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Homemade Pumpkin Oat Bagels

Homemade Pumpkin Oat Bagels for Cozy Fall Mornings

Enjoy a delicious and healthy breakfast with Homemade Pumpkin Oat Bagels, a perfect fusion of creamy pumpkin and wholesome oats.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 bagels
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Organic All-Purpose Flour Can substitute with bread flour or gluten-free flour
  • 1 cup Bread Flour Adds density and chewiness
  • 1 cup Organic Rolled Oats Increases fiber content
  • 2 tablespoons Rapid Rise Yeast For leavening
  • 3/4 cup Unsweetened Almond Milk Can substitute with any plant-based or whole milk
  • 1/4 cup Organic Cane Sugar
  • 1/4 cup Organic Brown Sugar For added moisture
  • 1/4 cup Warm Water Around 110°F/43°C
  • 1/2 cup Organic Pumpkin Puree Opt for pure puree
  • 1 teaspoon Vanilla Extract Optional
  • 1 teaspoon Sea Salt
  • 1 tablespoon Homemade Pumpkin Spice Blend Can use store-bought
For the Egg Wash
  • 1 large Egg For egg wash; can replace with aquafaba for vegan
  • 1 tablespoon Almond Milk (for egg wash) Regular milk can be used if not vegan

Equipment

  • Mixing bowl
  • Baking sheet
  • large pot
  • Whisk
  • rubber spatula
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Prepare the Dough: Combine warm water, brown sugar, and yeast in a bowl. Let sit 10 minutes until foamy. Whisk in almond milk, pumpkin puree, and vanilla extract.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, bread flour, rolled oats, cane sugar, pumpkin spice blend, and sea salt.
  3. Combine Mixtures: Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms.
  4. Knead the Dough: Knead dough on a floured surface for 5 to 10 minutes until smooth and elastic. Let rise in a greased bowl for 1 hour.
  5. Shape Bagels: Roll dough into a rectangle and cut out bagel shapes. Place on a parchment-lined baking sheet.
  6. Boil the Bagels: Boil each shaped bagel in water with maple syrup for 1 minute on each side, then drain.
  7. Second Rise: Brush bagels with egg wash, sprinkle oats on top, and let rest for 15-20 minutes.
  8. Bake the Bagels: Bake in a preheated oven at 400°F for about 20 minutes until golden brown.

Nutrition

Serving: 1bagelCalories: 200kcalCarbohydrates: 34gProtein: 6gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 1000IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days. Refrigerate for up to 1 week, or freeze for up to 3 months.

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