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  • Writer's pictureMyranda

Pumpkin Spice Bagels

Updated: Dec 10, 2022

I'm taking the recipe for the high protein bagels I've shared before and jazzing it up a bit! If you try it, I would love to hear your feedback and if you share it on social media, I hope you tag me (@fitnesswithmyranda on IG and FB). PUMPKIN SPICE BAGELS Yield: 6 bagels (serving size 1 bagel)

Prep Time: 10 minutes

Cook Time: 20-30 minutes + cooling INGREDIENTS 1.5c whole wheat flour 1.5 tsp baking powder

2 tsp pumpkin pie spice 1.25c plain Greek yogurt (0 or 2%) 0.25c pumpkin puree

1 egg, lightly beaten

1 tsp water

2 Tbsp raw pumpkin seeds (optional) DIRECTIONS

1 Preheat your oven to 350 degrees F (175 degrees C). Line a large sheet pan with parchment, spray with nonstick spray and set aside.

2 Add flour, baking powder, and pumpkin pie spice in a large bowl. Mix together. Add yogurt and puree and mix until it starts to form a dough.






3 Knead dough in the bowl or on the work surface for 2-3 minutes until dough is smooth. Dough will be sticky and that is okay. Divide into 6 equal pieces.






4 Roll each piece of dough into a ball, poke a hole in the center and gently stretch until it looks like a bagel or you can roll each piece into a 6-8 inch rope and bring the ends together to form a ring and pinch to seal. Place on prepared sheet pan.



5 Add water to egg and mix together. Brush the top and sides of each bagel and add pumpkin seeds, if desired.







6 Bake 25-30 minutes or until golden brown. Immediately transfer to wire rack to cool completely.

7 Enjoy immediately however you like. Store in an airtight container in the refrigerator for up to 4 days or freeze up to 2 months. NOTES

First thing's first. Please make sure that you use pumpkin puree and not pumpkin pie filling. Big difference. Pumpkin pie filling already has spices and contains sugar. It is meant to pour right into a pie crust and bake to set. This is not what we want. The only ingredient listed should be pumpkin! Don't have pumpkin puree or don't like pumpkin but you love the spices! No worries! Increase yogurt to 1.5 cups and increase pumpkin pie spice to 4 teaspoons! I made these bagels as the recipe is written and with just the spices and I love them both! This does not change the baking time. The dough will be sticky. I know it's in the recipe but I wanted to say it again...it's okay! Don't be scared! Plan to eat these on the go? You might want to omit the pumpkin seeds on the top. I found that they pop off pretty easily and who wants to clean up seeds in their car? I know I don't! Baking times will vary depending on your location. The original recipe for the plain bagels says 15 minutes. For where I live in northern Virginia, 15 minutes is not long enough. You want the bagels to feel a little soft, be golden brown and you should be able to tell that it has a light crunchy crust!


Lastly, since these bagels are made with Greek yogurt, you need to store these in the refrigerator or freeze them. Please note that the pumpkin seeds will soften in the fridge. I have not tried using dry roasted pumpkin seeds in place of raw to top the bagels so I don't know if those will soften or not. If you use roasted, try to get dry roasted and unsalted. Freezing them is easy. Place in the freezer on a baking sheet and leave until frozen. You can then transfer to a zip top bag or, once completely frozen, you could individually vacuum seal them if needed. If you vacuum seal them, these could keep up to 3-4 months!

Remember, if you make these, I would love to hear what you thought and any adjustments you had to make. Let me know in the comments where you live and the amount of time you baked these for! If you share these on social media, please tag me @Myranda.McCaffreyNowak on IG and FB!

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