What you’ll need
Flour (AP or bread)
1 1/2 TBSP
2 1/4 tsp (1 packet)
Active Dry Yeast
1 1/2 tsp
Pumpkin Purée (Room Temp)
Mix pumpkin purée and warm water. Stir to combine. Add yeast, let sit 5-10 mins until bubbly.
Meanwhile: Combine dry ingredients in a mixing bowl.
Whisk to combine.
Make a well in the middle of the flour mixture. Pour in the pumpkin mixture. Attach dough hook.
Begin mixing on the lowest setting. (Otherwise you’ll end up with flour clouds flying everywhere.)
If it still seems dry, add warm water 1 TBSP at a time, giving 20-30 secs to absorb after each.
It’s easier to add water to dry dough than add flour to wet dough so err on the side of less water.
When the dough is mostly combined increase speed to medium and knead 3 minutes until smooth.
The dough should be slightly tacky to the touch but not sticky.
Shape dough into a ball. Let rise 1 hr in greased, covered bowl. (If dough is sticky, dust w/flour.)
*1 hr later* Dough is doubled & indents fill in slowly. Punch down, let it rest 10 mins.
Divide dough into eighths and shape into balls, tucking the ends underneath with a smooth top.
Cover any dough you aren’t working with with a damp paper towel so it doesn’t dry out.
To make a Twisted Wreath Bagel: First, divide one dough ball in half.
Roll each half into ~9” log. If dough tears, press back together. If dough resists, let rest 5 mins.
Make an X shape with the ropes, then continue crossing to form long twisted rope.
Join the ends. Wrap rope around back of hand w/ends on your palm. Roll against counter. Keep 😻 away.
To make regular bagels, poke a floured thumb through the bottom of a dough ball and gently stretch.
Cover with damp paper towel and let rest. 10 mins for regular bagels. 15-20 for wreath bagels.
Bring a large pan of water to a boil. Meanwhile, whisk your egg wash (1 egg+1 tsp water+pinch salt).
Boil regular bagels 1-2 minutes per side. Longer boil = thicker, chewier crust.
Transfer boiled bagels to greased or silpat-lined cookie sheet.
To prevent the wreath bagels from separating while boiling, make sure ends are pinched together.
If they do untwist at all, gently press the open end against the side of the pan while it boils.
The wreath bagels boil for 30-45 seconds per side. Maximum 1 min per side.
Egg wash all the bagels. If the wreaths came apart at all, brush egg wash btwn to stick together.
Optional: Use toothpicks to hold the ends together in the oven.
Dust bagels with cinnamon sugar.
Bake in a 425F degree oven for 20 mins.
*20 minutes later* Remove toothpicks. Let cool.
🎃 YOU DID IT! You made pumpkin spice wreath bagels! 🎃