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Maple Pumpkin NYC Bagels

Start the autumn season off right with these NYC style maple pumpkin bagels. They are chewy, pumpkiny and the perfect pairing to your PSL!

These bagels are not too sweet and a great savory breakfast. For a sweeter bagel, increase the amount of maple syrup to 3.5 tablespoons.

Serve with cream cheese, cinnamon butter, more maple syrup or your favorite spread!

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Courses
Time
Prep Time: 28 28 mins Cook Time: 12 12 mins Rest Time: 3 3 hrs Total Time: 3 hrs 40 mins
Servings 4
Best Season Fall
Description

A chewy and autumn inspired NYC style maple pumpkin bagel topped with pumpkin seeds. 

Ingredients
  • 310 grams Flour
  • 140 grams Water
  • 110 grams Pumpkin puree
  • 1/4 cup Pumpkin seeds
  • 2 tablespoons Maple syrup (3.5 tbs for a sweeter bagel)
  • 1/2 teaspoon Pumpkin pie spice
  • 1/2 teaspoon Yeast
  • 5 grams Salt
  • 1/2 tablespoon Barley syrup (Substitute molasses)
Instructions
  1. Mix together the dry ingredients

    Mix together the flour, salt, yeast and pumpkin pie spice. 

  2. Mix the wet ingredients and knead the dough

    Combine the water (at 95-105 degrees), pumpkin puree, barley syrup and maple syrup. Add to the dry ingredients and knead for around 10 minutes. 

  3. Let the dough rest

    Add the dough to a lightly oiled bowl, cover and let raise for 2 hours. 

  4. Shape the Bagels

    Divide the dough in to 4 (6 if you want smaller bagels) portions. Roll to form a ball and let rest for a minutes.

    There are 2 ways to shape. The first way is to roll the dough into a snake then bring the two ends together to form a bagel shape. Roll the connected pieces together to seal. The second way is to press your thumb into  dough ball and rub until a hole is formed. Stretch the dough to by pulling from the inside to elongate the dough and form a bagel shape. 

    Once shaped oil the tops of the bagels and press down on them slightly to flatten. This will help avoid them from rising into buns and will hold their shape. Cover and let rest for 30 minutes or overnight in the fridge on a baking sheet lined with parchment paper that is oiled. 

    Ensure you oil the parchment paper to avoid the bagels from sticking. If not, they will be very hard to remove and will destroy the shape.
  5. Boil the bagels

    Bring a large pot of water to a boil and add 1 tablespoon of  barley syrup. Boil the bagels on each side for 1-2 minutes. 

    Sprinkle the pumpkin seeds on the bagels when they come out of the water bath. 

    You can substitute baking powder if you cannot find barley syrup.
  6. Bake the bagels

    Bake the bagels at 500 for 6 minutes then reduce the heat to 350. Bake for another 8 minutes or until golden brown. 

    Let rest for at least 10 minutes before serving.