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Pumpkin shaped New York bagels

by Jessie Daye

First published: August 12, 2025 | Updated: June 10, 2026
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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

Pumpkin Shaped New York Bagels

Author: Jessie Daye
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Prep 2 hours
Cook 20 minutes
Total 3 hours 20 minutes
Festive fall pumpkin-shaped bagels with warm spices and a chewy New York-style texture, tied with kitchen twine for a whimsical presentation.
Servings 8 bagels

Ingredients

  • 1 cup warm water
  • 1 cup pumpkin purée
  • ¼ cup brown sugar
  • 1 tablespoon instant yeast or 2 tsp active dry yeast
  • 5.5-6 cups bread flour adjust as needed
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground pumpkin spice blend
  • 2 teaspoon kosher salt
  • 2 tablespoon sugar for boiling water
  • food-safe kitchen twine 8 pieces, about 20 inches each
  • pecan halves or cinnamon sticks for pumpkin stem garnish

Method

  1. Mix 1 cup warm water and 1/4 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).
  2. In a separate bowl, combine about 5.5 to 6 cups bread flour with 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon pumpkin pie spice, and 2 teaspoons kosher salt.
  3. 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.
  4. 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.
  5. Cover the shaped bagels with a wet towel for 30 minutes until puffy. Preheat the oven to 450°F (230°C).
  6. 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.
  7. 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."

Notes

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. 2) Boiling technique is key - Always wait until water is fully boiling before adding bagels, and boil for just 45-60 seconds per side to maintain chewiness. 3) Use bread flour for optimal texture - High-gluten or bread flour delivers the classic New York chewiness. 4) Create a sheen - A sugar-infused boiling bath adds golden color and a slightly crisp crust. Optional: A dash of orange gel food coloring helps amplify the vibrant fall-orange crust.

Tried this recipe?

Let us know how it was!

5 comments

  • Kwincy Jane
    1 year ago Reply

    Great recipe! I made some small errors ( like not adding the orange dye at the right time) but I came out delicious nonetheless. Thank you!

  • Jessica
    1 year ago Reply

    Made this recipe and loved it but just wondering how much food coloring you used to get this so orange? And when did you put it in?

  • Suki
    12 months ago Reply

    When is the right time to add the food coloring if you choose to use it?

  • Gillian Pressley
    12 months ago Reply

    Came across this awesomeness after following my viral cake backwards… I be the girl making ridiculous chocolate stuff and other buenísimos bakery goods at Winnie and Ethel’s.
    They look the part… The taste test remains!
    https://www.instagram.com/p/DPn3cSzkaJg/?igsh=dXNkMjczN2lxcHYy

  • Dale Hickory
    12 months ago Reply

    Removing the twine after boiling was significantly easier than removing it after baking and made them look more like pumpkins.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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