Pumpkin shaped New York bagels
Embrace festive fall vibes with these Pumpkin‑Shaped New York Bagels—a fun twist on classic New York‑style bagels that balances chewy texture with autumn spices. Pumpkin purée and warm brown sugar give the dough a cozy flavor, while the pumpkin shape (tied with kitchen twine!) adds a whimsical touch. These are perfect for a Halloween morning breakfast or a fall-themed brunch that’s as adorable as it is delicious. Recipe below!
Tips for Perfect Pumpkin-Shaped New York Bagels
1. Proofing matters
Don’t let the bagels overproof before boiling—they should feel light, not squishy. Overproofed bagels may collapse during the double-cook process.
2. Boiling technique is key
Always wait until the water is fully boiling before adding the bagels, and boil for just 45–60 seconds per side to maintain chewiness without deflating .
3. Use bread flour for optimal texture
High-gluten or bread flour delivers the classic New York chewiness that sets bagels apart from other breads .
4. Create a sheen
A sugar-infused boiling bath adds golden color and a slightly crisp crust—emulating a Montreal-style touch within a NY-style method.
Commonly Asked Questions
Can I use food coloring to enhance the pumpkin hue?
Absolutely! A dash of orange gel food coloring helps amplify that vibrant fall-orange crust, especially when pumpkin purée alone doesn’t yield vivid results.
Can I bake these without boiling first?
Boiling is essential—it gives bagels their signature chew and glossy crust. Skipping this step turns them more into bread rolls than authentic bagels.
What’s the best flour for bagels?
Use bread flour (high gluten) for that satisfying chew. All-purpose works in a pinch, but won’t deliver the same structure.
Pumpkin Bagel Recipe — New York Style
Qty: 8 Bagels
Ingredients
1 cup (240 ml) warm water
1 cup (240 g) pumpkin purée
¼ cup (50 g) brown sugar
1 tablespoon instant yeast or 2 tsp active dry yeast
5½–6 cups (650–700 g) bread flour (adjust as needed)
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground pumpkin spice blend
2 tsp salt
Directions
Mix 1 cup warm water and ¼ cup brown sugar in a large bowl. Add 1 tablespoon instant yeast (or 2 teaspoons active dry yeast, letting it foam for 5–10 minutes if using the latter).
In a separate bowl, combine about 5½ to 6 cups bread flour with 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon pumpkin pie spice, and 1 1/2 teaspoons kosher salt.
Create a well in the center of the flour and add the wet mixture and 1 cup pumpkin purée. Knead until smooth and elastic— 10-12 minutes by hand or in a stand mixer—then cover and let it rise until doubled in size, 1–2 hours.
Divide the dough into eight equal portions and roll each into a ball. Cut eight lengths of food-safe kitchen twine, each about 20 inches long. Lightly flour or oil the twine so it won’t stick. Wrap each piece of dough by laying the twine under it, crossing over the top, flipping, and repeating to create 6–8 evenly spaced sections. Tie loosely at the top so the dough can expand.
Cover the shaped bagels with a wet towel for 30 minutes until puffy. Preheat the oven to 450°F (230°C).
Bring a large pot of water to a boil and stir in 2 tablespoons sugar. Carefully boil the twine-wrapped bagels for 45–60 seconds per side, then transfer to a parchment-lined baking sheet.
Bake for 15–20 minutes until golden brown. Let them cool for a few minutes, then gently remove the twine and press a small pecan half or cinnamon stick into the center as the “pumpkin stem.”
