Pumpkin Bagel from Einstein Bros. Bagels features a soft, chewy bagel infused with pumpkin puree and warm spices like cinnamon and nutmeg, offering a flavorful autumn-inspired taste with a golden-brown crust.
Equipments
- Stand mixer (with dough hook)
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Bench scraper
- Baking sheet
- Parchment paper
- Large pot (for boiling bagels)
- Slotted spoon
- Cooling rack
- Oven
Ingredients
- 4 cups bread flour
- 1 ¼ cups warm water
- ⅓ cup pumpkin puree
- 2 tablespoons brown sugar
- 1 ½ teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 tablespoons molasses
- Cornmeal (for dusting)
When preparing your pumpkin bagels, ensure you use bread flour for the right chewy texture and warm water to activate the instant yeast properly. Pumpkin puree should be fresh or canned 100% pumpkin to achieve the authentic flavor without added sugars or spices. Measure spices like ground cinnamon, nutmeg, ginger, and cloves precisely to balance the warm, autumn-inspired taste without overpowering the dough. Incorporate molasses and brown sugar carefully to enhance the golden-brown crust and add subtle sweetness. Your pumpkin bagel will closely mimic the beloved Pumpkin Bagel from Einstein Bros. Bagels when these ingredient details are followed accurately.
Instructions
- Instructions:
- In a mixing bowl, whisk together bread flour, cinnamon, nutmeg, ginger, and cloves.
- In the stand mixer bowl, combine warm water, pumpkin puree, brown sugar, molasses, and instant yeast; stir to dissolve.
- Add flour mixture and salt to the wet ingredients.
- Mix with a dough hook on low speed until dough forms, about 2-3 minutes.
- Increase speed to medium and knead for 6-8 minutes, until the dough is smooth and elastic.
- Shape the dough into a ball and place in a greased bowl; cover and let rise until doubled, about 1 hour.
- Turn dough onto a lightly floured surface; divide into 8 equal pieces.
- Shape each piece into a ball; poke a hole through the center and stretch to form a bagel shape.
- Place shaped bagels on a parchment-lined baking sheet dusted with cornmeal. Cover and let rest for 10-15 minutes.
- Preheat oven to 425°F (220°C).
- Bring a large pot of water to a boil; carefully drop bagels into water (2-3 at a time) and boil each side for 45 seconds.
- Remove with a slotted spoon and transfer back to the baking sheet.
- Bake 18-22 minutes, or until golden brown.
- Cool on a rack before serving.
Substitution
Pumpkin Bagel from Einstein Bros. Bagels copycat recipe replicates the original's soft, chewy texture and aromatic blend of pumpkin puree with warm spices. If you don't have molasses, substitute with honey or maple syrup for a similar sweetness and depth of flavor. Using bread flour is essential for the chewy texture, but all-purpose flour can work in a pinch with slightly less chewiness. When boiling the bagels, adding a tablespoon of baking soda to the water can enhance the crust's sheen and texture. Your use of pumpkin puree directly affects moisture content, so adjust water slightly to maintain dough consistency.
Tips
Make sure your pumpkin puree is smooth and not watery to avoid overly sticky dough. When boiling bagels, don't overcrowd the pot; boiling only 2-3 at a time ensures even cooking and prevents sticking. Use cornmeal on the parchment paper to keep bagels from sticking and enhance the crust texture. You should allow the dough enough time to rise properly, as this directly affects the bagel's chewiness and overall flavor.
Nutritions
Pumpkin Bagels from Einstein Bros. Bagels provide a rich source of complex carbohydrates from 4 cups of bread flour and natural sugars from brown sugar and molasses, giving you sustained energy throughout the day. The addition of 1/3 cup pumpkin puree not only enhances flavor but also delivers dietary fiber, vitamins A and C, and antioxidants that promote immune health. Warm spices like cinnamon, nutmeg, ginger, and cloves contribute anti-inflammatory benefits and can help regulate blood sugar levels. Your homemade bagel offers a balanced nutrition profile, making it a wholesome choice for a satisfying snack or breakfast.
Storage
Store your pumpkin bagels in an airtight container at room temperature for up to 2 days to maintain their soft and chewy texture. For longer storage, freeze the bagels individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. Thaw frozen bagels at room temperature or toast directly for a fresh taste.
Variation or Alternatives
For a sweeter variation, substitute brown sugar with maple syrup or honey to enhance the autumn flavors naturally. You can replace bread flour with whole wheat flour for a nuttier taste and added fiber, keeping the texture dense but still chewy. Instead of boiling bagels in plain water, try boiling in water mixed with a tablespoon of baking soda for a crispier crust. To personalize your pumpkin bagel, sprinkle the tops with toasted pumpkin seeds or cinnamon sugar before baking for extra crunch and flavor.
Allergies
Your Pumpkin Bagel from Einstein Bros. Bagels contains wheat flour, which is a common allergen for individuals with gluten intolerance or celiac disease. The spices such as cinnamon, nutmeg, and cloves may also trigger sensitivities in some people. Always check ingredient labels carefully if you have known food allergies.
Why this recipe?
Einstein Bros. Bagels' Pumpkin Bagel menu captivates customers with its rich blend of pumpkin spice, cinnamon, and nutmeg, delivering a perfect fall flavor profile. The bagels offer a soft, chewy texture balanced with subtle sweetness, making each bite satisfying and comforting. You will appreciate the accessible ingredients and straightforward baking process, making it ideal for crafting an authentic copycat version at home. Replicating this seasonal favorite allows you to enjoy a fresh, flavorful treat without waiting for the limited-time availability.