greek yogurt pumpkin spice bagels
Considering how much I love these pumpkin spice pancakes, creating a pumpkin spice bagel felt like a no-brainer. Plus, I knew it’d be easy to whip up, considering my yogurt dough bagel recipe (Greek yogurt + flour + baking powder) is infinitely adaptable. Case in point: these rosemary sea salt bagels (perfect for egg sandwiches), and these blueberry crunch ones (inspired by Panera).
how to make greek yogurt pumpkin spice bagels
To really pack in the pumpkin flavor, I swapped out some yogurt for pumpkin puree and added pumpkin pie spice to the flour mixture. I also added a packet of Wella Foods pumpkin spice grain-free cereal, which lends texture in the form of almonds, chia, coconut, and flax. (You can use my code Grace20 for 20% off). If you skip this ingredient, you’ll just add in a little extra flour in its place.
Lastly, I sprinkled the tops of each bagel with a pumpkin spice sugar (just granulated sugar + pumpkin pie spice).
The resulting orange-hued bagels are perfect for fall, with a crunchy exterior and soft, chewy insides. They’re sooo tasty spread with pumpkin cream cheese (Trader Joe’s sells a great one) and sprinkled with more pumpkin spice sugar. If you don’t have an air fryer, I included oven instructions in the recipe notes 🙂
pumpkin spice bagels
makes 4 bagels
Ingredients
For the bagels:
- nonstick cooking spray
- 1 cup all-purpose flour, plus more as needed
- 1 (1.6 ounce) package Wella Pumpkin Spice Grain-Free Cereal (optional)
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/2 cup plain Greek yogurt (any fat percentage); I like Fage
- 1/2 cup pumpkin puree
- 1 teaspon pure maple syrup
- 1 large egg (for the egg wash)
For the pumpkin spice sugar:
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- In a large bowl, whisk together the flour, cereal (if using), baking powder, pumpkin pie spice, and salt. If you're not using the cereal, add an extra 1/4 cup flour.
- In a medium bowl, whisk together the yogurt, pumpkin, and maple syrup.
- Add the yogurt mixture to the flour mixture and fold and press with a rubber spatula until a shaggy dough forms (it will look very dry).
- Use your hands to knead the dough in the bowl until it comes together. Transfer to a work surface and knead a few more times until it forms a smooth ball (if it’s too sticky to work with, dust with a little extra flour). Let rest while you prepare the pumpkin spice sugar.
- In a shallow bowl, stir together the sugar and pumpkin pie spice. Whisk the egg in a separate small bowl.
- Divide the dough into 4 balls using a bench scraper or chef's knife.
- Using your index finger, poke a hole in the center of each dough ball and gently rotate the dough until it forms a bagel shape. Alternatively, roll each ball into a 6 to 8-inch rope and bring the ends together.
- Brush the bagels all over with the egg wash and sprinkle the tops with the pumpkin spice sugar (you’ll have some leftover).
- Preheat the air fryer to 325°F. Coat the basket with cooking spray, arrange the bagels in a single layer, and cook until deeply golden brown (no need to flip halfway), 17 to 19 minutes. Transfer to a cooling rack.
- Let the bagels cool for 15 minutes before slicing. (This gives the insides time to finish cooking, making them easier to slice). Serve with pumpkin cream cheese (I love the one from Trader Joe's) and more pumpkin spice sugar, if desired.
Yes?
No?