bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger.
  3. Combine wet and dry: Add pumpkin puree and vegetable oil to the yeast mixture. Stir to combine, then gradually add the flour mixture. Mix until a shaggy dough forms.
  4. Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. If sticky, sprinkle with a bit more flour but avoid adding too much.
  5. First rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
  6. Shape bagels: Punch down the dough, divide into 8 equal pieces (about 3.5 oz / 100 g each). Roll each piece into a ball, then poke a hole through the center with your thumb and stretch it gently to form a ring.
  7. Second rise: Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 20 minutes.
  8. Boil bagels: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil, reduce to a simmer, and gently drop 2-3 bagels at a time. Boil for 1 minute on each side, then remove with a slotted spoon and return to the baking sheet.
  9. Bake: Bake bagels for 20-25 minutes until golden brown and firm.
  10. Prepare glaze: While bagels bake, brown the butter in a small saucepan over medium heat until golden with nutty aroma (~3-4 minutes). Let cool slightly. Beat softened cream cheese with powdered sugar, vanilla, salt, and brown butter using a hand mixer until fluffy and smooth.
  11. Serve: Let bagels cool slightly on a wire rack, then generously spread with the whipped brown butter cream cheese glaze. Enjoy warm for best flavor.

Notes

If dough feels too wet during kneading, add flour one tablespoon at a time. Don’t skip boiling the bagels before baking to achieve the signature chewy texture and shiny crust. Brown butter carefully to avoid burning; remove from heat as soon as it turns golden and smells nutty. Bagels are best fresh but freeze well. For gluten-free, use a gluten-free flour blend; for dairy-free, use vegan cream cheese and butter.

Nutrition

Keywords: pumpkin bagels, whipped brown butter cream cheese glaze, fall breakfast, homemade bagels, pumpkin recipe, cozy breakfast, spiced bagels

Find it online: https://cookluma.com/cozy-pumpkin-bagels-recipe-with-easy-whipped-brown-butter-cream-cheese-glaze/