Pumpkin Spice Bagels 4 Ways | Easy New York Style Bagel Recipe | No Stand Mixer

Measure out 550 g of bread flour.

Add 1 teaspoon of Himalayan pink salt, 1/3 cup of dark brown sugar, 3 teaspoons of pumpkin spice, and 1 teaspoon of active dry yeast to the flour.

Add 1 tablespoon of barley malt syrup to the mixture.

Add 3/4 cup of pumpkin puree to the bowl.

Mix in 1 cup of warm water, adjusting with extra water if the dough feels too stiff or dry.

Let the dough rest for about 30 minutes to hydrate.

After resting, mix the dough fully, smoothing out any clumps and gathering it into a ball.

Let the dough rise at room temperature for 1 to 2 hours until doubled in volume.

Refrigerate the dough for at least a few hours or until the next day for the second rise.

The next day, boil water in a kettle and preheat the oven to 425°F.

Prepare baking sheets lined with parchment paper.

Melt 1/4 cup of vegan unsalted butter in the microwave for about 15 seconds.

Add 1/2 cup of bread flour, 1/4 cup of white sugar, 1/4 cup of dark brown sugar, 1 teaspoon of cinnamon, and a pinch of salt to the melted butter and mix with a fork until crumbs form.

Take the dough from the fridge and divide it into eight pieces without letting it come to room temperature.

Shape each piece into a tight ball by pinching the sides down and dragging it on the cutting board, then coat with flour to prevent sticking.

Prepare for boiling by adding 1 tablespoon of barley malt syrup to the boiling water.

Stretch each bagel out before boiling, ensuring the hole is large enough.

Boil each bagel in the water, starting with the first one shaped.

Brush the bagels with egg white, applying a second layer for shine and crunch.

Press the crumb topping onto the bagels gently, adjusting crumb size as preferred.

Equipment Needed

Spice Level:

Dietary

Allergens