Pumpkin Spice Bagels with Warm Cinnamon-Brown Sugar Butter

 

pumpkin-bagels3

The other day, we were at the store, and I spotted some pumpkin spice bagels. We didn’t have any extra money at the time, so I didn’t buy any, but I could not got the thought of it out of my mind. I just kept imagining how delicious a warm bagel, flavored with pumpkin and other fall spices would be. Especially if it was topped with warm, cinnamon butter.

Because I couldn’t stop thinking about it, I figured I should just make some, and see if it was as good as I was imagining. I figured I could take my homemade bagel recipe and make a few adjustments, and soon have my very own pumpkin spice bagels.

After a little bit of trial and error, I was able to create these:  

Pumpkin-bagels-2

 

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And when I slathered them with this homemade cinnamon and brown sugar butter . . .

cinnamon-butter

It was absolutely delightful!

pumpkin-bagels-6They turned out exactly how I expected, and tasted even better the next day. The cinnamon and brown sugar butter was a little bit different than some sweet butters I’ve had in the past, but it was yummy. Forrest and I couldn’t get enough of it (and Jack…who kept trying to sneak tastes of it)

Even though it feels like winter here in Utah, it definitely smells like fall in our apartment!

Pumpkin Spice Bagels with Warm Cinnamon-Brown Sugar Butter
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Ingredients

  • Pumpkin Bagels
  • 2 teaspoons of active dry yeast
  • 1 ½ tablespoons of granulated sugar
  • 1/2 cup warm water
  • 3/4 cup pumpkin
  • 2 cups white flour
  • 1 1/2 cups wheat flour
  • 1 teaspoon of salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • up to 1 1/4 cup warm water
  • Cinnamon-Brown Sugar Butter
  • 1/2 cup butter, softened
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
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Instructions

  1. In a small bowl, place 1/2 cup warm water, sugar, and yeast. Whisk together, and let sit five minutes.
  2. Meanwhile, in a large bowl, mix together the flours, salt, and spices.
  3. After the yeast mixture has sat for five minutes, whisk in the pumpkin. Create a well in the middle of the flour, and pour in the yeast mixture. Pour half of the remaining water into the well and mix together. Pour in remaining water, 1/4 cup at a time, until it is a firm, moist dough (you may not need all the water, depending on where you live.)
  4. Knead the dough for 10 minutes on a floured surface. Use additional flour as needed.
  5. Lightly coat a bowl with oil and place dough ball into it. Cover with a damp dish cloth and let it rise for about an hour in a warm place, until doubled in size. After the hour, punch down, cover again, and let rise about another 10 minutes.
  6. Divide dough into about 8 equal pieces. Shape each piece into a dough round (http://allrecipes.com/howto/forming-dough-rounds/ is a great site for instructions on making the perfect dough round.)
  7. Gently poke a hole through the center of each dough round with your finger, expanding the hole to be about 1/3 the size of the entire round. Place on an oiled cookie sheet. Repeat with remaining dough rounds.
  8. Cover the dough rounds with a damp kitchen cloth and let rest ten minutes.
  9. In the mean time, preheat oven to 425 degrees. Bring a large pot of water to a boil.
  10. Lower bagels into pot of honey water using a slotted spoon. Let them boil on each side for about 45 seconds. After boiling, remove with a slotted spoon, shake a little to remove excess water, and place back on cookie sheet.
  11. Bake for 20 minutes, and cool on a wire cooling rack.
  12. Cinnamon-Brown Sugar Butter
  13. Place softened butter, brown sugar, and cinnamon in a bowl, and whip with an electric mixture until light and creamy. Refrigerate overnight, and heat slightly if you want to serve it warm.
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https://www.clarkscondensed.com/recipe/pumpkin-bagels-warm-cinnamon-butter/

 

Love this recipe? Check out these other delicious bread recipes (click to view):

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